I had two things to accomplish with only a few hours in my kitchen; bringing a gluten-free sweet treat to my sister’s going-away picnic (she’s moving to North Carolina AND THAT DOES NOT MAKE ME HAPPY) and a take on this recipe:
Christianna over at the Burwell General Store really threw me for a loop with this one. Every month for over a year now (in my case) she’s zipped along a vintage recipe to a group of bloggers that I adore. I try to stick relatively close to the original recipe, keeping it in line with the kind of dish (savory, sweet, breakfast etc.) and keeping the prominent flavors included somehow.
But… pork, fruit and cake?!?!
I stewed for a few days and, in Dusty fashion, left this to be done the day before posting with only a couple of hours in my kitchen. But I awoke that morning with a revelation:
It was time to call in a Compost Cookie.
I trotted over to the corner store with Mitra and started grabbing gluten-free snacks and… pork rinds.
At home I opened the bag and – tentatively – ate one.
Um… I’m not quite sure I get the allure. But they totally worked in the cookies, subtly adding some earthy saltiness and helping to balance a bit of sweet. I used dried dark cherries as my fruit and starting tossing other corner-store finds and pantry staples: chocolate chips, slivered almonds, coffee, oatmeal, potato chips, kettle corn, frozen leftover chocolate cake crumb (from Chocolate Chocolate Cookies).
They were polished off at the picnic. My family indulged, my gentleman friend ate three, and they really satiated sweet/salty cravings. They’re intense – I could only have a few bites. But once again I’ve found the basic Compost Cookie recipe to be a winner.
And the best thing about Compost Cookies are they’re really a grab-and-go experience in your pantry. So take the gluten-free cookie base and weight proportions and go hog wild*!
(*couldn’t help myself)
Gluten-Free Pork Rind Compost Cookies
Built around the Compost Cookie by Christina Tosi
Makes about 20-24 cookies
I both weigh and measure my ingredients, based on which is necessary or more accurate.
- 2 sticks of unsalted butter, at room temperature
- 1 cup white sugar (I used palm sugar)
- 2/3 cup light brown sugar
- 1 Tbsp corn syrup
- 1 large egg
- 1/2 tsp vanilla extract
- 75 g brown rice flour
- 75g arrowroot starch (or tapioca starch)
- 50g millet flour
- 25g white rice flour
- 3/4 tsp xanthan gum
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
Compost Ingredients (totaling 475 grams)
- 150g chocolate chips
- 100g slivered
- 40g gluten-free old fashioned oats
- 5g decaf coffee / espresso grounds
- 40g potato chips
- 60g chocolate cake crumb (like a crushed chocolate cookie or brownie)
- 25g kettle corn
- 30g dried cherries, chopped
- 25g pork rinds, crushed to various sizes
In the bowl of a standing mixer with the paddle attachment, cream the butter, sugars and corn syrup for 2-3 minutes. Scrape bowl.
Add egg and vanilla and beat on medium/high speed for 7-8 minutes. This step is vital in getting the sugars and fat to combine ideally, and will help the cookies not over-spread.
Meanwhile, weigh out flours, baking powder, baking soda and salt. Whisk together.
Turn mixer on low and add flour mixture until just incorporated, under a minute.
Add all compost ingredients on low except for potato chips, and mix until just combined. Fold in potato chips, trying not to break them.
Roll out onto parchment or Silpat lined sheets. Wrap tightly in plastic and refrigerate for at least 1 hour (this, again, is vital to them not spreading too much).
Heat oven to 375°. Bake each sheet individually for 18 minutes, or until the outsides are just starting to brown but the middles are soft. Cool on pan for a few minutes before removing to rack to cool completely.