These grain free Chocolate Fudge Cookies are super simple to make and will satisfy any chocolate craving!
Happy New Year everyone! I hope your holiday season went well. It seemed to fly by, as usual. Here is a easy, chocolatey, cookie recipe to start the new year. I know you will love this one and it really is easy.
These cookies are for the chocolate lovers that like the chewy, fudgey, chocolately cookies. Everyone who has tried them has loved them. The bonus? These lovely delectable treats are grain free, gluten free and dairy free. For those of us with these dietary restrictions, it can be challenging finding great recipes. I am slowly finding and adding wonderful recipes to my collection, and, as I do, I will bring them to the blog. To add an extra layer of complexity to my situation, I have recently started a low fodmaps diet. It has been a learning experience; that is for sure!
By the way, this cookie is sturdy enough to be used for ice cream sandwiches. Maybe with some coconut milk ice cream? Or dunk the cookie in your ice cream. All I will say is it works. It is funny how I am writing about ice cream on a completely frigid day. How frigid, you ask? So cold, some schools in the area are closed. That’s New England, even so, I really like the change of seasons. To me, each one has it’s charm. My challenge in winter, though, is exercise. My favorite form of exercise is outdoors and going to the “gym” is my least favorite option. For a few months, it looks like the gym will be the only option, so I am going to have to give in. On the temperate days, I can still take Dino, my basset, on his beloved nature walks through local trails.
Hope you enjoy this recipe if you try it.
P.S. – I am now on Instagram – follow me!
- 3/4 cup chocolate chips (I use Enjoy Life brand as they are gluten grain and dairy free)
- 1/4 cup almond flour I use blanched almond flour
- 1/8 teaspoon baking powder gluten free
- 1/4 teaspoon kosher salt
- 1/3 cup coconut sugar I have also made these cookies leaving out the sugar and they were still great because the choc. chips have sugar
- 1 egg
- 1/4 teaspoon vanilla extract
Place chocolate chips in heat proof bowl and melt chocolate, either via microwave in 30 second segments or over a double boiler.
In a separate, medium sized bowl, add almond flour, baking powder, salt and mix well.
In the bowl of an electric mixer, beat egg, sugar and vanilla for about 2 minutes.
With spatula, carefully and slowly add egg mixture to chocolate mixture until thoroughly combined.
Add flour mixture and blend well. Cover bowl with plastic wrap and place in frig for two hours.
Place heaping tablespoons of dough onto baking sheets prepared with parchment paper.
Bake for 12-14 minutes at 350 degrees until the tops are just firm when pressed with a fingertip. Let the cookies cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Store in an airtight container for up to a week.
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