These oaty, multi-grain coffee cookies–like many of my other concoctions–were an experiment. Katt and I are getting ready to move, so I wanted to try and use up some odd and “open-bag” ingredients that we have around. I had some amaranth flour, oats, and some sweetened instant coffee mix that could be substituted for its own volume in sugar. I added rice flour for a smoother texture and xanthan gum to thicken the mixture and help bind the dough.
The cookies baked nice and evenly on parchment paper. They had a soft, chewy consistency, a rich, understated sweetness that paired well with the dark chocolate topping, and they were fantastic for dunking in a hot cup of coffee.
I started with this stuff:
3/4 cup – brown sugar
1/2 cup – white sugar
1/4 cup – instant coffee powder
2 tsp. – cocoa powder
3/4 cup – butter
1 tsp. – vanilla
1 tbsp. – water
1 & 1/2 cup – oats
[1 cup – amaranth flour
1/4 cup – rice flour
1 tsp. – xanthan gum]
[1 & 1/4 cup – wheat flour]
1 oz. – chopped 60% cacao chocolate
And then I did this:
-1. Preheat oven to 325 F.
0. Prepare cookie sheet with parchment paper.
1. Mix sugars, instant coffee and cocoa powder with soft or melted butter.
2. Beat in eggs.
3. Add vanilla and water.
4. Stir in oats.
[5a. in separate container, sift or mix amaranth, rice flour and xanthan gum.
5a-2. slowly add mixture to other ingredients while folding]
[5b. slowly add wheat flour to other ingredients while folding]
6. Spoon onto parchment in heaping teaspoons – leave 2″ or more between cookies.
7. Top each with a large pinch of chopped chocolate.
8. Bake @ 325 F for [10-13 min. w/ amaranth & rice; 8-10 min. w/ wheat flour].
Makes about 2 dozen 3″ cookies.