Gluten Free Chocolate Fudge Cookies
Who said gluten free can’t be good? These cookies, while a bit of a splurge for me, were heavenly and so worth it! I often change up lots of things in a recipe, like replacing the butter with coconut oil, using coconut sugar for granulated sugar, and using gluten free flour instead of all purpose flour. This time, since it wasn’t that much butter, I left the butter. I also used organic cane sugar, which is still a cheat for me, but it made these so good. I won’t make cookies quite like this very often, but these sure made for a heavenly chocolate treat for a few days when I did make them.
The recipe I adapted these from is on Anna’s blog, Cookie Madness. She received the recipe from someone named David who told her these were the best cookies he’s ever had. They looked so good. When she mentioned that he told her they were also good gluten free, I knew I had to make them. So glad I did. These will be a definite splurge for me when I make them again.
For the chocolate, which is melted with the butter (and I must say, that sure is a heavenly scent-chocolate and butter melting), I used Enjoy Life chocolate chips, which are dairy, soy and nut free and made with evaporated cane sugar. So really, these are a healthy treat. Right?
Chocolate Fudge Cookies, Gluten Free (optional), by Katrina, Baking and Boys!
8 ounces Enjoy Life chocolate chunks (or any chocolate you choose)
3 tablespoons unsalted butter
2 large eggs
1/2 cup plus 2 tablespoons organic cane sugar
1/2 teaspoon vanilla extract
6 tablespoons gluten free flour blend (or all purpose flour)
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup Enjoy Life mini chocolate chips (or any chocolate chips)
1/4 cup pecans, chopped
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In the top of a double boiler, add the 8 ounces of chocolate and the butter and melt it over simmering water. (This can also be done in a microwave safe dish in the microwave set at a lower power level, stirring every 30 seconds). Let the chocolate mixture cool slightly. Combine the eggs and sugar in the bowl of a mixer and beat until thick and pale. Add the chocolate mixture and vanilla and beat until well combined. Whisk together the flour, baking powder and salt in a small bowl. Stir it into the chocolate mixture. Fold in the extra chocolate and nuts. Let the batter sit until it’s completely cooled, about 15 minutes, but the batter can also be chilled for 30 minutes or so. Using a medium sized cookie scoop or a tablespoon, put the cookie dough balls onto the baking sheet, spacing them about 2 inches apart. Bake for 10 minutes. Let cool on baking sheets for a few minutes before moving them to a wire rack.
You know you want a bite!