Tuesday, August 6, 2013

Chocolate cookies

Chocolate Cookies     
Rating: 5/5, very good!

-1/2 cup (1 stick) salted butter (or margarine, or ghee), softened
-1/2 cup packed light brown sugar
-1/4 cup granulated sugar
-1/2 tsp. gluten-free vanilla extract
-1 egg or egg substitute
-1 cup flour mix # 1 (see below)
-1 1/2 tsp. xanthum gum
-1/2 tsp. baking soda
-1/2 cup cocoa powder
-1/4 tsp. salt
-Powdered sugar, if desired


1. Preheat oven to 375 degrees Fahrenheit.
2. Cream together butter, brown sugar, granulated sugar, and vanilla in a mixer.  Add the egg and mix well.
3. In a separate bowl, combine flour, xanthum gum, baking soda, cocoa powder and salt.  Combine bowls and mix until well blended.
4. Using spoons, put dough balls 2 inches apart on a baking sheet.  
5. Bake for 5-10 minutes.  Let cookies rest 5 minutes.  Transfer onto a cooling rack.  If desired, roll cookies in powdered sugar.

 Everybody loved these cookies! They stayed moist overnight and they are chocolate-y, yummy, and (the best part) they taste like normal cookies! This was a huge accomplishment after our first try, in which the cookie dough was black.  These cookies also save well if you store them in a container. 

All-Purpose Flour Mix # 1

We got to use our WonderMill to make these flours!  It is cool because we can make our own flour.  We made our own rice and oat flour in this recipe.  My dad loves the WonderMill, and now he is making flour out of everything!


-1 1/4 cup rice flour
-3/4 cup oat flour
-2/3 cup corn (or potato) starch
-1/3 cup potato starch
-1 large tablespoon Tapioca flour
-1 tsp. xanthum gum

All of the flours were ground in the WonderMill!


  1. Dad's note on the cookies--they didn't melt down into round brown blobs, but stayed in about the same shape as placed on the cookie sheet to bake.

  2. I might have to try these just because they sound yummy!

  3. This is a winner of the wondermill blogger contest!