Moist, dark, with a cakey texture – no one will believe these delicious cookies are gluten-free!
Serves 36
Preparation: 10 minutes
Cooking: 30 – 40 minutes
Ingredients:
1-½ cups (375 mL) gluten-free all-purpose flour substitute
1 cup (250 mL) dark unsweetened cocoa powder
1 tsp (5 mL) salt
1/2 tsp (2 mL) baking soda
1 cup (250 mL) PC Blue Menu Celeb Margarine – Original
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) packed brown sugar
2 eggs
2 tsp (10 mL) vanilla
1 pkg (300 g) semisweet chocolate chips
1 cup (250 mL) chopped walnuts
Instructions:
1. Preheat oven to 375°F (190°C). Line two rimmed baking sheets with parchment paper.
2. In bowl, stir together all-purpose flour substitute, cocoa powder, salt and baking soda.
3. In large bowl and using electric mixer, beat margarine and sugars on medium speed for 3 minutes or until fluffy. Beat in eggs and vanilla. Add flour mixture; beat just until combined. Using wooden spoon, stir in chocolate chips and walnuts until combined. Drop by 2 tbsp (25 mL) amounts onto prepared baking sheets, spacing 2-inches (5 cm) apart.
4. One baking sheet at a time, bake in centre of oven for 10 to 12 minutes or until edges are slightly firm but centres are still soft. Cool on baking sheet for 2 minutes. Transfer to rack to cool completely. Cool baking sheets completely before reusing.
*Recipe by chef Sophie Doria from President’s Choice.
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