Little dark truffley cookies. Really?! I think I have died and gone to heaven! Before having to cut foods out, these were one of my
favorite cookies. Dark chocolate...if it hasn't been made abundantly clear yet...I LOVE IT!!. These cookies are like little dark truffles: dense and chewy with a dark chocolate flavor. While this certainly doesn't qualify as health food, I am all about the simple pleasures in life every once in awhile. It took several tries, but I have finally tweaked this to work...let's see what you think!!
4 (1 ounce) squares unsweetened chocolate, chopped
1 cup
semisweet chocolate chips
6 tablespoons Earth Balance Margarine (or butter)
3 eggs
1 cup cane sugar or other granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup
gluten free oat flour
(or any mixture of millet or brown rice. I have made an all purpose mix of equal parts brown rice, millet, and tapicoa flours for time-crunch days and this works well for replacing all the flours in this recipe!)
1/2 cup
tapioca flour
1 teaspoon
guar gum
OR: replace flours and gum w/: 1 cup all-purpose flour
2-3 tablespoons
unsweetened cocoa powder
1/4 teaspoon
grain free baking powder
1/2 teaspoon salt
1 cup dark chocolate chips
Optional: cocoa nibs or dried cranberries
In a glass bowl or measuring cup, melt the unsweetened chocolate, 1 cup chocolate chips, and the Earth Balance in the microwave. Start with about 90 seconds and then stir continuously until all pieces are melted and smooth, set aside. Microwave in additional 30 second increments as necessary. Be careful not to overheat the mixture, as the chocolate will seize and turn clumpy. Beat the eggs and sugar until thick and creamy, and pale yellow in color: about a minute or so. Add in the vanilla and melted chocolate mixture. Whisk the dry ingredients together, mix in. Add in remaining chocolate chips if desired. Batter should be
very thick, add in additional tablespoons of flour (any of them) if necessary. The dough should plop and have no movement when placed on the cookie sheet. Bake in a 350 degree oven for about 10 minutes until firm. The cookies will firm up when they cool, and are much better if they are not over-cooked!
This recipe is linked to Sweet Tooth Friday, Gluten Free Wednesdays, Real Food Wednesday, Traditional Tuesday, Slightly Indulgent Tuesdays @ Simply Sugar and Gluten Free.
1/2 cup tapioca flour
'Truffle' suits this cookie to a t! I made them for my daughter's teacher who is gluten/dairy free and she thought they were amazing. My non-gf family couldn't tell the difference either...a winner!
ReplyDeleteI just made these and I love the way they stay put when you cook them, I mean, the size of the dollop onto the cookie sheet is the size the cookie comes out of the oven - it doesn't melt and smear all over the cookie sheet! And the taste and texture is FABULOUS - thank you for your efforts. I made these pretty big, got 28 out of the batch. I will make them much smaller next time so I can eat them one at a time and really stretch out the luxury!!! :)
ReplyDeleteGlad you like them too!!
ReplyDeleteCan't wait to try them! I'll try w/ my homemade chips and carob and egg replacer. Always got to substitute something here :-)
ReplyDeleteAdrienne.....isn't that part of the fun? I love playing around with recipes..sometimes it works, other times.....not so much! Let me know...I would love to post an egg free version!
ReplyDeleteTessa, I wonder if this recipe would work using applesauce in place of the eggs? Will have to give it a try. They look really tasty :)
ReplyDeletePlease let me know if applesauce works out....I have no oven currently (GRRR!!), so can't test out some egg free options.
ReplyDeleteYour cookies look wonderful! Thanks for sharing them at Gluten Free Wednesdays.
ReplyDelete