I am excited by some cookies I made a couple days ago. As any of you who are gluten-free know, gluten-free baked goods can be a bit…strange. They can have odd textures, fall apart easily, and get stale very quickly. And that’s all true even if they taste decent in the first place.
So I was very excited when I experimented with these cookies and found them to come out gorgeously shaped, hold together well, and even keep decently. They’re a tad dry (not sure if that’s inherent, or if I just baked them a little too long), but I’m still eating them several days after baking them (having stored them in a cookie jar, not the fridge or freezer), and they’re good. I was even able to dunk them!
These are adapted from Ben’s Best Whole Wheat Chocolate Cookies in Home for the Holidays: Festive Baking With Whole Grains
Recipe: GF Chocolate Cookies
Ingredients
- 2-1/2 c. freshly-ground brown rice flour
- 1/4 c. cocoa
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. unflavored gelatin (just the powder) [update 6/1/2011 – this isn’t necessary]
- 3/4 c. unsalted butter, softened (1-1/2 sticks)
- 1/2 c. honey
- 1/2 c. light brown sugar
- 1 egg
- 1 tsp. vanilla
- 1 c. peanut butter chips, white chocolate chips, or butterscotch chips (opt.)
Instructions
- Whisk together flour, cocoa, baking soda, salt, and gelatin in a small bowl.
- In a separate bowl, cream butter, honey, and brown sugar. Beat in egg and vanilla. Add dry ingredients in three stages, stirring to blend after each addition. Add chips if you’re using them. Cover dough and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees F. With your hands, form balls of dough about 1-1/4″ in diameter. Place about 3″ apart on cookie sheets and bake for 15-17 minutes. Cool for about 1 minute on the baking sheets, then remove to wire racks to finish cooling.
Yield: 2-3 dozen
Quick Notes
These are adapted from Ben’s Best Whole Wheat Chocolate Cookies in Home for the Holidays: Festive Baking with Whole Grains, by Ken Haedrich.
The original recipe said to lightly grease the cookie sheets, but I missed this part and put my cookies on an ungreased sheet. They worked fine, and didn’t stick, but the buttered sheets might work BETTER. Also, if you’re using “chips” in your dough (and need it to be GF), be sure to check them for gluten ingredients!
Microformatting by hRecipe.
zzz
[…] few weeks ago, I posted a recipe for gluten-free chocolate cookies. I tried them again last night, and it turns out they don’t need the gelatin. I am […]