Chewy Chocolate Cookie Surprise!

Screen Shot 2014-04-02 at 10.38.33 PMLast 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!

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!

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Keep Mixing That Dough!

Ingredients

  • ⅓ cup of shortening (such as Earth Balance)
  • 1½ cups of superfine white rice flour (such as Authentic Foods)
  • ½ cup corn syrup
  • ½ cup sugar
  • ⅓ cup unsweetend cocoa powder
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. vanilla extract
  • ¾ tsp. xanthan gum

Procedure

  1. Preheat oven to 325.
  2. Using a mixer, combine the shortening and rice flour, and beat well. You will need to scrape down the sides of the bowl.
  3. Mix in the remaining ingredients. You want to mix it until it’s as smooth as possible.  At this point, the dough will still be fairly heavy.
Screen Shot 2014-04-02 at 11.05.30 PM

Rough vs. Smooth Chewy Chocolate Cookies

  1. Scoop into teaspoon-sized balls onto a greased cookie sheet.
  2. Bake for 7 minutes, or until the bottom edges begin to brown. Be sure not to overcook! (These are meant to be chewy cookies).
  3. Cool cookies on a cooling rack, and serve warm!

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 🙂

6 Comments

  1. Jennell H April 3, 2014
    • Kaila511 April 3, 2014
  2. ruralroutelupiac April 4, 2014
    • Kaila511 April 4, 2014
  3. Lynn May 2, 2014
    • Kaila511 May 3, 2014

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