Orange Scented Double Dark Chocolate Cookies - Egg, Dairy and Gluten-free

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.

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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

 

• 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.
• 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.
• The flax gel gives the cookie a softer center.
• This recipe has not been made without the almonds or with  eggs.
• 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.

 

 

 

 

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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

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© 2013 http://retiredwithnoregrets.blogspot.com/

Coconut Flour – Chocolate Chip Coconut Cookies

I have more coconut flour than I really know what to use it for……. so I decided to try cookies.

Gluten free cookies that mimic the wheat flour ones don’t taste the same…. flour for flour, so additional flavorings and touch-ups are needed.

 

I often add shredded coconut to oatmeal or chocolate chip cookies to give them that little oomph.

 

Coconut flour alone is more like fine corn meal rather than flour, so it benefits from the addition of a starch like tapioca. I still haven’t perfected the perfect all-purpose blend, because cookies use a different ratio than cake or cupcakes would.  I really do like DIY mixes rather than premixes, although I buy those too.

 

So here goes the recipe….enjoy!

 

Chocolate Chip Coconut Cookies

 

 

Ingredients

 

Dry Ingredients

1/4 cup Coconut Flour, sifted

1/4 cup tapioca flour

1 pinch salt

1/4 tsp baking powder

 

Wet Ingredients

1/4 cup butter, melted

1/4 cup Stevia blend (Pyure)

1/4 cup Coconut sugar

2 large eggs

1/2 tsp vanilla

 

Add-Ins

3/4 cup shredded unsweetened coconut

1/2 cup semisweet chocolate chips

 

Procedures

 

Whisk the eggs, butter, sweeteners and extract until blended.

Whisk in the coconut, then the combined Dry Ingredients

Stir in the chocolate chips.

Drop batter in spoon-sized mounds 1 inch apart on parchment paper covered baking sheet.

Bake in preheated 350F oven for about 10 minutes or until bottoms are beginning to brown

Remove from cookie sheet using a lifter to a wire rack.

Optionally drizzle with melted chocolate

 

 

Makes about 24 small cookies.

 

 

Servings: 24

 

Nutrition (per cookie): 72 calories, 48 calories from fat, 5.2g total fat, 20.6mg cholesterol, 25mg sodium, 6.5mg potassium, <1mg iron, 7.6mg calcium, 72 calories, 6g carbohydrates, 1.1g fiber, 5g net carbohydrates, 1.4g sugar, 1g protein.

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© 2015 http://retiredwithnoregrets.blogspot.com/

Simple Gluten-Free Chocolate Chip Cookies

Anyone who loves cookies, most likely loves chocolate chip cookies! Now that I have said it, who will try to convince me otherwise?  Oh yea, there are the ‘cookie monsters’ like me….. who would rather have a cookie than any other dessert. But….maybe I like chocolate chip cookies because they have CHOCOLATE in them.
Now that I take time to spend lots of time in the kitchen or writing ideas for a cookie recipe, I get to sample those ideas!  I often wonder if I had a previous life as a cookie tester….
Although I love baking and cooking my own food, I have never had any desires to own a food establishment to sell said goods…  Guess one could say food is my hobby, not my profession.
When I was first forced to go gluten-free, I felt a little sad because I had to start over learning how to cook.  I attended some great classes presented by Michelle over at Allergen Free Cooking.  One of the most important things I learned from her was how to mix flours and the properties of the types of flours like the base flour and the starch.  Well that  took a little bit of a learning curve, but it’s not that difficult.  Now, I don’t even fret about which flour to use.  My motto now is  “have food processor, can make almost anything”.
Now back to the cookies, there are numerous packaged chocolate chip cookies on the market including cookie dough and cookie mixes.  I buy some here and there, but always go back to baking cookies.  I have found one specific Crunchy Double Chocolate Cookie that I love!  I will buy that one when I get lazy.   I have a box of those in the pantry just in case I need a quick fix and am not up to baking.
This recipe shows how simple it is to make chocolate chip cookies.  Most recipes add a stick of butter (8 tbsp) for 1 1/4 cups flour, but I reduced it to 6 tablespoons which makes a crunchier, less greasy cookie.
If you are not familiar with using flax gel as an egg substitute, use an egg instead, because the flax gel needs additional flavoring added. When using flax gel in a non-chocolate/spicy cookie, additional cinnamon and/or extract is necessary.  The flax doesn’t seem to have a flavor of it’s own, but seems to reduce the potency of other flavors.
So, enjoy this version the Chocolate Chip Cookie!

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Simple Gluten-Free Chocolate Chip Cookies

 

Ingredients

 

Dry Ingredients - Food Processor

1 cups white rice flour(or mix of brown/white) - used a fine grind

1/4 cup Tapioca Flour

1/2 tsp cinnamon

1 tsp baking powder (used aluminum free)

1/4 tsp salt

1/4 cup granulated Stevia - equal to 1/4 cup sugar (used Pure Via-Cup for Cup)

1/4 cup Brown Sugar - (or coconut palm sugar)   

1/2 tsp Vanilla Powder (used Authentic Foods)

 

Wet ingredients and Fats

6 tbsp butter, softened

1 flax gel egg (recipe = 1 egg)*

3 tbsp raw honey (or 1/4 C strained liquid honey)

1/2 tsp orange or almond extract

 

Add Ins

1 cup Milk Chocolate Chips

 

Procedure

Combine Dry Ingredients in a food processor bowl and pulse about a minute to finish grinding and mixing.

