Easy DIY Kids Crafts & Recipes: Gluten-Free Mandarin & Chocolate Chip Cookies

Not Cardboard!

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

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350 degrees F. Grease a baking sheet or line with parchment paper.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.
  6. 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