These are insane in the membrane…I am not even kidding, you would never know that they are vegan, let alone gluten-free…I think I could get rich on this cookie….maybe not, but I know if you make them you and yours will be very very happy.
Gluten Free Double Chocolate Walnut Brownie Cookies
makes 18-20 small cookies
3/4c All Purpose Gluten Free lour (I use Bob’s Red Mill)
3/4c cocoa powder
3/4c oats- to be buzzed into flour
3/4c chocolate chips
3/4c walnuts, coarsely chopped
1/2t baking powder
1/2c maple syrup
¼c +2T coconut oil (melted)
1t chocolate extract or another yummy flavored extract *optional
preheat oven to 350º
Preheat the oven to 350 degrees and ready your pans.
Process the oats in a food processor until they are the consistency of coarse flour.
In a small bowl, mix all of the wet ingredients together, the maple syrup, oil, and vanilla, extract if using and set aside.
In a separate, larger bowl, place all of the dry ingredients, sucanat, chocolate chips, oats flour, and the nuts, and in the same bowl, sift the flour, cocoa powder, baking powder and salt. (Sifting isn’t absolutely necessary but it insures there won’t be clumps of flour or worse, chunks of salt, in the batter.)
Pour the wet ingredients into the dry and with a spatula mix until everything is well incorporated.
With your desired size ice cream or cookie scoop, scoop out the cookies evenly spaced on the baking sheet. I gently flatten the cookies with the bottom of a cup measure. Bake for 10 minutes. Turn the pan and continue to bake for another 2-3 minutes. Let cool for at least 2-3 minutes on the cookie sheet and then remove them to a cooling rack. Store in a container only after completely cooled. I keep mine in the fridge- if they last that long!