Welcome to the new and improved Daily Bites! I hope you like the new look. After weeks of corresponding back and forth with my wonderful designer, I couldn’t be happier with the final result.
The new blog now has a page dedicated to resources I recommend for healthy gluten-free cooking as well as the very important recipe archive page! Recipes in my posts will now be easily printable, too.
You may want to visit the About Daily Bites page or the About Hallie page to learn more of the background behind why I started this blog in the first place. Oh, and you can now conveniently subscribe to my posts by email or follow me on Facebook and Twitter with just the click of a mouse (see side panel at right).
As a sort of “blog-warming” treat to celebrate the launch of the new Daily Bites, today I’m sharing a chocolate cookie recipe entirely free of gluten, dairy, and refined sugar. It’s based on one my Grandma Klecker used to keep stocked in her freezer for visitors to nibble on. Of all of her cookies—she was quite the baker—these were my favorite. Rich with chocolate flavor and crunchy walnuts, they have just the right level of moistness and sweetness.
Like I said, Grandma always kept her cookies stored in the freezer in patterned tins. These cookies freeze exceptionally well. I actually like them best eaten straight from the freezer without being thawed at all.
Happy Baking…and enjoy the new blog!
Chocolate Drop Cookies – makes 18-20 cookies
1/4 cup coconut oil
2 ounces unsweetened chocolate
2/3 cup teff flour
2/3 cup brown rice flour
1/3 cup tapioca starch
3/4 tsp. xanthan gum
1/2 tsp. baking soda
1/2 tsp. sea salt
1 large egg
1/2 cup coconut sugar (also called palm sugar)
2 tbs. dark maple syrup
1 tsp. vanilla extract
1/4 cup unsweetened applesauce
1/4 cup light coconut milk
1/2 cup walnuts, chopped (optional)
Preheat oven to 325 degrees F. In a small pan over very low heat, heat the coconut oil and chocolate together just until melted and smooth. Set aside.
In a mixing bowl, whisk together teff flour, brown rice flour, tapioca starch, xanthan gum, baking soda, and salt. Set aside.
In a large mixing bowl, whisk egg until pale yellow in color. Whisk in coconut sugar, maple syrup, and vanilla. Then whisk in the chocolate and coconut oil mixture just until smooth. Whisk in the applesauce. Using a wooden spoon, stir in half of the flour mixture. Stir in coconut milk, then remaining flour mixture. Batter will be very thick. Stir in the walnuts, if using.
Drop heaping tablespoon-fuls of the dough onto a parchment-lined baking sheet. Using the spoon that you drop with, flatten the cookies slightly while still keeping a “rustic” surface on top.
Bake cookies for 13-15 minutes. Cool completely before removing from pan and serving. (These cookies freeze well.)
Find more sweet and savory recipes at Slightly Indulgent Tuesday.