A 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 guessing the honey must help hold them together, because these have less egg than most of my other cookie recipes, and they still keep a regular cookie texture, even when made gluten-free. Here’s the updated recipe:
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
- 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, and salt in a medium 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 the first time and put my cookies on an ungreased sheet. They worked fine, and didn’t stick. The buttered sheets worked a tad better, but not so much better that I would say you have to grease the pans. If you’re using “chips” in your dough (and need it to be GF), be sure to check them for gluten ingredients!
Using parchment paper also deletes the need for grease, butter or oil on the pan or stone.
I passed this link on to a friend of mine. She is always looking for Gluten Free recipes!