vegan Chocolate Thumb Print Cookies

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from the Living without blog:

Gluten-Free, Dairy-Free, Egg-Free Chocolate Thumb Print Cookies

Makes 24 2-Inch Cookies

 

There’s a double dose of chocolate in these vegan cookies. They’re chewy

like a brownie with a delightful fudgy center.

 

 

1¼ cups Gluten-Free Cookie Flour Blend - see below

 

½ cup unsweetened cocoa powder

 

½ teaspoon xanthan gum

 

½ teaspoon baking soda

 

1 teaspoon cream of tartar  (cream of tartar is a obtained from sediment

produced in the process of making wine.)

 

¼ teaspoon salt

 

â…“ cup canola oil

 

â…“ cup plain-flavored rice milk

 

2 teaspoons pure vanilla extract

 

â…” cup sugar

 

½ cup semi-sweet chocolate chips*

 

 

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

Combine flour mix, cocoa powder, xanthan gum, baking soda, cream of

tartar and salt. Mix thoroughly, being sure to work out any lumps of

cocoa powder. Using an electric

mixer set on medium speed, thoroughly combine canola oil and rice milk.

Add vanilla extract and sugar. Mix well.   Add the dry ingredients to wet and

mix on low speed, scraping sides of bowl.

Scoop out dough by heaping teaspoonfuls and place on prepared cookie

sheets, 12 per sheet. Wet hands with a little water and roll dough into

balls.   Bake in preheated oven on center rack for 5 minutes.

Put chocolate chips in a microwave-safe dish and melt. This will take

about a minute; check chips every 15 seconds and stir. Once chips are

melted, set them aside. Remove

cookies from oven. Wet your thumb slightly with cool water and, working

quickly, make thumb print marks in the center of each cookie. Fill

thumb prints with 1/4 teaspoon melted chocolate. Return cookies to oven and

bake an additional 10 minutes.  Let cookies cool 5 minutes on cookie sheets

before transferring to a wire rack.

 

*Tip: Allergy-friendly chocolate chips are available from Enjoy Life Foods

(enjoylifefoods.com).

Each

cookie contains 104 calories, 5g total fat, 1g saturated fat, 0g trans

fat, 0mg cholesterol, 52mg sodium, 16g carbohydrate, 1g fiber, 1g

protein. 

This recipe by Cybele Pascal, author of The Allergen-free Baker's

Handbook (Random House/Ten Speed), was published in the December/January 2009

issue of Living Without magazine.

Gluten-Free Cookie Flour Blend

MAKES 6 CUPS

 

 

4 cups superfine brown rice flour**

 

1â…“ cups potato starch (not potato flour)

 

â…” cup tapioca flour/starch

 

Combine all ingredients. Store in the refrigerator until ready to use.

**Tip: Superfine brown rice flour is available from Authentic Foods

(authenticfoods.com). To make your own, process brown rice flour in a clean

coffee grinder.

 

 

Patricia Squyres

 

(714) 299-6468

 

(714) 974-7055 Fax