Can Not Fail to Impress Double Chocolate Chip Cookies

Print Print
Like this post? Tell your friends!Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Pin on Pinterest
Pinterest
Share on Google+
Google+
Share on StumbleUpon
StumbleUpon
Share on Tumblr
Tumblr

chocolate chips

Can Not Fail to Impress Double Chocolate Chip Cookies

Gluten-free, Lactose-free, FODMAP-friendly

Source: Life coach and GF chef Karen Ore

Yields about 2 dozen cookies, 115 calories per cookie

Ingredients

  • ½ cup millet flour
  • ¾ cup sorghum flour
  • ½ cup cocoa powder (Hershey’s or other)
  • 1 tsp xanthan gum*
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 large egg (or see egg-free version below**)
  • ½ cup butter or dairy free margarine
  • 1 cup sugar: either brown***, white, or ½ white and ½ dextrose
  • 1 tsp vanilla extract
  • ½ cup chocolate chips
  • ½ cup chopped walnuts, optional

Instructions

  1. Preheat oven to 350 F. Grease 2 cookie sheets or line with parchment paper.
  2. Mix together the flours, cocoa powder, xanthan gum, baking powder, salt, and cornstarch (if you’re using the egg-free version, see note below) in a medium bowl. Set aside.
  3. Cream together the margarine or butter and the sugar until light and fluffy. Add vanilla and egg (or milk, in the egg-free version). Mix until combined.
  4. Stir the flour mixture into the creamed mixture until a smooth dough forms. Stir in the chocolate chips and walnuts.
  5. Drop dough by tablespoonfuls about 2 inches apart onto prepared cookie sheets.  Bake 10-14 minutes. (Touch-test the surface for dryness. If they feel dry, they’re done.)
  6. Cool completely on paper towels or a cooling rack.

Cooking For One:

Freezing makes these cookies slightly crunchier and even harder to resist. Theoretically, they should keep longer in the freezer. Sounds like a good theory. I haven’t been able to test it.

Tip:

These are even better the second day, after the flour flavors blend, so I like to bake them on Thursday for a Friday night potluck.

*Note: Xanthan gum is expensive, but it goes a long way. You can buy small quantities in bulk, if you’re not yet sure about baking gluten-free. When using x-gum, it is vital to pre-mix your dry ingredients.

**Egg-free version: If eggs must be avoided, substitute for the egg: ¼ cup milk or non-dairy milk, 1 Tbsp cornstarch, and another ½ tsp baking powder

***Brown sugar: FODMAPers use brown sugar—all sugars, really—in moderation.

Like this post? Tell your friends!Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Pin on Pinterest
Pinterest
Share on Google+
Google+
Share on StumbleUpon
StumbleUpon
Share on Tumblr
Tumblr

One thought on “Can Not Fail to Impress Double Chocolate Chip Cookies

  1. Pingback: Interview: Karen Ore | Comfortable Comfort Foods

Leave a Reply

Your email address will not be published.