Yes, you read right! Gluten-free melting moments are a real thing and boy are they good.
Every now and then, a little sweet craving raises its head… or maybe you just naturally have more of a sweet tooth tendency. This makes it so much easier to give in to those unhealthy sugary snacks.
But that is when our healthy treat recipes come in very handy.
Our gluten-free melting moments are as the title says – gluten-free. They are free of refined sugars and oils, and low roadmap friendly.
Like any sweet treat though, I always stress moderation as the key. So, go ahead and enjoy a cookie or two but save the rest for later or share them with the family 😉
These gluten-free melting moments are sandwiched together with a raspberry filling, but this is just an added little extra. The cookies also tasted pretty delicious on their own.
When it comes to the filling……To sweeten it we chose to use powdered erythritol, it looks like powdered sugar but yes, without the sugar…..
So, How do I make Gluten Free Melting Moments?
The procedure is fairly straight forward and doesn’t require much finesse. Which is great because you can whip them up in no time and you can definitely get the kids involved. They will love rolling the dough into cookie shapes.
So, to begin…
I’d recommend you start by preheating your oven to about 160ºC, you don’t want the heat to be high. Then line two baking trays with silicone sheets – these sheets are so handy and guarantee no cookies sticking to the tray – win.
Get out your mixing bowl, a medium-sized one with suffice. Add in the butter (room temperature) and beat it up with an electric beater until the butter turns pale and fluffy.
Begin to sift in all the dry ingredients and the vanilla extract, and beat again. Make sure you turn the beater on low though or the flour will go everywhere but in the bowl!
Once it begins to become incorporated you can increase the speed of the beater, until well combined and a dough forms. It may resemble crumbs, but that’s ok too. All you need to do is dust your hands with some gluten-free flour and manually squish the dough into a ball.
Now you can use a teaspoon to measure the size of the cookies dough balls…
Scoop a spoonful of dough at a time, roll the dough in your hands into a ball and place on the baking sheet to form rows with a little space between each cookie, until the dough is finished.
Now get a fork out and dip it in some gluten-free flour. Begin to press down each ball of dough to form a slightly flat cookie with lines on it, as in the pictures.
Once you have completed this step with all the cookies you can pop them into the oven and bake for a short 10 to 15 minutes, depending on your oven.
They should be slightly golden and still softish. They will firm up as they cool down.
While your cookies are cooling down, you can make the filling if you are using it
In your mixing bowl, beat the butter and powdered erythritol until light and fluffy. Like a buttercream. Now add in the raspberries and beat until all is well combined.
Ones the cookies are cool, you can sandwich them with the raspberry filling and store them in an airtight container in the fridge.
Serve them with a soothing cup of herbal tea and enjoy.
I really hope you enjoy these scrumptious gluten-free melting moments as much as we did. We would love you to tag us in your pics and tell us what you thought of the recipe – @pranathrive
Now, time to get baking!Print
130g grass-fed butter, softened
115g plain gluten-free flour (low fodmap friendly mix)
45g powdered erythritol or 100g honey
50g gluten-free custard powder
1-2tsp vanilla extract
For the Filling (optional):
60g grass-fed butter softened
100g powdered erythritol, sifted
6–8 fresh raspberries or frozen raspberries, defrosted
- Preheat oven to 160ºC.
- Line 2 cookie trays with baking paper or silicone baking sheets.
- In a medium-sized bowl beat the butter until pale and fluffy.
- Sift all other ingredients into the bowl, plus add the vanilla extract and beat until a dough is formed.
- Roll a teaspoon of dough into balls and place onto baking trays. Don’t sit the cookies to close to each other as they do spread out a little.
- Using a fork squash them slightly.
- Bake in the oven for 10 – 15 minutes or until just cooked. Remove from the oven and allow to cool completely.
- Once the cookies have completely cooled, you can begin to make the frosting and sandwich cookies together if using the filing.
For the Filling:
- Once again beat the butter until light and creamy. Add the sifted powdered erythritol and raspberries and beat together until light and fluffy.