Chaos Kitchen Creations: Cocoa-Nut Kolache

Recipe for a gluten-free, nut-based chocolate cookie kolache. The chocolate topping is one of Anna's favorite desserts. Let us know in the comments what your favorite is. Maybe Anna will make it!

A cold and rainy Texas winter obviously requires cookies, right? If nothing else, the baking oven and wonderful smell will warm up the house.

---

Recipe: Cocoa-Nut Kolache

Ingredients

For the Dough:

• 1/3 cup almond flour (thick flour)

• 1/3 cup of chickpea flour (thin flour)

• 2/3 cup of tapioca flour (binding flour)

• 1/2 cup butter, softened

• 1/2 tsp salt

• 1 tsp baking powder

• 8 oz cream cheese, softened

• 1/4 cup coconut sugar

• 2 egg yolk

• 1 tsp vanilla extract

For the Nut Butter-Chocolate Mousse Filling:

• 1/2 cup creamy almond butter (your favorite nut butter)

• 1/2 cup heavy cream

• 1/2 cup semi-sweet chocolate chips

• 1 tsp vanilla extract

Instructions

1. Prepare the Dough:

• In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy. (“Cream” means whip until smooth.)

• Add the sugar, egg yolks, vanilla extract, salt, and baking powder. Mix until well combined.

• Gradually add the gluten-free flour blend until a dough forms. If the dough is too sticky, add a little more flour. (Too sticky means it sticks to your hands or the counter enough that you can’t work it.)

2. Chill the Dough:

• Wrap the dough in plastic wrap and refrigerate for at least 2 hours to make it easier to handle. Make sure it is cold and firm. If needed, add more flour.

  

3. Make the Nut Butter-Chocolate Mousse Filling:

• In a small saucepan, melt the chocolate chips over low heat, stirring until smooth. Allow to cool slightly.

• In a mixing bowl, combine the creamy almond butter, and vanilla extract. Mix until smooth.

• In a separate bowl, whip the heavy cream until soft peaks form.

• Gently fold the melted chocolate into the almond butter mixture, then fold in the whipped cream until combined. Be careful not to deflate the whipped cream too much.

  

  Nut Butter, Chocolate, and Cream

4. Shape the Cookies:

• Preheat the oven to 350°F (175°C).

• Roll out the chilled dough on a lightly floured surface to about 1/4 inch thick. (The dough is 1/4 inch thick, not the flour that makes the surface less sticky.)

• Cut the dough into squares or circles and place the pieces on a parchment-lined baking sheet.

• Make a small indentation in the center of each piece. If the dough is properly chilled and stiff, it will hold the shape. If not, don’t worry. You can still add the dollop on top. It still tastes good.

5. Bake:

• Bake for 12-15 minutes or until the edges are lightly golden.

• Allow to cool on the baking sheet for a few minutes.

6. Last touch:

• Fill with a generous teaspoon of the almond-chocolate mousse filling.

• Optionally, dust with powdered sugar before serving. Enjoy your delicious gluten-free kolache cookies with a rich almond-chocolate mousse filling!

These kolache cookies are sure to be a hit with their delightful combination of flavors and textures. Note that my version tends to have a fluffy chocolate nut butter ganache on the top and a very soft dough. I am thinking of revising the dough a little to make it a little less soft and more cookie like but these are taste as it.

Then enjoy!

---

How does this relate to our writing?

Food… Food is life. Actually, we do have stories where food is very important. Cooking is after all a form of magic and not just in our books. But if if you think about it you can take something sour and make it sweet, something soft and make it hard, something hard and making it soft, something flat and make it fluffy. It truly shows you the power and magic of the chemistry of cooking.

---

Chaos Tip of the Week

If you can’t find your way, just follow a squirrel; they always know where the best snacks are hidden!

---

Critter’s Weekly Question

I love chocolate ganache or chocolate mousse. It it is one of my favorite desserts. What is your favorite dessert and why?