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Monday, December 23, 2013

Living Well - now with Chocolate Cookies

On a lighter note than my usual musings...  a delightful recipe success.  I'm thinking, what can I contribute to the seasonal Christmas Cookie gluttony when I'm gluten-free and really prefer not to eat sugar?  There really are many options, but here's what I went with, woven together from other online recipes and intuition.

Gluten-free, reduced-sugar Triple-Chocolate Cookies
(Because wheat and sugar are dispensable, but chocolate is not.)

The Dry Stuff:

  • 1 C Gluten-Free All-purpose Flour mix.  (Good brands include Glutino, or 1-2-3 Gluten-Free - something that includes rice flour, tapioca, among others, and a little bit of guar or xanthan gum.)
  • 1 C Xylitol.  (Could be less - 3/4 works well for me.)
  • 1/2 C Cocoa Powder
  • 1/2 t Salt
  • 1/2 t Baking Soda
Whisk it all up.

The Double-Boiler stuff:
  • 4 oz semi-sweet chocolate chips
  • 4 oz butter
  • 1 t vanilla
Start chips melting in a double boiler; add butter and vanilla.  Turn off water before it gets too hot, just has to melt together.  Stir together till fairly smooth & even.

Stir 2 eggs into the Dry Stuff (it'll be clumpy), then add the Double-Boiler stuff.  When well mixed, add another 4 oz chocolate chips.  (White chocolate chips are good here, too, but watch out, they're often based on trans-fats instead of real cocoa butter.)

Bake at 325-350 for 15-20 minutes.  (Still working the precise timing out, but the cookie should "bounce back" when you poke it lightly with your finger.)  Cool rapidly.  (Wonderful served chilled.)

Fun to do one tray w dark chocolate chips, one with white.
Blessings of the holiday season for all.

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