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. :)