If you're a regular reader of my blog, then you must be wondering why I'm suddenly posting more gluten-free recipes. At the beginning of this year, I decided to give the gluten-free lifestyle a try again after reading this post by Justin. You may remember, I attempted this last year around the same time but I lasted only three months before going back to my old ways. This time around, I'm more informed and Justin's article revealed many more symptoms that I had no idea could be related to gluten-intolerance. Which, prompted me to do more research and begin on the gluten-free journey once again. It just seems like my body has been screaming at me to do something to "fix" the way I was feeling. I won't go into details (yet) but I've noticed a definite difference this time around, and more than just the typical symptoms of fatigue and being bloated.
So, yes, I will be posting more gluten-free recipes but that doesn't mean you have to drop me from your Google Reader. In most cases, if you have a kitchen scale (which every good baker should have), you can just substitute any of the gluten-free flours I use for the same amount of all-purpose flour. I will make a note if substitutions cannot be made.
I made these cookies for a "crunch"-theme potluck. Each guest had to make a dish that embodied something crunchy, which was right up my alley because I love to munch and crunch! However, making a dessert that crunches is a different story. Most desserts are creamy, soft, and "melts-in-your-mouth". My mind kept wandering to kettle corn, and my love for salty-sweet treats. One thing led to another and soon I was popping up some kettle corn on the stove and chopping up peanuts to incorporate into a browned butter cookie dough.
Follow me on Instagram (see side bar) to see some of the dishes my friends brought to the "crunchy" potluck.
If you're looking for a chewy cookie - these are not for you. These cookies are light and crunchy due to the gluten-free flours, and chock-full of goodies that you'd find at the ballpark - peanuts and popcorn. Throw in some chocolate, and these will sure knock you out of the park! [*Credit must be given to Jackie, who coined these "Home Run" cookies because of the peanuts & popcorn and baseball connection.]
Yield: about 3 dozen cookies
4 1/2 oz oat flour (I ground up gluten-free oatmeal)
4 oz gluten-free multi-purpose or whole grain flour blend (I used King Arthur Flour)
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup browned butter, cooled
4 tablespoons coconut oil, softened
1 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, room temperature
1 1/2 teaspoons vanilla extract
2 cups popped kettle corn
1/2 cup roasted peanuts, chopped
1/2 cup bittersweet chocolate, finely chopped
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together oat and gluten-free flours, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together cooled brown butter, coconut oil, brown sugar and granulated sugar until creamy. Beat in egg and vanilla, mix until well combined. On low speed, gradually add the flour mixture and mix until incorporated. Stir in kettle corn, peanuts and chocolate.
Bake for 12-15 minutes, or until edges are browned and top of cookies crackle. Let cookies cool on baking sheets for at least 10 minutes. Then, transfer to racks to cool completely.
Source: Adapted from Bake or Break's Browned Butter Salty Sugar Cookies
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