A gluten free chocolate snap with chocolate chips.
Happy Saturday! It’s 8 am and all is very quiet here. My husband and son went away for a little boys trip with some friends up to Gatlinburg, TN. They are doing some sledding this morning and will return later today. I normally don’t blog on Saturday mornings because I’m busy making breakfast for the boys, cleaning the kitchen, doing laundry so my son has a clean basketball uniform for his game, etc. Of course my daughter is here but she loves to sleep late. Plus, she has a friend over, so I’m basically by myself. Don’t get me started on life with a teenage girl. She wants nothing to do with mom and dad these days and it makes me sad. I miss my little girl! Sniff, sniff…
So I thought it was the perfect time to talk about something chocolatey with you guys. I hope that’s ok with you! 🙂
This recipe comes from my mom. She got the original recipe from one of her Irish cookbooks and the cookies are called Chocolate Snaps. She brought them to a party with her Irish musician friends and the snaps were a big hit. Nobody knew they were actually gluten free. I added chocolate chips because well, why not, and today I’m sharing with you my version of her chocolate snaps which I’m calling Chocolate Chocolate Chip Cookies. (Full disclosure: I have a problem with using a recipe exactly as it’s written. I always have to change something. I just can’t help it.)
I used my gluten free flour blend which I first shared with you when I made Chocolate Sunbutter Cupcakes. To make the flour blend, combine 2 cups brown rice flour, 1/3 cup tapioca flour, 1/2 cup arrowroot and 1 teaspoon xanthan gum. Mix it all together and store in an airtight container. For the Chocolate Chocolate Chip Cookies, measure out 1 1/4 cups of the gluten free flour blend and place in a medium sized bowl. Stir in 1/2 cup coconut sugar, 1/2 cup evaporated cane juice (a natural form of granulated sugar found on the sugar aisle at your local grocer), 1/2 cup cocoa powder, 1 teaspoon xanthan gum, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/4 teaspoon salt. Note: If you can’t find the evaporated can juice, you can substitute granulated sugar. You can even use granulated sugar instead of the coconut sugar, if you want to. I just wanted to use some healthier sweeteners.
Pour all of the dry ingredients into a food processor, if you have one. I use a Cuisinart 9-Cup Food Processor which I love. Close the lid, turn it on and add cold, cubed butter. Pulse for about 10 seconds or until you have a coarse meal consistency. If you don’t have a food processor, you can cut in the butter with a fork and knife or a pastry blender.
Add an egg and 1 teaspoon of vanilla extract. Pulse (Or stir together) until a dough forms.
Scoop out heaping teaspoonfuls of dough and form into balls. Place on a parchment lined cookie sheet (I used a half sheet pan), about 2 inches apart, then add some chocolate chips on top of each cookie ball. This makes them look pretty when they’re baked because you can see the chocolate chips on top instead of hiding them inside the cookie.
Bake them at 375°F for about 10 minutes.
Let cool and enjoy!
My family loved these cookies and they had no idea they were gluten free. Chocolate Chocolate Chip Cookies are a great way to satisfy that chocolate craving whether or not you can have gluten! Have them with a big glass of milk. Yum!
Chocolate Chocolate Chip Cookies
- 1 1/4 cup 185g gluten free flour blend (recipe below)
- 1/2 cup 77g coconut sugar
- 1/2 cup 100g evaporated cane juice (or substitute granulated sugar, if desired)
- 1/2 cup 45g cocoa powder
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 10 tablespoons 142g cold unsalted butter, cubed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- Semi-sweet chocolate chips
- Gluten Free Flour Blend - mix together 2 cups (244g brown rice flour, 1/3 cup (38g) tapioca flour, 1/2 cup arrowroot (60g), 1 teaspoon xanthan gum. Store in air tight container)
Preheat oven to 375°F. Line 2 large cookie sheets with parchment paper. Set aside.
Place all of the dry ingredients in a food processor. Pulse a few times to mix. Add cold cubes of butter and pulse until a coarse meal forms, about 10 seconds. Add egg an vanilla. Pulse until dough forms, about 10 more seconds. (If you don't have a food processor, place dry ingredients in a medium bowl. Cut in the butter with a fork and knife or pastry blender until you have a coarse meal texture. Add egg and vanilla. Stir together until a dough forms.)
Scoop out heaping teaspoons of dough. Form into balls and place on prepared cookie sheets, 2 inches apart. Add chocolate chips on top and gently press into balls. I used about 5-6 chocolate chips per ball.
Bake for 8-11 minutes or until set. Let cool and enjoy.