Gluten Free Chocolate Puddle Cookies Recipes

GLUTEN-FREE CHOCOLATE COOKIES

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 PUDDLE COOKIES

Steps:

• Preheat oven to 320F / 160C degrees and position racks in the top and bottom third. Line three (preferably rimmed) cookie sheets with parchment paper. You could also bake in batches with fewer pans.
• Make sure your nuts are cooled a bit, then coarsely chop and set aside. Sift together the confectioners sugar, cocoa powder, and salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well blended.
• Use a cookies scoop for about 60 smaller uniform cookies (or spoon the batter onto the prepared cookie sheets in mounds of about 2 tablesoons each to create 18 larger cookies.) These cookies are like reverse Shrinky Dinks - they expand. For the smaller cookies, don't place more than 4 across the short side of your cookie sheet, and for the larger cookies, no more than 6 cookies per sheet. Also remember not to place the batter too close to the edge of the pan.
• Bake until they puff up. The tops should get glossy, and then crack a bit. Bite size cookies will take 7-9 minutes and the large cookies 12-15 minutes depending on your oven. You may want to rotate the cookies top/bottom/front/back.
• Slide the cookies still on parchment onto a cooling rack, and let them cool completely. They will keep in an airtight container for a couple of days.
• Note: I noticed while making the cookies smaller, the batter dried out a bit while waiting for the batches to cook so the tops where not as glossy. Try covering the batter with a damp cloth between batches. It didn't change texture of flavor, just a bit of the appearance.

GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, whisk the almond flour, salt and baking soda to combine.
• Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
• Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
• Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
• Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
• Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.

CHOCOLATE PUDDLE COOKIES GF

Steps:

• Preheat oven to 350.
• Toast walnuts, cool, roughly chop.
• In a large bowl, stir together sugar, cocoa, and salt.
• Stir in nuts.
• Stir in egg whites and vanilla until well combined.
• Place 2 Tbls each on parchment lined cookie sheet, spread well apart.
• Bake 13-15 minutes. They will spread, puff, crack, turn glossy, and then become matte in appearance.
• Slide parchment paper onto wire racks and let cool.