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.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
15 mins
total:
55 mins
Yield:
Serves 44 (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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

  • 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.

  • 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.

  • 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.

Source

Gluten-Free Baking

Nutrition Facts

63 calories; fat 3.2g; saturated fat 1.9g; mono fat 0.8g; poly fat 0.2g; protein 0.8g; carbohydrates 8.1g; fiber 0.3g; cholesterol 15mg; iron 0.2mg; sodium 28mg; calcium 2mg.
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