Wednesday, October 12, 2011

Gluten Free Nutella Cookies

One day I was looking for something new to eat and came across this recipe.  I know Nutella has milk in it, so I'm sorry to those of you who can't do dairy, but for those of you who can, these are awesome.  I knew they would be good because I know that nut butters give gluten free cookies a great texture.  Plus, these are chocolate so I knew it would be easy to make them healthy.  Put the 2 together and you now have a whole grain, gluten free, yummy cookie.  I adapted the recipe from two peas and their pod.

Nutella Cookies
1/2 c. teff flour
1 T. coconut flour
2 T. potato starch
1/4 c. sorghum flour
1/4 c. millet flour
1/2 t. xanthan gum
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup cocoa
1/4 cup butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1-1/2 teaspoons vanilla
1/3 cup Nutella
1/3 cup milk

Preheat oven to 325.   Whisk together dry ingredients, set aside. In a mixer, add the butter, sugars, and vanilla. Beat until smooth and creamy.  Add the Nutella and mix until batter is smooth.  Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Chill dough for at least 15 minutes before baking.  Drop dough onto cookie sheets(Silpat liners are the best) and bake for 10-11 minutes or until soft, but starting to set. Remove cookies from the oven and let cool on baking sheets for 2 minutes. Transfer to a cooling rack and let cool completely. 
*I'm posting these at Linda's gluten free Wednesdays, there are always lots of great recipes.

No comments:

Post a Comment