Is anyone else getting a little tired of the snow days? Here in New England, February is typically our snowiest month. While the little Sunday Bakers love hearing they have another "stay home" day, as they call it, we are getting a little bit worn on the shuffling of the mornings with work and child care. That said, mother nature is going to do what she is going to do and we believe in making the best of the situation with cookies.
I've been experimenting with different flours again and I'm loving Bob's Red Mill's Gluten Free 1:1 flour. I think it's the easiest way to convert any recipe to a gluten free version. I don't have celiac or anything requiring a strict gluten free diet thankfully, but I like to experiment with different versions of recipes and try to "healthify" them in different ways. This flour is very versatile and I'm looking forward to trying some bread and dough recipes with it soon.
These cookies will not disappoint if you're needing a quick and easy Valentine's cookie recipe. The recipe makes 2 1/2-3 dozen cookies easily and it's free of any nut products if you are looking to bring them to a school party. So make a batch, sit at the window and enjoy the snow...because it's clearly here to stay for a while!
Gluten Free Chocolate Valentine's Day Cookies
makes 2 1/2-3 dozen cookies
-1/2 cup butter- room temperature
-1/2 cup brown sugar
-1 cup sugar
-2 tsp vanilla
-1 3/4 gluten free flour (I use Bob's Red Mill 1:1 GF flour)
-1/2 cup unsweetened cocoa
-1 tsp espresso powder
-1 tsp baking powder
-1/2 tsp salt
-1 cup chocolate chips or Valentine's Day M&Ms
Pre-heat oven to 350 degrees. In your mixer, mix the butter and sugars on medium speed until creamed together. On low, add the eggs 1 egg at a time. Add in the vanilla extract and mix until well incorporated. In a separate bowl, sift together the flour, cocoa, espresso powder, baking powder and salt. With the mixer on low, slowly add in the dry ingredients and mix until the batter is fully mixed together. Fold in the chocolate chips or M&Ms.
Using a mini-scoop or small spoon, spoon the dough onto a parchment paper lined cookie sheet and bake for approximately 11 minutes. Remove from the oven. Allow to cool on the pan for 5-10 minutes and then transfer to a wire baking rack to cool completely. Store in an airtight container and enjoy!
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