Cookies - Chocolate Brownie - GF - FPhilosopher

By mariannefeldman

Food Philosopher’s® Gluten-Free



This delectable cake-like cookie has the rich, chocolate flavor of a brownie. You can mix it up in minutes and have a plate of warm cookies to serve in no time. Just spoon the dough onto a baking sheet and pop it into a preheated oven. Originally designed with grownups in mind (that plan failed miserably when plates of freshly baked cookies became a kid magnet), it’s not overly sweet. But the cookies are rich and chocolately enough to satisfy a dessert craving by just eating one (oh, ok. Maybe two).

Makes 40 cookies

Ingredients

• Rice Flour Mix:
• Makes 3 cups
• 2 * 2 cups brown-rice flour (extra finely ground)
• 2/3 * 2/3 cup potato starch
• 1/3 * 1/3 cup tapioca flour
• *
• Put all ingredients into a sealable airtight container and shake until combined well.
• Cooks' note: The brown-rice flour should be extra finely ground, or the cookies and cake will be gritty and heavy instead of tender. Order it from Authentic Foods. Avoid Arrowhead Mills and Bob's Red Mill brands; they're too coarse.
• Brownie cookie:
• 1/2 cup unsalted butter, softened
• 3/4 cups packed brown sugar
• 2 large eggs
• 2 tablespoons strong coffee or Kahlua Liqueur
• 1 teaspoon pure vanilla extract
• 1 cup brown rice flour mix*
• 2 tablespoons sweet rice flour**
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt

Preparation

Step 1

1. Preheat oven to 350ºF. Position rack in center of oven. Lightly spray cookie sheet with cooking spray.

2. Beat butter and sugar at medium speed in large bowl of electric mixer until well blended. Add eggs, vanilla extract and Kahlua (or strong coffee) and beat until smooth. Reduce speed to low and add brown rice flour mix, sweet rice flour, cocoa, baking soda, baking power, xanthan gum, and salt; mix until smooth.

3. Drop by rounded teaspoon onto prepared baking sheets. Bake for about 10 minutes until cooked through; do not over bake. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Best when eaten within three days of baking. After five days, store in refrigerator. Can be kept in refrigerator for 2 weeks or frozen for up to three weeks.

*See Gluten-Free Flour Mixes in our Recipe Archive on www.foodphilosopher.com
** We recommend an extra finely ground sweet rice flour (Authentic Foods® makes a good one).