Death By Flour (And Chocolatey Nutella)

My mother nearly killed me a few weeks ago. She drove up to visit, and as I munched on my afternoon snack, she dropped this on me: “I’m giving up flour!”

 

Choking on my carrot, I barely spluttered out, “W-w-what?” as I reached for my water glass.

 

“I’m giving up flour,” she repeated.

 

“Forever?” My mind was racing… How could my mother, my one and only mother, omit flour from her diet when her daughter dreams of becoming a baker??

 

She reassured me that no, this was a temporary diet-change-for-weight-loss thing, and she still enjoyed the occasional English muffin or fudgy brownie… In moderation. Limited moderation.

 

(You can call the ambulance driver back; I’m not going to die from a heart attack after all.)  

 

 

But with her birthday rapidly approaching, I refused to let her special day pass by without a tasty dessert. It doesn’t count as a celebration unless you make a wish, blow out the candles, AND eat a sweet treat!

 

 

As I brainstormed desserts to bake, I recalled my brief love affair with a particular dessert crêpe shortly after her visit. Nutella oozed out the sides of the thin pancake and threatened to dribble down my chin with every bite. Mom deserved such a rich and decadent indulgence for her birthday treat, but since I have yet to master the art of flipping crêpes, I resorted to something else.

 

 

I pulled the Nutella and other ingredients down from the pantry shelves, nixing a recipe and guessing at measurements as I mixed, shaped, and baked the cookie dough. After I nibbled off my first bite, I crammed another 4 cookies into my mouth and, as the guilt kicked in, began stirring up another batch to actually give away as a gift.

 

Happy (belated) birthday, Mom!

 

 

Gluten-Free Hazelnut Cookies

makes 20

For a little extra treat, drizzle with nutella or chocolate syrup just before serving. Or throw a few teaspoons of mini chocolate chips into the cookie dough!

¾ c. gluten-free all-purpose baking flour

¼ tsp baking powder

⅛ tsp salt

1½ tsp Ener-G + 2 tbsp water (or 1 egg)

¼ c. nutella (chocolate hazelnut spread)

2 tbsp plain yogurt (or applesauce)

1 tsp vegetable oil

½ tsp vanilla

¼ c. sugar

1. Preheat the oven to 350°, and line a cookie sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the Ener-G and water (or egg). Mix in the nutella, yogurt (or applesauce), oil, and vanilla. Stir in the sugar. Slowly mix in the dry ingredients, mixing just until incorporated.
3. Drop the cookie dough onto the prepared sheet, and bake for 11-14 min or until firm to the touch. Cool on the pan for 5 min before turning out onto a wire rack to cool completely.