Everybody has that one friend who always misses out on treats because they can’t eat gluten or dairy. As an apprentice at renowned sweet spots Zumbo Patisserie and Le Cordon Bleu, former Masterchef contestant Julia Taylor is an expert in all things desert. Here she shares her recipe for delicious gluten-free cookies, so you won’t feel bad for that gluten or lactose-intolerant friend next time you’re entertaining!
1c. macadamia nuts
1/3c. coconut flour
1/3c. almond meal
60g. coconut oil
2 tbs. good-quality cocoa powder
2 tbs. agave syrup
1/4tsp. baking powder
100g. 70% chocolate, for dipping
1. Roast macadamias at 180C for 8-10 minutes or until lightly golden. Chop roughly. Sift dry ingredients into a mixing bowl and add the chopped nuts.
2. Gently melt coconut oil and mix into the dry ingredients. Add the egg. Roll dough into a log and chill in fridge for 30min, or until firm.
3. Slice dough into inch-thick rounds and place on a baking tray. Bake at 160C for 10min. When cooled, half-dip in melted chocolate and place on a clean piece of baking paper to set. Makes 24.
As with all baking, the quality of the product is in the ingredients. These cookies really shine with high-quality cocoa powder, and of course free-range or organic eggs.