

If you like chocolate chip cookies, coffee and cinnamon these Cappuccino Cookies are for you. I happen to love all three.
I make these Cappuccino Cookies only at Christmas. They’re baked on a baking sheet then brushed with a sweet cinnamon glaze and cut while still warm. I take the time to cut them into little diamonds so they look a little fancy. Some might call this tedious but for me part of the tradition is that I get to sample all those edge pieces that didn’t make a full diamond.
This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.
Here’s my YouTube video on this topic or you can read more in the post (link at bottom of this page).
Some gluten free flour blends work well in some cookie recipes, just not all cookie recipes. I’ve had more success recently making cookies with this ‘cookie blend’. It’s important to remember there’s no single flour or blend that works in every recipe. In my kitchen my homemade EGFG flour blend works for me in so many recipes; pancakes, crepes, waffles, muffins, quick breads, flat breads, Yorkshire pudding, Strawberry shortcake and even some cookies. But I wanted to improve my success with cookies and I’ve had great success with this combination.
If you like to mess around with recipes whip up a batch of this flour combo and give it a try. Brown rice flour and almond flour are both excellent in cookies. This recipe yields one cup but if you want to make more check out this post, Cookie Flour Mix. In it there’s a pdf you can download that has the recipe written our doubled and quadrupled.
If you are looking for more tips to improve your baking have a look at this blog post, Tips For Making Gluten Free Cookies.
For podcast listeners you can also listen to my interview on the same topic at A Canadian Celiac Podcast episode 43. For those new to podcasts they’re the modern version of radio except you get to listen to exactly what you want when you want. They are a great way to stay up to date on all things gluten free.
Gluten free baked goods go stale more quickly than items made with wheat flour so here are two tips for keeping your baked goods fresh.
Of course you can simply eat all the cookies in a day or two and ignore the storage step completely. I’d love to hear about that in the comments below.
Recipe Round Up – Holiday baking
1 cup butter, room temperature |
1 cup brown sugar |
1 Tbsp instant coffee, finely ground |
1 tsp vanilla |
2¼ cups Cookie flour blend** |
½ tsp baking powder |
½ tsp salt |
1 package (10 oz/300 g) semisweet mini chocolate chips |
(**Cookie flour blend: ⅔ cup brown rice flour, ¼ cup ground almonds, 3 Tbsp potato starch, 1 Tbsp + 2 tsp tapioca starch, ¼ tsp xanthan gum) |
CINNAMON GLAZE |
1 Tbsp butter, melted |
¼ tsp cinnamon |
¾ cup icing sugar |
2 Tbsp milk |
Ingredients |
Directions |
---|---|
|
|