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02 July, 2012

Let's Bake: Gluten-free Godiva Dark Chocolate Cookies !

I baked this gluten-free cookie/scone couple weeks ago and here is the original post with recipe (link) . My first attempt is to make scones but as far as the baking goes,  if I add a bit more coconut oil, blend/knead the dough couple more times than making dough for scones and bake them longer than the required time in original recipe, I can have a yummy cookies as a result.  

Since the outcome of these cookies isn't chewy nor as hard as butter cookies, they tend to be too crumble to hold the shape. However, you can always toast/bake them to give them extra crunchiness as well as let the coconut oil to melt and help holding the shape better before you enjoy them

My little daughter is really fond of those cookies. They are gluten-free, egg-free and dairy-free with extra nutrition from fax seed I added in. 

  • 1 1/2 tbsp flaxseed + 4 tbsp water (soak and set aside) 
  • 1 1/2 cups GF all purpose flour blend
  • 1/2 cup almond meal/flour
  • 1/4 cup almond, coconut, rice, or soy milk
  • 1 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp baking soda
  • 1/3 full cup coconut oil in solid form 
  • 1/3 cup coconut palm sugar (low glycemic index score)
  • 5 pieces Godiva dark chocolate gem (I use whatever is available at the moment but you always can sub. with other kind chocolate or chocolate chips.) 
Bake them @ 375°F for 18 mins and let them cool down before you remove them from the bake sheet. 


As I said those cookie dough isn't as sticky as traditional cookie dough, you really have to be gentle when using cookie cutter and place them on the baking sheet. 

Kids love the star shaped cookies, or maybe they just think it is too cruel to eat bears, ginger-man or angels shaped cookies. lol

Even I can enjoy chocolate chip cookies without any guilt. 

Let's bake for summer. 
xoxo Rachel 

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