 

 

 

 Prepare flax gel and whip with a hand mixer, beat in the butter and honey until creamy, beat in the extract. 

 

 

Raw honey can be from light in color to golden brown in color.  It is more concentrated.

 

The orange extract that was used -

 

Scrape down the bowl and beat in the Dry Ingredients from the food processor just until mixed. 

Scrape down beaters and bowl.

 

Stir in the chocolate chips.

 

 

 

 

 Divide dough into 24 portions.  A cookie scoop worked well for this dough.

 

 

 

Place each portion onto parchment paper covered baking sheets, shape and flatten to 2 inches wide. The cookie will puff, but spreads very little.

 

 

Bake 9 to 11 minutes in pre-heated oven at 350F until golden brown.

 

 

 

 

Gently, using a flat lifter, remove to wire racks to cool completely.

 

 

 

Store any baked left-overs in a sealed container on countertop or refrigerator. Eat within a week, if left unrefrigerated, because no preservatives are in the cookies.

 

 

 

 

Servings: 24

 

Nutrition (as prepared): 116 calories, 6.1g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 3.9g saturated fat, 11mg cholesterol, 47mg sodium, 19.6mg calcium, 10.5mg potassium, <1mcg folate, 28.3mg phosphorus, <1mg phytosterols, <1mcg lycopene, 1.1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 0IU vitamin d, <1mg zinc, 16.1g carbohydrates, <1g fiber, 15.2g net carbohydrates, 8.8g sugar, <1g fructose, 0g galactose, <1g glucose, 0g lactose, 0g maltose, 1.4g sucrose, 0mg stigmasterol, 1.1g protein.

 

Tips

Pan Cookies: Prepare dough as above. Spread into a prepared pan. Bake for 18 to 20 minutes or until golden brown. Cool in pan on wire rack. Cut into 24 bars

 

 If freezing any, place on cellophane wrapped tray, cover and freeze. Once frozen, remove wrap and place in a plastic bag or lidded container and return to freezer. Use within 30 days.

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If you aren’t familiar with flax gel eggs - this is how to make it - it can be prepared and stored in the fridge for two or three days.  This is a picture of my making about 4 at once for Holiday baking.

Flax Gel (1 egg)

 

 

Ingredients

1 Tbsp ground flaxseed meal

1/4 cup water

 

Procedure

1. Place the Flax Gel ingredients into a large microwave-able container.    Microwave on high until it bubbles and is slightly thick.  (About 90 seconds)  Cool about 2 minutes.  Beat with electric mixer until it is frothy.

 

Yield: 1 flax gel egg substitute

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© 2013 http://retiredwithnoregrets.blogspot.com/

Technorati Tags: #glutenfree   #dessert   #chocolatechip

Food product Cookie Recipes: Gluten Free or Easily Converted to Gluten Free

Cookies Cookies - how I love cookies .

This week, I decided to try recipes from Food product sites. I made two chocolate chip cookies recipes.
As you can guess, I am on the coconut flour kick this week.

First, I made a Chocolate Chip recipe called Wheat Free Chocolate Chip Cookies. This recipe works at it is written AND they are delicious. They spread a little too much for me, so I would reduce the butter by 2 tablespoons.

As made:

Chocolate Chip Cookies - (Gluten Free)
Ingredients
¾ cup + 2 Tbsp Brown rice flour
¼ cup Coconut Flour
½ tsp Baking soda
8 Tbsp Land O Lakes Margarine, softened
½ cup Sugar
½ cup Light brown sugar
1 Egg or equivalent substitute
1 ½ tsp Vanilla
1 cup Chocolate chips
¾ cup Walnuts, chopped (optional)
Procedures
1. Preheat the oven to 375 degrees.
2. Blend together the butter and sugars until fluffy and well mixed.
3. Beat in egg and vanilla.
4. In a separate bowl mix the flours and baking soda.
5. Add this to the butter/egg mixture until smooth and well blended.
6. Stir in chocolate chips and nuts (if using).
7. Drop the dough by the teaspoonful onto pre-greased cookie sheets.
8. These should be spaced about 2 inches apart.

9. Bake about 8 to 9 minutes or until brown on the edges.
10. Remove from oven and allow cooling for 2 minutes on the cookie sheet before transferring to a cooling rack.

Servings: 48

Nutrition Facts
Serving size: 1/48 of a recipe
Amount per Serving
Calories 76.98
Total Fat 4.32g
Saturated Fat 1.16g
Cholesterol 4.41mg
Sodium 33.37mg
Potassium 21.07mg
Total Carbohydrates 9.44g
Fiber 0.71g
Sugar 4.4g
Protein 0.85g

Second I converted a recipe called: Bev's Chocolate Chip Cookies to gluten free.

Since I submitted it to Eating Well Magazine, I will not post it yet. If you look at the original recipe, you will notice that it can be converted very easily based on the first recipe above.