Do your memeories have smells? Mine do. And sometimes they smell like cookies...
There is nothing quite like the smell of fresh-from-the-oven cookies. And that first gooey, warm bite that sends your taste buds into ecstasy. When I first began eating gluten-free (read my story) I tried endless boxed, pre-baked and refrigerated cookies for that occasional quick-fix.
What did I learn? There’s still nothing quite like a home-baked cookie and this is ESPECIALLY true for gluten-free baked goods. Over the years I’ve found a few recipes that I come back to, tweak a bit, refine, hone and somehow always return to for summer desserts, after school snacks, camp treats, birthday parties, the occasional surprise drop-off or a batch of home-baked cookies just because…
This recipe I’m sharing today is one of my personal favorites. Whether you’re gluten-free or not, this is a keeper. And perfect for cookies a la mode or ice cream sandwiches on a hot summer night after a day full of swimming, hide-and-seek and board games. Just in case you’re looking for the perfect time to bake these up. (wink).
And when you do, I hope you’ll think of me and summer nights filled with laughter and how wonderful it is to have dear friends who share their favorite recipes with you. After all, that’s what cooking is really all about for me – gathering, sharing, experiencing, loving.
Before you dive into whipping up these sweet morsels of chocolatey dreaminess, a quick reminder. These are still cookies and best consumed after a healthy meal and in moderation. Gluten-free does not, in this case, equal healthy (yup, I went there!).
Two, for those of you new to sucanat, it sweetens with a deeply molasses flavor, and is a wonderfully less-refined substitute for brown sugar.
Now what are you waiting for? Let’s get baking!
Double Chocolate Chunk Cookies
Makes approx. 36 Bite-size cookies
1 1/3 Cups Gluten-Free Flour (I prefer King Arthur for this recipe)
2/3 Cups Cacao Powder (I used Sunfoods)
3/4 Teaspoon Baking Soda
½ Teaspoon Sea Salt
1 ½ sticks (12 Tablespoons) Unsalted Butter (or sub Earth Balance non-dairy)
½ Teaspoon Vanilla Extract
1 ¼ Cups Sucanat (I used Wholesome Sweetness brand)
½ Cup (4 ounces) High-Quality Chocolate, broken into chunks or Chocolate chunks (such as Enjoy Life brand)
1/2 Cup Walnuts, Chopped (optional I personally love the nutty flavor but my daughter prefers the no-nuts variety)
Preheat oven to 375 degrees.
Line baking trays with parchment paper.
In a medium bowl, whisk together the dry ingredients, through Sea Salt.
In the basin of a stand mixer or in a separate bowl, combine butter, vanilla and sucanat. Beat together until smooth.
Slowly add the eggs, one at a time. Thoroughly mix.
Add dry mix at a low speed, a cup at a time. Continue to blend until batter is a rich, uniform chocolate brown.
Finally, add chocolate chunks and nuts, if desired. Stir by hand until well combined.
Scoop the batter onto lined baking trays. Eat Inspired Today Tip: Use a small ice cream scoop to form perfect balls with less mess!
Bake for 10-12 minutes until firm to the touch.
Allow to cool before transferring.
Eat Inspired Today Tip: Wrap and freeze for easy on-the-go gluten-free treats and ice cream sandwiches!