Cookies!What to CookGluten-Free CookingOne-Bowl BakingChocolateHolidays

Alice Medrich Loves These Brownies in Cookie Clothes (That Happen To Be Gluten-Free)

11 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

We partnered with Bob's Red Mill and our columnist and cookbook author Alice Medrich to bring you a cookie recipe that'll make the holidays even happier for the gluten-free set.

Every baker needs at least one over-the-top chocolate cookie recipe (if not five). One of my favorites is a simple drop cookie that’s mixed like a brownie, in the same bowl used to melt the chocolate. I like a batter that’s rich and chocolaty—laced with extra chocolate pieces for contrasting levels of sweetness and flavor—and a sticky gooeyness when the cookies are eaten, before the chunks have time to re-solidify. I like a cookie so chocolaty that it screams for good-sized nut chunks—tiny moments of relief from the utter chocolatiness of it all.

Advertisement
Cookies masquerading as brownies.
Cookies masquerading as brownies. Photo by James Ransom

I wondered about making a cookie like this with a gluten-free flour blend instead of my usual all-purpose wheat flour. Would it taste good? Would it require xanthan, which is sometimes used to create the same batter stickiness and thickness that gluten does? (I’m okay with a little gum when absolutely necessary, but I go without whenever possible.)

I dove right in and bought a flour blend that had garbanzo flour at the top of the ingredient list, and that also recommended amounts of xanthan gum for different recipes printed on the package. I've never met a bean I didn’t like and I adore hummus, but I worried that my beautiful cookie would be ruined by any hint of beaniness. If you're thinking that the bean flavor would be masked by all of that dark chocolate, this is what I thought: It’s better to work with a flavor than attempt a cover up.

Bittersweet Brownie Drops
Bittersweet Brownie Drops

So, I made the cookies using the flour blend but without xanthan gum, with my fingers crossed. As I suspected, the flour did add flavor—but it was a compelling nuance of savoriness that actually enhanced the flavor of the great chocolate that I had chosen. It was a whole new cookie, and delicious. The texture was perfect, too, so there was no need for gum. I tweaked the sugar measure, added more nuts, and declared a home run.

Advertisement

Would I make these cookies for people who eat gluten? I would and I have!

5ad09a4c 1ab5 4a37 b3dc 0db5a2395a24  2016 1108 bittersweet brownie drops james ransom 058

Bittersweet Brownie Drops

Af749f95 c306 4400 900d aa681242d56b  alice.medrich.deborah.jones 360x360 Alice Medrich
50 Save
Makes about 30 cookies
  • 4 tablespoons (30 grams) unsalted butter
  • 8 ounces (225 grams) dark chocolate with 70%-72% cacao
  • 1/3 cup plus 1 tablespoon (50 grams) gluten-free flour
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup plus 2 tablespoons sugar (175 grams) sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 large cold eggs
  • 1 cup (115 grams) walnut or pecan pieces, broken or very coarsely chopped
  • 6 ounces (170 grams) chocolate chips or chunks
Go to Recipe

Baking gluten-free has never tasted better: Bob's Red Mill's various flours, from their 1 to 1 Gluten Free Flour to their hazelnut and almond flours, are high quality and all-natural. See all their flours here.

Tags: bob's red mill