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Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by Healthline.com and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Carol's in the kitchen, cooking up recipes for her next cookbook and www.CarolFenster.com

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Join Carol at the National Western Complex, Expo Hall level 2 in Denver on April 21,10:30 am during the GFAF Expo Conference. See you there!

Chocolate Cookies from Grape Skin Flour at Holy Cross Abbey Winery

Flourless Chocolate Cookies

Chocolate Cookies Made from Grape Skin Flour

Looking for a delightful way to spend a lovely Fall day in Colorado? I will be the guest author at the fabulous Harvest Fest at Holy Cross Abbey Winery in the Royal Gorge Country of Canon City, Colorado on September 26 and 27.

Come see me! There will be music, food, many booths to explore, and of course—wine-tasting.

I will be serving special gluten-free chocolate cookies, using flour made from Chardonnay grape skins. These flours are darker in color so they are perfect for chocolate cookies. Grape skin flour can be made from any varietal of grape, with each lending its own uniqueness. It contributes antioxidants but can have an astringent taste, so using it in small portions, as in this chocolate cookie, is a perfect way to use it. You can find grape skin flour online or in specialty stores. I use a brand called Whole Vine, which comes from the wine country in California.

 

CHOCOLATE COOKIES MADE FROM GRAPE SKIN FLOUR
Adapted from 100 BEST QUICK GLUTEN-FREE RECIPES © 2014 by Carol Fenster.
Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
If you don’t have grape skin flour, use the same amount of sorghum, brown rice, millet, bean, or amaranth flour—or whatever flour you prefer.

21 ounces gluten-free bittersweet chocolate chips (at least 60% cacao)
5 tablespoons (about 1/3 cup) butter or buttery spread
3 large eggs
1 cup sugar
1/2 teaspoon pure vanilla extract
1/2 cup grape skin flour ( or your choice of gluten-free flour)
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1 cup finely chopped walnuts

[1] In a medium microwave-safe bowl, heat 9 ounces of the chocolate chips with the butter in the microwave on Low power for 1 to 2 minutes, or until melted. Stir until well blended.

[2] In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer on low speed until thick, about 1 minute. In a small bowl, whisk together the flour, baking soda, xanthan gum, and salt, and beat into the eggs on low speed until no flour streaks remain. Beat in the chocolate mixture. Stir in the walnuts and the remaining 12 ounces chocolate chips. The dough will be very soft. Cover the bowl tightly and refrigerate for 2 hours.

[3] When thoroughly chilled and solid, shape the dough into 2 logs, each 1 [1/2]-inches in diameter. Wrap tightly in plastic wrap to hold the shape, and refrigerate for up to 3 days. Or, shape the dough into 48 walnut-size balls with your hands, place in a plastic freezer bag, seal tightly, and refrigerate for up to 3 days or freeze for up to 1 month.

[4] When ready to bake, place an oven rack in the middle position of the oven. Preheat the oven to 375⁰F. Line a 13×18-inch baking sheet (not nonstick) with parchment paper. Cut twelve [1/2]-inch-thick slices from the log and place on the baking sheet; or place 12 walnut-size balls on the baking sheet.

[5] Bake for 10 to 12 minutes or just until the cookies look shiny and the crust starts to crack. Cool the cookies for 2 minutes on the pan; then transfer to a wire rack to cool completely. Repeat with the remaining dough. Serve or store.

STORAGE: Refrigerate leftovers, tightly covered, for up to 3 days or freeze for up to 1 month.

Makes 48 cookies
Preparation time: 10 minutes
Chilling time: 2 hours
Baking time: 10 to 12 minutes

Per cookie: 110 calories; 2g protein; 7g total fat; 1g fiber; 13g carbohydrates; 15mg cholesterol; 22mg sodium

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