Thanks to Everyone at the Canadian Celiac Association for having me at the meeting on Sunday. Thank you for making the demonstration a really positive experience and I appreciated hearing all your wonderful comments and feedback after the demo. And I'm also glad you enjoyed the cookies! As promised I've posted the recipe below and a note at the bottom for an alternative approach using oats.
Hazelnut & Chocolate Chunk gluten-free cookies
Makes approximately 30-35 cookies (recipe can be halved)
Bake at 350°F for 10 minutes
Need: parchment paper for baking trays
200g sweet rice flour
50g potato starch
1/2 tsp xanthan gum
3 tsp g-free baking powder (2 tsp regular baking powder)
Big pinch sea salt
250g cane sugar
260g unsalted butter at room temperature
160g (minimum 65% cocoa solids) good quality dark chocolate cut into tiny chunks
2 large eggs
1/2 cup ground almonds
2-3 tsp vanilla
Prepare 2 large baking trays by covering them with parchment paper. First cut the chocolate into pieces and set aside. Turn the oven to about 250°F and roast the hazelnuts on a baking sheet for 8-10 minutes, then leave to cool for 5 minutes before removing skins (the cool-down time will make it easier). Once cooled then chop roughly into 1/4’s or smaller. Another easy way is to put the nuts in a zip-lock bag and bash them with a rolling pin- great stress relief but it can be a little noisy!
Cream the butter and sugar together, then add the eggs and beat with a wooden spoon, then stir in the vanilla. In a separate bowl, combine the flours, baking powder, salt, and xanthan gum then sift into wet ingredients. Mix in the ground almonds, then fold in the chopped hazelnuts and chocolate.
Spoon the cookie dough onto the prepared trays and bake for 10 minutes, just until slightly brown around the edges and still soft in the middle. Place the trays on a cooling rack and leave the cookies to rest (this will keep them chewy!) for 20 minutes before eating (the total random and unpredicted disappearance of one or two is fine of course :)).
You Could Also Try: changing the quantity of sweet rice flour to 150g and adding 50g buckwheat flour, followed by 1/2 cup oats (small oats, not rolled), and leave out the ground almonds.