Enjoy delicious Compost Cookies made gluten-free and dairy-free. Perfect for those with dietary restrictions!
Indulge in Delicious and Allergy-Friendly Compost Cookies
Join me as we attempt to make a gluten-free and dairy-free version of Lynja’s Compost Cookies from the Nick DiGiovanni Knife Drop cookbook. We’re using some new ingredients like candy-coated dairy-free/vegan chocolate chips and naturally colored gluten-free sprinkles for mix-ins. Despite not loving the crunchiness of the chocolate chips in the cookies, they still tasted good and could be used in other recipes, or even as a topping for ice cream sundaes!
The recipe includes gluten-free flour blend, baking soda, salt, coconut oil, coconut sugar, cane sugar, an egg (or flax egg), vanilla, and a mix of sweet and salty mix-ins like chocolate chips, sprinkles, toffee bits, potato chips, salted nuts, and pretzels. The process involves combining wet and dry ingredients, adding mix-ins, scooping and chilling the dough, and baking at 350F for about 8 minutes before tasting and reviewing the final product.
Wholesome Indulgence: Gluten-Free, Dairy-Free Compost Cookies #treatyourself
So we’re going to try glutenfree dairyfree another recipe today this one’s going to be Linda’s compost cookies we’ve already made this recipe at home following the proper recipe um my kids really love watching linja on YouTube so they really wanted to make.
This and it’s fun because I can’t show you the actual recipe you can get the book If you really want it um but but they give you a lot of choice in what mix in sweet and savory mixins whether you do potato chips or pretzels or chocolate chips or sprinkles so what I’ve got is I got these awesome they’re candy.
Coated chocolate chips and I got natural colored sprinkles and they’re cleaner cleaner sprinkles than regular sprinkles these or just candy coated chocolate but it’s dairyfree chocolate Coco solids cocoa butter sugar and then they’re coated so I’m excited to give these a try hopefully they’re good and then I.
Picked up some sweet and fr pretzels some zs and I got some La potato chips I don’t normally eat them but it felt like the right way to go for these compost cookies so let’s try convert this recipe and give it a go so let’s get our flour baking soda and salt in a bowl baking.
Soda and and I like to switch stuff um to glutenfree flour really I love to use almond flour you guys know that it’s in almost everything we make it the bakery but it is trickier to convert recipes so I like to use sort of a blend we’ve created here tap yoga and Mill it and Sor gum.
And touches gum makes for easy gluten freeing or at least a good start and you can go from there and then see how your stuff bakes up and if you need to tweak anything it’s usually a good start also when I do this I like to sort of downsize batches if it calls for multiple eggs I will reduce the batch.
Size till it’s one egg just in case it’s a complete flop you’ve wasted less ingredients and if it’s good then you can make it again and you can scale it up after that so we’ve got our flour now we going to get our coconut oil it’s warm in here today we’ve had some really warm weather lately so.
Coconut oil is nice and softened if you try to do this in the winter I mean it is winter right now but if you do it in the dead of winter and you find your coconut oil is super duper solid you can pop it in the microwave real fast and it’ll soften it up we use coconut oil differently in different recipes sometimes we melt it.
And add it to our cookie recipe sometimes we use it more like this softened consistency like today so that it acts more like butter okay now for sugar instead of the brown sugar we’re going to use coconut sugar and we’re going to put it into our mixing bowl cuz we’re going to cream our sugars and bar coconut oil first so.
There is our quote unquote brown sugar and then for white sugar we get this organic can sugar now it’s really really really got really big crystals if you put that in your cookies you’re going to have crunchy cookies so we actually put it through our highs speeded blender to powder it so it dissolves.
Better there we go okay so we’re going to add your butter coconut oil need a spatula cuz it’s in there okay and then we need some vanilla we add vanilla to just about everything sometimes you can leave it without of CH very chocolatey.
Stuff um for the most part it goes into everything it just enhances the flavor of baked goods so does salt we’re going to do an egg if you don’t want to do egg we’ve had quite a bit of success switching out eggs for flax sometimes it will change the texture it will get rid of the softness and make it a little more.
Crisp but they’re still delicious so let’s get this in the mixer we’re going to cream this so it’s like me good really creaming it to stop every now and then scrap the sides down sometimes you’ll have chunks chunks of oil that aren’t mixing.
In this look pretty good though we’ll put it back down for another minute okay so next we’re going to prep our mix get these guys open going to have a mix of sweet and savory we like that combo too one of our top favorite cookies here at the bakery.
Is are sweet and salty chocolate CH cook really excited to try out these new sprinkles oh those are so cool oh it shells really hard tasty maybe we’ll do some of that maybe I’ll get some regular dark chocolate chips.
Too that’s not going to work now we’re going to add our flour and then as it comes together we’re going to add our sweet and salty mixes so we’re going to get these scooped out and then it says to chill them for an hour before we baked them I had the oven.
Preheating thinking we could pop them right in but we can’t so I’ve changed the oven temperature we’re going to bake off our sourdough and then when the sourdough is out we will get these these in the the oven these look awesome they look so colorful so I just have.
A I’ve got a plastic tray with parchment on it just cuz it’s smaller to fit into our fridge SC is very wet probably because it’s very warm in here so coconut oil is on the melted side which it’s a good idea to chili these for a little bit otherwise with coconut oil your cookies are going to spread a lot a lot of the.
Recipes we do here cause for help for freezing or chilling at least before baking very few of them can pop right into the oven what do we got we got nine can we make 10 okay n and.
Enough this look really fun I’m going to pop them in the fridge and we’ll see you in a bit our cookies have chilled for an hour now they’re nice and hard I’m going to get a cookie sheet out now now if you have a big enough fridge and a small enough cookie sheet you could chill your cookies on the cookie.
Sheet I’m going to put these in our oven at 325 but it’s fan so it’s equivalent to 350 in a home oven that’s what I would do going to start with 8 minutes and then we see what they look like whether we need more time or if next time we want to do it a little shorter okay our top oven has sourdough.
In it we’re going to in our bottom oh look see all the candy in there thin and crispy so it’s thin and crispy get the sweet I get the salty see the sprinkles the sprinkles have changed color when they baked that happens with natural.
Colors did it spread a lot more sorry those customers walking by it did spread a lot more than the original recipe we did at home good what I don’t like cuz I don’t like the candy coated chocolate chips in.
Here they’ve got a weird crunchy texture now that they’re baked so I would redo it and maybe just do chocolate chips instead of the crunchy bits but it’s really good and if you want a little less spread maybe I’ll adjust the flour before I add the recipe in the description should they spread a little.
Less pretty good it’s two for two can we make it gluten-free
