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
- 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
- 1/8 cup cocoa powder
- 1/8 cup granulated sugar
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.
Once you have your rectangle rolled out, sprinkle generously with sugar mixture. I didn’t use all of mine… had a touch left over.
Now, firmly grasp the dough and roll up longways, gently squeezing to keep taut as you go along.
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.
Place on ungreased cookie sheet or SilPat mat and bake 8 minutes.
Transfer to a wire rack and let cool thoroughly before eating.
Once they are cool, feel free to drizzle a little melted chocolate on top for added yumminess.