I have been dying to try my hand at some gluten-free baked goods. It irks me when people assume that just because something is gluten-free, or vegan, or organic, that this means it is healthy. Many commercially-made gluten-free products are made with white rice flour and corn starch, arrowroot starch or other binders, and are low in fibre and nutrition.
This was my first attempt at gluten-free cookies that don't contain nuts or oat flour and they turned out great! One of my sister-in-laws said these cookies taste like cookie dough. Aside from being gluten-free, they contain whole grain brown rice flour, and no refined sugar.
If you want to dress them up, you could drizzle melted chocolate over them, once they have cooled.
Gluten-Free Chocolate Treasure Cookies
2 chia eggs (2 tbls sprouted ground chia seeds + 6 tbls hot water)*
4 tbls coconut oil (softened to room temp, but not melted)
1 cup xylitol or stevia baking blend
1/3 cup coconut sugar
1.5 tsp vanilla extract
2 cups brown rice flour
1/2 tsp baking soda
1/2 tsp guar gum
1/2 tsp konjac flour
1/2 tsp salt
130-150g dark chocolate squares, chocolate chips, or mini filled chocolate candies (peanut butter cups, etc.)*
Place chia eggs, oil, sweeteners and vanilla in food processor and blend until smooth. Add dry ingredients and pulse until dough comes together. Form into small balls and press several chocolate chips/candies or a square of chocolate into the middle, making sure the entire thing is covered with dough. Place balls on a greased baking sheet and bake at 350F for 14 minutes, or until golden. Let cool and then remove from pan. Makes 32. Keep in air tight container for up to 3 weeks or freeze.
*Flax eggs might work too.
This recipe has been entered into Vegetarian Mamma's Gluten-Free Friday.