Happy summer day to you, friends!

I’m dropping by to share with you a light, quick, gluten-free summer fudgy chocolate  homemade cookies. (These cookies are the bomb!)

Gluten-Free Fudge Cookies

2 packages (12 oz. each) semisweet chocolate chips, divided
½ cup (1 stick) butter, cut into chunks
2 eggs
1 tsp. vanilla
¾ cup plus 2 Tbsp. sugar (these cookies are so chocolaty that if you use stevia or other sugar substitute it isn’t noticeable! I used 7 Tbsp. of powdered stevia instead of any sugar the last two batches I made and they’re still incredibly awesome!)
2/3 cup gluten-free all-purpose flour blend*
2 Tbsp. unsweetened cocoa powder
1 tsp. baking powder (if you use stevia, make it a rounded teaspoon!)
½ tsp. xanthan gum
¼ tsp. salt

* The flour blend used in this recipe is as follows: 1 cup white rice flour, 1 cup sorghum flour, 1 cup tapioca flour, 1 cup cornstarch, and 1 cup almond or coconut flour. Mix these up in a large storage container with air-tight lid. Store in the fridge and use in recipes as needed. (In my last batch of this blend, I could not find almond or coconut flour already made, and didn’t want to wait to order online. So I bought unsweetened coconut flakes, dried them in the oven, and then ground them up in my Magic Bullet, (or you can use a coffee grinder or electric mini food chopper). The Magic Bullet left a few larger pieces, but honestly, in these cookies, I LOVED the sporadic pieces of coconut.)

1. Line cookie sheets with parchment paper.
2. Combine 1 package chocolate chips and butter in a large microwaveable bowl. Cook on high for 30 seconds. Stir. Repeat as necessary until the chips are melted and the mixture is smooth. Set aside to cool slightly.
3. Beat eggs and vanilla in a large bowl with electric mixer at medium speed until blended and frothy. Add sugar (or stevia); beat until thick or well blended. Add chocolate mixture; beat until well blended. Add flour blend, cocoa, baking powder, xanthan gum and salt; beat until combined. Stir in remaining chocolate chips.
4. Drop dough by rounded tablespoons 1 ½ inches apart onto cookie sheets. Refrigerate 30 minutes.
5. Preheat oven to 325 degrees F. Bake 16 to 20 minutes or until cookies are firm. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely.

Makes about 2 ½ dozen cookies

 

After trying these, you’ll end up like me, adding two bags of chocolate chips to my cart every time I go grocery shopping so I can make more!

I hope the remainder of your summer is scrumptious!

© 2013 – 2019, Kristen Hamilton. All rights reserved. Love it? Please share, pin, tweet or email but do not use my work without permission.