Gluten Free Crunchy Fudge Cookies Recipes

GLUTEN-FREE CRUNCHY FUDGE COOKIES

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.

FIBER ONE® CRUNCHY FUDGE COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, mix ingredients with spoon. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
• Bake 10 to 12 minutes until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store in tightly covered container.

FLOURLESS FUDGE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone mats or parchment paper.
• Mix confectioners' sugar, cocoa powder, and salt in a large bowl. Beat egg whites and vanilla extract into the sugar mixture until thick and batter-like; add chocolate chips and stir.
• Scoop batter by tablespoonful onto the prepared baking sheets.
• Bake in preheated oven until the tops are glossy and lightly cracked, 12 to 14 minutes. Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.

GLUTEN FREE CHOCOLATE FUDGE COOKIES

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.

GLUTEN-FREE CHOCOLATE CRINKLE 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.

FIBER ONE CRUNCHY FUDGE COOKIES

Steps:

• Heat oven to 350°F
• Spray cookie sheets with cooking spray.
• In large bowl, mix all ingredients with spoon.
• Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 10 to 12 minutes until set.
• Cool 2 minutes; remove from cookie sheets to cooling rack.
• Cool completely.
• Store in tightly covered container.
• Freeze up to 2 months if desired.