Chocolate Mint Melties / Gluten-Be-Gone Homestyle Chocolate Chip Cookies

Chocolate Mint Melties
(wheat-free but not gluten-free)

1 - 3 oz (85 g) bar mint dark chocolate
1/4 cup (60 mL) unrefined sugar
1/4 tsp (1 mL) sea salt
1 1/8 cups (280 mL) spelt flour*
3 Tbsp (45 mL) cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 cup (60 mL) pure maple syrup
2 Tbsp (30 mL) agave nectar
1 tsp (5 mL) pure vanilla extract
1/2 tsp (2 mL) mint extract
1/4 cup (60 mL) safflower oil (a little generous)

*If you want to use unbleached all-purpose flour instead of spelt, use just 1 cup (250 mL). If batter seems too dry or thick, whichever flour you use, stir in another 1/2 tsp (2 mL) each of oil and maple syrup.

Preheat oven to 350 F (180 C).

Break off 2/3 of chocolate bar (reserve 1/3 for topping) and place in mini food processor, processing until crumbly.

Transfer to bowl and combine with sugar and salt; sift in flour, cocoa powder, baking powder, and baking soda.

In separate bowl, combine maple syrup, agave nectar, extracts, and oil; stir until well mixed. Add wet mixture to dry, and stir until just well combined.

Line a baking sheet with parchment paper. Spoon batter onto baking sheet in rounded tablespoons, spacing evenly. Roughly chop reserved chocolate and place pieces on top of cookies, pressing in a little.

Bake for 11 minutes. Remove from oven, let cool for 1 minute on cookie sheet, then transfer to cooling rack.

Makes 11 to 14 cookies. Each cookie (based on 14 servings) contains: 150 calories; 1 g protein; 6 g total fat (2 g sat. fat, 0 g trans fat); 23 g carbohydrates; 2 g fibre; 123 mg sodium

Gluten-Be-Gone Homestyle Chocolate Chip Cookies
(gluten-free)

3/4 cup + 1 Tbsp (180 mL + 15 mL) amaranth flour or brown (or white) rice flour*
2 Tbsp (30 mL) tapioca starch flour
1 tsp (5 mL) xanthan gum
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) baking soda
1/4 cup (60 mL) unrefined sugar
1/4 tsp (1 mL) sea salt
1/3 cup (80 mL) pure maple syrup
1/4 tsp (1 mL) blackstrap molasses
1 to 1 1/2 tsp (5 mL to 7 mL) pure vanilla extract
3 to 3 1/2 Tbsp (45 to 52 mL) safflower oil
1/3 to 1/2 cup (80 mL to 125 mL) nondairy chocolate chips

*Amaranth flour is grainier than brown rice flour, but I prefer its flavour. Feel free to use either flour or a combination of both.

Preheat oven to 350 F (180 C).

In bowl, sift in flours, xanthan gum, baking powder, and baking soda. Add sugar and salt. Stir until well combined.

In separate bowl, combine syrup, molasses, and vanilla, then mix in oil. Add wet mixture to dry, along with chocolate chips, and stir until just well combined (don’t overmix).

Line baking sheet with parchment paper. Scoop batter onto baking sheet in rounded tablespoons, spacing apart, and ever so slightly flatten. Bake for 11 minutes. Remove from oven, let cool on baking sheet for 1 minute, then transfer to cooling rack.

Makes 11 to 13 cookies.

Each cookie (based on 13 servings) contains: 134 calories; 1 g protein; 6 g total fat (2 g sat. fat, 0 g trans fat); 20 g carbohydrates; 1 g fibre; 113 mg sodium

source: "Wheat-Free Holiday Treats", alive #326, December 2009

Cookie recipes are from eat, drink & be vegan: Everyday Vegan Recipes Worth Celebrating by Dreena Burton (Arsenal Pulp Press, 2007).