Deep Dark Chocolate Chestnut Cookies, Gluten And Dairy Free

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1 1/3 cups bittersweet chocolate chips
• 1/4 cup chestnut flour
• 1/4 cup cornstarch
• 1/2 cup brown rice flour
• 1/3 cup cocoa
• 2/3 teaspoon baking soda
• 2/3 teaspoon salt
• 1 1/2 teaspoons xanthan gum
• 1/2 cup margarine, room temperature
• 1 teaspoon fresh orange zest, organic
• 3/8 cup light cane sugar
• 3/8 cup sucanat
• 1 teaspoon vanilla sugar
• 2 large eggs

Recipe

• 1 melt chocolate chips in a double boiler or microwave, set aside.
• 2 whisk together flours, salt, cocoa and baking soda. chestnut flour tends to be lumpy, so make sure to sift it.
• 3 beat sugars, orange zest and margarine until well combined, then stirr in eggs one at a time. beat until considerably lighter in colour and creamy consistancy.
• 4 fold in dry ingredients with a rubber spatula while pouring in melted chocolate slowly. mixture will thicken up just enough to spoon it into a cookie press. if you find batter too thin put it in the fridge for a few minutes.
• 5 use your cookie press at the smalles setting, if it has that. bigger cookies will be chewy, not crisp.
• 6 freeze unbaked cookies on a silpat or sheet of baking paper. i always prepare a big batch so i can pop the desired amount of cookies in the oven when convenient (usually after doing some other baking ;-)).
• 7 preheat oven to 320.
• 8 place frozen cookies on a greased cookie sheet, leaving 1 inch between cookies.
• 9 bake for 15 minutes in the center of the oven.
• 10 turn oven off, leaving cookies in there for at least half an hour or more.
• 11 let cool completely and enjoy. will keep very well in an airtigh container.