Dark chocolate oozes from these warm gluten-free cookies.
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12 cup Land O Lakes® Butter
3 ounces gluten-free bittersweet baking chocolate
34 cup sugar
1 34 cups Gluten-Free Flour Blend , (see below)
1 teaspoon guar gum
12 teaspoon baking powder
12 teaspoon salt
32 dark chocolate candy pieces, unwrapped
12 cup sparkling sanding sugar or sugar
STEP 1
Heat oven to 350°F.
STEP 2
Place butter and bittersweet chocolate in bowl. Microwave, stirring every 30 seconds, 1-2 minutes or until melted and smooth. Cool 10 minutes.
STEP 3
Add 3/4 cup sugar and egg to cooled melted chocolate mixture; beat at medium speed until well mixed. Add flour blend, guar gum, baking powder and salt; beat at low speed until well mixed.
STEP 4
Shape dough into 1-inch balls. Press 1 chocolate candy into each ball; form dough around candy to completely cover.
STEP 5
Place 1/2 cup sugar in bowl; roll balls in sugar. Place 1 inch apart onto lightly greased cookie sheets. Bake 9-11 minutes or until set. Cool 5 minutes on cookie sheet. Serve warm.
To make ahead, shape cookies; roll in sugar. Place in container with tight-fitting lid. Store at room temperature up to 2 hours or refrigerate until ready to bake.
To reheat, place 2 cookies onto microwave-safe plate. Microwave 15-30 seconds or until centers are melted. Do not over heat.
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
For those who follow a gluten-free diet, the options for treats can feel limited. These cookie recipes prove otherwise! From peanut butter cookies to glazed chai shortbread, and even a classic snickerdoodle, anyone can enjoy a sweet everyday treat.
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