Candid Reflections

February 3, 2010

Chocolately, Gooey Goodness… and they’re Gluten-Free!

Filed under: Gluten-Free, In the Kitchen — Tags: , , , — candid reflections @ 10:10 pm

Oh my, now here is a gluten-free cookie that my little man-cub who has allergies is going to have to hide from the rest of the bunch!  I made these for the first time tonight, after he had gone to bed.  I’m back into test mode, trying out various recipes for my little allergic fella, so of course I had to try them out as soon as I pulled them from the oven.  All I can say is that they were deeee-lish!  I called my eldest, non-allergic son in to have a sample.  I asked him if he could tell that they were gluten and dairy free.  He ate some and then replied that he’d have to taste some more before making that call.  I gave him the other half of the cookie and waited for his answer.  Immediately after licking his lips, he responded to my anticipation by repeating the request for yet another taste to really be sure!  Ha!  I knew they were that good! 

Chocolate Cherry Coconut Cookies
Recipe from Carol Fenster’s book 1,000 Gluten-Free Recipes

¼ cup ( half stick) unsalted butter or Earth Balance
½ cup granulated sugar
¾ cup packed light brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 ½ cups Carol’s Sorghum Blend*
½ cup unsweetened cocoa powder
1 teaspoon xanthan gum
½ teaspoon salt
¼ teaspoon baking soda
¾ cup semi-sweet chocolate chips (I used dairy-free)
½ cup dried sweetened cherries
¼ cup sweetened shredded coconut

     *Carol’s Sorghum Blend
     1 ½ cups sorghum flour
     1 ½ cups potato starch or corn starch
     1 cup tapioca flour

1. Place a rack in the lower-middle position and another in the upper-middle position of the oven.  Preheat the oven to 375º.  Line two baking sheets with parchment paper.

2. In a large mixing brown, beat the butter, granulated sugar, and brown sugar with an electric mixer on low-speed until very smooth, about 1 minute.  Beat in the egg and vanilla.

3.  In a small bowl, whisk together the sorghum blend, cocoa, xanthan gum, salt, and baking soda and gradually beat into the egg mixture on low-speed just until blended.  Stir in the chocolate chips, cherries, and coconut.  Knead the dough with your hands a few times to make sure the chips, cherries, and coconut are thoroughly incorporated. 

4.. Using a spoon, scoop balls onto parchment paper.  Place one sheet on the upper rack, and one on the lower rack.  Bake 12-15 minutes, rotating the baking sheets between racks halfway through baking.  Cool cookies 2-3 minutes on the baking sheet, then transfer them to a wire rack to cool completely.  Store, tightly covered for up to 2 days, or in the freezer for up to a month.

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3 Comments »

  1. Aside from your beautiful photography, your G-free cooking sprees are a major bonus for me!! Thanks for sharing the recipes and reviews.

    Andrea L.

    Comment by Andrea L — February 4, 2010 @ 9:02 am

  2. Thanks Andrea. Check back in a day or two… I have the recipe for a yummy flourless, chocolate cake and I’m going to post the recipe, just for you!

    Comment by candid reflections — February 5, 2010 @ 10:26 am

  3. […] is the chocolate cake I promised… a little later than I’d hoped to get it posted, but I think you’ll find it was […]

    Pingback by Flourless Chocolate Cake « Candid Reflections — February 11, 2010 @ 11:46 am


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