Gluten Free Chocolate Cookies

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There is a lot of buzz going on nowadays about the harmful effects of gluten on our bodies. Study after study is demonstrating that gluten causes a range of lifestyle health ailments from digestive disorders to diabetes, not to mention a host of brain related problems like brain fogginess, lowered concentration, confusion and impaired memory. Me and my husband have consciously been avoiding gluten in our diets for the past four months now, and have seen noticeable changes in our moods and physical well being. Though we are convinced of the efficacy of following a gluten free diet, it hasn't been easy to pull the children on to the bandwagon especially in India. The kids, like kids anywhere else want bread sandwiches, pizzas, burgers, chocolate cookies and all kinds of gluten laden foods. We bought a few gluten free cookies online, but they were expensive and the taste didn't justify the cost. Also I was a bit apprehensive about all the other ingredients that were added to substitute for the lack of gluten. A quick search on the internet yielded a few cookie recipes, but most of them used xanthan gum, a substance I have yet to find the courage to incorporate in my cooking. I stumbled upon this recipe for a gluten free nankhatai (Indian cardomom flavored cookie) and altered it to suit my kid's taste. The result is soft melt in the mouth chocolate cookies. They take just 15 minutes to assemble and 10 minutes to bake. If you are planning to bake these, you can make it a fun summer project for your kids by asking them to help you out. Once they are ready your kids can enjoy them with a glass of milk for a healthy and nutritious snack 


Gluten Free Chocolate Cookies

 Ingredients
1 cup pearl millet (bajra) flour
1 cup powdered sugar
2 tablespoons cocoa powder
1/4 teaspoon baking powder
1/2 cup ghee plus more as required

Method
Sift bajra flour, sugar and baking powder together. Add ghee as needed to the mixture slowly and knead to form a moist dough that resembles chappati dough without any cracks on the surface. The dough does not need any milk or water. preheat oven to 190 C. shape into 12 round cookies and place on a greased baking tray and bake at 190 C for 10 minutes or until the tops are firm. Let them cool and enjoy them fresh or store in a jar.

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