Gluten-Free Soft & Chewy Chocolate Cookies
This recipe was inspired by one I found yesterday in Everyday Food Magazine. The original recipe was for Chocolate Brownie Cookies, but I made a bunch of tweaks to convert the recipe into a gluten-free cookie with a crispy outer layer and a soft and chewy inside. You'll need to use my GF All-Purpose Flour Mix or another gluten-free all-purpose flour.
Vanessa's All Purpose GF Flour Mix
2 cups brown rice Flour
3/4 cup cornstarch
2 tablespoons tapioca flour
1 teaspoon xanthan gum
Gluten-Free Soft & Chewy Chocolate Cookies
12 ounces semi-sweet chocolate chips
6 tablespoons unsalted butter (softened)
1/2 cup sugar
1/2 cup packed brown sugar
3 eggs
1 teaspoon Vanilla extract
1 1/2 cups Vanessa's All Purpose GF Flour Mix
1/4 teaspoon baking powder
1/4 teaspoon salt
1. Preheat the oven to 350 degrees F.
2. Pour the chocolate chips into a heat safe bowl and place over a saucepan of boiling water. You can also use a double boiler if you have one available. Stir the chocolate until melted. Turn off the heat and allow the chocolate to cool for about 5 minutes.
3.Combine the butter, sugar and brown sugar in a standing mixer and turn on medium speed. Cream together. Add the eggs and vanilla and mix until well combined.
3. In a separate bowl, combine the flour, baking soda and salt. Whisk together.
4. Reduce the speed on the mixer to low. Add in the chocolate and flour mixture and mix until well combined.
5. Drop large tablespoons of dough onto a greased cookie sheet about two inches apart. Bake for 14 minutes. Cool before serving.
Makes 24 Cookies
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Chocolate Brownie Parfait
1 (8 oz) pkg Cream Cheese
1 (8 oz) tub frozen whipped topping - Cool Whip (divided)
1/2 cup creamy peanut butter
2 cups reduced-fat milk
2 (3.9 oz) boxes instant chocolate pudding
1 pkg of either GF brownie mix or GF chocolate chip cookie mix
1/2 cup chopped mixed nuts (optional)
- Mix brownie or cookie mix according to package directions. Pour into an 8x8 or 9x9 baking pan. Bake according to package directions, until done.
- Place cream cheese in large bowl; cut into 6-8 chunks. Remove lid from whipped topping; set both aside to soften.
- Add peanut butter and 1 1/2 cups (half of the carton) of the whipped topping to cream cheese; beat with electric mixer until creamy. Set aside.
- Whisk together in medium bowl, milk and pudding mixes until well blended. Stir in remaining 1 1/2 cups of whipped topping.
- Top the cookie layer with one-half of the pudding mixture, then add the peanut butter mixture. Make final layer with remaining one-half pudding mixture. Chop nuts coarsely, sprinkle over top, if desired.
- Chill until ready to serve.
Peanut Butter Swirly Chocolate Fudge
makes 2.5 pounds of fudge
2 1/2 cups sugar
1/2 stick butter or margarine
1 can (5 oz) non-fat evaporated milk
1 cup Marshmallow Fluff
1/2 teaspoon salt
1 cup creamy peanut butter
1 teaspoon vanilla extract
1/4 cup milk chocolate chips
1. Grease a 9-inch square baking pan and set aside.
2. In large saucepan combine first 5 ingredients. Stir over low heat until blended.
3. Increase the heat to medium, bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes.
4. Remove from heat, stir in peanut butter and vanilla extract until blended. Stir in the chocolate chips gently. Be sure to only stir until they are swirled in, not fully incorporated.
