Today, I was on a mission to create a lovely mesh of ooey, gooey chocolate and wonderfully sweet cookie.
After looking around at recipes, I finally decided to make my own, loosely based on a recipe from a vintage cooking school cookbook.
The result was MARVELOUS! It was a great victory after a few failed attempts to make bread.
For this recipe, I used Baker’s Unsweetened Baking Chocolate Bar.
I live in a rural community and had no chocolate chips. I went with the baking bar because I wanted as little sugar as possible in the chocolate. I normally go for 80 percent or higher, but that wasn’t available. I knew chocolate chip cookies had a ton of sugar, anyway, so I went with zero sugar in the chocolate.
Plus, I knew it was gluten free.
It took a bit to cut and pound the bar into small enough chips. Some of them were still a little big, but who cares? It’s chocolate, right?
You can easily substitute chocolate chips, instead.
For the flour, I used Bob’s Red Mill Gluten-free All Purpose Baking Flour. I love the texture of this flour and it works well in many recipes.
For the sugars, I used stevia in the place of cane sugar. Adjust to your tastes. I used 3 Tablespoons this time, next time I will only use 2 Tablespoons.
Try out this recipe and let me know how it goes!
- 1 1/8 cup Bob’s Red Mill All Purpose Gluten-Free Flour
- 1/2 teaspoon baking soda
- dash of salt
- 3 Tablespoons melted coconut oil
- 1/4 cup brown sugar
- 2-3 Tablespoons stevia
- 1 cage-free egg
- 1 teaspoon vanilla
- Handful of pecan pieces
- 1 bar Baker’s Chocolate Baking Bar, chopped fine
- Mix flour, baking soda and salt. Set aside.
- Next, blend coconut oil, brown sugar and stevia until smooth.
- Add egg and vanilla.
- Blend well.
- Add wet ingredients to dry ingredients and mix until flour is blended.
- Add crushed chocolate bar and pecans.
- Mix up.
- Drop by the teaspoonful on a well-oiled baking sheet and bake in a 350 oven for 10 minutes or until the edges begin to crisp and the cookies start to firm.