So I went through this phase of gluten-free baking. Is a week considered a phase? Anyways, it was very short-lived because I tried... and tried again... and every recipe flopped. I did have one successful recipe and its these little dark chocolate chippers! Also, when I say successful, I can't take any credit for the recipe because I didn't change a single thing from the way Gina prepared them.
In case you're not convinced, this batch of cookies was gone instantly. AND no one knew they were gluten-free!
Oh and the other reason I loved this recipe... it makes a nice little batch (10 cookies to be exact) so you aren't left with dozens and dozens of cookies.
As for gluten-free baking, I'm not giving up quite yet.... and if you have any suggestions, please share!
Dark Chocolate Chippers {gluten-free & dairy-free}
Yields: approximately 10 cookies
Source: Running to the Kitchen
Ingredients
1 cup almond meal
⅛ teaspoon salt
⅛ teaspoon baking soda
3 tablespoons melted coconut oil (**measure oil after melting)
2 tablespoons honey
1 teaspoon vanilla extract
1 tablespoon almond milk
¼ cup chopped dark chocolate pieces (I used 1 Bar of Trader Joe's 72% dark chocolate)
Directions
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Combine dry ingredients in a medium bowl and set aside. Whisk together wet ingredients in a small bowl.
Add the wet ingredients to the dry and mix together until combined. Stir in chopped dark chocolate.
Fill a tablespoon measure with batter and press down to form a half-circle. Tap batter out onto prepared baking sheet.
Bake for 10-11 minutes until bottoms just start to turn brown. Remove from oven and let cool 2-3 minutes before transferring to a wire rack. They will be soft when removed from oven but firm up in a couple of minutes.
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