GLUTEN-FREE DOUBLE CHOCOLATE COOKIES
These are probably the best gluten-free cookies I've ever made. Not chalky, but chewy. I haven't tried making these egg-free, but that might work. I make a flour mix for baking that is quarter each of rice, sorghum, tapioca, and chestnut flours, with a pinch of xanthan gum, then use it in place of flour...sifting or whisking helps. I dusted with confectioners' sugar...looks nice with the dark chocolate.
Provided by Q. Anker
Categories Desserts Cookies Drop Cookie Recipes
Time 1h35m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicon baking mat.
- Mix white sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum together in a large bowl.
- Melt 4 ounces chocolate chips, with butter and vanilla extract in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
- Stir eggs into the flour mixture; slowly pour melted chocolate mixture into flour mixture. Stir until incorporated. Fold 4 ounces chocolate chips into the batter.
- Drop batter roughly in a ball shape, 1 tablespoon per cookie, onto the prepared baking sheet, keeping balls 2 inches apart.
- Bake in the preheated oven until cookies are spread and top surface is slightly cracked, 12 to 15 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack to allow cookies to set.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 23.5 g, Cholesterol 25.7 mg, Fat 7.3 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 110.5 mg, Sugar 17.6 g
GLUTEN-FREE HOLIDAY BLISS COOKIE BARS
Using a basic cookie recipe, I revised it to be gluten-free and instead of the soft cake-like texture that Starbucks® Cranberry Bliss Bars have, these have a chewy, cookie-like texture. Also, I reduced the sugar so they're not quite so sweet.
Provided by Bonnie
Categories Desserts Cookies Bar Cookie Recipes
Time 1h15m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch pan.
- Beat butter, brown sugar, white sugar, eggs, cinnamon, and vanilla extract together in a bowl until smooth.
- Stir flour, baking soda, salt, and xanthan gum together in a separate bowl. Stir 1/2 of the flour mixture into the egg mixture; mix well. Stir in remaining flour mixture, along with white chocolate chips and coconut. Mix well. Press into the prepared pan.
- Bake in the preheated oven until the edges start to brown, about 23 minutes. Let cool completely, about 30 minutes.
- Frost with cream cheese frosting and sprinkle with cranberry bits. Cut into 48 triangles.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 20.5 g, Cholesterol 18.9 mg, Fat 9.1 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 5.2 g, Sodium 108.4 mg, Sugar 14.4 g
GLUTEN-FREE DOUBLE CHOCOLATE CHIP COOKIES
Provided by Food Network
Categories dessert
Time 1h34m
Yield 24 cookies or 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients into the wet mixture and combine until dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
- Using a melon-baller or tablespoon, scoop the dough onto the prepared baking sheets, spacing them 1-inch apart. Gently press each with the heel of your hand to help them spread. Bake on the center rack for 14 minutes, rotating the trays 180 degrees after 7 minutes. The cookies will be crispy on the edges and soft in the center.
- Let the cookies stand on the baking sheet for 10 minutes, then transfer the cookies to a wire rack and cool completely before covering. Store in an airtight container at room temperature for up to 3 days.
DOUBLE CHOCOLATE COOKIE BARS
I have this on a recipe card - no idea where it came from! It is a chocolate lover's dream. Make sure to cool completely before cutting or the bottom will crumble!
Provided by Bake-a-holic
Categories Bar Cookie
Time 40m
Yield 24-36 bars, 24-36 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Combine crumbs and butter; press firmly on bottom of 13x9 inch baking pan.
- In medium saucepan, over medium heat, melt 1 CUP chips with sweetened condensed milk and vanilla.
- Pour evenly over prepared crust; top with nuts and remaining chips.
- Bake 20 minutes or until set.
- Cool COMPLETELY; chill if desired.
- Cut into bars.
- Store tightly covered at room temperature.
Nutrition Facts : Calories 235.5, Fat 13.2, SaturatedFat 5.9, Cholesterol 10.7, Sodium 145.1, Carbohydrate 29, Fiber 1.7, Sugar 22.5, Protein 3.7
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