2 1/4 cups sucanat powdered sugar
1/4 teaspoon sea salt
1 cup cocoa powder
1 teaspoon vanilla extract
Put 2 1/4 cups of sucanat into a blender. Process until sugar has become powdered. (Here is a post with picture tutorial showing you how easy this is!) In a bowl, mix sucanat powdered sugar with the remaining ingredients. Scoop teaspoon sized balls of batter onto a parchment paper lined cookie sheet (very important). Bake in a 350° oven for 8-10 minutes. Allow the cookies to cool completely while on the cookie sheet.
2 ¼ cup flour
2/3 cup cocoa powder
1 tsp baking powder
1 cup butter
3/4 cup brown sugar
1/2 cup white sugar
2 extra large eggs
2 tsp vanilla
1 cup semisweet chocolate chips
1 1/2 cups roughly chopped walnuts
Sift together the flour, cocoa and baking powder. Set aside.
Cream the butter, vanilla extract and sugars well, before adding the eggs one at a time and beating until light and fluffy.
Fold in the dry ingredients and when they are almost mixed in fold in the chocolate chips and walnuts. Try not to over mix the dough which will be quite stiff.
Roll the dough in 1 inch balls and place them 2 inches apart on a parchment paper lined cookie sheet. Press the dough balls down slightly with the bottom of a drinking glass.
Bake at 350 degrees F for 9-11 minutes, being careful not to over bake them.
Cool on the sheet for a few minutes before transferring the cookies to a wire rack and letting them cool completely.
3/4 cup butter
1/4 cup + 2 T oil
3 cups sugar
3 large eggs
1 cup cocoa powder
1 T vanilla
1 1/2 cups high quality gluten free flour blend (I used Mama’s Almond Blend)
1/4 tsp xanthan gum
1/4 tsp sea salt
1 1/2 cups baking chips or chopped candy bars
Preheat oven to 325 degrees F and line baking sheets with parchment.
Melt butter in large saucepan over medium-low heat. Stir in oil, sugar, and cocoa powder until thoroughly mixed. Stir in eggs and vanilla with a sturdy spoon until mixture is smooth and completely combined.
Add flour, xanthan gum, and sea salt and stir until smooth. Stir in chocolate chips.
Scoop batter using a 1″ cookie scoop or a spoon, spacing cookies 2-3″ apart.
Bake for 8-9 minutes until cookies appear to be almost done. They will continue baking as they cool.
Let sit on cookie sheet for 5 minutes before removing to wire rack to cool.
Store on the counter up to 3 days. These cookies freeze well.