This weeks Chopped Challenge dish came together via three things:
- The ingredients in my mystery basket
- My brothers need for a dessert to take to a holiday party
- My brothers lack of tolerance for gluten
The ingredients in this weeks mystery basket consisted of Oats from Muffet Bond, Raisins from Bill Bond, Apple Cider from Cinda Garrison and Coffee from Janna Carr.
Although dessert seemed a little too easy, once the gluten-free aspect was thrown in the mix, the dish became more of a challenge.
Gluten-free baking is somewhat difficult but I had done it once with his delicious gluten-free chocolate birthday cake, I knew I could do it again!
Chopped Challenge Thursday was also the perfect opportunity to make something amazingly unique for him to take to his holiday party!
After a couple of “sample cookies” to decide exactly how I wanted to incorporate the coffee and apple cider I came to the conclusion that my favorite cookie was the one that combined the ground coffee into the cookie dough and was filled with a gooey, delectable caramel apple center.
The final result of “Chopped Challenge Thursday” Week Seventeen: Gluten Free Oatmeal Raisin Coffee Cookies with Caramel Apple Filling
Ingredients (makes 15 cookies)
- 2 cups gluten-free flour
- 1 tsp baking soda
- ½ tsp cinnamon
- 1 tsp ground instant coffee
- ½ cup butter (softened)
- ¾ cup brown sugar
- 1 egg
- ¼ cup & 1 tsp apple cider (separated)
- 1 tsp vanilla
- 2 cups oats
- ½ cup raisins
- ½ cup caramels
Begin by combining the flour, baking soda, cinnamon and coffee.
Next, cream together the butter and sugar. Then, beat in the eggs, vanilla and 1/4 cup apple cider. Add in the flour mixture and combine well.
Next, hand mix in the oats and raisins.
Melt the caramels in the microwave for 1 minute, remove and immediately whisk in 1 tsp apple cider. The mixture should be a very thick caramel sauce.
Now, to make the cookies, grab a ball of dough and make a “cave” in the middle. Then pour the caramel into its home, “the cave”.
Wrap the dough around the caramel and place onto a cookie sheet.
Bake at 325° for 20-25 minutes.
Scrumptious is the perfect word to describe these cookies.
Don’t just take my word for it, my Mom was eating the crumbs off the baking sheet (true story!)
And my brother just walked in with an empty container and said these cookies were the hit of the party!
No gluten AND scrumptious, I’d say that’s one amazing cookie!
Well hello melted caramel goodness! Don’t mind if I do 😉
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing email@example.com.