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.
Special Diets:
Method
Preheat the 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, about 4 minutes.
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 until combined.
Stir in chocolate chips and walnuts (if using), 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 until cookies are slightly set in the center., 13 to 15 minutes.
Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Nutritional Info
Serving Size
1 cookie
Calories
120
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.