Basic Gluten Free Chocolate Cookie Recipe: Two Ways

Sigh. We made it to the weekend. This was one of those weeks where I wasn't so sure I would get there.

I mentioned these cookies on Monday, and the week flew by. Now, I think it's time they make their appearance for the weekend. A nice, warm chocolate cookie, a board game, and some nice quiet. I like the idea.

I worked on this recipe, dozen after dozen, until they were just right. I used some sorghum flour first, but found that the cookie flavor was subtle enough that the sorghum overpowered it. Make sure, even if you don't use my flour combination, that you use a really gentle-tasting flour. Skip the sorghum, the quinoa, the white bean. You'll like these better if what you're tasting is the chocolate. These are also dairy free.

These are perfect for a care package, for a night in, for a gift for a friend, to take to work for a potluck. I'm sure you find many ways to use them. And the best part - this is not one, but TWO recipes. You can choose: crinkle cookies, fresh with powdered sugar dusting the outside, or frosted marshmallow cookies, sweet and chewy with the melted marshmallow pulling away at each bite. They're both delicious.

Make the basic dough below, chill, and then decide how you want to top them.

Thanks, webbie friends, for being out there in the great beyond. I hope you like the cookie, because I like you. :)

Don't they look a little like sunny-side-up eggs? Made of chocolate?

Basic Gluten Free Chocolate Cookie Recipe
adapted from Southern Living All-Time Favorite Cookie Recipes (1995)

1/2 cup shortening
1 cup sugar
2 eggs
3/4 cup brown rice flour
1/2 cup tapioca starch
1/2 cup millet flour
1 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt
1/2 cup cocoa
1 teaspoon vanilla extract
about 20 large marshmallows, cut in half

Beat shortening at medium speed in an electric mixture until fluffy; gradually add sugar, beating well. Add eggs one at a time, beating after each egg. In a separate bowl, combine flours, xanthan gum, baking soda, salt, and cocoa; add this dry mixture to the creamed mixture. Stir in vanilla. The dough will be very stiff. Cover and chill for at least 30 minutes.


For Devilish Marshmallow Cookies

Waiting patiently to be frosted.

Pat the dough into 1 inch disks, place them on a cookie sheet lined with parchment paper. The parchment helps the cookies to brown evenly. See individual recipe (below) for baking time. Bake at 350 degrees for 6 minutes. Remove the pan from the oven, and place a marshmallow half on each cookie, with the cut side down. Bake for an additional 3-4 minutes, or until the marshmallow is hot and puffy. Cook on a wire rack, and then spread with frosting.

Frosting

1/2 cup chocolate chips
1/4 cup hemp milk
2 tablespoons shortening
2 cups sifted powdered sugar
Additional milk if needed

Combine the first three ingredients in a saucepan, cooking on low heat, stirring constantly, until the chocolate melts. Add powdered sugar, and beat until smooth. Add additional milk to frosting, if needed, for proper spreading consistency.

For Chocolate Crinkle Cookies

Awww yeah.

Bake at 350 degrees for 8-10 minutes, when the cookies have spread. They should still be jiggly in the middle, but will continue cooking slightly after you remove them from the oven to cool. Leave on the sheet pan for 10 minutes, and then move to a cooling rack.