Gluten-Free Makeovers (69 page)

Drop the dough by rounded spoonfuls onto the cookie sheets, leaving room between the cookies as they spread. Bake for 10 to 12 minutes, until the edges are golden. Remove from the oven and let stand on the baking sheets for 1 minute to set. Use a spatula to remove the cookies to a cooling rack.

GIANT CELEBRATION COOKIE: Preheat the oven to 350°F. Lightly oil a 12-inch pizza pan. Spread the cookie dough evenly in the pan and bake for 27 minutes. Cool completely. Place on a cardboard cake round for support if transporting, or leave in the pan and decorate with messages written in frosting and additional chocolate chips, M&M’s, or other decorations.

Avoiding Dairy?
Replace the butter with 8 tablespoons non-dairy spread and 8 tablespoons organic shortening.

Freeze the Dough:
Scoop the dough onto a parchment paper–lined cookie sheet. Don’t worry if the balls touch. Freeze for 2 hours or overnight. Transfer the frozen dough to a zip-top bag and keep frozen. Remove as needed and bake from the frozen state. Add 2 to 3 minutes to the baking time.

A few years ago, I spotted a recipe for these in an issue of
Ladies’ Home Journal
. Being a sucker for chocolate and caramel, I went to work on revising the recipe. I replaced the flour with my own blend, added a little potato flour for structure, and made other alterations. These cookies were such a hit that they’ve become a regular at my own gluten-free holiday cookie swaps.

Preheat the oven to 325°F. Line two cookie sheets with parchment paper.

Whisk together the flour blend, potato flour, baking soda, and salt in a small bowl. In another bowl, beat the butter and sugar on high speed until light and fluffy, about 2 minutes. Add the yolks one at a time, beating well after each addition. Add the vanilla and honey and beat until combined.

Add the flour mixture and beat on low speed until just combined. Fold in the chocolate chips. Chill the dough for about 2 hours or until firm.

Roll the dough into one-inch balls and press a piece of caramel in the center of each. Place the cookies about 1 inch apart on cookie sheets and and freeze for 15 minutes.

Bake for 13 to 15 minutes, until golden. Set the cookie sheets on wire racks to cool. Store in single layers separated by wax paper in a sealed container at room temperature for up to one week.

May be frozen.

Dairy-free

These are called crinkles because of the lines that form on the top as they bake, making them look a little crinkly. The centers are dense and chocolaty like a truffle. For a real treat, just before eating microwave a cookie for 20 seconds to warm and soften the center.

Preheat the oven to 350°F. Line two cookie sheets with parchment paper.

Combine the flour blend, xanthan gum, 1½ cups of the confectioners’ sugar, the cocoa powder, and salt in a large bowl. Mix with a fork to blend.

In a medium saucepan, combine the chocolate and vegetable oil and warm over low heat until the chocolate is melted, stirring frequently. Do not allow it to boil or the chocolate will scorch. Add the brown sugar, honey, and vanilla and mix until the brown sugar is dissolved. Remove from the heat and cool slightly.