Friday, December 12, 2008

Double Fudge Walnut Cookies (Gluten Free)


Tis' the season of cookies!

I love to give homemade cookies as gifts. It still amazes me when I meet people who have never made cookies from scratch. Never. Not once.

There is such joy in creating something from scratch. This is actually what I love about gluten free baking.

Since I began baking gluten free over a year and a half ago, I haven't used one Betty Crocker cake mix. Not one.

And you know what? I don't miss it.

There have been a few times in this year and a half that I have eaten an occasional piece of regular cake, or a hamburger bun... and I've come to a startling realization that I really don't miss gluten. I like my own gluten free cakes, cookies, and breads much better. I know where my ingredients come from. I know what went into making them.

Do I miss the convenience of cooking and baking with gluten? Yes.

But I've learned that the un-convenience of this journey into real, whole, and filling foods is worth it.

I've learned not to take food for granted. I don't waste as much.

And I appreciate so. much. more.

I made these cookies for a lovely young lady who works with me. It has been such fun to see her mature as a student and discover new things. She is just now learning to cook, bake, and care for plants in her own apartment. For Christmas I wanted to do something special for her, so I decided to make her homemade cookies.

I found out that her favorite cookie was a "Chocolate Walnut Cookie." I don't know if these are exactly the kind of cookie she was talking about, but they are incredibly rich and delicious! Michael wanted to know why I had to give them away!

I revised my favorite chocolate chip cookie recipe to create these cookies. We will be making lots of these cookies this Christmas season! If you love fudge, if you love walnuts, if you love chocolate in general... you will swoon over these cookies!






Double Fudge Walnut Cookies (Gluten Free, Casein Free)

Wet Ingredients:
4 tablespoons Crisco, butter, -or- Spectrum Palm Shortening
1/4 cup sugar
1/2 cup brown sugar
1 tablespoon molasses
1 egg
1 1/2 teaspoons vanilla extract

Dry Ingredients:
1/2 cup tapioca starch/flour
1/4 cup sorghum flour
1/4 cup cocoa
1/4 cup brown rice flour
1/4 teaspoon salt
1/8 teaspoon xanthan gum (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda

Add In's:
1/2 cup (gluten free -or- allergen free) chocolate chips
1/2 cup walnuts, chopped


Directions

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or a silpat mat.

In your stand mixer or by hand, mix Crisco (or butter, or Spectrum) with sugar and brown sugar, until fluffy and creamy. (*See detailed directions on how to "cream" butter and sugar here.) Add molasses, egg, and vanilla and mix well. Set aside.

In a medium sized mixing bowl whisk together ALL dry ingredients until thoroughly incorporated.

Add dry ingredients 1/4 cup at a time into the wet ingredients. Mix until batter is thoroughly combined. Dough will be stiff and thick.

Lastly using a wooden spoon, fold in chopped walnuts and chocolate chips.

Drop dough by tablespoons onto lined cookie sheets. Flatten cookie dough slightly with the bottom of your spoon. Bake for 8 minutes in a 350 degree oven until cookies are slightly puffy and a rich brown. Let cookies cool on cookie sheet for 5-10 minutes then place on wire rack to completely cool. Store in an airtight container.

Makes 24-30 (2"-3") cookies.


(Printer-friendly version.)


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NEWS:

I will be posting the 2008 GLUTEN FREE Christmas Cookie Round up on Monday December 15th, 2008. If you have a cookie you would like added to the roundup, please email me at
gingerlemon_girl (at) yahoo (dot) com.


Happy Holidays!!
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6 comments:

  1. Your cookies look SO GOOD! Sadly, my latest round of allergy tests show a reaction to chocolate. Rats! I thought I just hadn't found the right chocolate yet, but no. It's the chocolate itself. Guess I'll move on down your blog and try the gingerbread men.

    This Christmas season is tougher than I thought it would be. I was hoping to have found some "legal" treats by now. Currently all my hopes are pinned on a gluten free Key Lime Pie I'm planning to make for Christmas eve. That's a lot of pressure for one Key Lime Pie!

    I'm still baking my cobbler-of-the-week. Most weeks lately it's apple. Pumpkin and squash seem to no-no's. Again, rats!

    I was just yearning to participate in some seasonal mindless overeating. Eating too many green beans isn't nearly as much fun as eating too many cookies.

    Hope you're enjoying your Christmas baking! You are the best for working your recipes until they really work!

    ReplyDelete
  2. Oh wow those look absolutely delicious!

    If I wasn't so completely cookie-ed out from all my baking....ah who am I kidding, I'm sure I'll be up and baking again in no time.

    Actually, come to think of it, I know some people who deserve cookie-presents, so this recipe might get a spin sooner than I thought! Thanks!

    ReplyDelete
  3. oooh, molasses and chocolate, now there is a combo I haven't yet tried!

    ReplyDelete
  4. Alisa, I learned to add just a tad bit of molasses to cookies from the queen of gluten free and vegan baking... Karina!! She said that adding molasses enhances flavor and also helps with the texture of gluten free cookies! I HAVE to agree! you do not taste the molasses! It just helps to bind everything together and enhances flavor! i wish I had known about this earlier!

    ReplyDelete
  5. Jackpot! All those cookies look amazing!!! Thanks for blogging them!

    ReplyDelete
  6. Swoon...I swooned...he swooned...we all swoon for your Double Chocolate Fudge Walnut cookies! They are really that great! Subs: Palm crystal sugar in place of all your sugar, I had no choc chips-still rocks with out the extra chocolate. Must be the molasses. When I first started this no gluten thing...I thought I was all alone. I would cry (really, real tears!) over so many failures. Couldn't ever get a happy flour combo. I thought my baking days were over. This cookie no one could tell it is not wheat flour. It has those wonderful cracks on the top and the center is chewy. The texture is right on par and the color is rich chocolatey. Thanks for the great recipe and thanks for stopping my failure tears! It feels great to swoon over a cookie success with a smile! BunnieGirl

    ReplyDelete

Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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