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
- 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
- Preheat oven to 350 F. Grease 2 cookie sheets or line with parchment paper.
- 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.
- 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.
- Stir the flour mixture into the creamed mixture until a smooth dough forms. Stir in the chocolate chips and walnuts.
- 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.)
- 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.
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.