This recipe was sent to me by Katie, who had gotten it off of the Whole Foods website - a store that I love and wish we had in Quebec...
If you make sure that the vanilla, cocoa and chocolate chips are gluten-free, then these cookies are gluten-free and a great option for anyone with Celiac disease. I made them for my sister this weekend, who has Celiac. Finally an easy dessert that I have the ingredients for that I can make for her when she's visiting!! These would be particularly good with peanut butter chips.
1/4 C butter, softened
3/4 C sugar
1/2 tsp. vanilla extract
1/3 C cocoa powder
1/4 C coconut flour (I picked this up at the bulk food store)
1/2 C chocolate chips
1/2 C chopped walnuts (optional)
1. Preheat oven to 350 degrees Farenheit and line a baking sheet with parchment paper. Set aside.
2. In a medium bowl, use an electric mixer to cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
3. Sift together cocoa and flour into a second bowl, then add to butter-sugar mixture and beat just until combined. Stir in chocolate chips and walnuts, then set aside to let batter rest for 5 minutes. (Coconut flour will absorb the liquid and thicken as it sits).
4. Drop the cookie dough by rounded teaspoonfuls onto prepared baking sheet, leaving 2 inches between cookies. Bake 13 to 15 minutes, or until cookies are slightly set in the centre. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Makes about 18 cookies.