My family’s been eating paleo and gluten-free for about four years now. We all felt better after switching to whole, unprocessed foods and removing gluten and most refined sugar from our diets, but I remember hubby’s health in particular improved after only a few weeks gluten-free. That’s when we realized that he had had a gluten intolerance all along. Since swearing off gluten, he’s been able to stop taking his daily medications for sinus congestion and acid reflux, and he just feels healthier and more clear-headed.
Anyone with food allergies or sensitivities knows it can be hard to find alternate products and ingredients that taste right, and that it’s easy to fall into a rut when it comes to meal planning. Heck, that’s one of the biggest reasons why I share my recipes here on the blog. Because I want you to know that eating gluten-free or making allergy-friendly meals doesn’t have to mean flavour-free!
When going gluten-free, lots of people say that baked goods are what they miss the most. Can gluten-free alternatives measure up? Well, check out the President’s Choice Bake Shop. Err… I mean Fake Shop!
After wrapping up our recent Whole30 challenge, I was inspired to bake some delicious crackled chocolate and pecan cookies for my family, using President Choice’s gluten-free all-purpose flour blend for the first time. It’s certified gluten-free by the Canadian Celiac Association so you can feel confident knowing it’s safe for anyone with gluten allergies or sensitivies.
There was some chocolate melting, folding, chilling, rolling, and a total of three mixing bowls all before any actual baking, but I was hopeful the extra steps would pay off with the perfect crackled chocolate cookie at the end.
When I pulled these out of the oven, they sure looked delicious and chocolatey, but would they taste like the real thing?
They sure did! They were crispy on the outside, soft on the inside, and delicious all the way through. These were a little more work than some other cookies I’ve made, but I think the end result was worth it, and my family certainly agrees! Best of all, they’re safe for everyone in my family to eat.
I love being able to provide occasional treats for my family so they don’t miss out. Being limited in what you can eat, shouldn’t mean that you’re limited in what you can enjoy too! President’s Choice helps Canadians find freedom in “-free” products with a wide selection of allergy-friendly foods. Visit President’s Choice for more gluten-free, lactose-free, and peanut-free products and delicious recipes like these cookies.
- 3 oz (60 g) extra dark chocolate, chopped
- 1/4 cup unsalted butter, cubed
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup PC® Gluten-Free All-Purpose Flour Blend
- 1 tsp baking powder
- 1/8 tsp sea salt
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup chopped pecans
- 1/4 cup granulated sugar
- In a heat-proof bowl, melt chocolate with butter over a saucepan of simmering (not boiling) water. Mix well and set aside to cool.
- In a second bowl, whisk together 3/4 cup of sugar, eggs, and vanilla. Pour into cooled chocolate mixture and mix well.
- In a third bowl, whisk together flour, baking powder and salt. Gently mix dry ingredients into chocolate mixture until combined. Fold in chocolate chips and pecans.
- Cover bowl with plastic wrap and refrigerate for two hours or until firm.
- Pre-heat oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Scoop dough into 1 tbsp amounts, roll into balls and coat in remaining sugar. Place cookies 2 inches apart on prepared baking sheets. Makes about 25.
- One sheet at a time, bake in centre of oven for 12 to 14 minutes. Cookies will be cracked on the surface but still slightly soft. Cool on sheets on a rack. Store in airtight container at room temperature.
- Replace pecans with an additional 1/4 cup chocolate chips if allergic to tree nuts.