It seems like everyone is trying to go gluten-free these days. More and more people are diagnosed with celiac disease, have a gluten sensitivity, or just claim to feel better when they cut gluten out of their diets. Here’s the latest cookbook to address the gluten-free craze: Luane Kohnke’s Gluten-Free Cookies, which features 50 recipes for everything from sugar cookies to lemon squares to biscotti. Using ingredients like rice flour, potato starch, and tapioca flour, she offers tasty alternatives for favorite baked goods that would otherwise be off-limits.
So if you’re following a gluten-free diet and craving homemade chocolate chip cookies and brownies, there’s no need to miss out. Try these two easy recipes for your favorite sweet treats.
Chocolate Chip and Pecan Cookies
Makes 36 to 42 cookies
Bittersweet chocolate chips (60% cocoa) make these a sophisticated treat for adults. Semisweet chips are a good alternative and result in a slightly sweeter taste. Whichever you choose, everyone will love these perfect chocolate chip cookies.
2/3 cup brown rice flour
3 tablespoons potato starch
1 tablespoon plus 2 teaspoons tapioca flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon fine grain sea salt
1/4 cup almond flour
4 tablespoons (1/2 stick) unsalted butter, room temperature
4 tablespoons vegetable shortening
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
2 cups (about 12 ounces) bittersweet or semisweet chocolate chips
1 cup chopped pecans
In a medium bowl, sift together brown rice flour, potato starch, tapioca flour,
baking powder, baking soda, xanthan gum, and sea salt. Whisk in almond flour.
In the large bowl of an electric mixer, combine butter, vegetable shortening,
sugars, and vanilla extract. Set mixer speed to high and beat until fluffy, about 2
to 3 minutes. Add egg and beat for another 1 to 2 minutes. Reduce mixer speed
to low and add flour mixture until just incorporated. Mix in the chocolate chips
and pecans. Chill in a covered bowl for 1 to 2 hours, or overnight.
Preheat oven to 350°F. Line cookie sheets with parchment.
Using a medium cookie scoop, drop rounded tablespoons of dough onto
prepared cookie sheets, spacing them about 2 inches apart. Bake until golden
brown, about 12 to 15 minutes. Cool on cookie sheets for 2 minutes, and then
transfer cookies, still on parchment, to wire racks to cool completely.
Store cookies in an airtight container for up to 1 week.
Double-Chocolate Brownies with Walnuts
Makes 16 cookies
These moist brownies are extra chocolatey because of the chocolate chips that are added to the batter.
1/2 cup brown rice flour
2 1/2 tablespoons potato starch
1 tablespoon plus 3/4 teaspoon tapioca flour
1/2 teaspoon xanthan gum
3 tablespoons almond flour
3 ounces unsweetened chocolate
8 tablespoons (1 stick) unsalted butter, room temperature
3 large eggs
1 1/4 cups granulated sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup coarsely chopped walnuts
3/4 cup semisweet chocolate chips
Preheat oven to 350°F. Line the sides and bottom of an 8 x 8-inch baking pan
with aluminum foil, leaving an overhang of about 2-inches on each of two opposite
edges. Cut a piece of parchment paper to fit the bottom of the pan. Place
parchment on top of foil.
In a medium bowl, sift together brown rice flour, potato starch, tapioca flour, and
xanthan gum. Whisk in almond flour. Set aside.
In the top of a double boiler, set over simmering water, melt unsweetened chocolate
and butter. Stir constantly, until chocolate and butter are fully combined and
mixture is smooth. Remove from heat and let cool to room temperature.
In the large bowl of an electric mixer, combine eggs, sugar, salt, and vanilla
extract. Set mixer speed to high and beat until mixture thickens and becomes
pale in color, about 1 to 2 minutes. Turn off mixer. Using a rubber spatula, fold
chocolate mixture into egg mixture. Take care not to deflate the batter. Fold in
flour mixture in two portions. Carefully fold in walnuts and chocolate chips.
Pour batter into prepared baking pan. Smooth top. Bake until top is slightly
cracked and just firm to touch, about 35 to 40 minutes. Cool uncut cookies in
baking pan on a wire rack. Lift uncut cookies out of pan, using foil overhang as
an aid, and cut into 16 cookies.
Store cookies in an airtight container, at room temperature, for up to 3 days, or
refrigerate for a longer shelf life.
Baker’s Note: Pecans or toasted hazelnuts can be substituted for walnuts