From the demo: Delicious Cooking for People with Food Allergies
Recipe Courtesy of the Food Allergy Queen
Makes 72, 2” cookies
Gluten-free, dairy-free, egg-free (not soy-free since most chocolate contains soy lecithin).
These are soft and chewy. My friends who are not gluten-free think they’re great too!
Ingredients:
3 cups Bob’s Red Mill Gluten-Free All Purpose flour
2/3 cups brown sugar, lightly packed
2 tsp. gluten-free baking powder (Clabber Girl or Rumsford)
1 tsp. xanthan gum
1 tsp. kosher salt
2 Tbsp unsweetened applesauce, organic if possible
1 cups agave syrup sweetener (amber to dark)
1 cups cocoa butter chips
2 tsp. gluten-free vanilla (Nielsen-Massey Madagascar Bourbon)
2 cups semi-sweet chocolate chips (check to ensure no dairy or modified corn starch)
Directions:
Preheat the oven to 325°. Line cookie sheets with a Silpat or parchment paper.
In a small saucepan, melt the cocoa butter chips on low heat, taking care not to let them burn. Let cool to room temperature.
In a medium bowl, mix together the dry ingredients and make a well in the middle. Add all the liquid ingredients, including the cocoa butter, into the well and blend well. When mixed, stir in chocolate chips. (Note: as dough cools, it will become stiffer due to the cocoa butter re-solidifying, so don’t be alarmed.)
Using a #60 disher, drop 1” dough balls onto the cookie sheet leaving a little room around for them to spread. If you like your cookies super thin, flatten them at this stage.
Bake cookies for 14-16 minutes, or until light golden brown. Let them cool on the cookie sheet for a few minutes before transferring to a cooling rack to let them cool completely.
Store in an airtight container.
Purchase items in BOLD in-store at Surfas or online at Culinary District!