Gluten Free Chocolate Cake Cookies Food

GLUTEN FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
• Combine flour, sugar, cocoa powder, baking powder, baking soda, and xanthan gum in a bowl; stir in mayonnaise until well mixed. Gradually pour in hot water and vanilla extract; stir until smooth. Spoon batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean and the cake slightly pulls away from the sides of the pan, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

GLUTEN-FREE QUICK MIX CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix all ingredients except sugar with spoon until dough forms.
• Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
• Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes, before storing in tightly covered container.

CAKE BATTER COOKIES

Steps:

• Preheat oven to 350 degrees. Line your baking sheets with parchment paper or silicone baking mats.
• In a stand mixer or mixing bowl, mix together the melted butter and sugar on medium-low speed. Add the egg and mix until combined. Add the salt, baking powder, baking soda and xanthan gum and mix until combined.
• Add the flour and mix until incorporated. Add the white chocolate chips and sprinkles and mix just until they are evenly distributed throughout.
• Scoop the cookies using a 1 1/2 Tbsp cookie scoop and place the dough 2-3 inches apart on the prepared baking sheet. Bake for 10 minutes or until the cookies lose their doughy shine and have spread slightly.
• If desired, flatten the cookies slightly by pressing down on them slightly with a spatula. This will give them a nice crinkle on the top and keep them from looking too puffy. (Entirely optional, it won't affect the taste.) If desired, press additional white chocolate chips into the tops of the cookies before baking.

GLUTEN-FREE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
• Whisk all of the flours, the cocoa powder, baking powder, salt and xanthan gum together in a medium bowl. Set aside.
• Put the butter and brown sugar into a large bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Add the milk, vanilla and eggs and beat until blended. Reduce the speed to low and slowly incorporate the flour mixture until thoroughly combined. Add the chips and stir to combine.
• Spoon heaping tablespoons (or smaller scoops) of the dough onto the prepared baking sheets, 1 to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and just beginning to crack slightly on top, 13 to 14 minutes. Rotate the sheets halfway through for even baking.
• Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely.

GLUTEN-FREE CHOCOLATE CAKE COOKIES

Steps:

• In a large bowl, combine the confectioners' sugar, cocoa powder, cornstarch and salt. Stir in egg whites and coffee liqueur until batter resembles frosting. Add walnuts., Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets. Bake at 300° until set, 10-14 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely. Dust with additional confectioners' sugar.

GERMAN CHOCOLATE COOKIES (GLUTEN-FREE)

Steps:

• Bake the Cookies: Preheat the oven to 375°F. Line two baking sheets with parchment paper. In a small bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. Set aside. In the bowl of your standing mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar until fluffy, about 2 minutes. Beat in the egg and vanilla. Gradually add the flour mixture and blend until totally incorporated. Scrape the sides and bottom of the bowl with a flexible spatula, making sure there are no unincorporated ingredients in the bottom. Stir in the chocolate pieces. Using a 1-1/2 inch scoop or a rounded tablespoon, drop the dough 1 to 2 inches apart onto the prepared baking sheets. Bake in preheated oven, spinning the trays front to back and switching them top to bottom halfway through baking. Cook until just slightly firm when you gently press the top, 10 to 14 minutes. Let cool for about 2 minutes on the baking sheet. Using a spatula, transfer to a wire rack to cool completely. Make the Frosting: In a large saucepan, place the evaporated milk, sugar, egg yolks, salt and butter. Whisk to combine ingredients, place over medium-high heat, and bring to a boil stirring constantly. Reduce to medium or medium-low to hold at a low boil, whisking often until thickened and reduce by about half, 7 to 8 minutes. Don't walk away from the stove while this is cooking. Remove from the heat and transfer to the bowl of your standing mixer. Beat with the paddle attachment on medium until cooled and thick enough to spread. The bottom of the bowl will be no more than warm; this can take up to 10 minutes depending on the strength of your mixer. Mix in the vanilla, coconut and pecans. Set frosting aside. As it cools it will continue to thicken. Spread some of the frosting on each cookie and place on the parchment-lined baking sheet. Set a pecan half on top. Allow frosting has set up before serving. Best on the day they are baked and frosted. Store in an airtight container in the refrigerator.

