DessertDecember-January 2011

Dairy-Free Chocolate Cranberry Cookies


Gluten-Free, Dairy-Free Chocolate Cranberry Cookies

These cookies are definitely addictive. Freeze the extras so you won’t be tempted to over-indulge.

2 ounces (2 squares) unsweetened chocolate
¼ cup butter or dairy-free Earth Balance buttery spread
1 cup sugar
2½ teaspoons vanilla
2 eggs
1 cup gluten-free All-Purpose Flour Blend
1¼ teaspoons xanthan gum
2 tablespoons cornstarch
1 tablespoon baking powder
½ teaspoon salt
½ cup semisweet chocolate chips (see Shopping List on right)
½ cup dried cranberries
½ cup powdered sugar

1. In a medium saucepan, melt chocolate and butter over medium-low heat, stirring constantly. Remove pan from heat and whisk in sugar and vanilla. Whisk in the eggs, one at a time.

2. In a large bowl, sift together flour blend, xanthan gum, cornstarch, baking powder and salt. Stir in chocolate mixture with a rubber spatula. Stir in chocolate chips and cranberries.

3. Refrigerate dough for 2 hours.

4. Preheat oven to 350 degrees. Grease baking sheets.

5. Roll dough into 1-inch balls. Roll balls in powdered sugar to coat. Place dough balls 2 inches apart on prepared baking sheets and bake in preheated oven for 12 minutes. Cookies will be soft. Cool them on baking sheets for 2 minutes before transferring them to a wire rack.

Two cookies contain 112 calories, 4g total fat, 96mg sodium, 18g carbohydrates, 2g protein.

Reprinted with permission from Gluten-Free Cooking for Dummies (Wiley), by Connie Sarros. Connie Sarros, author of six gluten-free books, lives in Fairlawn, Ohio.

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