5. Pour into the greased pan and cool.
6. Remove from the pan and slice to serve.
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Gluten-Free Double Chocolate Chip Cookies
Yields 3 dozen cookies
1 cup butter, melted
1/4 cup granulated sugar
1 1/4 cup dark brown sugar
1 egg
1 egg white
2 tablespoons non-fat vanilla flavored cream (ex. Coffeemate)
2 teaspoons vanilla extract
2 cups brown rice flour
1/4 cup cornstarch (can use potato starch if you want)
2 tablespoons tapioca flour
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup white chocolate chips
Preheat oven to 375 degrees F.
In a standing mixer, cream together melted butter, granulated sugar, brown sugar, whole egg, egg white, vanilla cream and vanilla extract. Mix for about one minute.
In a seperate bowl, mix together rice flour, cornstarch, tapioca flour, xanthan gum, salt and baking soda. Mix well so ingredients are evenly distributed.
Turn the mixer speed to low and slowly add dry ingredients into butter/sugar mixture. Mix until a smooth dough forms.
Add in semisweet and white chocolate chips and mix just enought to evenly distribute chips through cookie dough.
Grease a baking sheet and form dough into balls (about 2-inches in diameter). Bake for 13 minutes.
Cool before serving.
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Chocolate Pudding Cake
makes 6-8 servings
1 1⁄4 cups sugar
1/2 cup white rice flour
1/2 cup soy flour
7 Tablespoon cocoa powder
2 teaspoon baking powder
1⁄4 teaspoon salt
1⁄2 cup milk
1/3 cup butter or margarine melted
1 1⁄2 teaspoon vanilla
1⁄2 cup light brown sugar packed
1 1/3 cup hot water
Preheat oven to 350 degrees.
In medium mixing bowl, combine sugar, flour, 3 Tablespoon cocoa, baking powder and salt.
Blend in milk, melted butter and vanilla. Beat until smooth.
Pour batter into square baking pan 8 x 8 x 2 inches.
In smaller bowl, combine remaining 1/2-cup sugar, brown sugar and remaining 4 Tablespoon cocoa.
Sprinkle mixture evenly over batter. Pour hot water over top. DO NOT STIR.
Bake 40 minutes. Let stand 15 minutes before serving.
Spoon into dessert dishes. Garnish with vanilla ice cream.
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Chocolate Clouds
makes 4 servings
1 pkg instant chocolate pudding mix
2 cups milk
1 cup + 1 Tablespoon Cool Whip
1/8 cup fresh or frozen strawberries, raspberries or blueberries for garnish
In
medium size mixing bowl, prepare pudding mix as directed on package
with milk. Once pudding has thickened, mix in one cup Cool Whip.
Spoon
into serving dishes. For best results, freeze for 30 minutes before
serving. Top with small spoonful of Cool Whip and berries.
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Coconut Crispies
makes 18 cookies
1/3 cup powdered sugar
4 cups shredded coconut
6 egg whites
1 Tablespoon lemon juice
1 teaspoon vanilla flavoring
1/2 teaspoon almond flavoring
1/3 cup granulated sugar
Preheat
oven to 300 degrees. Mix all ingredients together in large mixing bowl.
Spoon tablespoon-sized balls onto greased baking pan.
Bake for about 45 minutes or until cookies are golden brown. Cool before serving.
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Strawberry Creme Brule
makes 4 servings
1 pkg fresh strawberries
1 cup vanilla yogurt
1/3 cup brown sugar
Preheat oven on BROIL setting.
Wash
strawberries thoroughly and pat dry. Slice strawberries lengthwise and
arrange in small oven-safe dishes. (1 pkg of strawberries usually fits
nicely into four small dishes).
Spoon about 1 Tablespoon of yogurt on top of each dish of strawberries. Top all dishes with brown sugar.
Place in oven until sugar melts. Serve immediately.
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Yummy cookies, chocolate cookies are my favorite thanks for sharing the information lots and lots of thanks i just prepared them by the help of this blog thanks for the blog ...:keep posting your updates...:)
Posted by: surf camp | 01/15/2012 at 10:04 AM
Let me just try this recipes. It looks so delicious and mouth watery. And not only that, I think this food is good for the body. Thanks for sharing.
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