Gluten Free Chocolate Crescent Cookies Recipe
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 Crescent Cookies are the result of 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 these were so simple to make!
It makes me happy to be able to create something in my kitchen for someone I care for and the little bit of extra thought to make sure they can enjoy them makes them even happier!
- 1 box Chebe Original Bread Mix 7.5 ounces
- 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
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 silicone 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 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 cookie sheets for 5 minutes, then transfer to a wire rack to finish cooling.
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