I love chocolate.
My husband loves chocolate.
My kids love chocolate.
I really like fruit based desserts too, but everyone else prefers that dessert includes chocolate in some way.
This recipe started out as one of H.’s favorites from his mom. He called them Wagon Wheels and they were dense, chewy and chocolatey. Kind of like a brownie in cookie form. At Christmastime I would make a triple batch of dough and together we’d form the balls, roll them in powdered sugar, bake like crazy and tie them up in packages for all of his co-workers.
We’ve switched to sharing a non-sweet snack with co-workers at Christmas now, but H. still wanted some of these at home. Since he prefers not to consume gluten anymore I decided to see if I could make his favorite chocolate cookies gluten free.
They came out really well (although they became soft and cakey rather than dense and chewy), but . . . I forgot to write down what I did!
No one was sad when I had to make them again in order to accurately share the recipe with friends. 🙂
The addition of peppermint flavor is optional. In my opinion, though, that’s what makes them really good!
Mix the whole recipe right in the pan that the chocolate and butter are melted in so you won’t have extra dishes to wash.
Soft and Cakey Gluten Free Chocolate Cookies
1/2 cup unsalted butter
4 ounces unsweetened chocolate
1 cup coconut sugar
1/2 cup organic cane sugar
2 teaspoons vanilla
1 cup sorghum flour
1 cup brown rice flour
2 teaspoons baking powder
1/4 teaspoon salt
4 drops peppermint essential oil (or 1/2 – 1 teaspoon peppermint extract)
Melt butter and unsweetened chocolate together in medium pan over low heat. (Turn heat off before it looks like everything is completely melted to avoid scorching.) Add sugar and vanilla and mix well. Add eggs one at a time and beat well after each. Stir in flour, baking powder and salt and mix well. Add peppermint essential oil or extract if using. Make sure everything is thoroughly combined (dough will seem pretty soft, more like batter) and place pan in fridge for several hours or overnight. When ready to bake preheat oven to 350 degrees and line pans with parchment paper. Portion out dough (makes 3-4 dozen – we ate them too fast, so I can’t remember exactly!) and bake 8-10 minutes. Carefully remove from pans to cool on wire racks.
Printable recipe below.
These do freeze really well. Since they are yummy eaten straight from the freezer though, that doesn’t actually preserve them very long!
I’m still working on a recipe for gluten free cookies that will be dense and chewy . . .
How do you like your chocolate cookies?