Gluten-Free Chocolate Cookies

September 30, 2011 Leave a Comment

 

Tasty Gluten-Free Chocolate Cookies

Delicious Gluten-Free Chocolate Cookies

Rich and chocolatey, these have the classic chocolate cookie taste and the perfect consistency.

½ cup butter (1 stick), softened but still cold

¾ cup white granulated sugar

2 eggs

3 tablespoons plain yogurt

1/3 cup unsweetened cocoa powder (I use super-dark dutch cocoa to make especially rich chocolate cookies)

½ cup oat flour (check for gluten-free)

¼ cup cornstarch (check for gluten-free)

1 tablespoon baking powder

½ teaspoons salt

1 ½ teaspoons xanthan gum

2 teaspoons vanilla extract

 

Preheat the oven to 350 degrees F and grease a cookie sheet. Be sure to position rack in center of oven.

 

Cream the butter and sugar in a medium-sized bowl (look at ‘creaming butter’ in the ‘tips’ section for directions). Add the eggs and beat until lighter and thicker. Add the other ingredients, and beat until well combined.

 

Drop the dough onto the cookie sheet by rounded teaspoons. If you want a nice thick cookie, do not press down at all. If you prefer a thin, rather crunchy cookie, press to ¼ inch thickness with moistened fingertips.

 

Bake for 8-9 minutes until cookies are set and not ‘shiny’. Cool for about 2 minutes and remove from cookie sheet to a plate or a rack.

 

 

Filed Under: cookies, gluten-free recipes Tagged With: , , , , ,

Mom’s Cream Cheese Frosting

July 2, 2011 Leave a Comment

creamcheesefrosting This is my mom’s frosting recipe, and it tastes perfect on almost every type of cake. Add food coloring or cocoa for variations.  The picture at the side is of this frosting on the Gluten-Free Carrot Cake.

Ingredients:

4 ounces, (½ a stick) cream cheese

¼  cup (½ a stick) butter

1 teaspoon vanilla extract

2 1/2 cups powdered sugar, more or less

1/4 cup cream, half and half, or milk

In a double boiler (see ‘tips’ section if you don’t know what this is), melt the butter and cream cheese, the butter until it is completely melted, the cream cheese until it is soft. Beat with electric mixer, then add vanilla extract and one cup of the powdered sugar. Beat, then add another cup. If the frosting is at about the right consistency and tastes sweet enough, then don’t add the remaining half a cup of powdered sugar. If you think it needs more, add the rest, and continue adding sugar until you think it is just right. Once frosting is at its perfection, you can add food coloring if you like. If you want chocolate frosting, add a tablespoon of cocoa. Spread onto your cake, cookie, or cupcake, with a knife or small rubber spatula.

Filed Under: cakes, candies, cookies, gluten-free recipes

Peanut butter cookies

February 6, 2009 1 Comment

Gluten-free peanut butter cookie picture

Peanut butter cookies with chocolate chips.

These cookies taste like the perfect peanut butter cookie made from wheat, but they are completely gluten-free. You get about 30 cookies out of this batch, so you may want to butter two pans, but I do my batches one at a time.

1 cup sugar

¼ teaspoon salt

½ cup butter, soft

2 tablespoons milk

1 teaspoon vanilla

1 egg

½ cup peanut butter

1 ¾ cup rice flour

1 tsp baking powder

Butter a 14 by 10” cookie sheet. Set aside. Preheat the oven to 375 degrees. In a medium large mixing bowl, beat sugar, salt, and butter at medium until they are fluffy. Add the milk, vanilla, and the egg. Beat them in, until blended. Add the peanut butter, and beat it in on low. Stop once it is just blended. Do not over blend. Stir in the rice flour, and the baking powder. Once the flour is blended with the rest of the mixture, cover your hands in flour, and roll the dough into one inch balls. Place each ball two inches apart on prepared pan. Cook for 7-12 minutes, or until lightly browned on top. Remove the cookies from oven, And let cool, before removing them from the pan.

Note: You can add chocolate chips to these to add an extra tasty twist.

Filed Under: cookies

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