Gluten-Free, Dairy-Free Chocolate Cranberry Cookies

Submitted by ZoeChloe on November 19, 2011 - 7:06pm
Gluten-Free, Dairy-Free Chocolate Cranberry Cookies

Summary

Yield
Sourcewww.livingwithout.com
Prep Time2 1/2 hours
CategoryCookies & Bars

Description

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

Ingredients

  • 2 ozs (2 squares) unsweetened chocolate
  • 1/4 cup butter or dairy-free, soy-free Earth Balance buttery spread
  • 1 cup sugar
  • 2 1/2 tsp gluten-free vanilla
  • 2 eggs
  • 1 cup gluten-free All-Purpose Flour Blend
  • 1 1/4 tsp xanthan gum
  • 2 tbsp cornstarch
  • 1 tbsp gluten-free baking powder
  • 1/2 tsp salt
  • 1/2 cup semisweet chocolate chips (Enjoy Life: GF, DF, SF)
  • 1/2 cup dried cranberries
  • 1/2 cup powdered sugar

Instructions

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 350º. 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.

Notes

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

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