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Madison Area Gluten Intolerance Chapter

Chocolate Apricot Cookies

(Adapted from Chocolate-Cranberry Cookies in 1,000 Gluten-Free Recipes by Carol Fenster)

1/4 cup unsalted butter, room temperature (not melted)
1/2 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups Sorghum Flour Blend
1/2 cup unsweetened cocoa powder (not Dutch process or alkali)
1 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup chocolate chips
1/2 cup dried chopped apricots (or dried sweetened cranberries)
1/4 cup finely chopped walnuts

  1. Place a rack in the lower-middle position and another in the upper-middle position of the oven. Preheat oven to 375 F. Line two 15-inch by 10-inch baking sheets (not nonstick) with parchment paper.

  2. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on low speed until very smooth, about 1 minute. Beat in the egg and vanilla.

  3. In a small bowl, whisk together the sorghum flour blend, cocoa, xanthan gum, salt, and baking soda and gradually beat into the egg mixture on low speed just until blended. Stir in the chocolate chips, apricots or cranberries, and walnuts.

  4. Using a wet tablespoon, drop 1 1/2-inch balls of dough at least 2 inches apart on the baking sheets, 12 per sheet. Use the bottom of a glass to flatten the cookies slightly.

  5. Bake 12 to 15 minutes, rotating the baking sheets between racks halfway through baking, or until cookies are firm. Cool the cookies 2 to 3 minutes on the baking sheet, then transfer them to a wire rack to cool completely. Store, tightly covered, for up to 2 days or in the freezer for up to 1 month.