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purple

Chocolate Sugar Cookies

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I just converted a family fave and they turned out perfect...YES! :D

Chocolate Sugar Cookies

In saucepan melt together:

4 T. butter (1/2 stick)

2 T. chocolate chips

Remove from heat and stir in:

1/2 cup sugar

1/4 cup baking cocoa

1/2 tsp. vanilla

Then stir in:

1 egg

Mix well and stir in:

1 cup gluten-free flour mix (I used sorghum, tapioca and cornstarch)

1/2 tsp. baking soda

1/4 tsp. xanthan gum

dash of salt

extra sugar for rolling

Mix well. Put pan in fridge to chill dough.

When dough is not sticky, roll into 1" size balls (I got 32).

Roll balls in sugar or finely chopped nuts (press balls into the nuts as you roll).

Place 2-3" apart onto cookie sheet.

Bake in preheated 375 degree oven for 7-8 minutes (depends on the size of your balls).

Cookies will puff up, then crackle as they fall.

You could dip these in melted chocolate, sandwich 2 together with a melted large marshmallow or frost and decorate if desired...

(I think if you were to bake them a little longer they will be crispy enough to use as pie crust crumbs)

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<drool> :D

It's ok Patti...I saved you some calories and ate your share TOOOOOO!!! :ph34r:

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For snow effect, dust cookies with powdered sugar.

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Thank you SO much for this recipe! I made them today and they came out perfect. I was diagnosed with celiac in June - and while I have made several batches of cookies since than, this is the first NOT destined for either the dustbin or at best crumbs for a crust for a pie!

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Thank you SO much for this recipe! I made them today and they came out perfect. I was diagnosed with celiac in June - and while I have made several batches of cookies since than, this is the first NOT destined for either the dustbin or at best crumbs for a crust for a pie!

You are welcome!!!

I am glad they turned out for you! It was the first try to convert them to be gluten-free and it worked for me.

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Purple, these sound amazing. How much sorghum, cornstach, and the other? Also, is cornstarch better for cookies than potato starch?

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Purple, these sound amazing. How much sorghum, cornstach, and the other? Also, is cornstarch better for cookies than potato starch?

Carol's gluten-free flour mix:

1 1/2 cups sorghum

1 1/2 cups potato starch or cornstarch

1 cup tapioca flour

I use cornstarch b/c I can get it at the grocery store and cheaper. Potato starch is an extra trip to the health food store :huh:

Not sure which is better but you can use either one or some of each.

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Carol's gluten-free flour mix:

1 1/2 cups sorghum

1 1/2 cups potato starch or cornstarch

1 cup tapioca flour

I use cornstarch b/c I can get it at the grocery store and cheaper. Potato starch is an extra trip to the health food store :huh:

Not sure which is better but you can use either one or some of each.

THANK YOU so much!

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Purple, I made these yesterday with your flour blend, and they are fantastic!! Luv them! dh likes how chocolatey they are and soft, and they didn't fall--just crackled a bit. Mmmm.

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I am so glad you all enjoyed them...I love chocolate!!! :P

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Yay! Just in time for my holiday baking. I recently made this gluten-free shortbread: http://www.recipezaar.com/Gluten-Free-Melt...ortbread-146414 and boy is it good. These together would make a nice goody basket with some chocolate dipped pretzels.... That's what I'll be giving for gifts to some people, along with choc dipped strawberries and rice krispy treat bites.

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