Chocolate Twirly Doodle Cookies (GF)

chocolate gluten free vegan cookies

The name says it all.

Okay, maybe not.  But they are chocolatey, and twirly… and “doodle” just sounded nice with the rest.  And, seriously, what kind of cookie with a “doodle” at the end doesn’t taste good?

These cookies are my first experiment using sorghum flour, and I must say, I am pretty impressed.  It seemed to work a lot like buckwheat, but was a touch lighter in color and in taste.

With this new promising flour, I decided to try my hand at some rolled cookies.  And, when it worked out almost effortlessly, I decided to roll them again… with a little chocolate sugar inside.

The results were even better than I expected, with a taste, texture and (a word that has been abuzz lately, and I [childishly] find pretty funny) “mouthfeel” like typical AP flour cookies.

They are soft and flavorful with a hint of almond flavor, and they definitely give me the confidence to try out new and exciting ways to manipulate GF dough.

For all of you readers who still like your baked goods glutinous, I would assume you could sub out AP or whole wheat flour where I used the different flours/xanthan combo.  I say this because I used my favorite sugar cookie recipe as a starting point.  You may need to add a smidgen more flour to make it stiff and rollable… but I think it should work out okay. :)

Chocolate Twirly Doodle Cookies

Ingredients:

Cookies

  • 1/2 cup vegan margarine
  • 1 cup granulated sugar
  • 1 tsp almond extract
  • 3 tbsp flax seed meal mixed with 6 tbsp water- microwaved for 18 seconds
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • 1/4 cup cornstarch
  • 1 cup white rice flour
  • 1 cup sorghum flour
  • 1 tsp salt
  • 2 tsp almond milk

Filling

  • 1/8 cup cocoa powder
  • 1/8 cup granulated sugar

Directions:

Cream together margarine and sugar until smooth.  Add almond extract, prepared flaxseed meal and baking powder.

In separate bowl, mix together xanthan gum, cornstarch, white rice flour, and sorghum flour (this is the flour mix that you would sub if using all purpose flour).  Add salt.  Gradually mix into the wet ingredients until well incorporated.  Your mixture will be slightly crumbly at this point.  Use an electric mixer to add the 2 tsp almond milk… and let the mixer go on medium speed until the dough clumps together into one or two balls.  Chill briefly in freezer while you mix together your cocoa powder and sugar to make your filling.

Once dough is chilled, cover a workable area with some sorghum flour.  I wouldn’t recommend using white rice flour to roll the dough out because it may burn the edges of your cookies, and that’s just no good.

Make sure your area is nicely, but lightly, covered with flour and place dough in the center.  Gently roll out into a out about an 8″  x 12″ rectangle.  To make sure it will roll up nicely, gently slide a spatula underneath to loosen.  It shouldn’t stick if you have enough flour on the rolling surface, but it’s better to be safe than sorry.  My experience with GF flour blends is that they tend to stick more than not.

rolled gluten free cookie dough

Once you have your rectangle rolled out, sprinkle generously with sugar mixture.  I didn’t use all of mine… had a touch left over.

rolled GF cookie dough

Now, firmly grasp the dough and roll up longways, gently squeezing to keep taut as you go along.

GF rolled cookies

It will look a little floppy compared to a rolled dough made with AP flour, but it works.  Pinch the edges slightly to keep the roll closed.  Chill in freezer for about 15 minutes or in the fridge for about an hour.

Preheat oven to 375 degrees Fahrenheit.

Using a sharp knife, cut 1/2″ sections, so that you have cookies that look like little rolled up buns.

cookies cut

Place on ungreased cookie sheet or SilPat mat and bake 8 minutes.

rolled cookies GF

Transfer to a wire rack and let cool thoroughly before eating.

rolled chocolate cookies

Once they are cool, feel free to drizzle a little melted chocolate on top for added yumminess.

gluten free vegan chocolate cookies

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11 Responses to Chocolate Twirly Doodle Cookies (GF)

  1. Deanna says:

    Yum! These look super delicious!

  2. Mary says:

    Oh, yum! What a great idea. I’m so impressed that your dough held together. I love sorghum flour, too. Cinnamon and chocolate is a killer combination!

  3. Ricki says:

    I love sorghum–it’s light and to me seems very close to glutinous AP flour in so many ways. These cookies look amazing! I bet the chocolate inside is a wonderful little burst of flavor.

    • allyson says:

      I can’t believe I haven’t used sorghum until recently. ( I just bought a LOT more yesterday) It reminds me a lot of AP flour as well.
      Thank you or the sweet words too, Ricki!

  4. Lisa says:

    Oh yum! Another item to add to my ‘Amazing things to bake from Manifest Vegan’ list!

  5. Kim says:

    I have had sorghum flour in my pantry for almost a year from a failed recipe and have not know what to do with it until now, thanks!

  6. Wow, these look so chic and sophisticated, what glamorous little cookies! And, of course, I am sure they are delicious, too. Anything with chocolate has my vote! I don’t know how you manage to come up with so many fantastic recipes, but I’m glad you do. Lovely post!

  7. Mandee says:

    They look amazing and I am so pleased they are gluten free! I recently found sorghum flour so I will be trying these very soon, along with your cinnamon brownie cookies.

  8. Nora says:

    adorable! Never used sorghum flour either!

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