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Chocolate
Recipes, Gluten Free Recipes
by Sally Berneathy
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SallyB's Chocolate Chip
Cookies
I developed and refined
this recipe over the years in an effort to satisfy
my own taste buds, and discovered everyone loves it!
1/2 c. butter, softened
1-1/2 c. dark
brown sugar
1 egg
1 Tbsp. vanilla
1/2 tsp.
baking soda
dash of salt (bigger dash if you use
unsalted butter)
1-1/2 c. flour
1/4 c. finely
ground hazelnuts or hazelnut meal
1/4 c. oat
flour
1/2 c. semi-sweet chocolate chips
1/2
c. dark chocolate chips
1/2 c. white chocolate
chips
1/2 c. chopped pecans
Cream butter
with sugar. Add egg and vanilla and stir
determinedly until well mixed. Combine dry
ingredients and add to butter mixture. Stir in
chocolate chips and nuts. Dough should be very stiff
and just a tiny bit sticky. Add more flour (wheat,
oat or nut) or butter as necessary to achieve this
state.
Form dough into balls slightly
smaller than a golf ball and lay on cookie sheet.
Bake at 375º for 8 minutes.
Makes
approximately 2 dozen cookies, depending on how many
samples were tested before baking.
SallyB's Gluten-Free Brownies
I developed this celiac-friendly recipe from my
original brownie recipe and have had requests from
friends who don't have to eat gluten-free!
1
c. butter, melted
3 oz. unsweetened chocolate,
melted
2 c. sugar
2 eggs
1 Tbsp. vanilla
1/4 tsp. salt
1 c. rice flour
1/3 c. potato
starch
2 Tbsp. tapioca flour
1/3 c. nut meal
(hazelnut, almond, walnut or pecan)
1 c. chopped
pecans or other nuts
Stir together butter,
chocolate and sugar until smooth. Add eggs and
vanilla and stir. Mix salt, flours and nut meal. Add
to mixture and stir until blended. Add chopped nuts.
Grease 9" x 9" pan. Dust with cocoa. Pour
brownies into pan. Bake at 350 degrees for 30
minutes.
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