GLUTEN-FREE CHOCOLATE CAKE COOKIES
I need to avoid gluten and have tried transforming my favorite recipes to fit my diet. I came up with these cakelike cookies, and no one ever guesses that they're gluten-free.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the confectioners' sugar, cocoa powder, cornstarch and salt. Stir in egg whites and coffee liqueur until batter resembles frosting. Add walnuts., Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets. Bake at 300° until set, 10-14 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely. Dust with additional confectioners' sugar.
Nutrition Facts : Calories 82 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
GLUTEN-FREE QUICK MIX CHOCOLATE COOKIES
Five ingredients are all you need for quick homemade chocolate cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 48
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. In large bowl, mix all ingredients except sugar with spoon until dough forms.
- Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
- Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes, before storing in tightly covered container.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 5 g, TransFat 0 g
GLUTEN-FREE CHOCOLATE CRINKLE COOKIES
These gluten-free chocolate crinkle cookies are a family favorite. The ground almonds make them even better. -Karen Kelly, Germantown, Maryland
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen cookies.
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°. In a large bowl, cream butter, sugar, and vanilla until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk almond flour, baking cocoa, coconut flour, baking soda, and salt; gradually beat into creamed mixture., Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 23mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
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- Beat the butter, sugars, vanilla and salt till fluffy., Beat in the eggs one at a time, being sure to scrape down the sides and bottom of the bowl midway through to make sure everything is well combined., Whisk together the flour or flour blend, xanthan gum, baking powder, and baking soda., Beat the dry ingredients into the butter mixture, then blend in the chocolate chips and nuts.
- Again, scrape the bottom and sides of the bowl to be sure everything is well blended., Cover the bowl and refrigerate for 1 hour, or for up to 2 days., Preheat the oven to 350°F.
- Lightly grease a couple of baking sheets, or line with parchment., Scoop tablespoon-sized balls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here.
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