These gluten free cookies taste like a cross between a fudgy brownie and those chewy chocolate cookies you remember! Believe me, you won’t be disappointed in these gluten free cookies! I dare you to only eat one!
I’m currently living by myself, tragically cast away by my cruel family, left adrift in this world.
Actually, it was I who left them. Not that I had any choice. They practically booted me out, saying, “See ya. Don’t let the door hit you on the butt on the way out.”
Okay, fine, it didn’t really work that way. I wasn’t quite kicked out (they aren’t allowed to kick me out until I’m at least eighteen anyway. We have an agreement here). I chose to leave. For a month-long internship in Northern Idaho. It rains a lot here. That’s all I can say. It rains so much that when taking these photos I decided to go for the moody, rainy day look.
So now here I am, cast out…Alone. Practically orphaned. The only reasons I’ve survived this long: Doctor Who and these gluten free cookies.
The food ain’t bad, though I have discovered that after all these years trying to protect food from my sisters, I actually wish they’d come along and eat it. Tonight I’ll be eating a lonesome meal of chuck roast and vegetables. It’ll be good, but it won’t be as good.
Folks, never begrudge sharing. It’s a whole lot better than having it all to yourself, by yourself.
It’s not too difficult, I’ve found, to eat gluten-free in a world of wheat. Provided I cook for myself. The other day I decided to have lunch at the city co-op, and, though they had gluten-free options, they didn’t have a gluten-free version of those beautiful glutenous puffed rolls they were serving. A guy ordering next to me asked for some gluten-free bread instead, and I jumped in and asked if they could get me some while they were at it.
As a helpful co-op employee disappeared into the back room, presumably to dig out some pathetic and dry gluten-free bread, the random-gluten-free-eating-guy and I gave those puffy wheat rolls some long wistful looks.
“Sometimes,” I said to him, half joking yet also despairing, “Life is really hard.”
He nodded sadly in agreement, commiserating.
But overall things are good. These gluten free cookies are good. They wipe away the wrongness of not getting a glutenous puffy roll (almost, anyway. They almost wipe it away).
Because they are simply delicious. They taste like moist fudge brownies while still definitely being cookies.
They were fun to make and even more fun to photograph.
While I was taking pictures of them, I suddenly realized, “Aw, dang, I’m going to have to show these people how fudgy and amazing these gluten free cookies are on the inside. How could I do that?”
I had to acknowledge, in the end: “Aw, dang, I’m going to have to take a bite. Nothing looks so delicious as a halfway eaten cookie, right?”
Having taken a bite, sacrificing myself for the photos, I became aware that “Aw, dang, one halfway eaten cookie by itself doesn’t look very impressive. It looks kind of, you know, lonely.”
“Aw, dang, I’m going to have to take another bite of another one.”
So I did, again sacrificing myself for the photos.
But then I decided that even this didn’t show the inside of the cookies well enough. So…
“Aw, dang, I should break one into pieces. Maybe a cookie broken in half…Nope. Ooh, I know! A cookie broken in half and then half of one half gone. Yep, it definitely looks better with that quarter gone. Not that I could get it back anyway….But yet…then again…maybe the entire half should be gone. Yes! That’s it for sure.”
Take a moment to contemplate the results of this situation: Two cookies, a bite in each one. A third cookie, broken into chunks. Now, we all know that it is cruel to leave broken, misshapen cookies wounded on the cookie sheet.
There is only one solution to this problem.
Well, you get the picture (question is: Did you get the pun? Did you also get that puns are the lowest form of humor?)
- 4 tablespoons butter, soft
- ¾ cup sugar (Use whatever kind you want. I used turbinado, cause it’s so healthy and all, even though last I checked sugar can’t be healthy no matter what kind it is)
- 1 teaspoon coarse salt
- 1 egg, cold
- ½ cup rice flour
- ½ cup tapioca starch, potato starch, or cornstarch
- ⅓ cup cocoa
- ½ teaspoon baking powder
- ⅓ cup chocolate chips (I used 65% dark but use whatever you want)
- Cream together the butter, sugar, and salt with your electric mixer, until combined and fluffy (about a minute).
- Add the egg and beat until smooth (about 30 seconds).
- Add the flour, tapioca starch, cocoa, and baking powder. Beat until well combined.
- Add the chocolate chips and beat until fully mixed.
- Turn the oven to 350 degrees F.
- Freeze for 10 minutes (this is the lazy and impatient person’s way of cooling the dough down. It might not work as well as refrigerating, but it’s a heck of a lot better than waiting 3 hours).
- Stir it up really quick (don’t worry about stirring really well. You just want to get the coldness of the dough on the outside incorporated throughout the rest of the dough).
- Roll into tablespoon-sized balls and plop onto a greased cookie sheet.
- Now, you can flatten the balls slightly for thinner cookies or leave as balls for thick, brownie-like cookies. The ones in the pictures are the thicker kind.
- Put the cookies into the preheated oven and bake for about 12 minutes. They will still be soft, but the outsides will look firm and will be set.
- Remove them from the oven and allow them to cool for about 10 minutes before removing them from the cookie sheet.
- Enjoy! Share with friends (remember, sharing is better). 🙂