CHOCOLATE CHIP COOKIES (GLUTEN FREE)
Gluten-free, egg-free.
Provided by Barbara Arnold
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
- In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
- Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 144 calories, Carbohydrate 21.8 g, Cholesterol 10.2 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 4.1 g, Sodium 201.8 mg, Sugar 14.2 g
GLUTEN-FREE CHOCOLATE COOKIES
If you're allergic to nuts, use 1/2 cup of sweet sorghum flour instead of almond flour and increase the butter to 1 1/2sticks and the milk to 1/2 cup.
Provided by Food Network Kitchen
Categories dessert
Yield 3 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
- Whisk all of the flours, the cocoa powder, baking powder, salt and xanthan gum together in a medium bowl. Set aside.
- Put the butter and brown sugar into a large bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Add the milk, vanilla and eggs and beat until blended. Reduce the speed to low and slowly incorporate the flour mixture until thoroughly combined. Add the chips and stir to combine.
- Spoon heaping tablespoons (or smaller scoops) of the dough onto the prepared baking sheets, 1 to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and just beginning to crack slightly on top, 13 to 14 minutes. Rotate the sheets halfway through for even baking.
- Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely.
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 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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- Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
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