Chocolate dipped mocha meltaways (low FODMAP)

45 minutes • Gluten-free • Low FODMAP • Makes about 3 dozen cookies • These chocolate-covered mocha cookies are reminiscent of those classic bakery cookies you had when you were a kid. They’re perfect with a hot cup of tea or coffee. The custard powder gives them a fine texture and the chocolate dip helps hold them together. They are a delightful change of pace from the routine chocolate chip cookie!

INGREDIENTS:

3/4 cups unsalted butter, cubed and softened to room temperature

1 1/4 cup gluten-free all-purpose flour

1/2 cup custard powder, preferably Bird’s (or substitute 6 tablespoons vanilla instant pudding and reduce the sugar by 2 tablespoons)

1/2 cup plus 1 tablespoon confectioners’ sugar

1/2 teaspoon instant decaf espresso powder (such as Starbucks decaf Via)

2 tablespoons lactose-free half and half

1/4 teaspoon vanilla extract

5 1/4 ounces semi-sweet chocolate chips

3/4 cup dark chocolate tempered dipping chocolate wafers

Flaky salt, for sprinkling (optional)

DIRECTIONS:

Preheat oven to 350°F and line two baking sheets with parchment paper.

Add the butter to the bowl of a stand mixer and beat with the paddle attachment until it turns pale and fluffy about 2-3 minutes.

Remove the bowl from the mixer and sift the flour, custard powder, confectioners’ sugar, and espresso powder on top of the butter.

Return to the mixer and mix on low speed until the mixture comes together in an even crumble. Scrape the sides of the bowl down with a rubber spatula.

Add the milk and vanilla and mix on medium speed until you get a smooth dough, about 1 minute.

Add the chocolate chips and mix on medium speed for about 30 seconds until evenly distributed.

Using a tablespoon or cookie dough scoop, drop about 36 evenly sized scoops about 1 inch apart onto the parchment-lined cookie sheets.

The cookies will not spread during baking so before putting them in the oven press them down with the bottom of a glass or with a fork dipped in powdered sugar to prevent them from sticking to the dough.

Bake for about 15 minutes, until the edges start to turn golden brown, swapping the baking sheets between the oven racks and rotating them halfway through the baking time.

Let the cookies cool on the baking sheets for about 5 minutes, then carefully transfer them to a wire rack to cool completely.

Meanwhile, melt the tempered dipping chocolate in the microwave. Dip each cookie and lay them back down on the parchment to let the chocolate set. As the chocolate is setting you may sprinkle with flaky salt if you’d like.

Store the dipped cookies in an airtight container for 2 or 3 days.

Enjoy!

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