Gluten and Milk Free Oatmeal Almond Cookies with Chocolate Amaretto Ganache

I saw This post on Dream About Food's blog and wanted to try making something similar.  As I really detest coconut (and I sick to my stomach when I have it) but wanted to try to make something similar.  I decided to sub gluten free oats for the coconut.  Also, pecans are not readily available in Germany (if at all) so I used ground almonds instead.  I also added a shot of Amaretto in the Ganache :)  I must say that bit was the best idea :)

I had a major issue with the first batch running, so I added some oats to the 2nd batch (recipe below compensates for this).  I also had what I thought was a brilliant idea - to use a non-stick cupcake/muffin tin - then they could not run.  Well, this worked, except impossible to get out in one piece :(  So, it was a crumbly mess.  But it tasted so absolutely lovely, that I could not throw it away. So I put it in a ziplock in the freezer to use for a base for a cake or cupcakes in the future.

Third time was a charm. I used the adjusted recipe above, only using the cookie sheet this time.  They did run a bit more than I wanted them to, but there was still a bit of indentation in them to put the chocolate into. 

The taste of these is so light and wonderful.  Because the base is whipped egg whites, it is more of a meringue type texture and the oats went just lovely with the other flavors.  Again, a must though is the Amaretto in the chocolate :)

A note on the oats.  It took me ages to find gluten free certified oats in  Germany (previously, I would stock up when I would visit UK), but now Bauckhof had them.  I have not seen them in any of shops here yet, but you can order them online.

Gluten and Milk Free Oatmeal Almond Cookies with Chocolate Amaretto Ganache

adapted from http://dreamaboutfood.blogspot.com/

Ingredients:
3 large egg whites at room temperature
1/4 teaspoon salt
1/2 vanilla extract
1/4 teaspoon cream of tartar
100 grams Mascobado sugar
1 tablespoon agave nectar
120 grams gluten free rolled oats
75 grams ground almonds
30 grams ghee at room temperature
100 grams dark chocolate bar, chopped
1 tablespoon of Amaretto

Directions:
Preheat the oven to 170°C and line baking sheet with baking paper.

In a stand mixer, whip egg whites with salt, vanilla and cream of tartar until they are frothy. With the beater running, slowly add sugar and agave nectar and keep beating until stiff peaks form (this can be up to 5 minutes). Gently fold in oats and ground almonds by hand using wooden spoon or spatula.

Drop by large spoonfuls onto cookie sheet lines with baking sheet. Use the spoon to create a well in the centre of each cookie and build up the sides. Bake for 12-15 minutes, or until golden brown. Turn off oven and prop open the door with a wooden spoon and let the cookies cool in oven for about an hour.

In a small metal or ceramic bowl set over a pot of gently simmering water, melt ghee, amaretto and chocolate together. Stir until smooth. Drop spoonfuls of melted chocolate into the centre of each cookie. Let cool until set.

Nutrition Facts
14 Servings
Amount Per Serving
Calories 132
Total Fat 6 g         
Total Carbohydrate 22 g      
Dietary Fiber 3 g         
Protein 4 g