Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Saturday, December 26, 2009

GFCF Chocolate Thumbprint Cookies

I made these the other day. Don't they look delish? The original recipe is by Living Without (here). I added strawberry jam because a chocolate cookie with a completely chocolate center seemed like too much to me (I like chocolate as much as any other gal, but only a little at a time). And then I added a little sugar to roll the cookie dough in to make them pretty. You can roll them in powdered sugar which will make them look like Cocoa Snowflakes. And can I say again that these are delish? They are like little chocolate pillows cradling little chocolate-strawberry covered centers. Yum.

Dry ingredients
1 1/4 cups GF flour blend (I used this one)
1/2 cup natural cocoa powder (not dutch)
2/3 cup sugar
1/2 tsp. xanthan gum
1/2 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt

Wet ingredients
1/3 cup canola oil
1/3 cup vanilla-flavored rice milk
1 tsp. vanilla extract

1/3 cup granulated or powdered sugar for rolling

Filling
strawberry jam
1/3 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside.

Whisk together the dry ingredients in a large bowl. Make a well in the center, set aside.

Whisk together the wet ingredients. Pour into the well in the dry ingredients and mix until completely blended (I did this with a fork). The batter will be dry and crumbly, forming medium and small sized clumps. Do not add more liquid unless the batter is too dry to roll into balls with your hands.

Form the dough into inch-sized balls with your hands. The dough will not be sticky. Roll the balls in the sugar and place 2 inches apart on the prepared baking sheets.

Bake cookies 5 minutes. Remove from oven and make thumbprint wells into each cookie. Fill the wells with 1/4 tsp. strawberry jam (more or less). Return the cookies to the oven and bake another 10 minutes, or until the jam is melted and the bottoms of the cookies are lightly browned.

Cool the cookies in the pan until the jam is no longer molten. While the cookies cool, heat the chocolate chips in the microwave for 1 minute on high. Stir the chips. If they don't melt with stirring, return to the microwave another 15 seconds and stir again until the chips are melted and completely smooth.

Take about 1/4 tsp. melted chocolate and drop onto the jam in the center of each cookie. Swirl the chocolate until it is a thin layer covering the strawberry jam centers. Remove the cookies from the pan to a wire rack and let the chocolate cool. The chocolate will harden and the jam will stay soft. Store in an airtight container for a couple of days, if they last that long.

Makes about 2 dozen cookies.

2 comments:

EmyVivi said...

they look so good! :)

Erin said...

Thanks! I'm not into cookies so much, but these were hard to stay away from. :)