Spice in the Kitchen: The BEST Gluten and Egg Free Cookies!

Put a stack of cookies on it!

Our amazingly awesome friends, Pete and Karen, are watching Kid Spice and Baby Scissors tomorrow so Mr. Scissors and I can have DATE NIGHT!!! So, to thank her, I decided to make her some gluten-free, egg-free cookies. She, like me, is lacto-vegetarian, but cannot eat wheat. I'm always up for a challenge, so I came up with this recipe for her that does not cross either of those boundaries. The end result is incredibly moist and uncharacteristically grainy-free for gluten-free. Hoo-ray! Even my picky daughter loved them--nuts and all.

Gluten-free, Egg-free Double Chocolate Brownie Cookies with Pecans and Tart Cherries Recipe (veganizable)
makes about 3 dozen

Ingredients
  • 12 ounces of semi-sweet chocolate chips (1 bag of chips)
  • 1 cup of gluten-free baking mix (I used Arrowhead Mills.)
  • 1/2 cup of cocoa powder
  • 3/4 tsp of baking soda
  • dash of salt
  • 1/2 cup of butter (Or vegans, use Earth Balance and omit salt.)
  • 3/8 cup of light brown sugar
  • 1 TB molasses
  • 3/8 cup of Greek yogurt (Or vegans, use vegan yogurt.)
  • 1 TB cornstarch
  • 2 tsp vanilla
  • 1 tsp espresso powder
  • 1/4 cup of toasted pecans (ground into a paste)
  • 1/2 cup of chopped toasted pecans (Trader Joe's sells bags of them just like that!)
  • 1/2 cup of dried tart cherries 

Directions
  1. Preheat oven to 300. Yes, 300, not 350.
  2. Take half of the bag of chocolate chips and melt in the microwave (about 1 1/2 minutes on high). Let cool. Set aside the rest of the chips.
  3. In a mixer, blend butter, brown sugar, molasses, yogurt, cornstarch, vanilla, espresso powder and ground pecans until smooth.
  4. In a separate bowl, mix your dry ingredients.
  5. Add the cooled melted chocolate to your wet ingredients and then add your dry ingredients.
  6. Fold in the rest of the chocolate chips, pecans and cherries.
  7. On a parchment lined cookie sheet, drop tablespoon sized balls of the dough about 2" apart. Do not flatten. Bake 13-15 minutes. They will look slightly uncooked, but will set once out of the oven. Leave on the pan for about 5 minutes before transferring to cooling rack.
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1 comment:

  1. Seriously, these are the best cookies ever! You can't even tell they are gluten free, as they don't have that traditional GF taste or texture. AND, the cherries bring a nice surprise treat!

    I can't wait to try and make them as well as you did - but at least I have the fancy canister you brought them in for storage.

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