Last year, I hosted a Gluten Free Cookie Exchange and this is one of the cookies we got to try and now love. This cookies are so soft and chewy. My husband likes them because they have no dairy. We make them often. Here is the recipe:
The original recipe calls for Cup 4 Cup flour, which I guess you can buy at Crate and Barrel. I did not have this flour so I substituted Bob’s Red Mill All Purpose Flour and then added Xanthum Gum. This recipe makes about 2 dozen, which was not enough for my family so I’ve doubled it every time.
Thanks to Celiac in the City for this recipe:
½ c. unsweetened cocoa powder
1 cup white sugar
¼ c. oil of choice
1 t. vanilla extract
1 c. gluten free flour
1 t. baking power
½ t. Xanthum gum
1/8 t. salt
½ c. powdered sugar
1. Mix together cocoa, white sugar, and oil. Beat in eggs one at a time, then mix in vanilla. In a separate bowl, combine flour, baking powder, salt and xanthum gum. Slowly add flour mix into the cocoa mixture. Cover dough and chill for 3-4 hours (overnight works best)
2. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or use Silpat (not sure what that is?) Scoop dough using a cookie scoop or spoon and drop into powdered sugar. This is better than trying to roll them into balls first. After you’ve got them nice and coated, roll into balls and lace on prepared baking sheet, at least 2 inches apart.
3. Bake 10-12 minutes, depending on size. You’ll know they are done when you press the middle and it doesn’t leave much of a dent. Let set on cookie sheets for a minute or two, then transfer to baking racks to cool.
I am sharing this recipe on Gluten Free Wednesdays.