I’ve found a gluten-free cookie recipe which yields cookies that don’t taste like cardboard. Hallelujah! I’m not a fan of several recipes from Gluten Free Baking by Michael McCamley, but I liked this one. The cookies have an all-over chocolate taste with a hint of citrus that complements the chocolate chips.
Happy baking, hon!
Gluten-Free Mandarin & Chocolate Chip Cookies
- 4 ounces gluten-free semisweet dark chocolate (or gluten-free chocolate chips)
- 1/4 cup firmly packed light brown sugar
- 1 Tablespoon granulated sugar
- 5 Tablespoons butter, plus extra for greasing (I used margarine.)
- 1 egg beaten
- 2 cups gluten-free, wheat-free all-purpose flour, plus extra for dusting
- 1/2 teaspoon xanthan gum
- 1 Tablespoon gluten-free unsweetened cocoa powder
- 1 teaspoon gluten-free baking soda
- juice of 1/2 mandarin orange
- zest of 2 mandarin oranges
- Preheat oven to 350 degrees F. Grease a baking sheet or line with parchment paper.
- Break or chop chocolate into small chunks and set aside one-quarter of the chunks to top the cookies. (I used chocolate chips so I didn’t break anything up.)
- Cream together the sugars and butter in a bowl until light and fluffy. Gradually beat in the egg. Add flour, xanthan gum, cocoa powder, baking soda, chocolate chunks, and the orange juice and zest.
- Bring the mixture together by hand, forming a ball, and invert onto a floured surface. Divide into 8-10 circles, using about 2 tablespoons of cookie dough per ball. Tip: The mixture is dry and messy, so I add small amounts of warm water until the batter is mixable. Then, grease hands with vegetable oil, combine ingredients, and pinch out batter to make individual cookies.
- Place circles on baking sheet, allowing space in between for each cookie to spread. Flatten each cookie slightly and sprinkle with reserved chocolate chunks or chips.
- Bake in preheated oven for about 15 minutes, or until just firm to the touch. Remove from oven and let cool o a wire rack.
Yield: 10 cookies