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
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!