Can Not Fail to Impress Double Chocolate Chip Cookies

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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.

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

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

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