Saturday, December 7, 2013

Double Chocolate Walnut Cookies Gluten Free


 
Do you feel like me??  Counting down the days until Christmas, hoping there is enough time to get everything done on that still- to-do list?
What better way to 'slow down' and enjoy the season than with a cup of coffee and a chocolate cookie, or three or four ...   no one is counting!

We did a  Cookie class this week at Lepp's Farm Market and for that class I developed a chocolate cookie that I am really happy with !   Gluten free cookies tend to be crispy but this cookie is wonderfully 'chewy' with an excellent flavour!
It is a cookie that is quick, easy and a one pot clean-up!

Here is the recipe !!

  • 1 cup dark chocolate chips 
  • 1/4 cup butter 
  • 3/4 cup white sugar 
  • 3 tbsp milk 
  • 1 lg egg
  • 1 tsp vanilla
  • 2/3 cup flour + 1 tbsp .. --  flour is equal amounts of  white bean flour, millet flour, brown rice flour and potato starch.   (tip --  if you mix together  1/2 cup of each of the flours - then you can use it as a gf flour mix) 
  • 1/4  tsp baking powder 
  • 1/4 tsp xanthan gum 
  • 1/4 tsp salt 
  • 1 1/4 cup chopped walnuts 
  • more chocolate chips if desired 
  1. In a  saucepan, melt chocolate chips and butter over med. heat, stirring continuously.  Be careful not to over heat .. heat just until mixture is perfectly smooth and glossy.  
  2.  Remove from heat and add sugar, stirring quickly.  
  3. In a cup whisk the egg, milk and vanilla and add to the mixture, stirring until smooth. 
  4. Add the flour , mixing until blended.  
  5. Add the chopped walnuts and if desired more chocolate chips (I find the cookie is chocolatey enough without adding more -  for my grand girls who don't like nuts, I leave them out and add more chocolate chips- 1/2 - 1 cup)  
  6. Drop by teaspoon onto a parchment covered light-coloured cookie sheet and bake for 10 minutes.  Do not over bake. 
  7. Wash pot and you are done!   


10 comments:

  1. Another wonderful GF cookie recipe - this is so very helpful for those who are gluten intolerant!

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  2. These look wonderful. I am going to make them for a friend. Have you tried freezing them, Julie? Or is that something that is not recommended? I have not baked gluten free before. Thank you in advance for your advice. Lisa

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    1. Hi Lisa, I have not had opportunity to freeze any yet .. but I did put some in the freezer yesterday - the ones you see in the photos. I'm sure they will freeze well, but I would not freeze them for too long -- Gluten-free has a short freezer life - not more than a couple of weeks.

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  3. In other words they can be made with just regular flour for those who do not need gf and exclude the xan powder

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    1. I think they could be ... you might have to experiment with the flour amount ... reg.wheat flour might need a bit more and yes.. leave out the xanthan gum.

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    2. i did make them withjust regular white flour .. worked out just fine .. daughter and grandson said they tasted .. like a brownie .. and yes did not over bake ... even tho they did not look done .. but were ,, just not quite as uniform picture perfect as your.s

      warmed one for our -35 temp and windchill of - 40.s this is Sask .. nice for watching curling .. thx

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    3. dear Anonymous.... at -40 degree ... did you just eat the cookies frozen?? :-)

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  4. Ok these look great, almost to the point you want to reach out and take one. I'm looking for a cookie that works, I have a few gluten free ladies who frequent the tea room on Saturdays and I'll looking for just a little small bit to go with their tea. I fell like I have a head start because I have all these flours and gluten free baking powder as well, thanks for the recipe.

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  5. do these different flours take a different temperature? great way to satisfy everyone! yum!

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    1. I'm not sure what you mean but if you mean - do gf flours require a different baking temp. than wheat flour- , I would say that often they need a lower temperature. Hope that answers your question.

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