Recipe by Dreena Burton.
Directions for: Chocolate Orange Cornmeal Cookies (gluten-free)
Ingredients
cup cornmeal (fine cornmeal, not corn grits)
2 Tbsp amaranth flour
3 Tbsp cocoa powder
2 Tbsp potato starch flour (not potato flour)
1 Tbsp tapioca starch flour
1 tsp baking powder
tsp xanthan gum
cup unrefined sugar
3 Tbsp non-dairy chocolate chips (see note)
tsp sea salt
1 tsp orange zest (optional, see note)
cup brown rice syrup
1 tsp pure vanilla extract
cup organic canola oil
Directions
1. Preheat oven to 350F (176C).
2. In a bowl, combine the dry ingredients, sifting in the cocoa powder, potato starch flour, tapioca starch flour, baking powder, and xanthan gum, and stir until well combined.
3. In a separate bowl, combine the brown rice syrup with the vanilla and stir until well combined. (If the brown rice syrup is difficult to mix, try warming in a heat-proof dish in the toaster oven for a couple of minutes.) Then, stir in the canola oil, and add this wet mixture to the dry. Stir through until just well combined.
4. Place spoonfuls of the batter (about 1- 1 tbsp in size) on a baking sheet lined with parchment paper. Bake for 11-12 minutes.
5. Remove from the oven, let cool on the pan for no longer than a minute, then remove with a spatula and transfer to a cooling rack.
6. Note: If using the orange zest, you can also add more orange flavor to these cookies using an orange-flavored dark chocolate bar. Instead of using chocolate chips, break or cut the bar into small morsels and mix into the batter in place of the chips.
See more: Bake, Rice/Grain, Dessert, North American, Vegetarian