These cookies combine three different forms of chocolate and have a deliciously soft texture. The gluten-free version have great structural integrity and don’t spread out very much when baking.
Chocolate Chocolate Chip Cookies
Adapted from Wolfgang Puck
Yield: 30 cookies gluten free, 24 with regular flour
- 1 3/4 cups gluten-free OR all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 8 oz (2 sticks) unsalted butter, at room temperature, cut into small pieces
- 3/4-1 cup light brown sugar (depending on how sweet you want the cookies)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2-2 oz bittersweet chocolate, melted
- 1 3/4 cups semisweet chocolate chips
- 2 cups coarsely chopped pecans or walnuts (optional)
- With an electric mixer on medium speed, soften butter.
- Add brown sugar and beat together on high speed until fluffy. Stop machine to scrape down the sides as necessary.
- Decrease speed to medium and beat in eggs and vanilla.
- Stop machine, scrape in melted chocolate, and beat on medium speed until thoroughly combined.
- Beat in cocoa powder, baking soda, and salt.
- On low speed, gradually beat in flour. (If using all-purpose flour, beat just until combined. Luckily, over-beating is not a worry for gluten-free flour.)
- Stir in chocolate chips and nuts, if using.
- Position racks to divide oven into thirds and preheat to 350ºF. Line 2 baking sheets with parchment paper or aluminum foil.
- Shape dough into 2-tablespoon balls and space them 2 inches apart on baking sheets.
- Bake about 15 minutes, or until slightly firm to the touch, reversing the trays front to back and top to bottom halfway through.
- If making gluten-free cookies, leave them on the sheets for a few minutes after they come out of the oven so they harden a little more.
- Cool cookies on wire rack.
This is a tender cookie studded with raisins or cranberries (or even chocolate chips if you prefer). They spread out more when gluten free, as expected, but not unreasonably so.
Sour Cream Cookies
Adapted from All Recipes
Yield: 24 cookies
- 1/2 cup shortening OR butter
- 1 teaspoon vanilla extract
- 1 to 1 1/2 cups packed brown sugar, depending on how sweet you want them
- 2 eggs
- 1 cup sour cream
- 3 cups gluten-free OR all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups raisins OR cranberries OR chocolate chips
- 2 cups chopped pecans (optional)
- In a medium bowl, cream together shortening OR butter, sugar, eggs, and vanilla until smooth.
- Stir in sour cream.
- Mix in salt, baking powder, and baking soda.
- Mix in flour.
- Stir in raisins OR cranberries OR chocolate chips, and pecans if using.
- Cover dough and refrigerate for 1/2 hour. (This step is less important if you’re using gluten-free flour, so I usually skip it.)
- Preheat oven to 350ºF. Grease cookie sheet.
- Drop dough by teaspoonfuls onto prepared cookie sheet. Space cookies 1-2 inches apart, using the larger distance if gluten free.
- Bake 15-20 minutes.
My best friend gave me this recipe years ago, and it’s still my favorite coffee cake. If you have overripe bananas, here’s your chance to turn them into a delicious dessert! The recipe works well gluten free because the bananas help hold everything together and keep the cake moist.
Banana Coffee Cake
Yield: 9 ” x 13 ” cake
For the cake:
- 1 (8-oz) package cream cheese, softened
- 1/2 cup butter, softened
- 1/4-1/2 cup sugar (depending on how sweet you want it)
- 2 eggs
- 1 cup mashed ripe bananas (2-3 medium)
- 1 teaspoon vanilla extract
- 2 1/4 cups gluten-free OR all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
For the topping:
- 1 cup chocolate chips OR chopped pecans
- 1 teaspoon ground cinnamon
- Preheat oven to 350ºF. Line a 9″ x 13″ x 2″ baking pan with aluminum foil and grease it.
- In a large mixing bowl, beat cream cheese, butter, and sugar until blended.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla extract, baking powder, and baking soda.
- Stir in bananas.
- Gradually stir in flour.
- Combine topping ingredients and stir half into batter.
- Transfer batter to pan and smooth the top.
- Sprinkle with remaining topping.
- Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
I made these scones for a friend who’d just gotten off a long flight from Europe. I think the texture is quite good, and the golden-brown color is similar to that of non-gluten-free scones. I’d add a lot of chocolate chips, dried fruit, and/or nuts, though, because you can definitely taste the difference from normal flour (which isn’t necessarily a bad thing).
Update: You should really try spreading them with clotted cream!
The original recipe is here:
King Arthur Flour Scones
Adapted from King Arthur Flour
Yield: 12 scones
2 3/4 cups gluten-free OR all-purpose flour
1/3 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
1 cup to 2 cups chocolate chips, chopped dried fruit, nuts, or a combination (optional)
2 teaspoons vanilla extract
1/2 cup half and half or milk (I always use non-fat milk and it works fine)
- If using gluten-free flour, preheat oven to 425°F.
- In a large mixing bowl, stir together flour, sugar, salt, and baking powder.
- Using your fingers, work butter into the flour mixture until the largest pieces of butter are about the size of small peas.
- Stir in fruit, chips, and/or nuts, if using.
- In a small bowl, mix together eggs, vanilla extract, and half and half or milk.
