For all you chocolate lovers, I’m going to share with you one of my daughter’s favorite recipes for gluten free cookies. She uses it all the time. If you’re a chocolate fan, you will love these. They are very more-ish. Whenever she makes them, people rave over these cookies. Warning – they are very rich.
This recipe will make about 20-25 depending on the size of your cookie. But I’d suggest you make at least double that as people love them. You could also put one batch away in the freezer if you manage to keep them out of eager mouths that long. And it’s not just kids. My husband loves them.
Double Choc Cookies
1 ounces margarine
3 tablespoons brown sugar (if you don’t have brown sugar- raw sugar will work as well)
3 tablespoons castor sugar
1 egg
I teaspoon vanilla essence
4 ounces rice flour
2 ounces gluten free corn flour
3 tablespoons gluten free SR flour
Half teaspoon bi carb of soda
3 tablespoons coca powder
8 ounces chocolate chips
Preheat oven to 320 degrees. Grease baking trays or spray with canola oil.
Cream butter and sugar together. Add the egg and vanilla essence. Beat well.
Sift flours. Make sure they are well combined. (I know some recipes suggest sifting flour three times. If you have time, go ahead, I really don’t think it makes a huge difference. I only ever sift once, if at all.)
Add this to margarine and sugar mix and beat well. Add chocolate chips. Combine well.
Place tablespoons of mixture on greased baking trays. Bake for 8-10 minutes. Do not overcook. Cool for 5 minutes in the baking trays then lift off with a spatula to a wire rack to completely cool.
And I’ll just bet at least one or two go missing before you get to put them away.
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