This time, last year, I was just getting started down the Low-FODMAP road, trying to see how it might help (or not) my IBS. Considering it was the holidays, I was a little bummed about missing out on holiday goodies and picked up a copy of the Favorite Brand Name 3-in-1 Gluten-Free Cookbook at an overstock shop just to give some no-wheat baking a whirl.
That book has become far more useful than its $6.99 price tag suggested, and inside were these instant-hit cookies that none of my friends could tell were gluten-free–always a good sign when you’re substituting ingredients!
So when I signed up for the the 2013 Great Food Blogger Cookie Swap, I knew which cookies would be my best bet for swapping with my fellow gluten-free baking bloggers.
Gluten-Free Fudge Cookies
2 packages (12 oz each) semi-sweet chocolate chips, divided
1/2 cup (1 stick) butter, cut into chunks
1 tsp vanilla
3/4 cup + 2 Tbsp sugar
2/3 cup Gluten-Free All-Purpose Flour Blend
2 Tbsp unsweetened Dutch process cocoa powder
1 tsp baking powder
1/2 tsp xanthum gum
1/4 tsp salt
1. Line cookie sheets with parchment paper.
2. Combine 1 package chocolate chips and butter in large microwavable bowl. Microwave on High 30 seconds, stir. Repeat as necessary until chips are melted and mixture is smooth. Let cool slightly.
3. Beat eggs and vanilla in a large bowl with electric mixer at medium speed until blended and frothy. Add sugar; beat until thick. Add chocolate mixture; beat until well blended. Add flour blend, cocoa, baking powder, xanthum gum and salt; beat until combined. Stir in remaining chocolate chips.
4. Drop dough by rounded tablespoonfuls 1 1/2 inches apart onto prepared cookie sheets. Refrigerate 30 minutes.
5. Preheat oven to 325ÂºF. Bake 16 to 20 minutes or until cookies are firm. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely.
Makes about 2 1/2 dozen cookies.
These cookies are so delectable that it’s tough to eat just one. Seeing as multiple reaches into the cookie jar are inevitable, I like to use my smaller cookie scoop and end up with around 6 dozen cookies from the above recipe. At this size they’re great for giving and still let you keep some behind for yourself.
I received equally delicious cookies from my fellow swappers. The first tin I received was super-generous: three different cookie types (Pecan Macaroons, Molasses Crinkles, and Oatmeal Lace Cookies) from Amy of Minimally Invasive. Next I received the pretty red box tied up with twine and filled with S’mores Cookies from Sara B (who didn’t include a blog link–if I can find her in the recipe round-up to come, I’ll update this with her link). My final swap tin just enveloped me with peppermint the moment I opened it: Jackie from La Casa de Sweets‘ Peppermint Mocha Crinkles were light and airy and truly hard to resist. I wouldn’t want to name favorites, but I will say the last ones to arrive were the first to be finished.
If you’re planning and cookie-gifting this year, keep in mind that a lot of people are avoiding wheat or gluten these days. If you’d like to make sure that more people can enjoy them, consider giving the Gluten-Free Fudge Cookies a chance.