This is a quick shot of the cookies I baked last night...
SOOOOO delicious. I won't tell you how many I ate... but you can guess, it was more than I should have! We're having them for a dessert tonight so it'll be a tough day working on self-control :)
Here's the recipe. It's what I used... what the original author (found here) uses are in parenthesis. Some of the ingredients I didn't have, so I did some swapping around. Enjoy the gluten-free goodness!
Whisk these dry ingredients together:
1 cup brown rice flour (buckwheat flour)
1/2 cup Bob's Red Mill all-purpose gluten-free flour (white rice flour)
1/2 cup sorghum flour
1/2 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon fine (sea) salt
1/2 cup plus 2 tablespoons unsweetened cocoa powder
3/4 cup (organic) white sugar
3/4 cup (organic) light brown sugar
In a separate bowl combine:
2/3 cup Crisco Shortening (Spectrum Organic Shortening)
2 tablespoons molasses
7 to 10 tablespoons milk (chocolate hemp milk or rice milk), as needed
1 teaspoon (bourbon) vanilla extract
1 teaspoon peppermint extract
2 eggs (egg replacer for 2 eggs)
1/2 heaping cup of chocolate chips - to be stirred in later.
Add the wet ingredients into the dry ingredients and stir well to combine. The dough should be sturdy, not too sticky. If the dough is too stiff, add milk, chocolate hemp milk or rice milk one tablespoon at a time to soften. If by chance the dough is too wet, add a tablespoon of rice flour, as needed, until it sets up better. Add a heaping 1/2 cup chocolate chips. Stir to combine and form the dough into a mound. Cover loosely with plastic wrap and chill for one hour. Preheat oven to 350 degrees F. Get your baking sheets ready. I like to use parchment or a silicone mat liner or wax paper. Form the dough into 24 balls and place them on baking sheets 2-3 inches apart. Press down on the balls slightly. Bake for about 15 to 18 minutes until the cookies are firm to a light touch, and cracked a bit. Bake less, for smaller or thinner cookies, of course. The cookies will yield to light touch but not be sloppy-soft. Cool a few minutes before using a thin spatula to remove them from the baking pan to cool completely on a wire cooling rack. Wrap by twos in foil, bag, and freeze. Yields about 24 cookies.
A few things...
- my dough was way too wet to roll balls of it in my hands. I added a few tbls' of brown rice flour and it was still really wet, even after chilling. I ended up just scooping dough out onto wax paper on my cookie sheets without making balls or pressing them down.
- I ended up using a blending to mix the shortening mixture and blended the entire mixture just a little. Then I used a spoon the rest of the time.
- this recipe made over 40 cookies for me! And some cookies were very large too!!
- the batter tastes yucky before being baked... this made me really nervous! But 2 different non-gluten-free people said they were super yummy once baked... and of course, I agreed!
SOOOOO delicious. I won't tell you how many I ate... but you can guess, it was more than I should have! We're having them for a dessert tonight so it'll be a tough day working on self-control :)
Here's the recipe. It's what I used... what the original author (found here) uses are in parenthesis. Some of the ingredients I didn't have, so I did some swapping around. Enjoy the gluten-free goodness!
Whisk these dry ingredients together:
1 cup brown rice flour (buckwheat flour)
1/2 cup Bob's Red Mill all-purpose gluten-free flour (white rice flour)
1/2 cup sorghum flour
1/2 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon fine (sea) salt
1/2 cup plus 2 tablespoons unsweetened cocoa powder
3/4 cup (organic) white sugar
3/4 cup (organic) light brown sugar
In a separate bowl combine:
2/3 cup Crisco Shortening (Spectrum Organic Shortening)
2 tablespoons molasses
7 to 10 tablespoons milk (chocolate hemp milk or rice milk), as needed
1 teaspoon (bourbon) vanilla extract
1 teaspoon peppermint extract
2 eggs (egg replacer for 2 eggs)
1/2 heaping cup of chocolate chips - to be stirred in later.
Add the wet ingredients into the dry ingredients and stir well to combine. The dough should be sturdy, not too sticky. If the dough is too stiff, add milk, chocolate hemp milk or rice milk one tablespoon at a time to soften. If by chance the dough is too wet, add a tablespoon of rice flour, as needed, until it sets up better. Add a heaping 1/2 cup chocolate chips. Stir to combine and form the dough into a mound. Cover loosely with plastic wrap and chill for one hour. Preheat oven to 350 degrees F. Get your baking sheets ready. I like to use parchment or a silicone mat liner or wax paper. Form the dough into 24 balls and place them on baking sheets 2-3 inches apart. Press down on the balls slightly. Bake for about 15 to 18 minutes until the cookies are firm to a light touch, and cracked a bit. Bake less, for smaller or thinner cookies, of course. The cookies will yield to light touch but not be sloppy-soft. Cool a few minutes before using a thin spatula to remove them from the baking pan to cool completely on a wire cooling rack. Wrap by twos in foil, bag, and freeze. Yields about 24 cookies.
A few things...
- my dough was way too wet to roll balls of it in my hands. I added a few tbls' of brown rice flour and it was still really wet, even after chilling. I ended up just scooping dough out onto wax paper on my cookie sheets without making balls or pressing them down.
- I ended up using a blending to mix the shortening mixture and blended the entire mixture just a little. Then I used a spoon the rest of the time.
- this recipe made over 40 cookies for me! And some cookies were very large too!!
- the batter tastes yucky before being baked... this made me really nervous! But 2 different non-gluten-free people said they were super yummy once baked... and of course, I agreed!
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