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.)
Blessings of the holiday season for all.