Gluten Free “Compost” Cookies
These cookies, based on a cookie by Christina Tosi of Momofuku Milk Bar, are chock-full of interesting goodies. The combination of salty and sweet is wonderful. And though the ingredient list is somewhat odd, I promise it all works well together. Also, the list is quite flexible and encourages imagination. I wonder how it would taste with caramel corn & peanuts? Hmmmmmm.....
Equipment
Ingredients
- ½ cup butter softened (1 stick)
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract gluten-free
- 1¼ cups gluten-free all purpose flour blend
- 1 teaspoon ground coffee
- 1 teaspoon xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup chocolate chips
- ¼ cup Butterscotch Chips Hershey's brand are gluten-free
- ¼ cup crushed potato chips
- ¼ cup crushed gluten-free pretzel sticks
- ¼ cup certified gluten-free oats
Instructions
- Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper.
- Beat the butter with the sugar until fluffy in the bowl of your stand mixer (fitted with the paddle attachment). Add the egg and vanilla and beat until smooth.
- Add the flour, coffee, xanthan, baking soda, and sea salt and beat until combined. Add the chocolate chips, butterscotch chips, potato chips, pretzel sticks and oats and stir until evenly mixed.
- Using a small scoop (I like 1 ounce) or large spoon, scoop dough onto the parchment-lined cookie sheets, placing about 2 inches apart. Bake immediately, or for a fluffier texture, freeze for about 30 minutes until dough is firm.
- Bake for 15 minutes, or until lightly golden brown. Remove to a rack to cool completely.
Nutrition
Calories: 136kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 21mgSodium: 159mgPotassium: 38mgFiber: 1gSugar: 12gVitamin A: 156IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!