Lauren's Chocolate Fudge Cookies
Nutritional Info
- Servings Per Recipe: 64
- Amount Per Serving
- Calories: 67.7
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 73.2 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 1.0 g
- Protein: 1.4 g
View full nutritional breakdown of Lauren's Chocolate Fudge Cookies calories by ingredient
Introduction
Gluten-free, Dairy-free, Soy-free, Nut-free, Egg-free, and I couldn't stop eating the dough! Yummy!!! Gluten-free, Dairy-free, Soy-free, Nut-free, Egg-free, and I couldn't stop eating the dough! Yummy!!!Number of Servings: 64
Ingredients
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1 cup Trader Joe's Sunflower Seed Butter
1 1/2 cups brown sugar
2 Tbsp chia seeds + 6 Tbsp water
1 Tbsp gluten free, corn free vanilla extract
3/4 cup cocoa powder
1 cup Bob's Red Mill rice flour
1/2 cup Bob's Red Mill tapioca starch
1/2 cup Mochiko sweet rice flour
1 tsp baking soda
1 tsp salt
1/4- 1/2 cup water
Optional: 1/2 cup granulated sugar (for cookie tops)
Tips
Any combination of gluten-free flours equalling 2 cups would work, as long as it fits any dietary restrictions you may have.
Directions
Process dry chia seeds until ground; pour into small bowl and add 6 tbsp water. Set aside for about 5 minutes until it gels.
In separate bowl, whisk together dry ingredients: cocoa, flours, tapioca starch, baking soda and salt. Set aside.
In large mixing bowl, cream together sunflower seed butter and brown sugar. Add chia seed gel and vanilla, mixing well with electric mixer.
Slowly combine dry ingredients with butter/sugar mixture, mixing well. Add water as needed to form smooth dough. cover and chill in refrigerator for 20-60 minutes.
Preheat oven to 350*F. Lightly grease cookie sheet or cover with parchment paper. With fingers, cookie scoop or tablespoon, drop dough onto cookie sheet about 2" apart. Use bottom of drinking glass dipped in granulated sugar to flatten slightly.
Bake 9-10 minutes. Cool and eat!
Serving Size: Makes about 5-6 dozen, depending on size. (Calories based on 64 cookies per batch)
Number of Servings: 64
Recipe submitted by SparkPeople user JAMIELEARA.
In separate bowl, whisk together dry ingredients: cocoa, flours, tapioca starch, baking soda and salt. Set aside.
In large mixing bowl, cream together sunflower seed butter and brown sugar. Add chia seed gel and vanilla, mixing well with electric mixer.
Slowly combine dry ingredients with butter/sugar mixture, mixing well. Add water as needed to form smooth dough. cover and chill in refrigerator for 20-60 minutes.
Preheat oven to 350*F. Lightly grease cookie sheet or cover with parchment paper. With fingers, cookie scoop or tablespoon, drop dough onto cookie sheet about 2" apart. Use bottom of drinking glass dipped in granulated sugar to flatten slightly.
Bake 9-10 minutes. Cool and eat!
Serving Size: Makes about 5-6 dozen, depending on size. (Calories based on 64 cookies per batch)
Number of Servings: 64
Recipe submitted by SparkPeople user JAMIELEARA.