chocolate coin cookies - made tall and gluten free

I thought we were going to have friends over for dinner tonight so I made a bit of dessert.  I knew it was iffy and they were not able to make it but we had some lovely cookies.  With shepered's pie.  My family felt like the won the jackpot.  There were a lot of non-word sounds going on.  And truly, who best to spend dinner with but family.  By the way, I think I need a stainless steel range so I cannot scrape off the paint while cooking... sigh....

Chocolate coin cookies

Note:  Adapted from Country Living, December/Januarny 2012.  I made them gluten free and really simplified the directions.  They are not as fancy but we like them.

1 cup semi-sweet Enjoy Life chocolate chips

1/2 stick butter

100 grams sorghum flour

100 grams teff flour

100 grams almond flour

100 grams arrowroot flour

10 tablespoons brown sugar

2 tablespoons cocoa powder (I used Valrhona.  I buy it bulk so it is what I have)

1/2 teaspoon salt

2 large eggs

Preheat oven to 350 degrees.

Melt chocolate chips and butter in a large pot over low heat.  Stirring will make this go faster and stir and melt until smooth.

 Add the sugar and cocoa powder.  Mix well.  Add the eggs.  Mix well.  

Mix n the flours.  

Line a baking sheet with a silpat or parchament paper.  Drop dough by small teaspoon on the baking sheet.  Bake for 11 minutes.

The name of this recipe is coins.  They are supposed to be a flat cookie, which I tried on the left.  Then there is the rustic looking tall version on the right.  My family thought the rustic tall version was much more successful because they were moister.

This is the family we had dinner with.  They are awfully special and well loved.

Just cause.