This post is sponsored by California Walnuts, a year-long partner of Heartbeet Kitchen.
The autumn months tend to be all about pie. I made my fair share, including mile-high apple, peanut butter chocolate, black bottom pecan, and a banana caramel tart. But now that Thanksgiving is over, I’m in full on cookie mode.
When we were in Paris last year, I stopped at this well known gluten-free bakery five different times. Their offerings were beyond good, from the cookies to the seedy bread, and rosemary foccacia. But the bite that turned my world upside down was their “brookie”.
Everything you love about a fudgy brownie, rolled into a phenomenal cookie.
Studded with chunks of toasted walnuts.
Having the richest cocoa flavor.
And a chewy center, surrounded by buttery crisp edges.
So I’ve been on a recipe testing spree to try and recreate, finally landing on these Gluten Free Chocolate Cookies that I’m sharing with you today.
Two bowls. Ready in less than an hour. And a chocolate lover’s dream.
You’ll recognize all the traditional ingredients for brownies , and to make them gluten-free, I used teff flour, knowing it had worked well in this brownie recipe. The walnuts are essential! Something I thought I’d never say, because as a child, I frowned upon their addition to baked goods. But my adult palate welcomes them, not only for the crunch, but also the flavor.
These fudgy rounds aren’t overly sweet, using brown sugar for softness, and balanced by dark cocoa. Made even better with a glass of cold milk, or mug of of coffee. Hope they make it to your cookie plate this holiday season!
A few notes:
* Baking dough balls as-is (like pictures above) results in taller, thicker cookies. If you prefer them a bit flatter, flatten the dough balls with the back of a spoon just before baking.
* Baked cookies can be kept in an airtight container at moderate room temperature for 3 days before losing their chewy texture.
* To toast walnuts, bake in the preheated oven for 5 minutes. Then empty on a cutting board and let them cool before chopping.
If you make these gluten free chocolate cookies, be sure to tag me @heartbeetkitchen, or with hashtag #heartbeetkitchen!
- 3 tablespoons butter
- 3 ounces unsweetened chocolate, chopped
- 1/2 cup packed organic brown sugar
- 2 tablespoons organic granulated sugar
- 2 large eggs
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 tablespoon tapioca starch
- 1/3 cup teff flour
- 1/2 teaspoon vanilla extract
- 1/4 cup chocolate chips
- 1/2 cup toasted walnuts, chopped
- Preheat oven to 350 degrees F.
- In the microwave, or on the stovetop, gently melt the butter and unsweetened chocolate until almost smooth. Remove from heat and continue to stir until all chocolate is melted. In seperate bowl, whisk sugars and eggs vigorously, until little bubbles come to top.
- Pour chocolate mixture into egg mixture, while whisking. Add cocoa powder and stir. Then add salt, baking soda, tapioca starch, and teff flour. Stir to combine and no streaks remain. Add vanilla extract, and stir. Then fold in chocolate chips and walnuts.
- Freeze batter for 13 minutes. Then remove and bake.
- Scoop heaping tablespoons of dough into rounds, and place on parchment lined cookie sheet. Bake for 11 minutes. Remove and let cool on pan for 2 minutes, then carefully transfer to a wire rack.
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