Chocolate Chocolate-Chip Cookies

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.

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)

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.

Nutrition

Per serving (1 cookie): 120 calories (70 from fat), 7g total fat, 3g saturated fat, 2g protein, 12g total carbohydrate (less than 1g dietary fiber, 11g sugar), 30mg cholesterol, 10mg sodium

http://www.breadcircus.com/recipes/2056