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Gluten Free Desserts

brownies

Classic Chocolate Chip Cookies:

2 3/4 cups GF all-purpose baking flour*

1 teaspoon baking powder

1 teaspoon salt

5/8 teaspoon xanthan gum

1/2 teaspoon ground cinnamon

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar, packed

2 eggs

1 tablespoon molasses

1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips

Directions:

Preheat oven to 350°. Line baking sheets with parchment paper. In a medium bowl, whisk or sift together the flour and next four ingredients. In a large mixing bowl, cream together the butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in molasses and vanilla. Gradually add flour mixture, mixing well. Stir in chocolate chips. Using a cookie scoop (I use a #40), scoop dough onto prepared baking sheets. Bake for 8-11** minutes or until golden brown. Cool on wire racks.

*Recipe tested with Bob’s Red Mill Gluten Free All-Purpose Baking Flour

**I bake these for 8 minutes, turn cookie sheet in oven and bake for another 3-4 minutes. They come out perfect!


Deep Dish Brownies:

3/4 cup butter, melted

1 1/2 cups granulated sugar

1 1/2 teaspoons vanilla extract

3 eggs

3/4 cup GF all purpose baking flour*

1/2 cup baking cocoa, rounded (or heaping if you like a real chocolatey brownie!)

1/2 teaspoon xanthan gum

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350°. Line 8-in. x 8-in. baking pan with foil. Spray foil with cooking spray. In a medium mixing bowl, mix together the butter, sugar and vanilla. Add eggs, using a spoon, mix well. In another mixing bowl, whisk or sift together the flour and next three ingredients. Gradually add to butter and sugar mixture, beating until well blended. Stir in chocolate chips. Pour batter into prepared pan, bake for 40-50 minutes or until brownies begin to pull away from the sides of the pan. Cool completely. Lift foil out of pan.

Using a large knife that has been run under hot water to warm up, cut brownies. Rinse knife after each cut.

Yield: 16 brownies

*Recipe tested with Bob’s Red Mill Gluten Free All-Purpose Baking Flour

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