Christmas colours add holiday flair to these giant cookies. For other celebrations, change up the shades to suit. Coating wafers are available in a variety of colours in bulk food stores.
- Prep time 35 minutes
- Total time 1 hour & 45 minutes
- Credits : Canadian Living Magazine
Ingredients
Method
In bowl, beat butter with brown sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together oat flour, tapioca starch, sorghum flour, ground almonds, baking powder, baking soda, xanthan gum and salt; stir into butter mixture just until combined. Cover and refrigerate until firm, about 40 minutes.
Roll by 2 tbsp into balls. Arrange, 4 inches (10 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven until golden,about 12 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up 5 days or freeze for up to 1 month.)
Spoon or pipe chocolate onto cookies as desired. Refrigerate until set, about 15 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days. Let stand at room temperature for 10 minutes before serving.)
Tip from The Test Kitchen: To melt coating chocolate, place one colour in each of three microwaveable bowls. Microwave on medium-high, stirring every 10 seconds, until smooth, about 40 seconds.
Makes 12 cookies.
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 235 mg
- Sugars 36 g
- Protein 5 g
- Calories 429.0
- Total fat 25 g
- Potassium 202 mg
- Cholesterol 39 mg
- Saturated fat 14 g
- Total carbohydrate 48 g
%RDI
- Iron 5.0
- Folate 4.0
- Calcium 12.0
- Vitamin A 8.0
