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Gluten-Free Waffle Iron Cookies PDF Print E-mail

Melt 2 sqs. unsweetened chocolate and 1/2 c. butter. In a separate bowl, beat 2 eggs. Add 3/4 c. sugar and mix well. Add 1 c. plus 2 T. GF flour mix (I used Bette Hageman's Featherlight Rice Flour Blend packaged under the Authentic Foods label and sold in a gold package at Fresh & Natural Foods) and 1 tsp. vanilla and mix well. Drop by spoonfuls onto a preheated waffle iron. Bake only until set. In my waffle iron, the cookies are burnt by the time the light goes off, so watch them carefully. Do not overbake them because they will be dry. Cool, break into triangular shapes, and frost (and decorate like turkeys for Thanksgiving with GF candy corn for the tail feathers & beak, Rolo candies for the head, and mini M&Ms for the eyes).

Frosting: Combine 6 T. milk, 6 T. butter or margarine, 1 1/2 c. sugar in a saucepan. Bring to a boil and boil for 30 sec. Remove from heat and add 1/2 c. chocolate chips. Stir till smooth and thick