Everyone knows that the reason you take your kids trick or treating is so that you can eat all their Snickers candy bars, right? These gluten free Snickers Cookies are made not only with chopped up snickers bars, but also my homemade caramel sauce too. I promise it’s worth taking the time to make the homemade caramel before you start this recipe.
Things that make this recipe work: the right balance of flours, adding things to help your gluten free flours bind together-psyllium husk powder, xanthan gum, chia seeds, eggs, oats, and finding the right balance of fats. One thing that you always need to remember with gluten free cookie baking is that the flours absorb moisture and fats SLOWER. So lowering your bake temperature, allowing the flour to “rest” in the fridge, and making sure not to add too much sugar or fat are critical to your success in baking cookies.
Some of you may not be familiar with tiger nut flour. I love this flour. You don’t need very much to add a lot of depth in flavor to your baking. So I wouldn’t substitute it. Buckwheat flour is a great gluten free flour that has a lot of nutritional properties as well as also adding great flavor. Too much though, and I find the flavor too overpowering. So the key is getting just the right balance when you are playing with gluten free flours. Almond flour is a great flour for adding protein which other gluten free flours often lack.
Snickers Cookies
Equipment
- 2 baking sheets
- parchment paper
- large bowl for mixing
- various bowls
- digital scale
- measuring cups and spoons
- cutting board
- knife
Ingredients
- 150 g Almond flour
- 26 g Buckwheat flour
- 6 g Tiger Nut flour
- 1/2 C gluten free rolled oats
- 1 tsp baking soda
- 1/2 tsp psyllium husk powder
- 1/4 tsp xanthan gum
- 1/4 tsp sea salt
- 4 TBSP unsalted butter, softened
- 100 g brown sugar
- 1 tsp chia seeds
- 1 1/2 TBSP water
- 1/2 C homemade caramel sauce use the recipe on this blog
- 2 C Snickers candy bar, chopped into small pieces
Instructions
- In a small bowl, weigh your almond flour, buckwheat flour, and tiger nut flour. Add in the rolled oats, baking soda, psyllium husk powder, xanthan gum, and sea salt. Set aside.
- In a small bowl, mix the chia seeds and water. Let stand for 3-5 minutes.
- In a large glass bowl, mix the butter and brown sugar with a hand mixer. Add caramel sauce and mix. Add chia seeds/water mixture and mix.
- Add dry ingredients and mix. Add chopped Snickers and using a spatula mix into the dough.
- Cover the dough and refrigerate for one hour.
- Preheat oven to 325 degrees. Prepare baking sheets with parchment paper.
- Using a small sized cookie sheet(about 1-1.5 TBSP), scoop cookie dough onto prepared baking sheets. Scoop 12 scoops. Bake for 12 minutes on the center rack(Only bake one at a time). While these are baking, fill the second baking sheet. Repeat when first sheet is done, and continue until all the dough is baked.
- After the twelve minutes, remove cookies from oven and leave them on the cookie sheet for 5 minutes. Sometimes some of the caramel "leaks" out of the cookie a little. After a minute or two, use a small metal spoon to gently push the caramel back towards the cookie so that it is a round shape- the cookies are still somewhat soft, but the caramel will start to harden quickly and you won't be able to push the caramel back towards it.
- Remove the cookies to a cooking rack to finish cooling.
Notes
Fall time reminds me of homemade caramel and trick or treating. I hope that baking these cookies will help bring the spirit of Fall goodies into your home.
Emma
