Cooking with food intolerances

Mexican Chocolate Refrigerator Cookies December 26, 2011

Another de-allergenized version of a Better Homes & Gardens “100 Best Cookies”. My kids didn’t actually like this one, but my husband did!

3/4 c. Earth Balance soy-free margarine

1 c. beet or cane sugar

3/4 c. cocoa

1/2 tsp. ground cinnamon

1/4 tsp. sea salt

1 Tbs. ground chia + 3 Tbs. water (mixed to form “chia egg”)

1 1/2 tsp. safe vanilla

1 c. sorghum flour

1/4 c. brown rice flour

1 tsp. karaya gum (Wilton’s Gum-Tex)

Mix all ingredients. Roll into log in plastic wrap. Chill for about two hours in the refrigerator. Preheat oven to 325F. Remove from refrigerator and unwrap. Slice into 1/4″ slices and place 2″ apart onto ungreased insulated baking sheet. Bake for 12-14 minutes. These can be frozen.


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