GLUTEN-FREE CHOCOLATE SANDWICH COOKIES
Kind of like the store-bought version, but way better!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
- In medium bowl, stir together flour blend, cocoa, baking soda, baking powder, xanthan gum and salt; set aside.
- In large bowl, beat butter, brown sugar and vanilla with electric mixer on medium speed about 2 minutes or until light and fluffy. Beat in eggs. On low speed, gradually beat in flour blend mixture until combined. Drop by teaspoonfuls 2 inches apart on cookie sheet.
- Bake 8 to 10 minutes or until tops spring back when lightly touched. Cool on cookie sheet 1 minute. Remove from pan to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat powdered sugar, butter, vanilla and enough cream to make a spreadable filling. Spread about 1 tablespoon filling on bottoms of half of the cookies. Top with remaining cookies.
Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Sandwich Cookie, Sodium 320 mg, Sugar 25 g, TransFat 0 g
CHOCOLATE SANDWICH COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h29m
Yield 12 sandwich cookies
Number Of Ingredients 16
Steps:
- Cookies: Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
- Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
- Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.
GLUTEN-FREE DARK CHOCOLATE CUPCAKES
Deep, dark, satisfying, and seriously addictive. They are best when cooled down to firm up the chocolate chips inside to give a burst of flavor. Our co-op grocer sells stevia-sweetened dark chocolate chips which are very good. Freeze some cupcakes for a fast snack on the go.
Provided by gem bee
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 40m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with paper liners.
- Combine gluten-free flour, coconut sugar, dark chocolate chips, cocoa powder, coconut flour, baking powder, baking soda, xanthan gum, and salt in a bowl; mix well to combine.
- Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in another large bowl until combined. Add flour mixture; fold in with a spatula until completely blended. Divide batter evenly among muffin cups, filling each about halfway.
- Bake cupcakes in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in pans 5 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 37 g, Cholesterol 42.3 mg, Fat 13.9 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 3.7 g, Sodium 244.4 mg, Sugar 19.5 g
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 CHOCOLATE SANDWICH COOKIES
Provided by Food Network
Categories dessert
Time 13h40m
Yield 18 to 24 sandwich cookies
Number Of Ingredients 12
Steps:
- For the ganache: Heat the cream in a saucepan, but do not bring to a boil. Add the icing sugar and stir until smooth. Remove from the heat and add the white chocolate, stirring until the chocolate is well blended and melted. Refrigerate overnight before using. For the cookie dough: Preheat the oven to 375 degrees F. Cream together the sugar and butter with an electric mixer on low speed. Mix in the cocoa, vanilla, baking powder, cinnamon, salt and eggs.
- Roll the dough out in 1-inch balls, then coat in the icing sugar. Bake, in batches, for 13 minutes. If the dough is very soft and the cookies are flattening out too much while baking, refrigerate the remaining unbaked dough until firm before baking.
- Let the cookies cool completely, then scoop approximately 1 tablespoon of chocolate ganache onto half the cookies. Form sandwiches and enjoy.
CHOCOLATE GINGER COOKIES. GLUTEN FREE
These cookies are the best when taken right out of the oven and eaten. This is due to them going stale quite quickly.
Provided by Kayla 08
Categories Drop Cookies
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the margarine, sugars, egg and vanilla in a small bowl.
- In a separate bowl blend the flours, baking soda, and salt. Combine the two bowls and add in the chocolate chips. Roll into balls.
- Bake at 375 for 12-15 minutes on a lightly greased cookie sheet.
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