Fudge cookies or Maple-Oatmeal cookies

The original recipe, before it was modified to be gluten-free, was found in a book by Suzie Fishbein entitled Passover by Design, 2008, Mesorah Publications, Ltd. The "Giant Zebra Fudge Cookies" recipe in Ms. Fishbein's book is quite similar to another cookie on the internet: http://recipes.recipeland.com/recipes/recipe/show/Zebra_Cookies_19172 . The proportions are a little different, but both recipes use the same amount of oil, and both are high in chocolate with Ms. Fishbein's having a bit more. Of course, the main difference, is that Ms. Fishbein's is made with Matzoth Meal instead of flour because it is a Passover cookie.

There is a debate among those who keep Passover whether baking powder is OK, and the sides are evenly divided among all stripes. But since we must remain gluten-free, the trick here is how to make this delicious, chocolaty cookie with gluten-free ingredients. But wait, while Hallie Dolcourt was modifying the recipe to be gluten-free, she also wondered if it would make a good base for an maple-oatmeal cookie. The short answer is YES.

For the chocolate cookies, it is a good idea to start with cocoa with lots of chocolate power. Hershey's Special Dark or a mixture of 30% black cocoa and 70% conventional cocoa is what you will need. Of course, supermarket cocoa is good, too, but for real chocolate power, you need something stronger. Not every store carries Hershey's Special Dark, but the Super Walmart 30 miles from our home does. Black cocoa can be found at King Arthur Flour on the Internet, and while you are at it, this is the place to buy the Maple flavor.

Chocolate Fudge Cookies (Recipe may be cut into fourths)
Amount Measure Ingredient
1/2 Cup Vegetable oil
2 Cups Your favorite gluten-free flour
2 Cups, or less to taste Sugar
1 Cup Cocoa
1 teaspoon Xanthan gum
4 large Eggs
1 teaspoon Vanilla
3 teaspoons Baking Powder
1 Tablespoon (Optional) Blackberry preserves or other red-fruit. Note, this will make the cookies softer and more cake-like.

Pre-heat oven to 350° F. Line a cookie sheet with parchment paper (no substitution!).

Put all ingredients into the work bowl of a stand-up mixer. Mix until a soft dough is formed. Fill a small bowl with confectioners sugar. Powder your hands with the sugar. Take a teaspoon full of dough, and roll it into a ball. Place into the bowl of powdered sugar, and rotate until completely coated with a generous amount of sugar. Drop onto the cookie sheet. Bake 12 minutes for small cookies and 18 minutes or so if you make the dough balls as large as a golf ball. Cookies will spread as they bake. Leave room.

 

Maple-Oatmeal Cookies (Recipe may be cut into fourths)
Amount Measure Ingredient
1/2 Cup Vegetable oil
1 Cups Your favorite gluten-free flour
1 Cup Oat flour (You can buy commercial GF oat flour, or you can grind up McCann's or Country Choice in your Cuisanart Mini-Mill or coffee grinder)
2 Cups, or less to taste Sugar
1 Cup Oat flakes (The best to use are Country Choice, but McCann's will be OK.)
1 teaspoon Xanthan gum
4 large Eggs
3/4 teaspoon Pure Maple Flavor
1/2 teaspoon Vanilla
3 teaspoons Baking Powder
1 handful Chopped walnuts (optional) and/or raisins

Pre-heat oven to 350° F. Line a cookie sheet with parchment paper (no substitution!).

Put all ingredients into the work bowl of a stand-up mixer. And mix until a dough is formed. Drop by teaspoons full onto the cookie sheet. Bake 12 minutes for small cookies. The smell is heavenly.