Chocolate Chip Lava Cookies

Hello Friends,

It's another recipe post yay!!!

I have a close friend that we share recipes that we find on stumble; she sent me a recipe for Chocolate Chip Lava Cookies!! My immediate response to her was probably something like "I think I'm in love" or "I think I might die of happiness" anyway sadly it has notorious wheat flour in it yay (sarcasm). I went to her house and we made them with wheat flour in them it was delicious! So I had to recreate these without the gluten! The next morning I made them using gluten-free flours from the original recipe. So sadly I can't take full pride in the making of these lava cookies, but I made them in a way you can enjoy them.

Chocolate Chip Lava Cookies

Ingredients: 

•  1/2 cup (1 stick) butter, softened.
• 1/2 cup brown sugar.
• 1/2 granulated sugar. 
• 1 large egg. 
• 1 Tablespoon vanilla. 
• 1 3/4 cups of my brown rice flour blend* (it will be at the bottom for the mixture.) 
• 1/2 Teaspoon salt.
• 1/2 Teaspoon baking soda. 
• 1 bag (12 oz) of dark or milk chocolate chips. 

Preheat oven to 350 F. Grease the muffin tin or put paper liners. With an electric mixer, cream the butter and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined. Meanwhile, in a separate bowl, whisk together the brown rice flour blend, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add 1 cup of chocolate chips and stir to combine.

Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies. Melt the rest of the bag of chocolate chips in a double boiler. Gently drizzle a layer of chocolate over the cookie dough in the tin. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 10-15 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.

I found that putting a cooling rack over them and flipping them over onto the cooling rack is the safest way to get them out. 

*Brown Rice Flour Blend:

• 2 cups brown rice flour 
• 1/3 cup tapioca starch 
• 2/3 cups potato starch

Mix together in a Tupperware and use asked amount in recipe.

Yay! I hope you like this recipe as much as I do and thanks to Dancing Dog for the idea for this recipe! 

Sophie aka Singing Fox :3