Double Chocolate Ganache Cookies (GF)

Leftover ganache.  What a horrible thing to have to deal with...

Just kidding.  But sometimes it gets put in a container in the fridge and I forget about this awesome chocolatey goodness so it doesn't realize its full potential.  Like cupcake frosting, chocolate covered pretzels, little truffles, or sandwich cookie filling.  

So tonight I decided to start using up this leftover ganache in the spirit of my pantry challenge and not wasting anything.  I used Dreena Burton's "Gluten be Gone" Homestyle Chocolate Chip Cookie recipe as my base.

Double Chocolate Ganache Cookies

makes 11-12 cookies

1 cup brown rice flour

1 tsp. xanthan gum

1 tsp. baking powder

1/4 tsp baking soda

2 Tbsp. tapioca starch flour

1/4 cup evaporated cane juice

1/4 tsp. sea salt

1/4 cup maple syrup

1 tsp. vanilla extract

1/2 tsp. coffee extract (or more vanilla)

2 Tbsp. canola oil

10 Tbsp. leftover ganache- room temperature

Preheat oven to 350F.  In a bowl whisk together flour, xanthan gum, baking powder, baking soda, starch, sugar and salt.  In a little jar whisk together the syrup, extracts, oil, and 3 Tbsp. ganache until smooth.  If you need to warm the ganache slightly, just put the (glass, oven safe) jar in the preheating oven for a minute.  Stir the chocolate mixture into the flour and mix until combined and a thick dough forms.  Line a baking sheet with parchment paper or grease lightly.  Drop cookie dough on the baking sheet by the spoonful.  You should get about a dozen.  Then lightly press your thumb in the center of each cookie to form a slight depression.  In each hollow place a little less than a teaspoon of ganache.  Bake for 10 minutes and cool completely before eating to allow the gluten-free flour to fully absorb the cookie's moisture and improve in texture.  

And yes, biting into that soft center of ganache is pretty darn amazing.