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Gluten Free Chocolate Butter Cookies

by Deliciously Organic on December 10, 2010

A few days ago, a highly anticipated email arrived. The news?  The first copy of my book sat nestled in a box on a truck on the way to our house! I felt like a kid waiting for Santa as I paced around the room, peering out the window every five minutes, giddy with excitement. My kids waited outside in the front yard keeping watch for the delivery man. All of a sudden I heard “He’s here! He’s here!” I rushed to get the box, my stomach firmly planted in my throat, ripped it open, and finally held my book in my hands. It’s gorgeous! Helen‘s photography and Jen’s design together created a beautiful book packed full of exquisite photos and my favorite recipes. The rest of the books will be ready for distribution just three weeks! My publisher is generously offering free shipping if you order through their site, and I’ll personally autograph all books purchased directly from them. This special offer continues through December 31st.

So on to these glorious chocolate cookies. I’m warning you . . . they’re very addictive. You can use the dough for slice-and-bake cookies, or roll them out and cut them with your favorite cookie cutters. You can decorate them and give them as gifts, or leave them out with some milk for that special visitor on Christmas Eve.

They’re gluten free and sweetened with maple sugar. Perfect for celebrating a momentous event or simply satisfying a sweet tooth.

Gluten Free Chocolate Butter Cookies

Serving Size: Makes 36 2 1/2 inch cookies

Gluten Free Chocolate Butter Cookies

Adapted from Alice Medrich's, Chewy Gooey Crispy Crunchy.

Ingredients

  • 1/3 cup plus 1 tablespoon sweet rice flour

  • 1 cup plus 2 tablespoons oat flour (make sure it's gluten free)

  • 1/4 cup cacao powder

  • 1/4 teaspoon sea salt

  • 1/8 teaspoon baking soda

  • 2/3 cup maple sugar

  • 2 ounces cream cheese, cut into chunks

  • 1 1/2 sticks unsalted butter, softened, cut into chunks

  • 1 teaspoon vanilla extract

Instructions

Whisk together the rice flour, oat flour, cacao powder, salt and baking soda in a medium bowl. Place sugar, cream cheese, butter and vanilla into a bowl attached to a standing mixer. Mix until just smooth and creamy. Add the flour mixture and mix until ingredients are just incorporated. Pour dough out on the counter and form into a 9-inch disk. Wrap with parchment paper or plastic wrap and refrigerate for two hours.

Preheat oven to 325º and adjust rack to middle position. Line a baking sheet with parchment paper. Roll dough out to 1/4-inch thick. Cut dough with cookie cutters and place on baking sheet. If the dough gets too soft, simply wrap it back up and place in the fridge for 15 minutes. Bake cookies for 12 minutes or until light brown around the edges. Cool completely. Store in an airtight container for up to one week.

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{ 12 comments… read them below or add one }

Jenny Flake December 10, 2010 at 8:22 am

Wow, those cookies look fabulous Carrie….that picture of you with your cookbook is just priceless! Congrats to you!!

xoxo

Jenny

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Maria December 10, 2010 at 8:25 am

Love these cookies! SO happy for you and your book! YAY!!!!!

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the urban baker December 10, 2010 at 8:36 am

i have everything i need to make these. not only are they adorably cute, but they look delish. i am soooooooo happy for you. you deserve it. i am blessed to have you in my corner! xxx

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Lauren December 10, 2010 at 10:28 am

That first photograph is absolutely gorgeous – like falling snow! The cookies sound delicious… I must seek out some maple sugar.

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Molly Chester December 10, 2010 at 8:00 pm

This look delicious Carrie! And your book looks amazing. Can’t wait to have a copy on my shelf.

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Molly Chester December 10, 2010 at 8:05 pm

These cookies inspired me to order a copy of your book. :) Moll – Y, not Moll – IE. You got that? :) j/k

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Deliciously Organic December 11, 2010 at 11:41 am

Haha…I’ll try and get it right. :)

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marla {family fresh cooking} December 11, 2010 at 5:31 am

Carrie, this post is filled with such excitement & happiness. I could just imagine your two sweet girls waiting for that delivery truck. They should be so proud of their mama. You are amazing & I am so excited to see your book for real! These cookies sound wonderful & awesome that they are gluten free. xo

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Kristen December 13, 2010 at 7:59 am

I bet that was a fabulous moment…and these cookies are fantastic too!

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Gluten Free Diva January 16, 2011 at 1:35 pm

Carrie – I am fairly new to your blog, though I think we might’ve met briefly at the blogher ’10 conference in SF this past October? In any case, I love your writing and especially appreciate your including gluten free recipes on your blog – kudos to you for entering the world of gluten free baking – it’s a challenge when you’re not used to it, but oh so rewarding and ultimately not difficult once you get the hang of it. Congratulations on the book – I look forward to getting my own copy and sharing it with my blog readers! Much continued success!

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Beverly Messenger January 19, 2012 at 3:58 pm

I am anxious to try these yummy sounding cookies. Can you tell me approx. how many cookies this recipe will make… i am using small heart shaped cutters that are approx. 2″. Thanks very much. Beverly

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Deliciously Organic January 28, 2012 at 11:38 am

This recipe makes 36 2 1/2″ cookies.

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