I have been talking lately about my wife and my journey into a gluten free diet.  She began because it was suggested it might help her sinus issues.  She believes she has felt some benefit in her joints.  Many say eating gluten free will relieve inflammation.  I have been joining her in this eating style for almost as long as she has but I have yet to notice any real differences in the way I feel. The blogger in me, however, loves the challenge to try and adapt the recipes I know so well to a gluten free equivalent.  These Gluten Free Chocolate Holiday Cookies are my first attempt at a cookie.  I have to say these cookies are great and I am not sure anyone would know they are gluten free if you had not told them so.

Gluten Free Chocolate Holiday Cookies #dessert #glutenfree #cookies | feedyoursoul2.com

Gluten Free Chocolate Holiday Cookies from Feed Your Soul Too

Gluten Free Chocolate Holiday Cookies #dessert #glutenfree #cookies | feedyoursoul2.com

Gluten Free Chocolate Holiday Cookies

Gluten Free Chocolate Holiday Cookies from Feed Your Soul Too

I now have a full shelf of gluten free flours.  Before I began to make this recipe, I googled chocolate cookie recipes because I wanted to see the different flours used in the various recipes.  I would have to say the different flours were all over the board.  I am not sure I could see a lot of consistency.  That is interesting because normal baking is typically called a science.  The reaction of different ingredients is so particular when baked.  The site I came across that I was so informative was a summary of gluten free flours for different uses on The Dusty Baker.  For the moment, this is the most authoritative site I have found with real insights into baking.  

Gluten Free Chocolate Holiday Cookies from Feed Your Soul Too

I ultimately will reserve the science to my own baking experiments. For these Gluten Free Chocolate Holiday Cookies I found the recipe on The French Pixie.  I even adapted this recipe and I had not tried it before.  For my cookies, I used a combination of sorghum, tapioca and all-purpose gluten free flour.  The French Pixie’s recipe called for either millet or white rice flour in lieu of the all-purpose flour.  Her recipe was also a little unclear on the use of tapioca flour or starch.  I have seen a lot of recipes call for a tablespoon or two of tapioca starch.  Her recipe had a whole cup so I assumed she was referring to tapioca flour.  It was a good guess because the texture of the cookies was perfect.  The texture was so close to the gluten equivalent that I would go with the recipe I came up with if you want to try a gluten free cookie.

Gluten Free Chocolate Holiday Cookies from Feed Your Soul Too

The cast of characters.

Ingredients

Ingredients

The building of the chocolate cookie dough beginning with the creaming of the butter and the eventual addition of the dry ingredients.

Creamed Butter and Sugar and Eggs Added

Creamed Butter and Sugar and Eggs Added

Dry Ingredients Added

Dry Ingredients Added

The scooped out cookies on the baking tray, and then, the addition of the holiday candy center.

Chocolate Batter Scooped on Baking Tray

Chocolate Batter Scooped on Baking Tray

Chocolate Holiday Candy Added

Chocolate Holiday Candy Added

The Gluten Free Chocolate Holiday Cookies.

Gluten Free Chocolate Holiday Cookies #dessert #glutenfree #cookies | feedyoursoul2.com

Gluten Free Chocolate Holiday Cookies Plated




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Gluten Free Chocolate Holiday Cookies

Creating the perfect gluten free cookie by finding the right flour combination. This combination makes these Gluten Free Chocolate Holiday Cookies perfect.

Course

Dessert

Cuisine

Cookies, Gluten free



Prep Time 2 minutes


Cook Time 8 minutes


Total Time 10 minutes


Servings 12 people

Ingredients

  • 1
    Cup
    Butter
    softened
  • 1
    Cup
    White Sugar
  • 1
    Cup
    Brown Sugar
  • 2
    Whole
    Large Eggs
    at room temperature
  • 1
    tsp
    Vanilla Extract
  • 1
    Cup
    Sorghum flour
  • 1
    Cup
    Tapioca Flour
  • 1/2
    Cup
    All-purpose Flour
  • 1
    tsp
    Xanthan Gum
  • 3/4
    Cup
    Cocoa Powder
  • 1
    tsp
    Baking Soda
  • Holiday candy
    as needed

Instructions

  1. In a stand mixer – or with a hand mixer – combine the butter, white sugar, and brown sugar. Cream until this mixture is well combined. 

    Add the eggs to the wet batter one at a time, and mix after each addition.

    Add the sorghum and all-purpose flour, tapioca flour, xanthan gum, baking soda, cocoa powder, and vanilla extract. Mix until well combined. The dough will be a little wet but plenty firm for handling.

    Preheat your oven to 375 degrees Fahrenheit.

    Using a small ice cream scoop, form little balls. After scooping on to the baking tray, press in one holiday candy into the center of the ball and make sure it is indented into the cookie dough.

    Bake for 7 to 9 minutes.

    Let the cookies cool for a few minutes before moving to a cooling rack.

    Serve and enjoy!