It is rare that I share a recipe using a mix but now that many manufacturers offer gluten free mixes that have only a few simple ingredients, its worth storing a few boxes in the pantry for last minute baking. The "cakey" quality of these cookies makes them perfect for ice cream sandwiches. You can bite into them right out of the freezer.
Gluten Free Dark Chocolate Cookies
Yields about 60 cookies (enough for 30 ice cream sandwich sliders)
Ingredients
1 package gluten free chocolate cake mix (about 15 ounces)- we used Betty Crocker mix
1/3 cup vegetable shortening and/or unsalted butter
1 teaspoon vanilla extract
2 eggs
Method
- Preheat oven to 350˚F.
- Mix all ingredients in a medium or large mixing bowl using a fork to incorporate all ingredients well.
- Divide dough in half and roll out logs in plastic wrap. Make your rolls about 1 ½ inches in diameter.
- Refrigerate ½ hour for a firm, sliceable dough.
- Slice cookie dough into 1/3 inch discs.
- Place on an ungreased cookie sheet, about 2 inches apart, and bake at 350˚F for eight minutes.
- Let cookies rest on cookie sheet 1-2 minutes before removing to a cooling rack with a spatula.
Enjoy the cookies plain or sandwich ice cream between them. Peanut butter mixed with equal parts cream cheese is another nice cookie sandwich filling.
Tips
Let dough rest 1/2 hour to fully moisten gluten free flour—for a great texture
It's okey to refrigerate uncooked dough 2 days or freeze for up to one month
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