Gluten Free Chocolate Fudge Cookies
1/4 C. rice flour
2 Tbs. butter (I used Earth Balance)
2 1/2 C. chocolate chips
2 eggs
2/3 C. sugar
1 tsp. vanilla
1/4 tsp. baking powder
optional: 1 C. pecans or walnuts
Preheat the oven to 350 degrees
+ In a medium saucepan, melt 1 1/2 c. of chocolate chips, and the butter.
+ Remove from heat; add eggs, sugar, rice flour, vanilla, and baking powder. Stir until combined.
+ Mix in remaining 1 c. of chocolate chips and nuts (if using)
+ Drop dough (it will look like cake batter) by the tablespoon onto a parchment lined (or greased) cookie sheet
+ Bake 8-10 minutes, or until surface of the cookie looks dull and cracked.
+ Transfer to a wire rack and let cool.
Store in an airtight container up to 3 days, or in the refrigerator up to 1 week.
To freeze: Cool completely. Layer cookies between parchment paper dividers in an airtight container. They will last up to 3 months
Adapted from Gluten Free Mommy
photos belong to this blog
