Some cookies are just so good that I could eat the dough all gone before I even get any in the oven (okay, so most cookies are that good to me). These were no exception.
The dough is rich and chocolatey and so smooth and good. And rich. And chocolatey.
You almost wouldn't need chocolate chips added to these cookies (but you know that you do).
Yum. These are great.
And to think that I never used to be too big a fan of chocolate cookies. The recipes I've tried lately sure have made me into one!
Gluten Free Chocolate Fudge Cookies
- 6 Tablespoons Water, hot
- 2 Tablespoons Flaxseed Meal
- 1 Cup Semi-Sweet Chocolate Chips
- 2 Tablespoons Unsalted Butter
- 3/4 plus 2 Tablespoons Cup Rice Flour
- 1/2 Cup Cornstarch
- 3 Tablespoons Cocoa Powder
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 Cup Sugar
- 1/4 Cup plus 2 Tablespoons Brown Sugar
- 2 Tablespoons Milk
- 1 1/2 teaspoon Vanilla Extract
- 1 Cup Milk Chocolate Chips
- Heat the water and add the flaxseed meal to it, setting aside for ten minutes.
- Preheat the oven to 325 degrees.
- Fifteen seconds at a time, microwave the semi-sweet chocolate chips and butter until melted, whisking until smooth.
- In a bowl, whisk together the rice flour, cornstarch, cocoa powder, xanthan gum, baking powder and salt.
- In another bowl, whisk together the flax-egg, sugars, milk and vanilla extract.
- Being careful not to over-mix, add the dry ingredients to the wet and mix just until combined.
- Stirring just until combined, once again, add the chocolate/butter mixture and the milk chocolate chips.
- Line baking sheets with parchment paper and give them a light coat of cooking spray.
- Scoop 1/4 cup of batter at a time to make your cookies, and place in the oven. Immediately turn down the temperature to 300 degrees and bake for 18-20 minutes.
- Cool and enjoy!