A few weeks ago I began panicking about my everyday life. I wasn’t sure, but I began testing whether or not I was allergic to gluten. While I’m still not 100% positive, I don’t think I am (phew, sorry glutenites). Either way – this gave me the opportunity to look through old recipes and readjust them to my potential future.
It was easier than I thought – and full of chocolate still. I could cope like this.
Also, I really just enjoy bringing foods to people who are food-impaired. With this recipe, you can too!
Original post can be found here (with some conceptual photography not of the finished product – way to go 21 year old me.) I did not get the chance to take actual pretty & nice pictures of these since it was basically a bake-and-run scenario, so here’s what I could muster up with instagram.
What You’ll Need:
- 1 cup butter, room temp
- 1 ½ cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups gluten free flour (I used cup 4 cup brand)
- 1 tsp xanthan gum
- 2/3 cup dark chocolate cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups semisweet chocolate chips, these pictures have mini chips, but you can use anything because why wouldn’t you?
- Preheat oven to 350 degrees
- Mix the flour, xanthan gum, cocoa powder, baking soda & salt in a bowl, set aside
- Mix the room temp butter & sugar together until it’s fluffy/combined.
- Add egg & vanilla to butter mixture.
- In 3 parts, add the flour mixture
- Add the chips (eat some for good luck)
- Bake for 9-11 minutes.
(this varies a lot, the first time I made them way back when was 12 min, the past two times have been 10 minutes on the dot)
- Cool and EAT THEM WHY ARE YOU WAITING?
I hope you like these as much as I do. If you can, try fooling your friends – gluten is all in the mind.