GLUTEN-FREE DOUBLE CHOCOLATE COOKIES
These are probably the best gluten-free cookies I've ever made. Not chalky, but chewy. I haven't tried making these egg-free, but that might work. I make a flour mix for baking that is quarter each of rice, sorghum, tapioca, and chestnut flours, with a pinch of xanthan gum, then use it in place of flour...sifting or whisking helps. I dusted with confectioners' sugar...looks nice with the dark chocolate.
Provided by Q. Anker
Categories Desserts Cookies Drop Cookie Recipes
Time 1h35m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicon baking mat.
- Mix white sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum together in a large bowl.
- Melt 4 ounces chocolate chips, with butter and vanilla extract in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
- Stir eggs into the flour mixture; slowly pour melted chocolate mixture into flour mixture. Stir until incorporated. Fold 4 ounces chocolate chips into the batter.
- Drop batter roughly in a ball shape, 1 tablespoon per cookie, onto the prepared baking sheet, keeping balls 2 inches apart.
- Bake in the preheated oven until cookies are spread and top surface is slightly cracked, 12 to 15 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack to allow cookies to set.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 23.5 g, Cholesterol 25.7 mg, Fat 7.3 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 110.5 mg, Sugar 17.6 g
GLUTEN-FREE DOUBLE CHOCOLATE CHIP COOKIES
Provided by Food Network
Categories dessert
Time 1h34m
Yield 24 cookies or 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients into the wet mixture and combine until dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
- Using a melon-baller or tablespoon, scoop the dough onto the prepared baking sheets, spacing them 1-inch apart. Gently press each with the heel of your hand to help them spread. Bake on the center rack for 14 minutes, rotating the trays 180 degrees after 7 minutes. The cookies will be crispy on the edges and soft in the center.
- Let the cookies stand on the baking sheet for 10 minutes, then transfer the cookies to a wire rack and cool completely before covering. Store in an airtight container at room temperature for up to 3 days.
GLUTEN-FREE CHOCOLATE COOKIES
If you're allergic to nuts, use 1/2 cup of sweet sorghum flour instead of almond flour and increase the butter to 1 1/2sticks and the milk to 1/2 cup.
Provided by Food Network Kitchen
Categories dessert
Yield 3 dozen cookies
Number Of Ingredients 13
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.
DOUBLE CHOCOLATE-CHERRY COOKIES
Chocolate cookies with white chocolate chips and cherries.
Provided by Ayren Irvine
Categories Chocolate Cookies
Time 35m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
- Beat sugar and butter in a large bowl until smooth and creamy. Add eggs, one at a time, beating well after each addition and scraping the sides of the bowl as needed. Beat in milk and vanilla.
- Gradually add flour mixture and stir until dough is just combined. Fold in white chocolate chips and cherries. Scoop about 1/4 cup dough per cookie 3 inches apart onto cookie sheets.
- Bake in the preheated oven until the edges of cookies are set and the tops lose their sheen, 13 to 15 minutes. Cool on the cookie sheets briefly before removing to wire racks to cool completely.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 34.9 g, Cholesterol 43.3 mg, Fat 12.4 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 7.5 g, Sodium 145.2 mg
More about "gluten free decadent double chocolate cherry cookies food"
GLUTEN-FREE CHOCOLATE CHERRY THUMBPRINT COOKIES
From mamaknowsglutenfree.com
Ratings 1Category DessertCuisine AmericanTotal Time 25 mins
- In a large bowl stir together gluten-free flour, xanthan gum (leave out if your flour has it already) cocoa, salt, baking soda and baking powder.
CHERRY CHOCOLATE CHIP COOKIES {GLUTEN FREE + VEGAN} – …
From wellplated.com
5/5 (7)Total Time 30 minsCategory Dessert, SnackCalories 60 per serving
- In a large bowl, stir together the bananas, olive oil, vanilla extract, and almond extract. Set aside. In a medium bowl, whisk together the oats, almond meal, shredded coconut, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and fold together until combined. Fold in the chopped chocolate and dried cherries.The dough will seem very moist. Drop small blobs of dough by exact (not rounded) tablespoons onto a parchment paper or Silpat-lined baking sheet, 1 inch apart.
- Bake for 12 - 14 minutes, until the cookies brown lightly and appear dry on the sides. Let rest on baking sheet for 4 minutes, then transfer to a cooling rack to cool completely.
GLUTEN-FREE DOUBLE CHOCOLATE CHERRY COOKIES (VEGAN, …
From strengthandsunshine.com
Reviews 4Category DessertCuisine AmericanEstimated Reading Time 5 mins
- Add the prepared egg replacment, vanilla extract, cubed butter, dried cherries, and chocolate chips. Mix everything together and knead with your hands until combined.
GLUTEN-FREE CHERRY CHOCOLATE OATMEAL COOKIES - FLAVOUR …
From flavourandsavour.com
DOUBLE CHOCOLATE COOKIES [GRAIN-FREE] - THE HEALTHY …
From thehealthymaven.com
WONDERFUL GLUTEN FREE DECADENT DOUBLE CHOCOLATE …
From afternoonbakingwithgrandma.com
GLUTEN-FREE DOUBLE CHOCOLATE CHIP COOKIES - WHEAT …
From wheatbythewayside.com
CHEWY GLUTEN-FREE CHOCOLATE COOKIES - SNIXY KITCHEN
From snixykitchen.com
21 GLUTEN-FREE DESSERT RECIPES THAT ARE SERIOUSLY DELICIOUS
From bhg.com
30 BEST GLUTEN-FREE DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
DECADENT DARK CHOCOLATE CHERRY BROWNIES RECIPE (GLUTEN-FREE)
From eatsomethingsexy.com
10 DECADENT GLUTEN-FREE DESSERTS - FOOD52
From food52.com
BEST GLUTEN FREE DECADENT DOUBLE CHOCOLATE CHERRY COOKIES …
From alicerecipes.com
CLASSIC CHRISTMAS COOKIE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
21 HEALTHY COOKIE RECIPES THAT DOUBLE AS DESSERT AND …
From today.com
GLUTEN-FREE DECADENT DOUBLE CHOCOLATE CHERRY COOKIES
From pinterest.com
15+ DECADENT GLUTEN FREE DESSERTS - REAL SIMPLE GOOD
From realsimplegood.com
CHOCOLATE CHERRY FUDGE DROPS RECIPE (GLUTEN-FREE & DAIRY-FREE …
From godairyfree.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love