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
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.)
- Line cookie sheets with parchment paper.
- 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.
- 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.
- Drop dough by rounded tablespoons 1 ½ inches apart onto cookie sheets. Refrigerate 30 minutes.
- 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.