Prep 20 mins
Cook 15 mins
These dark, very chocolatey cookies with a faint hint of orange are amazingly crisp and keep well for days (which is a true miracle in home baked gluten free cookies :)) The recipe is adapted from Double Dark Chocolate Cookies. Prep time does not include freezer time.
- 1 1⁄3 cups bittersweet chocolate chips
- 1⁄4 cup chestnut flour
- 1⁄4 cup cornstarch
- 1⁄2 cup brown rice flour
- 1⁄3 cup cocoa
- 2⁄3 teaspoon baking soda
- 2⁄3 teaspoon salt
- 1 1⁄2 teaspoons xanthan gum
- 1⁄2 cup margarine, room temperature
- 1 teaspoon fresh orange zest, organic
- 3⁄8 cup light cane sugar
- 3⁄8 cup sucanat
- 1 teaspoon vanilla sugar
- 2 large eggs
- Melt chocolate chips in a double boiler or microwave, set aside.
- Whisk together flours, salt, cocoa and baking soda. Chestnut flour tends to be lumpy, so make sure to sift it.
- Beat sugars, orange zest and margarine until well combined, then stirr in eggs one at a time. Beat until considerably lighter in colour and creamy consistancy.
- Fold in dry ingredients with a rubber spatula while pouring in melted chocolate slowly. Mixture will thicken up just enough to spoon it into a cookie press. If you find batter too thin put it in the fridge for a few minutes.
- Use your cookie press at the smalles setting, if it has that. Bigger cookies will be chewy, not crisp.
- Freeze unbaked cookies on a silpat or sheet of baking paper. I always prepare a big batch so I can pop the desired amount of cookies in the oven when convenient (usually after doing some other baking ;-)).
- Preheat oven to 320.
- Place frozen cookies on a greased cookie sheet, leaving 1 inch between cookies.
- Bake for 15 minutes in the center of the oven.
- Turn oven off, leaving cookies in there for at least half an hour or more.
- Let cool completely and enjoy. Will keep very well in an airtigh container.