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Wednesday, 30 October 2013

Chocolate Chocolate Chip Cookies

This recipe is a modification of my triple chocolate cookies. I wanted something a bit less sweet that would compliment my homemade vanilla pudding to use in parfaits.   These were a big hit with everyone, and I thought them a perfect compliment to the sweetness in the pudding. Although everyone has been happily eating them on their own, too. Enjoy!!!

Chocolate Chocolate Chip Cookies
Makes 36 small cookies

 Preheat oven to 350F.  Line cookie sheets with silicon lining or parchment paper.

In a large bowl mix the dry ingredients: (It's important in GF cooking to mix dry ingredients first, to avoid clumping/unusual end results in your cooking)
1/2 cup brown rice flour
1/2 cup white rice flour
1/3 cup dark cocoa powder (dark cocoa powder adds a bit deeper flavor to these cookies)
1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt

In a mixer, mix together:
1/3 cup butter, softened
1/3 cup oil
1/2 cup brown sugar
1 1/2 Tbsp honey
1 egg
1 1/2 tsp vanilla extract OR vanilla bean paste

Add the dry ingredients into the wet ingredients, mix just until combined.

Mix in:
3/4 cup semi-sweet chocolate chips

Scoop by 1 Tbsp amounts onto prepared pans.  Bake 7-8 minutes.  Let sit 2-3 minutes to cool before removing to wire rack to cool. 

Great on their own, but perfect in combination with homemade vanilla pudding in a parfait!  Freeze any leftovers that you won't use within the first couple days. (Gluten-free baked goods are best kept frozen)

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