Monday, November 3, 2008

Trish's Chocolate Raisin Brownie Cookie -- converted to Gluten-free




Trish's cookies looked too good to be left to the gluten crowd so I converted them to gluten-free!! If you need a chocolate fix , a double dose of these is just what the doctor ordered !

I couldn't duplicate the lovely crinkle effect of Trish's cookies... but I think the flavor of my gluten-free ones is great !! I ate four just to make sure the second, and third and fourth were as good as the first !!

So here are the converted ingredients :
  • 2 squares of semi-sweet chocolate
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 4 tbsp cocoa powder
  • 1/2 cup rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup pototo starch (NOT potato flour)
  • 1 tsp baking powder
  • 3/4 cup chocolate chips
  • 1/2 cup raisins
  • 1/2 cup walnuts
METHOD
Melt chocolate squares and butter in microwave for 1 min. Meanwhile, beat eggs, vanilla, sugars until creamy and thickened. Add the chocolate/butter. Then mix in the flours and cocoa powder that have been pre-mixed together . Finally, stir in the chips , raisins and nuts.
Chill for one hour, then drop by teaspoon on slightly greased baking sheet.
Bake for 13-15 minutes at 350'. Let firm up on pan before removing!

13 comments:

  1. Oh Julie...wonderful. You are a genius! And they look every bit as good as the ones I posted. Thanks

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  2. Good for you for taking on the challenge. They look very good!

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  3. They look great! I shall send my gluten-free friend over for some recipe ideas.

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  4. i have friends who have celiacs and i have referred this site to many also.
    now i even have more recipes to try out on them when they come.
    thanks julie

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  5. Those cookies look fantastic! I don't have many GF cookie recipes yet, so I'll definitely give this a try! Thanks!

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  6. That looks lovely - I'll pass this recipe on to my son's girlfriend who has celiac disease

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  7. those look really good!
    cookies go over really well here. i'll have to make them one of these days! :)

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  8. Those look yummy. It's good to have some recipes for our gluten free readers. Kathy

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  9. My daughter and her boyfriend made these as a treat for my husband, substituting Pamela's gluten free baking mix for the flours and potato starch because that's what I had in the kitchen. They were so amazingly delicious that my father-in-law, who has a very small appetite, ate 4 and asked them to make more! Thank you!

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  10. Hi Julie,

    My cookies spread out on the pan like crazy! I kept the batter in the fridge for an hour, and then in between batches. Suggestions?

    Thank you!
    Rachel

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    Replies
    1. Temperature is often the culprit if the cookie dough is one that doesn't usually spread. Don't get the chocolate/butter tooo hot.. JUST until softened enough to stir chocolate/butter together... maybe chill your dough at least two hours/maybe over night ... and try baking the cookies on parchment paper... maybe your pan was too greased ... and try upping your oven temp. a little... Oven temps vary oven to oven and if yours is a little cooler than the temp you set it at that could contribute to the cookies spreading -- the heat would not be quite enough to 'set' the cookie before it spreads. I hope that helps.. I'm sorry your cookies didn't turn out quite right !! Hopefully next time they will be perfect !

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  11. Thanks for the great recipes! Your blog has made the transition to living with celiac so much easier!
    I was wondering if you forgot to add the baking powder in the ingredients list for these cookies? I added 1 tsp as per the amounts in the original recipe and they turned out great!

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    Replies
    1. Thank you Jeneva ... I guess I did forget the baking powder ! thank you for pointing that out , I have adjusted the recipe.

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