Monday, 28 December 2015

Gluten Free Dark Chocolate Chunk Eggnog Cookies

A tasty way to use up some of the leftover eggnog to whip up some treats for New Years.

Or if you don't have leftover eggnog, or want a lower calorie alternative to store bought eggnog, I have a recipe for eggnog made with Stevia.

Dark Chocolate Chunk Eggnog Cookies

3/4 cup of brown rice flour
1/4 cup of Potato Starch
2 TBSP Tapioca Starch
1 tsp Xanthan Gum
½ teaspoon baking powder
¼ teaspoon salt
6 tablespoons unsalted butter, at room temperature
½ cup + 2 tablespoons granulated sugar
¼ cup EggNog
1 egg yolk
½ teaspoon vanilla extract
½ cup dark chocolate chunks

1. Preheat oven to 300 degrees F. Line two baking sheets with parchment paper; set aside.
2. In a small bowl, whisk together the flour, baking powder and salt; set aside.
3. Using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape the sides of the bowl and add the eggnog, egg yolk and vanilla extract; continue beating on medium speed until completely combined, about 2 minutes. Reduce the mixer speed to low, add the dry ingredients and beat until just combined. Using a rubber spatula, fold in the chocolate chunks.
4. Using a small or medium cookie scoop (1 or 2 tablespoons), drop dough onto the prepared baking sheets, spacing them 2 inches apart. Bake from 20 to 25 minutes (longer for larger cookies). Remove from oven and, using a spatula, transfer the cookies to a wire rack to cool completely.

This recipe and image were adapted from: 

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