These cookies have been a family favorite for decades and now continue to be in its allergen-free form. You should have most of the ingredients on hand if you’ve tried some of our past baked goods. One advantage to this style of cookie recipe is that you can make the dough when you have time and store the dough in the freezer. When the time comes that you need cookies, you can either bake a few cookies or the whole batch.
Today I made a batch and before I turned around to plate them, Bill had eaten half of what I’d baked. Then a friend dropped by and ate a few more so I had to protect and scramble to get these photos! I think it’s strong endorsement when people who don’t have any food allergies—like Bill and Becky—gobble up my allergen-free treats.
As you can see in the photos, you can have fun decorating these. I made some plain with just a dusting of powdered sugar, iced a few with melted Enjoy Life Chocolate chips and dipped them in some chopped toasted nuts to dress them up. I even made a few into sandwich cookies with the melted chocolate as the filling. Once the cookies cooled, the chocolate hardened so they were easy to store. But really, who am I kidding? They will be gone before I can even prep them to freeze!
The texture of the cookies varies depending which GF flour mix you use. I suggest that using the recipe provided below.
Allergen-free Cocoa Cookies
You can make this cookie dough ahead of time and store it in the freezer so you can bake delicious chocolate cookies on a moment’s notice.
Prep time: 15 minutes
Baking time: 10 minutes
Yield: 30 cookies
- 94 grams or ¾ cup gluten-free artisan flour blend, see below, mixed well before measuring
- 20 g or ¼ cup unsweetened cocoa
- ¼ teaspoon baking soda
- 3/8 teaspoon xanthan gum
- 1/8 teaspoon salt
- 56 g or 4 tablespoons Earth Balance margarine of your choice or butter if you can eat dairy
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon EnerG egg replacer mixed with 2 tablespoons hot water or one egg if you can eat eggs
- Preheat oven to 350 degrees
- Line cookie sheet with parchment paper.
- Combine first five ingredients in bowl and set aside.
- Beat Earth Balance or butter at medium speed with electric mixer until light and fluffy. You may need to scrape bowl a few times.
- Gradually add sugar, beating at medium speed of mixer until well blended. Scrape bowl as needed.
- Add vanilla and egg replacer or egg and beat well. Scrape bowl as needed.
- Add flour mixture and stir until well blended.
- Turn dough out onto a piece of waxed paper and shape into a 6 inch log. Wrap log in waxed paper and refrigerate at least 1 hour or until firm. (Or freeze for future use)
- When you are ready to bake cut log into quarter inch slices and place 1 inch apart on baking sheet that has been lined with parchment paper. Remember to glue the parchment paper tot eh cookie sheet with a few drops of oil.
- Bake for 8 to 10 minutes.
- Slide parchment paper on to cooling rack and allow to cool.
Adapted from cooking light 1997
Artisanal gluten free baking mix
- 300 grams brown rice flour
- 123 grams sorghum
- 128 grams cornstarch
- 65 grams potato starch
- 22 grams potato flour
- 1 ½ teaspoons xanthan gum
Blend very well and store in freezer ziplock bag. Before using bring to room temperature and stir very very well before measuring. I actually doubled this batch so that I always have it on hand. I use it in lots of different cookie recipes including chocolate chip cookies these Mexican wedding cakes and chocolate cookies as well.
If you are allergic to corn feel free to substitute additional potato starch for the corn starch amount.
Let us know in the comment below, how to decorated your cocoa crisp cookies!