This recipe started because I was going to make a cheese cake. I then realized I didn't have chocolate cookie crumbs for the crust. I went to the store to look for a chocolate cookies or crumbs and the store wanted $6.00 for a small box of cookies. This is the cookie recipe that I came up with. They are quite good, so if you are going to use them for a crust, don't let your kids see or taste them first.
Crispy Chocolate Gluten Free Cookies
Wet Ingredients:
1/2 cup butter, room temperature
1 cup sugar
1-1/2 teaspoons vanilla
1 egg
Dry Ingredients:
1-1/4 cup Featherlight Flour Blend*
1/2 cup cocoa powder
2 teaspoon EnerG egg replacer
3/4 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
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Preheat oven to 350F
Beat butter until fluffy, about 3 minutes. Add sugar and beat until light and fluffy, about 2 minutes more.
Add vanilla and egg. Beat together again for 2-3 minutes.
In a separate bowl, sift and mix the dry ingredients (flour mixture, cocoa powder, egg replacer, xanthan gum, baking soda, baking powder, and salt). Stir together or whisk together gently.
Add dry ingredients to sugar/egg/butter mixture. Mix together on low speed until the dough comes together. (It will come together, even though at first it appears like it won’t.)
Roll up dough into log about 1-1/2 to 2 inches around in plastic wrap and refrigerate for about an hour. You can also freeze part of the dough for up to 2 weeks to make fresh cookies later.
Using sharp knife, slice dough into 1/4 inch thick slices and place 1 1/2 inches apart on baking sheet.
Cover cookie pans with parchment paper.
Bake the cookies for 10 - 15 minutes. Allow to cool a couple minutes before sliding on to a cooling rack and cooling completely.
Store cookies in an airtight container for up to 10 days or so.
Crispy Chocolate Gluten Free Cookies
Wet Ingredients:
1/2 cup butter, room temperature
1 cup sugar
1-1/2 teaspoons vanilla
1 egg
Dry Ingredients:
1-1/4 cup Featherlight Flour Blend*
1/2 cup cocoa powder
2 teaspoon EnerG egg replacer
3/4 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
---------------------------------------------------------------------------------
Preheat oven to 350F
Beat butter until fluffy, about 3 minutes. Add sugar and beat until light and fluffy, about 2 minutes more.
Add vanilla and egg. Beat together again for 2-3 minutes.
In a separate bowl, sift and mix the dry ingredients (flour mixture, cocoa powder, egg replacer, xanthan gum, baking soda, baking powder, and salt). Stir together or whisk together gently.
Add dry ingredients to sugar/egg/butter mixture. Mix together on low speed until the dough comes together. (It will come together, even though at first it appears like it won’t.)
Roll up dough into log about 1-1/2 to 2 inches around in plastic wrap and refrigerate for about an hour. You can also freeze part of the dough for up to 2 weeks to make fresh cookies later.
Using sharp knife, slice dough into 1/4 inch thick slices and place 1 1/2 inches apart on baking sheet.
Cover cookie pans with parchment paper.
Bake the cookies for 10 - 15 minutes. Allow to cool a couple minutes before sliding on to a cooling rack and cooling completely.
Store cookies in an airtight container for up to 10 days or so.
Sandra D. Halpenny © 2010 - 2011 All rights reserved
* Bette Hagman's Featherlight mix
Featherlight Mix - from Bette Hagman's Gluten Free Gourmet Bakes Bread
1 cup Rice flour (I use Brown Rice flour)
1 cup cornstarch
1 cup tapioca starch
1 Tablespoons potato flour (Please note: I do not use the potato flour)
* Bette Hagman's Featherlight mix
Featherlight Mix - from Bette Hagman's Gluten Free Gourmet Bakes Bread
1 cup Rice flour (I use Brown Rice flour)
1 cup cornstarch
1 cup tapioca starch
1 Tablespoons potato flour (Please note: I do not use the potato flour)
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