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bittersweet chocolate cookies - gluten free

Over the weekend, we ate rather simply.  Part of that was the healing of the crud.  There was just not a lot of energy.  I did get to try a few recipes that I wished to try.  I saw a recipe for Bittersweet Chocolate Sandwich Cookies with Strawberry Preserves in the Country Living Magazine December/January 2012.  I never fuss with sandwich cookies but the bittersweet piece sounded interesting.  I did have to make it gluten free though.

After making these, they really are not bittersweet but they are good.  The vanilla really stands out with the chocolate.  They also worked well baked after the dough was frozen in a roll.

Bittersweet Chocolate Cookies

1/2 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1 teaspoon vanilla

1 egg

3 tablespoons cocoa

90 grams sorghum flour

90 grams teff flour

90 grams almond flour

90 grams arrowroot flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350 degrees Fahrenheit.

Cream butter and sugar together.  Mix in egg and vanilla.  Stir in cocoa, flours, baking soda, and salt.

This dough was really stiff.  I had to finish mixing it with my hands (yes, I use a wooden spoon not a mixer).

Drop by teaspoons on a cookie sheet prepared with a silpat or parchament paper.

Bake for 12 minutes.

This was a  lovely cookie.  Very similar to the chocolate coin cookie I shared but not as rich.  Make sure the vanilla is a good vanilla because it really does support the chocolate in this one.

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