This was one of the first things I made after I found out about my allergies. They were super easy to make, and I think they definitely scored a five-star rating with me. Another bonus is that the non-allergy people (I think that's how I am going to refer to them) in our family enjoyed them too! Special thanks to our friend Mrs. Malone and the Living Without magazine for these addicting (and I mean addicting), delicous chocolate cookies that are "chewy like a brownie with a delightful fudgy center." Seriously, the fact that it is so chocolate-y and fudgy should be enough to make you hurry to start whipping up a batch.
(NOTE: The original recipe calls for a gluten-free all-purpose flour mix, but I prefer to create my own blend instead of buy it. I have added this in the recipe.)
Gluten-Free, Dairy-Free, Egg-Free Chocolate Thumb Print Cookies:
1/2 c. brown rice flour
1/2 c. of white rice flour
1/4 c. of tapioca flour
1/2 c. unsweetened cocoa powder
1/2 tsp. xanthan gum
1/2 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
1/3 c. canola oil
1/2 c. plain-flavored rice, almond, or hemp milk
2 tsp. pure vanilla extract
2/3 c. sugar
1/2 c. gluten-free, dairy-free semi-sweet chocolate chips
Preheat your oven to 350 degrees. Line 2 cookie sheets with parchment paper.
Combine flours, cocoa powder, xanthan gum, baking soda, and cream of tartar and salt. Mix thoroughly, being sure to work out any lumps of cocoa powder.
Combine the canola oil and rice milk together using an electric mixer set on medium speed. Add the vanilla extract and sugar, and mix well.
Add the dry ingredients to wet and mix on low speed, making sure to scrape the sides of the bowl.
Scoop out the dough by heaping teaspoonfuls and plance on prepared cookie sheets, 12 per sheets. Wet hands with a little water and roll dough into balls.
Bake in preheated oven on center rack for 5 minutes.
Put chocolate chips in a microwave-safe dish and melt, checking every 15 seconds to stir.
Remove cookies from oven. Wet your thumb slightly with cool water and, working quickly, make thumb print marks in the center of each cookies. Fill thumb prints with 1/4 tsp. melted chocolate. Or, if you like, putting raspberry or strawberry jam in the middle taste great also.
Return cookies to oven and bake an additional 5-10 minutes.
Let the cookies cool 5 minutes on cookie sheets before transferring to a wire rack.
makes 24 2-in. cookies
This recipe was created by Cybele Pascal, author of The Allergen-free Baker Handbook, and it was published in the December/January 2009 issue of the Living Without magazine.
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