German Chocolate Cookies Gluten Free Food

GERMAN CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners.
• Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed to start, then on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
• Add the egg and then the vanilla extract, beating well between additions. Scrape down the sides of the bowl; then, on low speed, add the flour, cocoa powder, baking soda and salt; beat until everything is well incorporated. Scrape down the sides of the bowl, then add the coconut, pecans and chocolate, mixing until well combined.
• Drop the dough by heaping teaspoons onto the baking sheets, spacing the cookies about 2 inches apart. (Alternatively, the dough can be rolled into a log, then cut into thin slices.) Bake one sheet at a time for 10 to 12 minutes, until the undersides of the cookies begin to firm up. The tops may still look shiny. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.

GERMAN PFEFFERNUSSE COOKIES - GLUTEN FREE

Steps:

• Preheat oven to 190°C Line baking trays with greaseproof or baking paper.
• Mix all ingredients in an electric mixer on a medium speed, until roughly mixed. Do not overbeat.
• Using a spatula then,scrape down the sides of the bowl and mix until well combined.
• Leaving the mixture in the bowl, knead with your hands (gloved if you wish!) until all of the ingredients are well mixed.
• Roll mixture into balls, about the size of walnuts.
• Place on baking sheets about 1/2 inch/ 1 cm apart. Bake for about 10 minutes at 190°C.
• Allow the biscuits to cool completely on the trays. Store in an airtight container.

GERMAN CHOCOLATE SANDWICH COOKIES

Steps:

• Mix together cake mix, egg and oil until well combined.
• Form dough into 1 inch balls and place on cookie sheet about an inch apart.
• Bake in a 350 oven for 9-10 minutes or till set.
• Spread icing onto half of the cookies and top with another cookie.
• Enjoy!

GLUTEN-FREE GERMAN CHOCOLATE BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
• In medium bowl, stir brownie mix, melted butter, 2 eggs and the chocolate chips until well blended (batter will be thick). Spread batter in pan.
• Bake 8-inch pan 28 to 31 minutes, 9-inch pan 26 to 30 minutes, or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool in pan on cooling rack.
• Meanwhile, in 1-quart heavy saucepan, stir brown sugar, milk and 1 egg until well blended. Stir in cut-up butter. Cook over medium heat, stirring constantly, until mixture begins to bubble. Remove from heat. Stir in coconut, pecans and vanilla. Cool 15 minutes or until slightly thickened.
• Frost brownies. Cool completely, about 1 hour. Cut into 4 rows by 4 rows. Store covered in refrigerator.