THE BEST GLUTEN-FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Prepare your pan(s). Lightly grease: two 8" round cake pans OR one 9", x 13" pan with nonstick cooking spray OR line 24 standard cups with paper liners.
• Whisk together gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add milk, vegetable oil, and eggs. Whisk batter until smooth.
• Divide batter evenly between the two 8-inch prepared round cake pans OR spread evenly into 9 x13-inch pan OR fill muffin cups about ⅔ full.
• Bake until a cake tester inserted into the center of the cakes comes out clean.For 8-inch round cakes: about 30 minutes.For 9x13-inch pan: about 40 minutes.For cupcakes: about 22 minutes.
• Allow cakes to cool in the pan for 10 minutes. Remove cake from the pan and place on a wire rack to cool.
• When cool, frost with chocolate frosting. Wrap cake and store at room temperature for up to three days.
• Cream butter until light and fluffy. Add powdered sugar, cocoa powder, salt, and milk. Mix on low speed for about 30 seconds. Increase mixer speed to medium-high. Beat frosting until fluffy and smooth. If frosting seems too thick, add the additional tablespoon milk.

GLUTEN FREE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees. Lightly grease the bottom of a 9×13 baking pan. Sift the three flours together. Add cocoa, xanthan gum, baking powder, and baking soda to the flours and whisk together in a med. bowl. Beat the butter until creamy . Slowly add the brown sugar and the granulated sugar; whip until fluffy. Add the eggs and the egg yolks one at a time. Add the vanilla. Turn the mixer to low and alternately add the flour mixture and the buttermilk. Pour into the prepared pan. Bake for 30-35 minutes until the cake is springy to the touch.
• Since this was truly a no-frills chocolate cake, I made a simple frosting. Feel free to substitute your favorite frosting. This one is not very sweet, but my toddler loved it.
• 5 oz. semi-sweet chocolate.
• 1/2 cup sour cream.
• 1/2 teaspoon vanilla.
• 1-2 Tablespoons whipping cream.
• Directions: Melt chocolate in the microwave or over a double boiler. Let the chocolate cool until warm. Stir in the sour cream and vanilla. Add whipping cream to desired consistency. The frosting will thicken slightly as it cools. Once the cake has cooled, frost the cake. This frosting provided a simple, thin layer of frosting for my no-frills chocolate cake.

20+ GLUTEN-FREE COOKIE RECIPES: THE BEST GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Mix together the coconut oil and coconut sugar until smooth. Add the egg or flax egg and vanilla extract and stir until smooth.
• Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate.
• Cover and refrigerate for at least an hour (or up to 48 hours). You don't NEED to refrigerate the dough if you don't have time, but it's recommended for the best flavor and texture.
• When you're ready to bake, preheat the oven to 350ºF. Use a cookie scoop (using this size will give you 12 cookies, using this smaller size will give you about 20) to form cookies and place on a parchment-lined baking sheet; press down slightly. Sprinkle with flaky sea salt if desired. Bake for about 10 or until just beginning to turn golden brown around the edges.
• Store leftover cookies in an airtight container at room temperature or in the refrigerator up to 3 days.

GLUTEN FREE CHOCOLATE COOKIES RECIPE

Steps:

• Preheat the oven to 180C/350F, get out a baking sheet and line it with well greased baking parchment paper.
• Whisk the olive oil and stevia together in a large bowl.
• Whisk in the eggs and vanilla.
• Next, add the cocoa powder and salt and whisk to combine.
• Add in the dry ingredients of the baking powder, almond flour and coconut flour and stir to create a smooth cookie dough.
• Place cookie dough balls onto the prepared baking sheet, a tablespoon per cookie.
• Place into the preheated oven for 10 to 15 minutes or until solid, with crispy edges but still slightly springy.
• Remove from the oven to cool and harden, then store in an airtight container.

GLUTEN FREE CHOCOLATE CAKE MIX COOKIES

Steps:

• Preheat oven to 350 F. Line cookie sheets with parchment paper. Set aside.
• In a large bowl, add the cake mix, vegetable oil and eggs. Mix until thoroughly combined.
• If using the mini M&M's, fold them into the batter.
• Using a cookie scoop, portion the batter onto the prepared sheets.
• If opting for Rolo's, take one Rolo candy and wrap one Tablespoon of dough around the candy.
• Flatten each cookie slightly with a plastic spatula or bottom of a glass.
• Bake for 9 - 12 minutes depending on size.
• Let cool on a wire rack for at least 5 minutes, then remove from pan to finish cooling.
• Dust with powdered sugar.

