These crunchy cookies with jam don’t win the first beauty price but boy do they taste good! Perfect with a cup of hibiscus tea a summers’ day.
A few weeks ago I had a cosy coffee date with fellow blogger Monique from the Dutch blog Het meisje met de voedselallergie (translated The girl with the food intolerance). She told me about her allergy for corn and al of the sudden it struck me how much I tend to use corn flour in bread and cookies. Immediately, I wanted to compose a cookie for her for our next date. So here it is. My supercruncy cookie with jam and coffee beans.
The coffee beans actually was added by mistake in the belief that I had grounded vanilla seeds in the jar… But it turned out so good that I decided to keep it. You can hardly taste the coffee, it just adds a grown up touch to it that works perfect with the jam.
You decide what suit your plans; only vanilla powder, vanilla and coffee or why not some chocolate nibs and no jam. I promise you it will be good either way.
For the recipe I have used potato starch and I have noticed a difference in different brands. Sometimes the cookies tend to flat out and sometimes they stay perfectly in shape. Either way they get perfectly crunchy.
Let’s get to work!
Crunchy cookies with jam and coffee
100 gram melted coconut oil (deodorized)
65 gram coconut sugar
60 gram almond flour
150 gram potatostarch
60 gram buckwheat flour
20 gram tapioca flour
A pinch of salt
1 teaspoon of finely grounded coffee beans + a pinch of grounded vanilla (or 1 teaspoon of grounded vanilla powder only)
About 75 grams of jam, I have tried both this raw gooseberry compote (link) and jam with black currants from the store. Take the one you have at home or prefer. Almost anything works!
How do I do it?
1. Set the oven on 200° C. Prepare a baking tray with baking parchment paper.
Melt the coconut oil. Add it to a bowl and add the sugar. Whisk the mix for a few minutes.
2. Add the other ingredients and mix with a spatula or your hands until everything is combined. When ready you will have a rather loose cake dough that you easily can form.
3. Divide the dough in equal pieces and roll small balls using your hands.
4. Place the balls on the prepared baking tray. Leave enough space around them, they could turn both flat and bigger. Make a small hole in the middle of every cookie. Add a small teaspoon of jam to every cookie. Place the tray in the oven for 10 minutes.
5. Leave the cookies on the baking tray to cool off and harden. Later, place the cookies on a rack to completely cool off. The colder they get, the more crunch they will become.
This recipe is free from gluten, lactose and corn.