Saturday, March 5, 2011

Gluten Free Chocolate Decadence Cookies! :)

A friend of mine made these at a Knit In part, and I could not keep myself from coming back!  They were so hard to resist!  She is a gluten free gal, and I am not---I could not even tell any difference!  They are the most yummiest of cookies I have ever tasted!  I am a chocolate goody lover, and I thought I would share her recipe with you! 

Gluten Free Chocolate Decadence Cookies
(do not overbake!)

Adapted from Sunset Magazine, December 2009

10oz Bittersweet Chocolate, such as Guittard, Chopped
2 oz Unsweetened Chocolate, chopped
1/4 cup unsalted butter, cut into chunks
3 Large Eggs at Room Temperature
1 cup sugar

1/4 tsp salt
3/4 tsp baking powder

These 3 Ingredients Replace Wheat Flour:
2/3 cup brown rice flour         
1/4 cup tapioca flour              
1/2 tsp xanthan gum  

Put Chocolates and butter in a medium metal bowl and set over a pan filled with 1'' simmering water.  Cook, stirring occasionally, until melted, then remove from heat and let it cool slightly.
Whisk in eggs and sugar, mixing until well combined.  Then whisk in dry ingredients.  Chill dough
covered until firm--about half an hour

Let dough sit at room temperature for about 15 minutes.  Meanwhile, preheat oven to 350 and line 2 baking sheets with parchment paper.  Scoop out 1 tbsp. portions of dough rolling each into a ball and put onto sheets 1 inch apart.  Bake cookies until they are no longer wet on top. (8-10 minutes)

Let cool on sheets.

Makes about 30 cookies, baked bookies keep up to 2 days in stored air tight container.

Note: Brown rice flour (would be great to grind up our own!!! :) tapioca flour and xanthan gum can be found in the natural food bulk sections of grocery stores.  Xanthan will be over in the spice area most likely.  You must add the tapioca and xanthan to the rice flour to get the correct texture. 

Original Recipe of these goodies is here:  Chocolate Decadence Cookies