Spiced Chocolate-Chip Cookies

I need to reiterate that I DO NOT eat gluten free, but circumstances called for some gluten-free desserts and hence this recipe. Luckily these cookies can easily be made with regular wheat flour as well (whew).

I made these cookies for a Christmas party, along with chocolate-mint cupcakes, and they were pretty popular amongst vegans and omnivores and gluten eaters and everyone, really. I personally found the cookies to have a slight grainy texture, but they are also soft and chewy in the middle and crisp around the edges. I’ve made the wheat flour version as well and they’re even softer and chewier and have much more bite to them.

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Mint-Chocolate Cupcakes

For my first trick I shall attempt gluten-free chocolate cupcakes with peppermint buttercream!

I really, really love me some gluten, so I was quite reluctant to bake anything without this delicious wheat protein. But Paul and I were going to a Christmas party and a few of the guests did not eat gluten, so in the interest of inclusiveness I made my dessert gluten free. I also baked gluten-free spiced chocolate chip cookies.

For this recipe I used Bob’s Red Mill all purpose gluten free baking blend which requires nothing but the addition of xanthum gum. To make the recipe full of gluten (which I highly recommend), just swap in all purpose flour instead, and forego the xanthum gum.

See recipe below.

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