Gluten Free Chocolate Fudge Cookies Recipes

Steps:

• Preheat oven to 350 degrees.
• Grease a cookie sheet with unsalted butter.
• In a medium saucepan, melt 1 cup of the semi-sweet chocolate chips, the 2 oz. of unsweetened chocolate, and the 2 Tablespoons of salted butter.
• Remove from heat; add the eggs, sugar, rice flour, vanilla, and baking powder. Beat until combined, scraping sides of the pan. Stir in bittersweet chocolate pieces, the rest of the chocolate chips, and the 1 cup of walnuts.
• Drop about a teaspoonful of cookie dough on the greased cookie sheet about 2 inches apart.
• Bake in the 350 degree oven for 8-10 minutes or until the surface of the cookie looks dull and cracked.
• Transfer to a wire rack and let cool. This recipe makes about 36 cookies.

Steps:

• Preheat the oven to 350°. In a large bowl, cream butter, sugar, and vanilla until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk almond flour, baking cocoa, coconut flour, baking soda, and salt; gradually beat into creamed mixture., Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool.

Steps:

• Preheat oven to 350°F Line two heavy baking sheets, not non-stick with parchment paper and set aside. Sift flour, cocoa, baking soda and salt together in a bowl and set aside.
• In a large mixing bowl or the bowl of an electric or stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light in colour and fluffy - about 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in the vanilla. Stir in the flour-mixture in 3 additions, blending just until the dry ingredients are moistened. This part is really easier with a wooden spoon since the batter is quite dense. (The dough may be frozen at this point for up to 4 months; wrap securely in plastic wrap, then in a plastic freezer bag; thaw in the refrigerator without removing its wrapping before portioning the cookies and baking.).
• Drop the batter by heaping tablespoons onto the prepared baking sheets and place them in the centre of the oven, turning half way through baking.
• Bake the cookies for 15-18 minutes or until barely set in the centre and just firm around the edges. Cool cookies on tray for 3-5 minutes, then transfer to wire rack to cool completely before storing. Store in air tight containers, layered between sheets of parchment or waxed paper for up to 5 days.

Steps:

• Heat oven to 350° F. Spray cookie sheets with cooking spray.
• In large bowl, mix cookie ingredients with spoon until blended. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto cookie sheets.
• Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool 10 minutes before glazing.
• In small bowl, mix powdered sugar and cinnamon. Stir in milk until smooth. If necessary, add additional milk 1 teaspoon at a time, until glaze reaches drizzling consistency. Drizzle cookies with glaze.