GLUTEN FREE DEVIL'S FOOD CAKE

Steps:

• Preheat the oven to 350º F.
• Spray coconut oil in an 8x8 baking pan.
• In a saucepan, add custard ingredients and cook over low heat. Allow to bubble gently, then remove from the heat.
• In a large bowl, add all cake dry ingredients. Sift together.
• Add wet ingredients to custard and whisk to blend.
• Pour wet ingredients into dry ingredients and mix.
• Pour the batter into the cake pan and bake 30-45 minutes until done. *see notes

CHOCOLATE CHIP COOKIE CAKE

Steps:

• Grease the sides of two round 9-inch layer cake pans. Line the bottoms of pans with parchment paper. Preheat oven to 350° F.
• In a medium mixing bowl, whisk together the dry ingredients (flours, starch, almond meal, xanthan gum, baking soda, baking powder, salt).
• In a large bowl, cream the butter either with an electric mixer or by beating it well by hand.
• Add the coconut sugar and beat it in. Then beat in the eggs and vanilla.
• Stir the dry ingredients into the butter mixture until completely blended.
• Then stir in the chocolate chips.
• Spread batter evenly into the two pans. Bake for 20 minutes or until a fork or toothpick poked into the centre comes out clean and just a little warm
• Allow to cool 10 minutes in pans on a wire rack. Then turn the cakes out onto the cooling racks and remove the parchment paper to finish cooling. Serve warm or at room temperature.

ONE BOWL GLUTEN FREE CHOCOLATE CAKE

Steps:

• Mix all dry ingredients in a bowl.
• Add all liquid ingredients and mix well.
• Bake in greased and floured 9" square pan (or lined with waxed paper), at 350 F, for 30 - 35, or until toothpick inserted comes out clean.

GLUTEN-FREE FUDGE CRINKLES

Steps:

• Heat oven to 350°F. In large bowl, mix dry cake mix and dry pudding mix. Add melted butter, egg, water and vanilla; stir until soft dough forms.
• Shape dough into 1 1/4-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart; flatten slightly.
• Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store tightly covered.

CHOCOLATE COOKIES AND CREAM CAKE

Steps:

• Preheat oven to 350 degrees and spray 2 9-inch cake pans with non-stick spray. Line the bottom of the pans with parchment paper and spray that parchment paper with non-stick spray.
• In the bowl of a stand mixer, sift together the flour, xanthan gum, sugar, cocoa powder, baking soda, baking powder and salt. Use the paddle attachment to mix the dry ingredients on low speed.
• In a separate bowl, whisk together the eggs, buttermilk, oil and vanilla.
• With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until completely combined.
• Scrape down the sides and bottom of the bowl and pour in the hot coffee. Mix on low until incorporated.
• Pour the batter (it will be very thin and pretty liquidy) evenly between the two pans. Bake at 350 degrees for 35 - 40 minutes. Mine was done after 37 minutes.
• Cool the cakes on a wire rack (in the pan) for about 20 minutes. Carefully remove the cakes from the pans and cool completely on a wire rack.
• When the cakes are cool, prepare the buttercream.
• Add the butter and powdered sugar to the bowl of a stand mixer and beat until completely smooth. Turn the mixer to a medium-high speed and beat for 3 minutes. Add the vanilla extract and heavy cream and beat on medium-high for an additional minute. Set aside.
• Add 15 chocolate sandwich cookies to the bowl of a food processor. Pulse until coarse cookie crumbs form. Some larger chunks are fine as long as they are smaller than a dime but the majority should be crumbs.
• Remove 1/2 cup of the cookie crumbs and set aside. Add the rest of the cookie crumbs to the buttercream and mix until combined and there are no longer any streaks without cookie crumbs.
• Place one of the cakes on a cake plate or stand. Add 1/4-1/3 of the buttercream to the top of the cake and spread until smooth. Sprinkle 1/4 of the reserved cookie crumbs on top of the buttercream.
• Carefully place the remaining cake on top and cover with the remaining frosting. Arrange the remaining 6 chocolate sandwich cookies on top of the cake as desired. I cut 5 in half and left one whole. Sprinkle the remaining crumbs over the top of the cake. Serve at room temperature.

GLUTEN-FREE CHOCOLATE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together in a large bowl.
• Whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.
• Pour the mixture into the prepared tins and bake for 30-35 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins in the tins before turning out onto a cooling rack.
• While the cakes are cooling, make the icing. Beat the icing sugar, cocoa powder, butter and milk together for 5 mins until smooth and fluffy. Gradually pour in the melted chocolate while beating, scraping down the sides of the bowl to make sure everything's included.
• Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.

GLUTEN-FREE CHOCOLATE CAKE COOKIES

Steps:

• In a large bowl, combine the confectioners' sugar, cocoa powder, cornstarch and salt. Stir in egg whites and coffee liqueur until batter resembles frosting. Add walnuts., Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets. Bake at 300° until set, 10-14 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely. Dust with additional confectioners' sugar.