GLUTEN-FREE CHOCOLATE CHIP COOKIES WITH ALMOND FLOUR
These chocolate chip cookies are made with almond flour and are therefore gluten free. However, they taste so good, I would put them up against any cookie recipe out there, and they'd probably win. The texture is slightly crispy on the outside and moist and chewy in the middle. Nobody that I have baked these for has been able to eat just one.
Provided by Billy Brown
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 26m
Yield 32
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Combine almond flour, brown sugar, pecans, chocolate chips, baking soda, and salt in a large bowl. Add oil, egg, and vanilla extract; mix with a spoon until a large ball of dough forms.
- Shape dough into 1-inch balls. Space balls 1 inch apart on the prepared baking sheets.
- Bake in the preheated oven until edges are firm and lightly golden, about 11 minutes.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 10.3 g, Cholesterol 5.1 mg, Fat 12.4 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 51 mg, Sugar 7.8 g
FLOURLESS DOUBLE-CHOCOLATE PECAN COOKIES
These chewy cookies are gluten-free -- great for people with celiac disease or a wheat sensitivity.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).
- Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)
Nutrition Facts : Calories 381 g, Fat 21 g, Fiber 3 g, Protein 4 g
GLUTEN-FREE CHOCOLATE PECAN COOKIES
This recipe was in our local paper yesterday, courtesy of Mr. Mitchell Moore of Campbell's Bakery. I made a batch this morning, and they are sooooo deeply chocolate-y and rich! Crisp outside, chewy inside...perfect. Hint: chill dough, and slightly underbake for maximum chewiness.
Provided by La Dilettante
Categories Drop Cookies
Time 20m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 6
Steps:
- Mix cocoa, sugar, and pecans.
- Stir in egg whites and vanilla, and mix until blended, but do not whip. Chill for half an hour.
- Drop by spoonfuls onto baking sheet lined with parchment.
- Bake at 350 for 14-16 minutes. Remove to rack to cool.
- Pour a glass of milk and eat half of them yourself.
Nutrition Facts : Calories 72.7, Fat 4.2, SaturatedFat 0.4, Sodium 17, Carbohydrate 8.8, Fiber 0.8, Sugar 7.6, Protein 1
CHOC-PECAN COOKIES - GLUTEN-FREE
A recipe from Australian Women's Weekly "the little book of Chocolate". In Australia, White Wings cornflour is gluten-free . Makes 24 cookies.
Provided by Jubes
Categories Dessert
Time 35m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C (160°C if fan forced). Grease oven trays and line with baking paper.
- Process the 1.5 cups of pecan pieces until ground finely.
- Beat the butter, sugar, vanilla and pecan meal in a small bowl with an electic mixer until the mixture is light and fluffy.
- Add the egg and beat until combined.
- Sift in the flours and then add the chopped chocolate.
- Roll rounded tablespoons of the mixture into balls. Place 7cm apart on the trays and flatten slighty. Top with a whole pecan.
- Bake about 20 minutes and cool on trays.
- Drizzle the cookies with melted chocolate.
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4.8/5 (4)Total Time 35 minsServings 48Calories 140 per serving
- Place the pecans in a single layer in a pan, and bake until they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside to cool, then chop coarsely.
- In a large bowl, combine the sugars, butter, shortening, salt, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy.
- Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
GLUTEN-FREE CHOCOLATE CHIP COOKIES RECIPE | KING ARTHUR …
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4.6/5 (170)Total Time 1 hr 30 minsServings 36Calories 161 per serving
- Beat the butter, sugars, vanilla and salt till fluffy., Beat in the eggs one at a time, being sure to scrape down the sides and bottom of the bowl midway through to make sure everything is well combined., Whisk together the flour or flour blend, xanthan gum, baking powder, and baking soda., Beat the dry ingredients into the butter mixture, then blend in the chocolate chips and nuts.
- Again, scrape the bottom and sides of the bowl to be sure everything is well blended., Cover the bowl and refrigerate for 1 hour, or for up to 2 days., Preheat the oven to 350°F.
- Lightly grease a couple of baking sheets, or line with parchment., Scoop tablespoon-sized balls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here.
- Leave space between the cookies so they can spread., Bake the cookies for 9 to 11 minutes, until golden brown.
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Ratings 11Category Dessert
- Whisk egg whites until frothy. Stir egg whites and vanilla into powdered sugar mixture. (Batter will be very thick.) Stir in chopped chocolate and pecans until well combined.
- Drop cookies 3 inches apart using a 1 ½-inch cookie scoop (about 2 tablespoons) on a parchment paper-lined baking sheet lightly greased with cooking spray.
- Bake in preheated oven until tops are shiny and cracked, 8 to 10 minutes. Cool on baking sheet 5 minutes; transfer to wire racks, and cool completely, about 15 minutes.
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