Baking gluten free has proven to be a challenge for me. Each cookie recipe I have tried results in a flat, crisp cookie when I'm looking for a soft, chewy one. I found and subscribed to a magazine, Easy Eats, that is entirely focused on gluten-free cooking and baking. In a previous issue was a recipe for Chocolate Crinkle Cookies. When Kidlet One was home for Christmas, we put on our aprons and spent the afternoon making gluten-free cookies. This was one of the recipes we tried.
When we served the cookies to the rest of the family, words like "these are really gluten free?" or "these cookies are delicious" were heard. For any of you looking for a tasty, gluten-free cookie, here it is!
1 cup Jeanne's Gluten Free All-Purpose Flour Blend
1/2 cup unsweetened cocoa powder
1 t. baking powder
1/2 t. salt
3/4 cup sugar
2 large eggs, at room temperature
1/2 cup butter, melted and cooled slightly
1 t. vanilla
1 cup mini chocolate chips
1/4 cup confectioners' sugar
In a small bowl, mix together the flour blend, cocoa powder, baking powder and salt. Using a mixer with the paddle attachment, beat the sugar and eggs on medium-high speed until light and fluffy, about 2 minutes. Reduce the speed to low and beat in the melted butter and vanilla. Increase the speed to medium and add the flour mixture and mix until just combined. Beat in chocolate chips. Cover with plastic wrap and chill for at least 2 hours.
Preheat oven to 350 degrees. When the dough is ready, line 2 baking sheets with parchment paper. Place confectioners' sugar in a small bowl.
Using a tablespoon, portion out the dough and roll into balls with your hands; coat with confectioners' sugar. Gently shake off any excess sugar and place about 2 inches apart on the prepared baking sheets.
Bake, one baking sheet at a time, until puffed and slightly cracked, 15 to 17 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
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