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Gluten Free Mudslide Cookies

June 7, 2009 By 12 Comments

When I bring these double chocolate cookies over to my friends’ houses, they are received with hugs, cries of expectation, and little bows of gratitude. Truly. They are soft, rich, unbelievably delicious, and the gluten free version is, if anything, slightly better than the original wheat containing one.

Mudslide (double chocolate) Cookies

Mudslide (double chocolate) Cookies

GF Mudslide Cookies
Preheat oven to 350º

  • 7 1/2 oz. Semisweet Chocolate  – or Bittersweet for a slightly deeper, less sweet cookie (if using chips about 1 1/4 cup)
  • 1/4 cup Butter (if using unsalted, add a 1/4 tsp salt with dry ingredients.)
  • 2 Eggs
  • 3/4 cup Sugar
  • 1/2 tsp Vanilla
  • 1/3 cup GF Flour (I have used both Bob’s Red Mill GF Baking Flour and a 50/50 blend of Tapioca Flour and Coconut Flour, both with delicious results.)
  • 1/2 tsp Baking Powder
  • 1 cup Chocolate Chips, either Semisweet, Milk Chocolate or a combo.
  • 1/2 cup chopped Nuts or Dried Fruit optional. (Dried cherries are fabulous here!)

Melt the 7 1/2 oz chocolate with the butter over low heat. Set aside.

Beat the eggs and sugar together until the mixture is light yellow and fluffy. Mix in the vanilla.

Fold in the chocolate/butter mixture.

Combine the flour and baking powder. Stir into the chocolate/egg mixture.

Mix in the chocolate chips and any dried fruits or nuts.

The result will be more like a gooey batter than cookie dough, that’s OK. Let is sit for 5 – 10 minutes and it will firm up a little making it easier to work with.

Drop by spoonfuls onto a well greased cookie sheet, or use parchment paper to line the cookie sheet if you have it.

Bake at 350 degrees for 12 – 15 minutes. Tops will crack, but insides should still be soft. If you like a little chewier cookie, bake for the longer time.

Let sit on the baking sheets for a few minutes to aid in removal of cookies. They will be soft and a little fragile as you transfer them to a cooling rack, never fear, they firm up nicely after cooling while still retaining the melt in your mouth texture.

Enjoy! I’d love to hear your opinion of these cookies. If you try other GF flour combinations let me know how they worked for you.

Note: You can reduce the amount of chocolate chips and increase dried cherries or chopped nuts as desired, try to keep the total around 1 1/2 cups.

If you are new to GF cooking, always be aware that the most innocent looking ingredients can contain gluten. Find gluten free chocolate chips, flavorings, and baking aids (like vanilla extract and baking powder) at the gluten free trading company.

Filed Under: GF Cookies, Gluten Free Recipes Tagged With: ,

Addictive GF Cranberry Orange Scones

April 30, 2009 By 11 Comments

A simple breakfast out led me to make these scones. You know how it goes. You go to a good restaurant, eat something really yummy, then nothing will do but you gotta have that yummy thing again, and again.

Eventually you either have to figure out how to make that yummy thing or go broke eating out.

I tried four different versions of these scones before coming up with this one. They were all good in their way, but this is the one closest to the yummy restaurant ones which was almost as much like a big, slightly soft shortbread cookie as a traditional scone. (The other versions may appear here eventually too, but under slightly different guises.)

These were given the yum seal of approval by my wheat eating Aunt and Uncle.

Gluten Free Cranberry Orange Scone

Gluten Free Cranberry Orange Scones

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Filed Under: GF Quick Breads and Muffins, Gluten Free Recipes Tagged With: ,

Gluten Free – Brown Bread Nutty Muffins

April 29, 2009 By 1 Comment
brown bread muffins

Brown Bread Nutty Muffins using Bob's GF hearty whole grain bread mix

Sometimes gluten free baking is just easier when you use a pre-packaged GF flour mix. Why re-invent the wheel? I like Bob’s Gluten free hearty whole grain bread mix, and having a bunch of it in my cupboard led me to make these muffins.

I was shooting for something like the brown bread with raisins that you buy in cans to eat with baked beans. This satisfies that craving, but the flavor of these muffins is more complex and even more satisfying. Bob’s mix has sesame seeds and sunflower seeds already in there so the muffins are hearty and flavorful.  They go great with breakfast, make a satisfying mid-day snack, and are perfect for the aforementioned baked beans and brown bread!

Gluten Free Brown Bread Nutty Muffins
preheat oven to 375º

  • 2 cups Bob’s Red Mill GF Hearty Whole Grain Bread mix
    (Just remove the yeast packet from the bread mix and reserve for another use. You will not need all the mix in the package, so you can save it for another use also.)
  • 2 tsp. baking powder
  • 1/2 tsp baking soda
  • 3/4 cup raisins or currants (optional)
  • 1 egg
  • 3/4 cup plain yogurt or buttermilk
  • 1/4 cup molasses
  • 1/3 cup oil ( I used peanut, but your preferred oil should work fine)

Mix the flour, baking powder and baking soda together. Add the raisins and mix again so they are evenly distributed.

In a small bowl, mix the yogurt and egg and beat. Mix in the oil and molasses then add all at once to the dry ingredients stirring together quickly. Drop the batter by large spoonfuls into a greased muffin tin. Bake in preheated 375º oven for 18 – 20 minutes or just until toothpick inserted in the middle of a muffin comes out clean. Do not overbake. Let sit in pan for a minute or two for easier removal.

For a milk free, egg free version, try substituting orange juice for the yogurt, and egg replacer for the egg (follow package directions).

Filed Under: GF Quick Breads and Muffins, Gluten Free Recipes
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