Foodie Corner Cookies



The holiday season is so very much a Cookie season and there’s no reason why those who are gluten-free can’t revel in the cookie-eating fun as well. These Gluten-Free Chocolate Cookies, studded with white chocolate chips, were submitted by Marissa Rosenberg from her Gluten-Free blog, Sugar & Spice.

Gluten-Free Chewy Chocolate Cookies

2 1/2 cups gluten free baking mix – I like Bisquick

1/2 cup unsweetened cocoa powder

1 tablespoon instant decaffeinated coffee

1 1/2 teaspoons baking soda

1 teaspoon fleur de sel – French sea salt

2 sticks (1 cup) unsalted butter, room temperature and preferably European style

1 1/2 cups sugar

2 extra large eggs, room temperature

1 tablespoon vanilla extract

1/2 teaspoon cinnamon

Pinch of nutmeg

2 1/2 cups mini white chocolate chips, divided

Preheat the oven to 350 degrees F.

-Line three standard size cookie sheets with silpat or parchment paper

-In a medium bowl, whisk together the baking mix, cocoa, coffee, baking soda, sea salt, cinnamon, nutmeg and 1 1/2 cups of the mini white chocolate chips.  Set aside.

-In a stand mixer or with hand held mixer in a large bowl, beat the butter and sugar until light and fluffy.  2-3 minutes.

-Add the eggs and vanilla and beat again until well combined.

-Slowly add the flour mixture to the butter mixture and beat until incorporated.  Make sure you take a spoon or spatula half way through and give it a couple of good mixes to make sure everything is coming together.

-Chill the dough for at least one hour or overnight.

-Put the remaining cup of chips in a shallow bowl.

-To form each cookie, roll a tablespoon of the dough into a ball, then roll the top of the ball in the bowl of chips to coat.

-Place on the baking sheet.  I recommend only putting 9 cookies on a baking sheet, otherwise, they are a little crowded.

-Bake for 10-12 minutes.  Just until the outside becomes slightly firm.

-Let them cool completely, then transfer to a serving dish or airtight container for storage.

Makes about 3 dozen cookies

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