Gluten Free Chocolate Crescent Cookies Recipe

by Carol Kicinski on December 21, 2012

Post image for Gluten Free Chocolate Crescent Cookies Recipe
I love giving cookies out at Christmas. There is just something so lovely about giving someone something you made yourself with love to someone you love.

It gets tricky when that person has food sensitivities that you don’t share. I know this and you know this too, I am sure. So when I wanted to make cookies for a gluten free friend who is also sensitive to rice I needed to put on my thinking cap.

These Gluten Free Chocolate Crescents are the result on my tinkering and I must say, I am pretty darn happy about them. Instead of using a gluten-free flour blend, I used Chebe Bread Mix – no rice in there!

The crust is crispy and rich, the perfect base for the chocolate and there were so simple to make!

It makes me happy to be able to create something in my kitchen for some I care for and the little bit of extra thought to make sure they can enjoy them makes them even happier!

Gluten Free Chocolate Crescent Cookies Recipe

Gluten Free Chocolate Crescent Cookies Recipe

Ingredients

1 box (7.5 ounces) Chebe Original Bread Mix
1 large egg
4 ounces cream cheese, at room temperature
¼ cup milk
4 ounces cold butter, cut into small pieces
2 tablespoons butter, melted
3 tablespoons granulated sugar
9 tablespoons semisweet mini chocolate chips
1 tablespoon coarse sanding sugar

Directions

Place the Chebe mix, egg, cream cheese and milk in the bowl of a food processor and process until it forms a dough. Add the cold butter and pulse several times to combine. Divide the dough into 3 equal pieces, pat into disks, wrap in plastic wrap and put in the freezer for 10 minutes.

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or silicon baking mats.

Place a piece of parchment or waxed paper on a work surface, place one of the dough disks on top (keep the others in the freezer until ready to roll) and cover with another piece of parchment or waxed paper. Roll out the dough into an 8 inch circle. Spread the dough with about some melted butter, sprinkle with 1 tablespoon of granulated sugar and 3 tablespoons of mini chocolate chips. Using a pizza cutter or large knife, cut the dough into 8 wedges.

Starting from the wide end, roll each wedge into a crescent and place on the cookie sheets. Continue until all the cookies are formed. Brush the top of each cookie with some melted butter and sprinkle with sand sugar.

Bake for 25 minutes or until the cookies are browned and the dough is crisp. Let cool on the cookies sheets for 5 minutes then transfer to a wire rack to finish cooling.

Servings:

A gluten free recipe that makes 2 dozen cookies.

Ready for dessert?

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Categories:    Cookies & Candies

{ 14 comments… read them below or add one }

celine December 22, 2012 at 7:33 am

As a Newbie, I am continuously searching online for recipies that will help me. Thank you

Reply

Carol Kicinski December 22, 2012 at 9:29 am

Enjoy Celine!

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Joy December 22, 2012 at 9:16 am

Thank you – these are perfect for my friend who can’t have rice. I also have everything on hand to make them. Happy Holidays Carol!

Reply

Carol Kicinski December 22, 2012 at 9:23 am

Happy Holidays to you too Joy. Enjoy.

Reply

Donna December 22, 2012 at 9:17 am

These are so cute! Can’t wait to try them out. Thanks.

Reply

Carol Kicinski December 22, 2012 at 9:28 am

Thanks Donna, enjoy!

Reply

Susan W. December 24, 2012 at 8:05 am

I don’t have Chebe Bread mix so could I make it with my flour blend instead? How much would I use? Thanks!

Reply

Carol Kicinski December 27, 2012 at 10:29 am

Hi Susan – You can just use 2 cups tapioca starch with 2 teaspoons baking powder and 1/2 teaspoon of salt instead.

Reply

Lynne H December 24, 2012 at 8:49 am

Absolutely perfect – I can’t wait to make these. Thank you so much for all the wonderful recipies you have given to all of us – they have made my year!! Merry Christmas to you and your family and a Happy and Healthy New Year.

Reply

Carol Kicinski December 27, 2012 at 10:28 am

Thank you so much! Wishing you and yours a very happy new year!

Reply

Susan December 25, 2012 at 7:11 pm

These look really good! I was wondering how to use just a gluten free flour to make these instead of the Chebe bread mix. Thanks!

Reply

Carol Kicinski December 27, 2012 at 10:27 am

You can just use 2 cups tapioca starch with 2 teaspoons baking powder and 1/2 teaspoon of salt instead.

Reply

Susan December 27, 2012 at 2:38 pm

Great, thanks! I was thinking something along that line after reading the ingredients in Chebe bread mix but I want sure the amounts. I’m learning to make adjustments in recipes to fit my needs.

Reply

Carol Kicinski December 31, 2012 at 8:47 am

My pleasure Susan, enjoy!

Reply

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