With a hint of coffee, these cookies are reminiscent of chocolate-covered coffee beans. Send them to your children who are off at college in the next care package. They will be the best thing going in the dorm during those long "all-nighters".
1.3 ounces white rice flour (about 1/4 cup)
1.15 ounces brown rice flour (about 1/4 cup)
1 tablespoon unsweetened cocoa
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1/8 teaspoon salt
3/4 cup semisweet chocolate minichips, divided
1/4 cup non-dairy buttery spread (such as Earth Balance)
2 ounces unsweetened chocolate
1/2 teaspoon instant coffee granules
1 teaspoon vanilla extract
1/2 cup sugar
2 large eggs
How to Make It
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cocoa, xanthan gum, baking powder, and salt in a small bowl; stir well with a whisk.
Combine 1/2 cup chocolate minichips, buttery spread, unsweetened chocolate, and coffee granules in a small saucepan; cook over medium-low heat 4 minutes or until chocolate melts, stirring until mixture is smooth and creamy. Remove from heat; cool 10 minutes. Stir in vanilla.
Place sugar and eggs in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy. Add chocolate mixture; beat until blended. Add flour mixture; beat until just blended. Fold in 1/4 cup chocolate minichips. Cover and chill 2 hours.
Preheat oven to 350°.
Lightly coat hands with cooking spray; shape dough into 30 (1-inch) balls. Place balls 2 inches apart on baking sheets lined with parchment paper. Flatten cookies slightly with hand. Bake at 350° for 8 to 10 minutes or until edges look cooked. Cool 2 minutes on pans. Remove cookies from pans; cool on wire racks.
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