- Stir the liquid mixture into flour mixture. The dough should hold together. If not, add some more half and half or milk.
- Line baking sheet with parchment paper or aluminum foil.
- Divide dough into 12 portions and shape them on the baking sheet into triangles about 3/4″ thick. Separate them by about an inch.
- If using gluten-free flour, put baking sheet straight into the oven. If using all-purpose flour, place baking sheet in freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
- Bake scones for 20 minutes if gluten free OR 20 to 25 minutes if not. They will look golden brown when done.
- Remove scones from oven. Cool briefly on baking sheet and serve warm.
Dorie Greenspan calls these buttery chocolate chocolate-chip cookies World Peace cookies because her neighbor suggested that if we all ate them, we’d be so happy that no one would want to fight. I’m happy to report that these World Peace cookies work just as well gluten free. Let’s save the world, one cookie at a time!
World Peace Cookies
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
Yield: 36 cookies
1 1/4 cups gluten-free OR all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
11 tablespoons unsalted butter, at room temperature
2/3 cup light brown sugar (or 2/3 cup white sugar + a dollop of molasses)
1/4 cup sugar
1/2 teaspoon fleur de sel or fine sea salt (ordinary salt works too)
1 teaspoon vanilla extract
5 oz bittersweet chocolate, chopped into fine chips OR 3/4 cup store-bought mini chocolate chips
- In a stand mixer, beat butter on medium speed until it is soft and creamy.
- Add brown sugar, white sugar, salt, and vanilla extract. Beat for 2 minutes on medium speed.
- Beat in baking soda.
- Stir in cocoa powder as best you can, then beat it in.
- Stir in flour as much as possible, then beat it in on low speed. (If using all-purpose flour, make sure you don’t overbeat.)
- Stir in chocolate chips.
- Scrape dough onto a work surface, divide it into 2 equal pieces, and shape each half into a log 1 1/2 inches in diameter.
- Wrap logs tightly in plastic wrap and refrigerate for at least 3 hours. (You can also freeze it for up to 2 months.)
- Preheat oven to 325ºF.
- Line baking sheets with parchment paper or aluminum foil.
- With a sharp knife, slice the logs into disks that are 1/2 inch thick. Don’t worry if the disks crack apart. Just press the dough back together. (If you froze the dough, don’t unfreeze it before slicing.)
- Space disks 1 inch apart on the baking sheets.
- Bake cookies one sheet at a time for 12 minutes and remove from oven. They won’t look done and they certainly will not be firm, but that’s okay because you’ll let them finish cooking from the residual heat. (If the dough was frozen, add 1 minute to the baking time.)
- Transfer baking sheet to a cooling rack or just leave it on the counter. Let the cookies rest on the sheet until they are only just warm or reach room temperature.
Chocolate mousse is relatively easy to make and great for dinner parties. You can use nice plastic glasses if you’re bringing them to a friend’s house. Also, if you happen to have leftover egg yolks from another recipe, now’s your chance to use them!
Adapted from RealSimple
Yield: 10 servings
8 oz semisweet chocolate, chopped (chocolate chips work too)
3 egg yolks
6 tablespoons sugar (divided into 4 tablespoons and 2 tablespoons)
2 cups heavy cream (divided into 3/4 cup and 1 1/4 cups)
2 teaspoons instant espresso powder (optional)
- Melt chocolate in a large bowl in the microwave, checking on it and stirring every 20 seconds or so. Stir melted chocolate until smooth and let it cool.
- Stir together egg yolks, 4 tablespoons sugar, ¾ cup cream, and espresso powder if using in a small saucepan.
- Cook on medium heat for 2-3 minutes, stirring constantly with a rubber spatula. Do not let mixture boil, or the egg yolks will begin to cook. The mixture is done when it lightly coats the back of the spatula.
- Strain egg mixture into chocolate (or if you don’t mind a few small lumps, just pour it in).
- Whisk or stir mixture until smooth.
- Refrigerate for 30 minutes to cool completely.
- In a separate bowl, beat 1 ¼ cups cream and 2 tablespoons sugar on high speed until stiff peaks form.
- Carefully fold whipped cream into chocolate mixture, 1/3 at a time. Fold just until you don’t see any more streaks.
- Divide among 10 glasses if you want the mousse to look fancy (if eating it yourself, just pour it into one big container to save washing extra dishes).
- Refrigerate for at least 30 minutes to cool completely. You can leave the mousse in the fridge longer, but if so, bring it back to room temperature before serving.
These gluten-free muffins turn out surprisingly similar to regular muffins. If you fill the tins to the brim with batter, they even puff up to the level you’d expect from muffins with normal flour.
The original recipe is here:
Pumpkin Chocolate Chip Muffins
Adapted from allrecipes.com
Makes 24 muffins
1 1/2 cups sugar
1 (15-oz) can pumpkin
1 1/2 cups vegetable oil
3 cups gluten-free flour OR all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips
- Preheat oven to 400ºF. Line muffin pans with baking cups.
- Beat eggs together with sugar, pumpkin, and oil.
- Beat in baking soda, baking powder, cinnamon, and salt.
- Beat in flour.
- Stir in chocolate chips.
- Spoon batter into the muffin pans and bake for 20 minutes if gluten free OR 15-20 minutes if not.