GF Chocolate Chocolate Chip Cookies

Cookies

Gluten Free Double Chocolate Cookies

These cookies have been a win with my wife, Melissa, and at company parties. The recipe is a modification of one found in The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrees, and More by Elana Amsterdam.

Ingredients:

  • 5.5 cups blanched almond flour
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp coconut flour
  • 1 tbsp arrowroot starch/flour
  • 0.5 cup unsweetened cocoa powder
  • 1 cup (16 tbsp) unsalted butter
  • 1.5 cups maple syrup
  • 2 tbsp vanilla extract
  • 1.75 cups (1 bag) 60% cacao chocolate chips

Directions:

  1. Preheat oven to 350 °F.
  2. Line two large baking sheets with parchment paper.
  3. In a large bowl, combine the almond flour, salt, baking soda, coconut flour, arrowroot starch, and cocoa powder.
  4. In a medium bowl, combine the syrup, vanilla extract, and butter. Heat to melt the butter and whisk to combine.
  5. Fold the wet ingredients into the dry ingredients until thoroughly combined.
  6. Fold in the chocolate chips.
  7. Using a scooper, place the dough around an inch apart onto the parchment lined baking sheets.
    1. A smaller scooper, such as the Norpro Stainless Steel Scoop, 35 mm (1 Tablespoon), makes close to 100 cookies.
    2. A larger scooper, such as the Norpro Stainless Steel Scoop, 56 mm (4 Tablespoon), makes around 24 cookies.
  8. Bake for 8 to 10 minutes, until the tops look dry and start to crack.
  9. Remove sheets from oven.
  10. Transfer parchment with cookies onto cooling racks.
  11. Let cool for 20 minutes, then serve.

 

Quesadillas, The Next Frontier

Every once in a while, I get “creative” in the kitchen. Sometimes it involves mixing ingredients together that have no rhyme or reason, other than: “hey, I wonder how this will taste.” Melissa won’t let me forget of the almond cracker, peanut butter, half grape, and nutmeg incident.

The latest concoction was actually pretty good, at least to me, that is. I made quesadillas with corn tortillas, shredded cheddar cheese, chopped turkey bacon, thinly sliced Fuji apples, salt, and a light drizzle of cranberry raspberry vinaigrette.

I like acidic food, especially liberal use of red wine vinegar on salads and vegetable sushi. I’m not that crazy about hot and spicy foods though. Once or twice a year I might get some pepper jack cheese or add some red pepper flakes to conventional Mexican-style quesadillas.

Something’s Cooking

I’ve been baking and cooking a lot recently, which has been a lot of fun.

One of my latest delight’s has been grilling diced Fuji apples, red onions, and carrots in olive oil and red wine vinegar, and serving it in a whole wheat flour tortilla with shredded cheddar and mozzarella, with a little salt and black pepper. Mmm! It’s a derivation on an earlier experiment with grilled red onion, shredded carrots, cabbage mix, and a few other vegetables, with light italian dressing instead of the red wine vinegar.

Melissa and I also made some other flavors of cheesecake cupcakes: key lime, pumpkin, and plain with blueberry topping. After we had those, we were definitely “cheesecaked out” for a good, long while.

Another tasty treat I’ve made was mini pizzas on a corn flour tortilla base. I put a light coat of olive oil on the tortillas and bake until they’re crispy, then add Marinara sauce, spices, and a selection of cheeses, then bake for a few more minutes.

Baking Gluten Free Brownie Bottom Cheesecake

Last night, I baked some gluten free brownie bottom cheesecake, which wasn’t too bad, but could be better next time. I started with The Gluten Free Pantry’s Chocolate Truffle Brownie Mix. After baking a little more than halfway (about 15 min), I added the cheesecake batter that I made from a recipe found at Kraft Foods and put it back in the oven for another 20 to 25 min. After taking them out and letting them cool to near room temperature, I put them in the freezer for 25 min to help the cheesecake layer set. The brownie part ended up being a little overcooked and the cheesecake part could have been a tad sweeter. I made most of them in cup cake tins, so the baking time changed considerably. I overestimated how long it would take for the brownies. So, when I make it again I will probably add the top layer after 10 min and stop the cheesecake after no more than 15 to 20 min. Also, I have to figure out how to prevent the cheesecake from cracking, which I heard was even a problem for some professional bakers have to deal with occasionally at The Underground Cheesecake Company, on a show called Food Finds on the Food Network. I made some quick chocolate frosting by melting semi-sweet chocolate with some half & half in the microwave, piped it on decoratively, and I like to point out that this time I didn’t burn the chocolate! Overall, the dessert is very rich, filling, and rather easy to make.