Chocolate-Frosted Cookies

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Photo: Oxmoor House

This recipe, reminiscent of the classic black and white cookie, is a quick and easy gluten-free option that everyone will love. In addition to adding whole grains, sorghum flour adds a nutty flavor that pairs well with bittersweet chocolate.

Serves 44 (serving size: 1 cookie)


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3.15 ounces sweet white sorghum flour (about 3/4 cup)
2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces cornstarch (about 1/2 cup)
1 teaspoon xanthan gum
3/4 cup sugar
10 tablespoons butter, softened
1 1/2 teaspoons vanilla extract
2 large eggs
1 large egg white
1/2 cup bittersweet chocolate chips


Hands-on: 15 Minutes
Total: 55 Minutes

1. Preheat oven to 375°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. In a medium bowl, sift together flours, cornstarch, and xanthan gum.

3. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla, eggs, and egg white, beating until blended. Add flour mixture, beating at low speed until blended.

4. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 375° for 13 to 15 minutes or until cookies are lightly browned on edges. Cool completely on pans.

5. Place chocolate chips in microwave-safe bowl; microwave at HIGH 1 minute. Remove and stir. If needed, microwave 15 seconds and stir; repeat until chocolate is melted and smooth. Spoon melted chocolate on top of each cookie; place on parchment paper until set.

Created date

September 2014

Nutritional Information

Calories 63
Fat 3.2 g
Satfat 1.9 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 0.8 g
Carbohydrate 8.1 g
Fiber 0.3 g
Cholesterol 15 mg
Iron 0.2 mg
Sodium 28 mg
Calcium 2 mg