For today’s recipe, I’m sharing with you these delicious gluten free churro cookies. They’re great year round, for any occasion. You can even bring them to a picnic. The cookies are light, fluffy, and non-greasy since they are baked rather than fried. And the chocolate sauce makes the perfect companion.
To make the cookie dough gluten free, I used oat flour. I like using oat flour for two reasons. Firstly it tastes delicious. You really cannot tell the cookies are gluten free. And secondly, oat flour is high in nutrients. It is a good source of fiber, protein and some minerals like iron.
Note: Oats are naturally gluten free, however, sometimes they can get contaminated during processing or packaging. If you cannot tolerate gluten, I recommend you buy oats and oat flour that are certified gluten free.
Once I made the batter, I placed it into a piping bag and piped lines of dough, the length of a finger. I chose not to use a decorative tip for the piping bag because thin edges would burn during baking. I sprinkled the cinnamon sugar over the dough before baking. That way, the dough expands in the oven around the cinnamon sugar, setting it in place.
For the chocolate sauce you only need cream and chocolate. I chose to use semi-sweet chocolate as the cookies can be quite sweet due to the cinnamon sugar. However, if you have a sweeter tooth, feel free to use milk chocolate instead.
I recommend making the sauce shortly before serving. Do not refrigerate it as it will thicken at cold temperatures.
See more cookie recipes here.
And lastly, here’s how to make the gluten free churro cookies:
Gluten Free Churro Cookies
Ingredients
For the cookies:
- 2 ½ cups (250 g/ 9 oz.) oat flour
- 2 sticks (230 g/ 8 oz.) unsalted butter, room temperature
- ½ cup (60 g/ 2 oz.) icing sugar
- 2 egg whites from large eggs, room temperature
- 2 tbsp. vanilla sugar
- pinch of salt
- 5 tbsp. superfine sugar
- 1 tbsp. ground cinnamon
For the chocolate sauce:
- ½ cup (120 g/ 4 ¼ fl.oz.) cream (35% fat content)
- 60 g (2 oz.) semi-sweet chocolate, chopped
Instructions
For the cookies:
- In a small bowl, gently whisk the egg whites with the salt for 5-10 seconds.
- In another bowl, mix the butter and icing sugar, to a creamy and fluffy consistency. Pour the egg whites and vanilla sugar over the butter-icing sugar mix, and whisk until fully incorporated. Add the flour and mix well. Place the dough in a large piping bag. Cut the piping bag to approximately 12 mm (½ inch) width. On a baking tray lined with parchment paper, pipe lines of dough of approximately 10 cm (4 inches) long.
- In a small bowl, mix the cinnamon with the superfine sugar. Sprinkle generously over the dough. Place the tray in the fridge for 30-60 minutes.
- Preheat oven to 180°C (350°F).
- Remove the tray from the fridge and place it directly into the pre-heated oven. Bake for 15-20 minutes. Once baked, remove the tray from the oven and allow the cookies to cool down on the tray.
For the chocolate sauce:
- In a small pot over medium heat, bring the cream to a simmer. Remove from the heat, add the chocolate and stir until the chocolate is fully dissolved. Allow to cool to room temperature.
- Dip the cookies into the chocolate sauce and enjoy.
