From My Kitchen: Gluten-Free Chocolate Fudge Walnut Cookies
If you’re looking for an all-natural, healthy alternative to fatty and heavy desserts, this cookie is for you. It’s perfect for Valentine’s Day, and definitely will satisfy your chocolate craving. Rich in texture and uncompromising in flavor, this cookie is both decadent and nutritious.
3 C. walnut halves, toasted and cooled
4 C. 365 Organic® powdered sugar
½ C. and 3 Tbsp. Ghirardelli® unsweetened cocoa powder
1/2 tsp. Frontier fine grain sea salt
4 lg. egg whites at room temperature
1 Tbsp. vanilla extract
Preheat the oven to 320° F.
Sift together all of the dry ingredients, until the powdered sugar, cocoa powder, and sea salt are well mixed. Stir in the walnuts, egg whites, and vanilla until dry mix no longer surfaces.
Line your baking sheet with parchment paper, and spoon 2 ½ Tbsp. mounds of dough onto your sheet. To prevent the cookies from running into each other, only add 6 cookies per baking sheet.
Bake the cookies for 12-14 minutes, or until the middle of the cookies starts to crack and puff up. After taking the sheet out of the oven, move the parchment paper with cookies on top to a cooling rack.
Keep cookies in an airtight container for up to 3 days.
*We provide information on the organic ingredients we successfully used in these cookies, but substitutes are possible to achieve a similar cookie. We successfully used Whole Foods ingredients across the board for a naturally gluten-free treat.
Tell me: Will you try your hand at making this spectacular gluten-free dessert? I promise you won’t be disappointed.
Until next week! Jen
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