Eli-Safe Chocolate!

Trader Joe's has chocolate chips that are Eli-safe, so this year for Easter, I made him chocolate eggs!

They're a hit! Eli really really loved them. I will have to make more, and maybe even get some nifty candy molds...













There was quite a bit of chocolate left over, so I made some Eli-Safe chocolate cookies, too!

1 cup brown sugar
1/4 cup sugar
3/4 cup Crisco or margarine
3 eggs
3/4 cup melted Trader Joe's chocolate chips
2 tsp. orange flower water
1 tsp. orange zest
1/2 tsp. baking powder + 1/4 tsp. salt
2 tsp. xanthan gum
2 1/2 cups all-purpose gluten-free flour

Mix the sugars with the Crisco till smooth. Keep mixing and add eggs one at a time. Let the chocolate cool, but don't let it get solid. Pour this in to the batter along with the orange flower water and zest. Stir till combined, then add the baking powder, salt and gum. Mix 1 minute. Add the flour half at a time, mixing 1 min. after each addition.
This is really soft dough, so put it in the fridge to solidify a little. Preheat the oven to 300F at this point. Put heaping spoonfuls of the batter on the cookie sheets and bake 20-22 min. Take the cookies off the sheets immediately and carefully - when hot they fall apart, but when cooled they stick to the sheets!