Last weekend after my 23 hour trip to Baltimore (where I visited a 100% GF café, Sweet 27 and my younger sister), I came home to a gluten free surprise! My mom made a brand new recipe… chewy chocolate cookies. She even brought some to the airport with her 🙂 . I have a pretty awesome mom, and she doesn’t even have Celiac Disease!
Now, this chewy cookie is a quick fix to your chocolate craving. They’re smaller size makes it so you can’t each just one! Now, what’s your favorite gluten, dairy, and egg free cookie? I’d love to try it out too.
As always, Happy Cooking!
Adapted from The Ultimate Gluten-Free Cookie Book by Roben Ryberg Allergies: Contains 1 big 8 allegen: Soy. Free of gluten, dairy, eggs, and the rest of the Big 8! Ingredients Procedure
Chewy Chocolate Cookies
Adapted from The Ultimate Gluten-Free Cookie Book by Roben Ryberg
Allergies: Contains 1 big 8 allegen: Soy. Free of gluten, dairy, eggs, and the rest of the Big 8!
Tips and Tricks
- While I frequently save cookies in a cookie tin, these cookies will harden quickly, so store them in a Ziplock bag instead! (They won’t get too soft, I promise!)
- When we first began gluten free baking, our products tended to be more grainy. One solution was to switch from using regular rice flour to superfine rice flour. We haven’t turned back; you can check out this product on the Authentic Foods’ website, and it’s found in many grocery stores.
- Brown rice flour is a great substitute for white rice flour.
- Corn allergy?! Have no fear! Substitute honey for the corn syrup and cut out 0.25 cups of sugar. Your chocolate cookies will be less chewy, but equally delicious 🙂