Email Gluten-free is Life

kim@glutenfreeislife.com

Recent Comments

    Cookie-A-Day: Day 3 – Dark Chocolate Snowstorms

    010

    I knew as soon as I found this recipe that I had to convert it to a gluten-free one.  I love chocolate.  I don’t think I can express how much I love chocolate.  I love the added touch of the powdered sugar, adding a “holiday” feel. 

    Dark Chocolate Snowstorms

    1 1/2 cups GF flour mix (I used Carol’s Sorghum Mix)

    1/2 cup Hershey’s Special Dark Cocoa

    3/4 tsp salt

    3/4 tsp baking soda

    3/4 tsp xanthan gum

    1 1/4 cup dark brown sugar

    1 stick of butter (1/2 cup)

    1 egg

    1 tsp vanilla

    Directions

    1.  Best sugar & butter in mixing bowl until fluffy.  Beat in egg & vanilla. 

    2.  Mix all dry ingredients together and then blend into the wet mix.  Mix well.

    3.  Chill dough for 30 minutes.

    4.  Roll dough into balls & bake at 350 for 12 minutes. 

    5.  Let cool for 3-5 minutes on sheet & then remove to cooling rack.

    6.  Dip in powdered sugar while still slightly warm.

    ***Tip for gluten-free cookie baking:  Chill the dough at least 30 minutes, even if the recipe does not call for it.  This helps the cookies not spread out too much on your baking sheet.  I speak from lots of tears & experience.  ;)

    Ready to go in the oven:

    001

    Ready to inhale:

    008

    012

    __________________________________________________________

    I had some people asking about the Catholic Potatoes I had on our Thanksgiving menu.  You can find the recipe for them here, on The Examiner. 

     

    See you tomorrow for the end of week 1 of Cookie-A-Day!

     

     

    Leave a Reply