Desserts

Gluten-Free Chocolate Cookies Walt & Catherine

Tested and approved by Jenny and Sarah. Needed for Sarah, great for everyone!

2 cups rice flour*
1/2 cup cocoa powder
1/2 cup cornstarch
Pinch of ground cinnamon
1 cup butter, softened
2/3 cup sugar
1 teaspoon vanilla extract

Whisk together flour, cocoa, cornstarch and cinnamon. Set aside. Beat butter with sugar until light and fluffy. Beat in vanilla. Stir in flour mixture in 3 additions. Roll by teaspoonfuls into 1-inch balls. Place 2-inches apart on ungreased baking sheet. Dip tines of fork into sugar, press crisscross patterns into cookies, flattening to 1/4-inch thickness. Bake in a 325-degree oven for 18-20 minutes.

*You can easily find rice flour at any health food store.

About 45 cookies



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