A few months ago I received a Facebook message from a friend who wanted to share a cookie recipe with me. It’s no secret that I love sweets, especially if they include chocolate. She made the cookies and they turned out fabulous. She knew I would love them. Usually I don’t have a problem adapting recipes. A few simple substitutions will do the trick.
This recipe proved a little more challenging than most. I wanted to use a little hazelnut flour instead of an all-purpose gluten free blend. The first time I made this recipe I did not take into account how absorbent the hazelnut flour would be. I made a 50/50 substitution for the all-purpose gluten free flour blend. The cookies tasted great but were way too brittle. I rescued that batch by crushing them into crumbs for future use as pie crust.
A little research revealed that you should only substitute up to one-third of the recommended flour in the recipe. Oops. Armed with that knowledge on my second attempt the adaptation proved successful. The cookies were perfect and very addictive!
In February I began contributing to Food Fanatic, an amazing new site that features a bunch of fabulous food bloggers. Each contributing blogger will be focusing on a different area or type of food. I have been providing gluten free recipes.
Head over to Food Fanatic for the Gluten Free Chocolate Cookie Recipe. While you are there, check out what the other bloggers have shared so far. You’ll find a wonderful variety of recipes.