Malty, salty, sweet and chewy cookies!

Malty, salty sweet n chewy cookies!

Malty, salty sweet n chewy cookies!

Ok, this has officially become my sweet n savoury guilty pleasure because there’s really nothing particularly healthy about this delectable treat! Oh except that it’s a wheat-free, gluten free treat, but of course that doesn’t mean that it’s good for you but sometimes who the hell cares?!

Saturday night, hormones reeking havoc, I needed sugar and there was nothing! Nada, not a stale cookie in sight. I’d deliberately not bought anything naughty so my only option was to bake! But I didn’t just want sweet, I wanted to smack my lips! Recently I’d been having a bit of a nightmare trying to create a malted vinegar fudge (Trust me, I got the taste right and it was heavenly! I just couldn’t get the damn thing to harden enough. So it isn’t as weird as it might sound!). But because I knew the flavour works with the malt and the salt and the sweet and since I prefer chewy biscuits to dry I figured it would be easy to throw together and it was! In fact, I made this huge batch with good intentions of taking them into the office so others could try them which went by the way side once I started tucking in. I pigged. Big time! Then of course suffered chronic indigestion for the rest of weekend but boy I enjoyed getting in that state! So right onto the recipe….


250g Gluten free flour

100g coconut flour (which can be tricky to get hold of, I buy mine through the internet) so you can use rice flour in it’s place.

1/2 baking powder

1/2 tsp. sea salt

180g melted butter

200g dark brown sugar

100g golden sugar

3 eggs

1 cup of saltannas

2 tbsp. Sarsons Malted Vinegar

Preheat your oven to 180 degrees.

In a bowl mix the flours, baking powder and sugars and salt together. Once blended, add the rest of the ingredients and mix until its tacky so sticky but doesn’t stick, if you get my meaning.  It would pour slowly. If its sticky enough to be runny,  add 50g at a time of rice flour/coconut flour, you don’t want it like dough, it will be shiny and a little sticky, so don’t worry if it doesn’t seem like the consistency you’d get with wheat flour.

The good thing about this recipe is you don’t have to roll it out and cut it into shapes, you could and if you wanted to I would recommend rolling it in caster sugar, but all you need to do is on a greased baking paper, place large spoonfuls about an inch and a half apart because they’ll spread a little, in fact I’d spread them a little myself, I liked mine big!

Place in the oven and cook for 20ms. When time’s up take them out and place them on a wrack, sprinkle more sea salt (I prefer and only use Malden, you’ll know why when you taste it over table salt!) and then sprinkle some golden sugar over them, mmmmmmm yum! Mine hadn’t even cooled before I inhaled the first two! Enjoy!

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About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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  1. Lipsmacking Recipes – all recipe links | - April 20, 2014

    […] Malty, salty, sweet and chewy cookies! […]


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