Gluten Free Double Chocolate Chip Cookies Recipe Recipe For Shrimp

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GLUTEN-FREE DOUBLE CHOCOLATE COOKIES



Gluten-Free Double Chocolate Cookies image

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

1 ½ cups white sugar
½ cup cocoa powder
¼ cup rice flour
¼ cup tapioca flour
¼ cup sorghum flour
¼ cup chestnut flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon xanthan gum
4 ounces chocolate chips
½ cup butter
1 teaspoon gluten-free vanilla extract
2 eggs
4 ounces chocolate chips

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 DOUBLE CHOCOLATE CHIP COOKIES



Gluten-Free Double Chocolate Chip Cookies image

Provided by Food Network

Categories     dessert

Time 1h34m

Yield 24 cookies or 12 servings

Number Of Ingredients 11

1 cup coconut oil
1 1/4 cups evaporated cane juice
1/3 cup applesauce
1/2 cup cocoa powder
1 teaspoon kosher salt
2 tablespoons pure vanilla extract
1 1/2 cups gluten-free all-purpose baking flour
1/4 cup flax meal
1 teaspoon baking soda
1 1/2 teaspoons xanthan gum
1 cup chocolate chips

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.

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