Cookie Challenge#4: Outstanding Gluten Free Cookies

We have three outstanding gluten free cookies for you today—a brown butter chocolate chip, Francois Payard’s delicious walnut and chocolate cookie, and a flourless Florentine.

We have some prizes to give away: Sarka V wines a Confetti Sweets GC; Gloria B wins an Italian Centre Shop GC and Janice B wins a Darling GC. Congratulations! You have all been emailed. All subscribers are automatically entered for the grand prize—a Staub cocotte.

People with Celiac disease and those avoiding grain products don’t have to miss out on any of the fun. It’s much easier to find GF flours now, even at regular grocery stores. We had good luck with Bob’s Red Mill GF 1to1 Baking Flour which is made with rice, sorghum and tapioca flours, along with potato starch and xanthan gum.

Brown Butter Chocolate Chip with Sea Salt

This recipe makes a largish savoury cookie with earthy nutty notes from the brown butter. It’s satisfying and the salty/sweet combo is always a winner. You can make the dough the night before, then bake just before serving. Adapted from a recipe found in Bon Appetit.

Hazelnut Orange and Dark Chocolate Florentines

The classic Florentine cookie is adaptable and versatile. Don’t like hazelnuts, dark chocolate and orange? Use almonds or pecans; dried cranberries or cherries; candied peel or candied ginger. The cardamom and orange zest combo is hard to beat though.

Francois Payard’s Gluten Free Chocolate Walnut Cookie

These delicious, crunchy and chewy all at once cookies are made with regular pantry items.

Hit the Share this Cookie button to invite your fellow cookie fanatics to the Cookie Challenge. Every friend you invite is an extra entry for prizes.

“By early 2020, we had expanded and taken over the bay next door. We were thinking coffee shop and an events space, somewhere to hold birthday parties. Then: the Pandemic. We were up in the air—where will we be able to sell, will we even be able to be open? There was so much to think about. We weren’t alone; our farmers market friends were also panicking.
As it turned out, we were able to stay open (because we are a food manufacturer). We thought—we’re already selling online; we have our delivery set up, we have all this space. Why not invite our market friends to join us here in our bakery? We could give them a place to sell while others had to shut down. That’s how we started the Confetti Collective, with great local businesses like Red House Salsa and Blue Kettle. WWe now stock over 65 local and Canadian-made brands like the Pierogerie, Zwick’s Pretzels and Kick Ass Caramels. We are now a one-stop shop for great local food products.” Kathy Leskow, Confetti Sweets.