Gluten Free Chocolate Cookies
My mom, known to you all as “Nana”, has finally emerged from behind the sewing machine to return to the kitchen! Today she shares a yummy gluten-free chocolate cookie recipe…
The last couple of months have been spent sewing bolts of white & blue satin into dresses & vests to be worn at our granddaughter’s wedding last week.
Not a lot of time was spent baking! We keep a “stash” of homemade soup & desserts in the freezer – frozen in individual containers for busy times like this.
This frozen “stash”, along with our “stash” of home-grown veggies, became our meals for the last few weeks.
Needless to say, our stash had dwindled down to the less than desirable variety and since Papa needed something packed everyday in his lunch – he suggested we take an afternoon and build up our “stash” of cookies in the freezer.
I couldn’t complain since we seamstresses also needed nourishment with our afternoon tea break.
I pulled out our “stash” of recipes collected from magazines this winter. Each of us picked a new recipe to try.
This recipe caught my eye because it was chocolate (of course) and flour-less. You have to work to get the egg white mixed into the other ingredients, but do not beat the whites first, just keep stirring & pressing.
The cookies are crisp on the outside and very chewy in the center with a rich chocolate flavor! They add a nice variety to our cookie “stash!”
Chewy Flour-less Chocolate Cookies (gluten-free)
1 3/4 cups powdered sugar
1/2 cup cocoa
2 tsp cornstarch
1/4 tsp salt
2 egg whites
1 cup coarsley chopped pecans or walnuts, toasted
Preheat oven to 300 F.
Mix together sugar, cocoa, cornstarch, & salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough. (Mixture should be thick enough to form into balls; if not add more powdered sugar and cocoa. Add nuts; mix well.
Form dough into 15 balls. Place on greased baking sheet. Bake 16-19 minutes, until glossy and crackled. Remove from pan. Cool completely
Yield: 15 cookies
per cookie: 110 calories, 7 g. fat, 0mg chol.,1 g prot.,16 g carbs., 1 g fiber.,45 mg sodium.
Happy “stashing!’
Nana
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Chocolate Macaroon Bars
My husband loves macaroons – and I can’t blame him! The rich combination of coconut and sweetened condensed milk is heavenly!
So I was very excited to find this recipe for a chocolate macaroon. Oh my! Let’s just add some gooey melted chocolate and walnuts to the coconut!
It went together fast and disappeared fast!
I loved them best hot from the oven while the chocolate was still melting and the coconut was toasted and crunchy.
Chocolate Macaroon Bars
1 (18.25 ounce) package chocolate cake mix
1/3 cup butter softened
2 eggs, divided
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
1-1/3 cup flaked, sweetened coconut, divided
1/2 cup walnuts, chopped
Preheat oven to 350 degrees. In a large bowl, combine cake mix, butter, and 1 egg until mixture is crumbly. Press firmly into a greased 9 x 13 inch baking pan. In medium bowl, combine condensed milk, 1 egg, and vanilla extract; stir in the chocolate chips, 1 cup coconut, and walnuts.
Spread over mixture in baking pan. Top with remaining coconut. Bake for 30 to 40 minutes or until golden brown.
Cool completely in pan before cutting into bars.
Are you hungry yet? 
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Oatmeal Chocolate Chip Muffins
We went a little overboard buying ripe bananas last fall. Our freezer was so full of them that banana split muffins were a weekly occurrence on our breakfast table. (You can read that story by clicking here.)
We had so many of them that the children have revolted. Too be honest – I’m not sure I ever want to see them again!
It was time for a new muffin.
My quest for a yummy – somewhat healthy and must have chocolate – addition to our breakfast table yielded these little delights.
There were almost like eating a chocolate chip cookie for breakfast and the oatmeal helps me to pretend they are healthy. (I’ve always been good at make-believe!)
Oatmeal Chocolate Chip Muffins
1 – 1/4 cups quick-cooking oats
1 – 1/4 cups milk
1 egg
1/2 cup vegetable oil (I used melted butter)
3/4 cup brown sugar (packed and divided)
3/4 cup semisweet chocolate chips
1 cup nuts(I used walnuts – but pecans would be wonderful also)
1 – 1/4 cups flour
4 teaspoons baking powder
1 teaspoon salt
Preheat oven to 400 degrees.
In a medium bowl combine the oatmeal and milk; allow to stand for 15 minutes. Grease or line muffin tin with paper liners.
Stir egg, oil, 1/2 cup brown sugar, chocolate chips, and 1/2 cup nuts into the oat and milk mixture.
In a large bowl combine the flour, baking powder, and salt. Add the oatmeal mixture to the flour mixture, stirring until just moist.
