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Gluten-Free Double Chocolate Cookies

July 20th, 2010

Well I was hungry for some cookies tonight and had no mixes and no xanthan gum in the pantry so I attempted to make some gluten free cookies from scratch. I adapted a recipe from vegan chocolate to get me started in my first cookie experiment. The biggest substitution was the freshly extracted honey my hubby just claimed from his beehive. I used honey instead of brown sugar. The batter tasted delicious.

Ingredients:
1/4 cup white sugar
1/2 cup honey
1/2 cup spectrum palm oil
1 teaspoon of gluten free vanilla
1 egg
3/4 cup white or brown rice flour
1/4 cup tapioca flour
1/4 cup Dagoba cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
6 oz. package of chocolate chips (gluten free)

Combine the shortening in a large bowl with the sugars, honey, salt and vanilla. Mix well. Add the egg and mix well. Preheat oven to 350F. Mix in the dry ingredients, and stir in the chocolate chips. Next, drop the mixture by SMALL teaspoons onto a cookie sheet lined with parchment paper and bake 8 – 10 minutes (watching carefully). Cool on pan for 10-15 minutes.

Although without the gluten, these cookies do end up flattening out, but I have always preferred a chewy cookie to one that is fluffy and cake-like. These chewy cookies are what I would call “Brownie Good”. I’ll definitely keep experimenting with this recipe to perfect it.

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