100th Post!

This recipe represents the one-hundreth post to the Evolving Palate. Since it's beginning in February of 2009, we have been bringing to you (hopefully) tasty, healthy dishes that eschew all the bad things in the SAD and instead using wholesome and natural ingredients. We cater to those with dairy and wheat allergies, and lean towards vegetarianism. We like to explore exotic foods across the globe, but also like to reinvent American classics.

Postings have been light these past few months due to other commitments, but rest assured that we're still cooking. The challenge is to find time to type up what we're eating. 

What better way to celebrate 100 posts than with a cookie recipe! The following recipe combines my two favorite dessert ingredients: chocolate and coffee. I found this recipe in a King Arthur Flour catalog and modified it. Gone is the gluten flour, I reduced the amount of sugar and increased the amount of coffee. For the gluten free flour, if you don't have a favorite blend, you can use the one mentioned in this recipe. I find a rice flour-based blend to work best.

Mocha Cookies

Ingredients

½ c unsalted butter (1 stick)

¾ c brown sugar

¾ t baking powder

2 t dark coffee, finely ground

½ t salt

2 eggs, or flaxseed "eggs"

2 t vanilla extract

⅔ c unsweetened powdered cocoa

1¾ c gluten free flour blend

1 c semi-sweet chocolate chips

Steps

1. Preheat oven to 350°F. Lightly spray oil on two cookie sheets.

2. In a medium bowl, cream together the butter, sugar, baking powder, coffee, and salt with a blender. Add the eggs and vanilla and beat until smooth.

3. Stir in the cocoa powder, then the flour. The dough will be slightly stiff. Mix in the chocolate chips.

4. Scoop out a tablespoon of dough and roll into a ball. Place on the cookie sheet and press down slightly.

5. Bake for 13 minutes. Remove from oven and let the cookies cool on the pan.