Submitted by Jamie Eppenauer
founder and author of
These are some of the best gluten free chocolate cookies I have ever made. They are a cross between a chocolate brownie and flour less chocolate cake. They satisfied that urge for a yummy baked chocolate treat I was longing for. They are huge – soft on the inside with a nice crust on the outside. They deserve the fine china!!
• 1/2 cup gluten free flour mix
• 1/4 t xanthan gum
• 1 t baking powder
• 1/4 t salt
• 16 ounces semisweet chocolate (use Tropical Source or Enjoy Life semisweet chocolate chips for casein free)
• 1/4 cup unsalted butter (use Earth Balance for casein free)
• 1 3/4 cup packed brown sugar
• 4 large eggs
• 1 t vanilla
• 1/2 cup powdered sugar
In a small bowl combine the GF flour, xanthan gum, baking powder and salt. Set aside.
Combine chocolate and butter, and heat in the microwave stirring every 30 seconds until melted. Set aside.
Using electric mixer, beat sugar and eggs until thick, about 5 minutes.
Add the chocolate mixture and the vanilla, beat until combined.
Stir in the flour mixture.
Cover and chill in the refrigerator until firm, at least 45 minutes.
Preheat the oven to 350 degrees.
Line two baking sheets with parchment paper and drop the batter by 1/4 cupfuls onto the sheets, spacing them 2 1/2 inches apart.
Note that this is very messy process. The dough has the consistency of red clay at this point and you will be wondering if the cookies are worth the mess. Don’t stop – they are definitely worth it. Use some cooking spray on your hands and utensils to make this step go more easily.
Spray the bottom of a class with cooking spray and dip it in powdered sugar. Gently knock off the excess sugar and flatten the cookie with the sugared glass bottom. Not too flat – just to a disk-like shape.
Bake for 20 to 25 minutes – until the outside has nice crust but the cookies are still soft to the touch.
Makes about 18 large cookies. Store in an airtight container.
For more of Jamie’s recipes, visit her website www.glutenfreemom.com