Gluten Free Rich Chocolate Nutty Cookie Recipe
Rich Chocolate Nutty Cookie Recipe
In a large bowl mix:
1 3/4 cups flour (blend equal parts plantain, brown rice, sweet rice, tapioca)
1/2 cup cocoa powder
1/2 teaspoon xanthum gum
1/2 teaspoon baking soda
1/2 teaspoon salt
In a small bowl mix:
1/3 cup water
1/3 cup butter (I actually use 2:1 expeller coconut oil and ghee)
1 cup sugar (I use organic cane--the tan stuff)
1 teaspoon vanilla
Coarsely chop 1 cup pecans. I Also used pecan half for the top.
Add the premixed wet ingredients to the mixed dry. After thoroughly mixing, add chopped nuts. The dough will be VERY stiff. Scoop with teaspoon into balls about the size of a quarter. You can use your fingers to get it off the spoon onto the cookie sheet. Push pecan half on to dough, smashing it down. I molded the ragged edged with my fingers before baking. Bake for 6-8 minutes at 375 F. Remove from cookie sheet after one minute to cooling rack. I use parchment to bake on--you should be able to bake on ungreased cookie sheet.