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Gluten-Free Comfort Food

Gluten-Free Mini Chocolate Whoppers

Sometime this past fall, a reader who uses my cookbooks asked for a bit of help converting her husband’s favorite drop cookie. The original wheat version came from the venerable cookbook, Maida Heatter’s Cookies, published in 2011. It didn’t use much flour, but she wanted to make sure she could reproduce it perfectly. I was intrigued by the recipe. It used a lot of chocolate and nuts and a couple eggs, but only very small amounts of a handful of other - obviously critical – ingredients. Being a baker, and a chocolate lover, and overly curious, I made the recipe. When the cookies disappeared within a day and half, I made it again and served it along side another dessert at a dinner party. The entire plate of cookies disappeared as people kept grabbing more. It was a keeper.

Test Kitchen Notes: The original recipe use 6 ounces of semisweet chocolate and 2 ounces of unsweetened chocolate. I tried it that way, but I also tried with all semisweet and liked it better. There is so little flour, that you don’t need xanthan gum. I tried toasting the pecans (according to the original recipe) and I tried it without toasting the pecans. Truth be told, the difference is marginal and you have my permission to skip the pecan-toasting step. Really, no one will ever know.

So, if you’re looking for a relatively easy, new cookie to add to your holiday table, try these mini chocolate whoppers. You won’t be sorry!

Mini Chocolate Whoppers (gluten-free) Adapted from the recipe in
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