Gluten-free Baking: Double-Chocolate Cookies

September 28, 2016 § Leave a comment

As SWEETTABLESCAPES ventures into the uncharted territory of gluten-free baking, we discover new ingredients and some tricks of the trade. The territory is in fact quite well mapped-out with many, many bakeries and books specializing in this type of baking, but since we are novices, we started small with fairly simple recipes.img_0021
We got this one for Double-Chocolate Cookies from: img_2939You’ll need:

1.3 ounces white rice flour (about 1/4 cup)

1.15 ounces brown rice flour (about 1/4 cup) Note: Since we only had white rice flour in our pantry, we used only that instead of a mixture of both white and brown. The cookies seemed quite delicious that way..

1 Tbsp unsweetened cocoa

1 tsp xanthan gum

1/2 tsp baking powder

1/8 tsp salt

3/4 cup semisweet chocolate mini chips, divided

1/4 cup non-dairy buttery spread (such as Earth Balance) Note: As non-dairy was not a necessity for us, we used butter.

2 ounces unsweetened chocolate

1/2 tsp instant coffee granules

1 tsp vanilla extract

1/2 cup sugar

2 large eggs

Cooking Spray

Directions:

  • Combine flours, cocoa, xanthan gum, baking powder and slat in a small bowl, stir well with a whisk.img_0028
  • Combine 1/2 cup chocolate mini chips, buttery spread, unsweetened chocolate, and coffee granules in a microwave-safe bowl. img_0029Melt chocolate gradually, staring until smooth and creamy. img_0030Let cool 10 minutes and add vanilla.
  • Place sugar and eggs in a medium bowl, beat with a mixer at medium speed 2 minutes or until light and fluffy. img_0031img_0032Add chocolate mixture; beat until blended. img_0033img_0034Add flour mixture; beat until just blended. img_0035Fold in 1/4 mini chips. img_0036Cover and chill 2 hours.
  • Preheat oven to 350F
  • Lightly coat hands with cooking spray; shape dough into 30 1-inch balls. Place balls 2 inches apart on baking sheets, lined with parchment paper. img_0045Flatten cookies slightly with palm of your hand. Bake at 350F for 8 to 10 minutes or until edges look cooked. Cool 2 minutes on sheets. Remove and cool on wire racks. Enjoy!!

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