NFCA (
National Foundation for Celiac Awareness) posted a Spring Gluten-Free Recipe Contest using products from GlutenFreeChoices.com. Since I already use so many of their products, decided to enter, with no inkling that I would win. I love creating recipes as a challenge to keep me ‘entertained’.
I am honored to have been chosen a winner! I was surprised at the size of the gift package, so it was donated, as I did not need any additional products. I did learn about which products
GlutenFreeChoices and
Hain Celestial provide and will continue to buy their products.
I love dark chocolate and I love baking. This is a slightly crunchy dark chocolate cookie with a slightly soft center. The orange flavor complements the dark chocolate. Reduced calorie sweetener and less chips were used to allow those limiting calories to enjoy a delicious chocolate cookie. This cookie can be made with all sugar and topped with additional chocolate chips, of course, the nutrients will change.
Orange Scented Double Dark Chocolate Cookies - Egg, Dairy & Gluten free 
Rather than repeating the recipe here -
download the ebook; it’s free! -
Ingredient list ---Download original recipe The recipe is no longer on the website. I have added it below
After you have gathered all of your ingredients, below are the detailed procedures
Food processor - Dry Ingredients
6 tbsp Arrowhead Mills Organic Millet Flour
1/4 cup Arrowhead Mills Organic Buckwheat Flour
1/4 cup Arrowhead Mills Organic Oat Flour
2 oz natural almonds (about1/3 cup)
3 oz unsweetened baking chocolate (82%)
1/2 tsp vanilla powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp Hain Featherweight Baking Powder
3/4 cup granulated Stevia
1/3 cup brown sugar
1/4 cup coconut palm sugar
Wet Ingredients
--Fats and Flavoring --
3 tbsp butter, room temperature
1/4 tsp orange oil or 1 tsp orange extract
-- Flax Gel (2 eggs) --
2 Tbsp ground flaxseed meal
1/2 cup water
Garnish
72 chips Chocolate chips(3 per cookie) used Chocolate Dream Baking Chips 90g)
Procedure
Pulse all “Food processor - Dry Ingredients” until finely ground. Set aside.
82% cacao baking chocolate, placed in freezer, will turn white because of the fat in it. That does not affect the quality of the chocolate.
Prepare the “Flax Gel (2 eggs)” in a tall cup or deep micro-waveable bowl as it will bubble up. Microwave for 2 minutes on high, scrape down the container and then microwave 1 minute. Scrape the gel into a large mixing bowl, allow cooling, and then beat until fluffy.
Be careful with the microwave container as it may be hot. The flax gel will be hot coming out of the microwave, so place protection under it if it is placed on a counter that is not heat safe.
Add the butter and continue beating. Beat in orange oil or extract.
beat in the brown sugar, if it was not added to the food processor
Beat in the ingredients from the food processor until thoroughly mixed.
Scrape down the beaters. Scrape the dough into a smaller bowl, refrigerate about 1/2 hour, as the dough is a little sticky. It does not have to be refrigerated, but it will be easier to shape, when chilled.
Divide the dough into 24 portions.
Flatten and shape to about 2 inches wide on a parchment paper covered baking sheet.
Push one large chocolate chip or 3 smaller ones into the top of each.
This is a picture of larger chips, but put 3 anyway
Bake in pre-heated 350F oven for about 10 minutes.
Remove from oven; carefully transfer using a lifter onto wire rack to cool.
After completely cooling, cookies can be stacked together. Store in a cool area or refrigerate in a lidded container
Makes 24 cookies
Nutrition (as prepared): 88 calories, 5.3g total fat, 1.7g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 2.5g saturated fat, 3.8mg cholesterol, 30.3mg sodium, 21.3mg calcium, 69.8mg potassium, 2.9mcg folate, 30.3mg phosphorus, <1mg phytosterols, <1mcg lycopene, <1mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, 0mg vitamin c, 0IU vitamin d, <1mg zinc, 10.4g carbohydrates, 1.6g fiber, 8.8g net carbohydrates, 6.1g sugar, <1g fructose, <1g galactose, <1g glucose, 0g lactose, <1g maltose, 3g sucrose, 0g sugar alcohols, 1.4mg stigmasterol, 1.6g protein, 2.8mg caffeine.
Tips
Substitutions for each ingredient item that has been tested successfully
Oat flour: teff flour
Coconut palm sugar: Brown sugar
Granulated stevia: Granulated sugar : sucralose
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You will know the cookies are ready to come out of the oven when they start to deflate. They will rise a bit and about 9 minutes will begin to deflate.
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If you do not have orange oil, I suggest using 1 tsp orange extract plus 1 tsp orange zest to get the noticeable orange taste.
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The flax gel gives the cookie a softer center.
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This recipe has not been made without the almonds or with eggs.
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It is not recommended that all non-caloric sweetener be used, as additional liquid would need to be added or the cookie would be a bit dry.
Of course, I couldn’t afford calorie wise to eat all of those cookies, so I will be sharing some.
2013 Gluten-Free Choices Spring/Summer eCookbook
© 2013 http://retiredwithnoregrets.blogspot.com/
