I moved to Baltimore after I was diagnosed with celiac disease, otherwise I’m sure I would have experienced “Berger Cookies.” These treats are famously Baltimore, and elicit oohs and ahs when mentioned in the company of anyone who has ever had one.
With Baltimore in Super Bowl XLVII, I thought I would take this opportunity to invent gluten free, dairy free Berger Cookies, and even make them purple to cheer on the home team!
Dip the bottoms of each Berger cookie or dip half of it, if you prefer. I’ve done both to show you how, but don’t let that limit you. It’s chocolate, after all! More can be better, or so I’m told!
Baltimore Berger Cookies, Gluten Free Style!
Ingredients
- 1/3 cup granulated sugar
- 3 Tbs. confectioner’s sugar
- 1/2 cup butter or non-dairy alternative (Earth Balance® Buttery Sticks)
- 1 egg (or egg substitute of choice)
- 1 tsp. pure vanilla extract
- 1 1/2 cups gfJules™ All Purpose Gluten Free Flour
- 2 tsp. GF baking powder
- 1/2 tsp. salt (omit if using Earth Balance)
- 1/3 cup milk, dairy or non-dairy (So Delicious® Coconut Milk)
- food coloring, optional (McCormick® Neon purple 15-20 drops + blue 10 drops)
Instructions
Cream sugars and butter until light and fluffy. Add egg and vanilla, mixing until integrated. Whisk together dry ingredients in a separate bowl and then add, alternating with milk. Add food coloring during this process, if using. Beat until smooth.
Cover dough and refrigerate for 2 hours or overnight. Dough will still be sticky.
Preheat oven to 400° F. Line cookie sheets with parchment paper.
Fill a piping bag with dough and cut out a 1 inch corner to pipe dough onto prepared pans for cookies. OR Spoon tablespoons of dough onto prepared cookie sheets, spaced 2 inches apart. Using wet hands or a rubber spatula, smooth the tops of the cookies and flatten slightly.
Bake for 9-10 minutes, or until the bottoms of the cookies are slightly browned but the tops are not browning. Remove to completely cool on wire racks.
To prepare the chocolate, use a double boiler (or fill a saucepan with just enough water to barely touch the bottom of a slightly smaller saucepan set inside the larger one), and heat water to medium-high heat. Stir to combine chocolate chips, brown rice syrup, vanilla and creamer. Continue to stir periodically until completely melted. Whisk in confectioner’s sugar until integrated. Remove from heat and allow to cool to room temperature.
Once the chocolate has cooled, dip the bottom or half of each cookie in the chocolate and lay aside on wire racks for the chocolate to set. It will likely drip a bit while setting, so place wire racks on a counter or other surface that is easily cleaned.
Once the chocolate has set, dip the cookies again, if you prefer a thicker coating of chocolate. If the chocolate in the pan starts to become too thick, simply reheat over low heat on the stovetop until easily stirred.
Store cookies in an airtight container once chocolate is set.
Jules,
my daughter lives in Baltimore. What store can she find your flour in?
Hi Doreen, my flour is carried in all MOM’s locations, as well as David’s & Roots Markets. Hope that helps!
Wow!!!! Made these yesterday for Friday’s special after school snack. They were absolutely delicious!!!
I used heavy whipping cream in the chocolate instead of soy; it turned out quite thick. Maybe next time I’ll use half and half.
As we love chocolate, I dipped the entire cookies in it, not just the bottom
It was so good…
At snack time today, my little one asked if we could have Berger cookies everyday…
Thanks for yet another fantastic recipe!
Ah, Catherine, that’s wonderful! I’m so glad the cookies were a huge hit. Dipping the whole cookie in chocolate is a wonderful idea! Should we tell Berger about it?? On second thought, nah. Let’s keep it for us gluten-free folks!