Well I didn't know what would end up as the first posted recipe, but since my whole house smells like Chocolate I just had to make this the first recipe to share.
For the cookie purists.... this is a soft, sweet, chocolate cookie jammed full of dark chocolate chips and crunchy almonds. It boasts a very rich chocolate flavour, with a slight crunch from the toasted almonds. This cookie is one that pairs well with very cold milk, and one will not be enough.
RECIPE
DECADENT DOUBLE CHOCOLATE GF COOKIES
Set oven to 375F
1 cup Margarine room temperature
3/4 cup Brown Sugar
1 cup White Sugar
1 tsp Vanilla
1/2 tsp Salt
1 tsp Baking Soda
1/2 tsp Baking Powder
2 Cups Bob's Red Mill Gluten Free All Purpose Baking "flour"
2 Tbsp Corn Starch
1/3 cup Cocoa powder
1 tsp Ground Flax Seed
1 Tbsp Plain One Minute Oats
1 Cup Hershey's Special Dark Chocolate Chips
1/2 cup whole toasted Almonds then chopped loosely (8 min at 375)
Warm your mixing bowl under warm water. Cream together Margarine and both sugars very well. Add egg, vanilla and salt and mix well again. Add "flour" one cup at a time on low speed. Add baking soda and powder, Corn starch, cocoa powder, flax seed and Oats and blend all together well until all are incorporated. If using a stand mixer remove from stand and add chocolate chips and almonds by hand mixing well. Let batter sit for at least 5 minutes before baking.
Bake in small batches on a parchment lined cookie pan for 8 minutes. I use a teaspoon measure to scoop them out. I like smaller cookie. Transfer to a sheet of parchment on the counter. They are too delicate to sit on a cooling rack.
The almonds, flax seed and oats all add extra vitamins to this cookie without compromising taste! Enjoy!
Natalie
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