I knew as soon as I found this recipe that I had to convert it to a gluten-free one.  I love chocolate.  I don’t think I can express how much I love chocolate.  I love the added touch of the powdered sugar, adding a “holiday” feel. 

Dark Chocolate Snowstorms

1 1/2 cups GF flour mix (I used Carol’s Sorghum Mix)

1/2 cup Hershey’s Special Dark Cocoa

3/4 tsp salt

3/4 tsp baking soda

3/4 tsp xanthan gum

1 1/4 cup dark brown sugar

1 stick of butter (1/2 cup)

1 egg

1 tsp vanilla

Directions

1.  Best sugar & butter in mixing bowl until fluffy.  Beat in egg & vanilla. 

2.  Mix all dry ingredients together and then blend into the wet mix.  Mix well.

3.  Chill dough for 30 minutes.

4.  Roll dough into balls & bake at 350 for 12 minutes. 

5.  Let cool for 3-5 minutes on sheet & then remove to cooling rack.

6.  Dip in powdered sugar while still slightly warm.

***Tip for gluten-free cookie baking:  Chill the dough at least 30 minutes, even if the recipe does not call for it.  This helps the cookies not spread out too much on your baking sheet.  I speak from lots of tears & experience.  😉

Ready to go in the oven:

Ready to inhale:

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I had some people asking about the Catholic Potatoes I had on our Thanksgiving menu.  You can find the recipe for them here, on The Examiner. 

 

See you tomorrow for the end of week 1 of Cookie-A-Day!