Thursday, April 28, 2016

Gluten Free Hot Chocolate Cookies

These cookies are soft, chocolate-y, and topped with a marshamallow and more chocolate! How can they get any better than this?

These cookies are best eaten fresh or warmed in the microwave. They are just like a really good glass of hot chocolate!






Gluten Free Hot Chocolate Cookies
  • 1/2 Cup Butter
  • 2 Cups Milk Chocolate Chips
  • 1 1/4 Cup Brown Sugar
  • 3 Flax-Eggs (9 Tablespoons Water, 3 Tablespoons Flaxseed Meal)
  • 2 teaspoons Vanilla Extract
  • 1 Cup Brown Rice Flour
  • 1/4 Cup Tapioca Starch
  • 1/4 Cup Cornstarch
  • 1/4 Cup Cocoa Powder
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Xanthan Gum
  • 1/4 teaspoon Salt
  • Chocolate Chips 
  • Marshmallows (I used Dandies vegan marshmallows)
  1. Prepare flax-eggs (directions on side of blog.)
  2. Melt butter and chocolate chips together. Allow to cool a bit.
  3. In a medium bowl, combine rice flour, tapioca starch, cornstarch, cocoa powder, baking powder, xanthan gum and salt. Whisk together.
  4. In the bowl of your mixer, combine brown sugar, flax-eggs and vanilla. Blend.
  5. Add the chocolate chip/butter mixture and beat until combined.
  6. Add the dry ingredients and beat until well combined.
  7. Refridgerate dough for 2 hours, or longer. If longer, then you will need to thaw a bit before using. 
  8. Preheat oven to 325 degrees.
  9. Scoop medium to large cookies onto parchment lined baking sheets.
  10. Bake for 8 to 10 minutes depending on how large you make them. Take from oven, add a handful of chocolate chips and a marshmallow onto each cookie, then stick back into the oven for an additional 3 to 5 minutes.
  11. Remove from oven and repeat until dough is gone.
Adapted from this recipe.

Enjoy!
-Bethany

3 comments:

  1. Oh, my kids would go crazy over these! All your recipes are so dangerous. ;) Thanks for sharing so faithfully with us at Savoring Saturdays!

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  2. Oh my goodness, you always get me with your delectable treats. These look so yummy! Thanks for sharing it with us at Savoring Saturdays last week.

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  3. This is such a creative idea! I absolutely love it!

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