|Cashews and dried cranberries waiting for chocolate|
using 1/2 of a version of this recipe-no apricots) was delicious but not perfect, but will I ever try again to make perfect chocolates or will my lovely chocolate moulds become mere space-takers? We'll see. (They actually looked pretty cute in person, but didn't photograph well.) (I also made the fudge in another shape not needing a mould, here.)
And what is the cookie recipe? It's the same one I wrote about here — the GF chocolate chip cake recipe. I recommend using well-drained canned beans for the cookies. My home-cooked beans made a looser batter, while using the canned beans (I used Eden brand beans) resulted in a stiffer cookie dough. If your dough seems too soft for cookie dough, add a bit more sorghum flour, or some GF oat flour, if you can eat oats. If you like sweeter cookies, I recommend adding 7-10 drops of stevia to the bean mixture.
I made about 30-40 cookies, slightly flattening each mound of dough into about a 2" round. The cookies spread while baking, so give them some space. Bake at 350˚F for 18 to 20 minutes, depending on your oven and the type of pan you use. The bottoms and edges should be a nice golden brown. The cookies will get deliciously crispy if baked five minutes extra.
Full disclosure: I purchased the cookie sheets on my own. I received no money for the mention of this product. I am not an affiliate of this company. All opinions are my own.