Fill each muffin cup 2/3 fill.
Combine the remaining brown sugar and nuts, sprinkle on top of the muffins.
Bake for 20-25 minutes.
These are heavenly right out of the oven – but they do freeze well and heat up nicely in the microwave.
Yum! We were so ready for these!
I’ve linked this post up with Lisa over at Stop and Smell the Chocolates and at Foodie Friday at Designs by Gollum.
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Chocolate Chip Shortbread
I’m a chronic recipe clipper.
I have notebooks full of recipes that I cut from magazines and newspapers just waiting to be tried!
Recipes like this one.
I ran across it the other day and thought it looked really yummy – they only problem was that the recipe started with “To the basic sugar cookie dough (recipe on page 196) add…”
Oops. I didn’t save page 196.
So I substituted my favorite sugar cookie recipe – a sour cream version that is rich and soft. The shortbread turned out great – and looked really fancy!
If I was short on time, I’m sure a refrigerated sugar cookie dough would work just as well – just throw in the chocolate chips, press it into the pan and bake.
The round springform pan and the chocolate/raspberry glaze will make it look like I spent hours!
Chocolate Chip Shortbread
1/2 cup margarine or butter
1 – 3 ounce package cream cheese
1 cup sugar
1 egg
1/2 teaspoon vanilla
2 cups flour
1/2 teaspoon baking powder
1 cup mini chocolate chips
Cream together the margarine, and sugar. Add the cream cheese, egg, and vanilla.
In a separate bowl combine the flour and baking powder. Add it to the creamed mixture and mix well.
Stir in the chocolate chips.
Cover the bowl and refrigerate for at least 2 hours. Press into a 9 inch round springform pan. Score into 16 pie shaped wedges.
Bake at 350 degrees for 27-30 minutes. Let cool. Remove the sides of the pan and drizzle with chocolate sauce and/or melted raspberry jam. (I did both!)
Enjoy!
I’ve linked this post up at Tempt My Tummy Tuesday on Blessed with Grace and Tasty Tuesday over at Beauty and Bedlam.
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Black Forest Chocolate Mousse
We went from cold and rainy to hot and sticky – literally overnight.
Instantly – baked goods just didn’t sound good and we were all hungry for something smooth, creamy, and cool.
It was time for some mousse.
I found an interesting recipe in an old Ghirardelli cookbook – it was quick to make and didn’t heat up the kitchen.
I did make a few frugal substitutions – but the end result was still yummy!
Black Forest Chocolate Mousse
2 bars (4 ounces each) Ghirardelli semi-sweet chocolate (I used 1 cup of Hershey’s semi-sweet chocolate chips – shh – don’t tell!)
2 tablespoons warm water
1 cup whipping cream
3/4 cup sugar
pinch salt
3 Tablespoons Kirsch (cherry liqueur – I used maraschino cherry juice)
1/2 cup sour cream
6 whole maraschino cherries
In a double boiler, melt the chocolate with the water over 1 inch of simmering water, stirring until smooth.
Whip the cream with the sugar and the salt. (I skipped this step and used a carton of Cool Whip!)
Gradually add the melted chocolate and Kirsch, beating at low speed until smooth.
Fold in the sour cream.
Spoon into serving dishes and chill.
I served to an enthusiastic audience with a dollop of Cool Whip and a maraschino cherry.
The recipe says it makes 6 (1/2 cup) servings – but I barely got 5. I think I may have sampled too much!
Enjoy!
PS Just a note on the photo – I would like to introduce my new photographer on staff here at The Chocolate Lady – my 11 year old daughter who’s blog name is Angel Girl. She had just a few days to practice before her brother left for a week at camp with the only camera she has ever used.
She was a trooper though and took several shots of of our finished mousse – with an unfamiliar camera – before we ate it. When she went to upload them however – they didn’t turn out.
We couldn’t take another picture because we had devoured the dessert. Then I remembered the little bit of extra mousse I had hidden in the fridge so I could have a little taste later (I know none of you would ever do such a thing!). It wasn’t pretty though – just plopped in an old plastic container (part of the disguise – please don’t tell my kids!)
So I scooped out a spoonful, topped it with just a touch of Cool Whip – and voila! Angel Girl got her shot.
It still wasn’t quite what we were looking for – but at least you get the idea!
And yes – now Angel Girl knows my secret.
And yes – I will let have some – okay all – of my secret stash.
And yes – I knew I shouldn’t eat it anyway!
I’ve linked this post up at Tempt My Tummy Tuesday on Blessed with Grace and Tasty Tuesday over at Beauty and Bedlam.
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