Jump to content
  • Sign Up
  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Mark Christian
    Mark Christian

    Decadent Gluten-Free Triple Chocolate Chunk Cookies

    Reviewed and edited by a celiac disease expert.

    This recipe was converted from Kilograms to USA measurements.

    Ingredients:

    • Butter - 5 oz. or 0.625 Cups
    • Potato Starch - 0.55 Cups
    • Sugar Castor - 0.37 Cups
    • Cocoa Powder - 1.75 Tablespoons
    • Dark Treacle - 2 Tablespoons
    • Glucose - 2 Tablespoons
    • Glycerine - 1.75 Tablespoons
    • Egg - 1.37 oz.
    • Ammonium Bicarbonate - 0.66 Teaspoon
    • Sodium Bicarbonate - 0.42 Teaspoon
    • Salt - 0.42 Teaspoon
    • Maize starch cornflour - 0.39 Cup
    • Rice flour - 0.30 Cup
    • Soy Flour - 0.22 Cup
    • Water
    • Dark & White Choc Chunks - 10.31 oz.

    Directions:

    • Add butter, sugar, cocoa powder and potato starch to blender and mix high speed 4 mins.
    • Add glycerine, treacle and glucose and mix for 2 mins on medium speed.
    • Add egg slowly whilst mixing.
    • Add both baking powders & salt and mix for 2 mins on medium.
    • Blend in maize starch, soy flour, and rice flour.
    • Add water while mixing on slow speed.
    • Add choc chunks and mix for 2 mins on medium speed.
    • Leave dough to stand at room temperature for 30 mins.
    • Flatten and spread dough (approx 1“high) on bench with non stick paper.
    • Use a glass (approx 3”diam) to cut cookie dough pieces and place on wire backing tray.
    • Bake in oven pre-heated to 220 degrees for 20 mins. Remove and cool for 20 mins at room temperature.

    Optional:
    Substitute Inclusions within the mix of chocolate chunks and use nuts, milk chocolate chunks or fruit pieces but ensure the combined mix weight remains at 10.31 Ounces. Chocolate Enrobe the baked cookies when they have cooled by heating your favourite gluten free chocolate and either drizzling stripes over each cookie or by covering all over—place the cookies on a wire baking tray when enrobing—place in a refrigerator for 20 minutes to set.

    Decadent Gluten-Free Triple Chocolate Chunk Cookies


    User Feedback

    Recommended Comments

    Treacle, glucose, glycerine, Ammonium Bicarbonate are all puzzling. Where do we get them and what are they?

     

    How much water?

     

    .42 teaspoon of salt... now who is going to measure that?!

    Share this comment


    Link to comment
    Share on other sites

    I anxiously went to the recipe since I am a chocoholic but I found that it would be next to impossible to bake these cookies. I am not enough of an expert with math to be able to figure out what .37 of a cup of Castor Sugar or .55 cup of Potato starch would be. Equally as important are the weird ingredients that may be readily in one's pantry in the UK but certainly not the US. Or, if it's something "simple" that I would have, with the "name" the recipe gives it, I wouldn't know. I looked up Dark Treacle and it is not something I have in my pantry so I gave up on the rest.

    Share this comment


    Link to comment
    Share on other sites
    Guest Melaina at Rudi's Gluten-Free Bakery

    Posted

    These cookies sound delicious! Who doesn't love a chocolate-filled gluten free dessert option?! Thanks for the great recipe!

    Share this comment


    Link to comment
    Share on other sites

    Almost 35 years ago, a college friend of mine did a Senior Project, changing a small, common, American recipe book to the metric system. I wondered how that project qualified for a Bachelor of Science degree in Home Economics at a respected university. Now, I appreciate her efforts! These do look delicious.

    Share this comment


    Link to comment
    Share on other sites

    The original measurements and the converted measurements should have been presented in table form, so that those of us with scales could decide which to use. Also, weight should be converted to weight, not fluid measurements.

     

    It is generally the case that when a recipe is converted, the eggs are left as whole numbers and the other ingredients adjusted to that scale.

     

    The cookies look great, but the recipe is useless. Perhaps the article could be edited to either fix this or link to the original recipe.

    Share this comment


    Link to comment
    Share on other sites

    Agree totally with Katherine, completely useless recipe, the only way to do this recipe is to buy a kitchen scale. Why on earth Americans haven't given up the cup measurement before now beats me. Weights are so much more accurate and easy to use. I for one find it impossible to get a set of cup measures here in Spain, but weight is universal.

    Share this comment


    Link to comment
    Share on other sites


    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    CHIEF EXECUTIVE OFFICER (Dec 2008 – Present) WORLD FOOD TRADERS LTD International rice and maize milling and processing operations. www.wftraders.com GENERAL MANAGER (Dec 2006 – Nov 2008) FREEDOM FOODS GROUP LTD International manufacturers of gluten free breakfast cereals, biscuits, beverages & snacks. www.freedomfoods.com.au.

  • Related Articles

    Scott Adams
    This recipe comes to us from Ann Sokolowski.
    Preheat oven to 350 and grease a jelly roll pan or cookie sheet with lip on all sides.
    1 package gluten-free cake mix [more about flavors below]
    5 eggs
    ¾ cup oil [or melted and cooled butter]
    2 tablespoons gluten-free extracts
    2 cup toasted nuts [optional]
    1 cup dried fruits [optional]
    Combine all ...

    Scott Adams
    Preheat oven to 350.
    In a bowl mix:
    2 ¼ cups tapioca flour
    1 tsp. salt
    1/3 cup sugar
    ½ tsp. xanthan gum (omit for pie crust)
    In a blender or food processor mix:
    1 cup Filberts/Macadamias
    ¼ cup water
    ½ cup canola oil
    1 tsp. vanilla
    Grind the nuts very fine. Add contents of food processor to bowl and mix. Roll into balls and fla...

    Scott Adams
    ½ cup salted butter, softened
    3/8 cup brown sugar, packed
    3/8 cup granulated white sugar
    1 large egg
    ½ teaspoon vanilla extract
    1 cup instant masa de maiz (The masa flour is finely ground hominy normally used for making tamales or corn tortillas, and is available wherever Mexican staple ingredients are sold)
    ½ teaspoon baking soda
    1 pinch salt (optional)

    Scott Adams
    This recipe comes to us from Paula King.
    2 cups white rice flour
    1 teaspoon gluten-free baking powder
    1 teaspoon baking soda
    1 teaspoon salt
    1/3 cup butter (or gluten-free margarine), softened
    ¾ cup sugar
    1 cup brown sugar
    1 tablespoon vanilla
    1 cup real peanut butter (process unsalted peanuts in
    food processor)
    1 large egg
    12 oz....

  • Forum Discussions

    Hi! I’ll try to keep this short and sweet. 😏 We are currently testing our 3 year old for celiac.  My main questions are about which tests were run and which are missing from the full celiac panel.  From what I understand, the full celiac ...
    Mistakes can set you back.  Remember, celiac disease is an autoimmune response.  Once triggered, it can go off for days, weeks or months.  Like my family member who has MS.  She would have severe flares that would last for six weeks or mor...
    Apart from a couple of mistakes I’ve been gluten free for a month now.  I still have issues with digestion.  Pain in my abdomen (like there is a blockage ) if I eat a big meal.  Small meals are fine, and I still get excessive wind and nause...
×
×
  • Create New...