GÉRALD KONINGS’ GLUTEN-FREE COOKIES

During a vacation to Provence in April 2024, I enjoyed several meals at a private residence from the hand of Gérald Konings, a Swiss-Dutch who lives & works in Provence. These cookies ended one meal. They are delicious: chewy, chocolate-y, and gluten-free. Make ahead some of Konings' gluten-free flour mix (ingredients and measurements below) to use in this recipe and for more GF baking or breading of your own devising.

*Gérald Konings’ Gluten-Free Cookies, chock full of chocolate, dried cranberries and rolled oats.*

RECIPE: Gérald Konings’ Gluten-Free Cookies
Make about 32.

Ingredients
350 grams Konings’ gluten-free flour mix (recipe below)
Pinch of salt
1 teaspoon baking powder
250 grams butter, softened
450 grams brown sugar
1 large or 2 medium eggs
220 grams rolled oats
150 grams dark chocolate chips
150 grams dried cranberries

Directions
In a large bowl, add the flour mix and sift in the salt and baking powder. Set aside. In a sturdy stand mixer (the dough comes out stiff) or with a large bowl and wooden implements, cream the butter and sugar. Add the egg(s) and incorporate; mix in the rolled oats.

Sift in the flour mixture in stages, mixing it in well but not overly mixing. Toward the end, add in the chocolate chips and dried cranberries, incorporating them evenly throughout. (You may find “kneading” them in with your hands to be better and easier than using a spoon.)

Using a small ice cream scoop, make balls of the cookie dough and place, about 2 inches apart, on a baking sheet lined with parchment paper. Bake in a preheated 350-degree convection oven (or a 360-degree non-convection oven) and bake for 10-12 minutes until the cookies are getting crusty on the outside but remain very soft on the inside.

Cool for 5 minutes on their baking sheets, then separately on cooling racks until ready to serve or store.

GERALD KONINGS’ SALADE NIÇOISE SPRING ROLLS

ESCABECHE