Gluten Free Chocolate Puddle Cookies Recipes

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CHOCOLATE PUDDLE COOKIES GF



Chocolate Puddle Cookies GF image

Make and share this Chocolate Puddle Cookies GF recipe from Food.com.

Provided by sheepdoc

Categories     Dessert

Time 45m

Yield 18 cookies

Number Of Ingredients 6

3 cups walnuts (or other nuts)
4 cups powdered sugar
2/3 cup hershey's special dark cocoa
1/2 teaspoon salt
4 egg whites
1 tablespoon vanilla

Steps:

  • Preheat oven to 350.
  • Toast walnuts, cool, roughly chop.
  • In a large bowl, stir together sugar, cocoa, and salt.
  • Stir in nuts.
  • Stir in egg whites and vanilla until well combined.
  • Place 2 Tbls each on parchment lined cookie sheet, spread well apart.
  • Bake 13-15 minutes. They will spread, puff, crack, turn glossy, and then become matte in appearance.
  • Slide parchment paper onto wire racks and let cool.

Nutrition Facts : Calories 249, Fat 13, SaturatedFat 1.2, Sodium 77.8, Carbohydrate 31.2, Fiber 1.9, Sugar 26.7, Protein 4.4

CHOCOLATE CHIP COOKIES (GLUTEN FREE)



Chocolate Chip Cookies (Gluten Free) image

Gluten-free, egg-free.

Provided by Barbara Arnold

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 36

Number Of Ingredients 10

¾ cup butter, softened
1 ¼ cups packed brown sugar
¼ cup white sugar
1 teaspoon gluten-free vanilla extract
¼ cup egg substitute
2 ¼ cups gluten-free baking mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
  • In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
  • Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 144 calories, Carbohydrate 21.8 g, Cholesterol 10.2 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 4.1 g, Sodium 201.8 mg, Sugar 14.2 g

GLUTEN FREE CHOCOLATE FUDGE COOKIES



Gluten Free Chocolate Fudge Cookies image

These cookies do not taste like gluten-free cookies. They are not fragile like gf cookies either! Chocolate lovers only!

Provided by Gluten Free Mommy

Categories     Drop Cookies

Time 30m

Yield 24-36 cookies

Number Of Ingredients 10

2 cups semi-sweet chocolate chips
4 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 cup walnuts or 1 cup pecans
2 tablespoons salted butter
2 eggs
2/3 cup sugar
1/4 cup rice flour
1 teaspoon vanilla
1/4 teaspoon baking powder

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.

Nutrition Facts : Calories 153.4, Fat 10, SaturatedFat 4.3, Cholesterol 20.2, Sodium 18.6, Carbohydrate 17.1, Fiber 1.6, Sugar 13.4, Protein 2.3

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  • Preheat oven to 350 degrees F. Place the nuts on a baking sheet and toast for 10-12 minutes, tossing a few times, until fragrant. Remove from the oven and cool.
  • Lower the oven temperature to 320 degrees F and place the racks in the top and bottom thirds of the oven. Prepare 2 baking sheets with parchment paper. Set aside.
  • In a bowl, stir together the egg whites powdered sugar, cocoa powder, salt and vanilla until fully combined. Add the nuts and stir in.
  • Drop 2 tbsp scoops of the batter onto the cookie sheet, only 6 to a cookie sheet, making sure the cookies are evenly spaced from each other and the edge of the pan as they spread a lot!

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