Chocolate Chocolate-Chip Cookies
4

Makes about 18

We hope our gluten-free version of this classic, replacing wheat flour with coconut flour, will please everyone in the family, especially those with a wheat allergy. These super-dark cookies have a cake-like texture and intense chocolate flavor.

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    Ingredients: 
    • 1/4 cup (1/2 stick) butter, softened
    • 3/4 cup sugar
    • 2 eggs
    • 1/2 teaspoon gluten-free vanilla extract
    • 1/3 cup cocoa powder
    • 1/4 cup coconut flour
    • 1/2 cup gluten-free chocolate chips
    • 1/2 cup chopped walnuts (optional)
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    Method: 

    Preheat oven to 350°F and line a baking sheet with parchment paper; set aside.

    In a medium bowl, use an electric mixer to cream butter with sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.

    Sift together cocoa and flour into a second bowl, then add to butter-sugar mixture and beat just until combined. Stir in chocolate chips and walnuts, then set aside to let batter rest for 5 minutes. (Coconut flour will absorb the liquid and thicken as it sits.)

    Drop the cookie dough by rounded teaspoonfuls onto prepared baking sheet, leaving 2 inches between cookies. Bake 13 to 15 minutes, or until cookies are slightly set in the center. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.

    Nutritional Info: 
    Per Serving:Serving size: 1 cookie, 120 calories (70 from fat), 7g total fat, 3g saturated fat, 30mg cholesterol, 10mg sodium, 12g carbohydrate (1g dietary fiber, 11g sugar), 2g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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