A collection of gluten-free cookie recipes changed from classics such as chocolate chip, peanut butter, shortbread, oatmeal raisin, and peppermint cookies. Alice Currah of SavorySweetLife.com shares this recipe. See the full post at Kitchen Explorers.
1/4 cup sweet rice flour (I used Mochiko by Blue Star)
1/4 teaspoon baking powder
1/8 teaspoon salt
8 ounces bittersweet chocolate chips
2 tablespoons unsalted butter
2 large eggs
1/2 cup sugar
2 teaspoons pure vanilla extract
1-1/2 cups of water
1 cup toasted pecans coarsely chopped
6 ounces semi-sweet chocolate chips
2 sheets parchment paper
Directions
Preheat oven to 350 degrees F.
In a small bowl, mix the flour, baking powder, and salt together, set aside.
Place bittersweet chocolate chips and butter in a microwave-safe bowl and heat for 1 minute. Stir the chocolate butter mixture and microwave again for 30 seconds. Continue to do this until all the chocolate chips have melted and the mixture is smooth, set aside.
In a stainless steel bowl slightly larger than a medium pot, whisk the eggs, sugar, and vanilla thoroughly.
Boil water in a medium pot and reduce heat to a low simmer.
Rest stainless steel bowl with the egg mixture on top of the pot of simmering water. Make sure the bowl is bigger than the mouth of the pot.
Whisk egg mixture until it is lukewarm and then add it to the chocolate mixture, stirring until everything is well combined.
Add the flour mixture, semi-sweet chocolate chips, and pecans to the chocolate mixture. Your batter will look like thick cake batter. Do not fear, after they bake they will look like and taste like cookies!
Scoop dough (it will look very wet and sloppy) into rounded tablespoons on a cookie sheet lined with parchment paper 2 inches apart from each other. Bake for 14 minutes until the surface of the cookies look dry and set.
With the cookies still on the parchment paper, slide them onto racks to cool. Gently peel the parchment paper back after cookies have cooled for at least 30 minutes. Enjoy!
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