Kristen’s Chewy Chocolate Cookies

Kristen’s Chewy Chocolate Cookies might be just the hor d'oeuvre you are searching for. This recipe makes 16 servings with 116 calories, 5g of protein, and 10g of fat each. For 57 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 28 minutes. A mixture of unsweetened cocoa powder, vanillan extract, baking soda, and a handful of other ingredients are all it takes to make this recipe so yummy. 1762 people were glad they tried this recipe. It is brought to you by Simply Sugar and Gluten Free. Overall, this recipe earns a solid spoonacular score of 57%. Kristen's Awesome Oatmeal Cookies, Chewy Cookies and Cream Chocolate Chip Cookies, and Chewy Gluten Free Chocolate Cookies with Chocolate Chips are very similar to this recipe.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350°. Line 2 cookie sheets (I use an 18 x 13 cookie sheet) with parchment paper. (I use the same parchment paper later to store them.)Beat eggs with an electric-mixer in a medium bowl and then add almond butter, vanilla, apple cider vinegar and liquid stevia. Do not mix the rest of the wet ingredients together.Add dry ingredients (xylitol, unsweetened cocoa powder, buckwheat flour, baking soda, sea salt and dried coconut, if you so desire) in a separate large bowl and whisk together.Combine the wet and dry ingredients and mix well with an electric-mixer until thoroughly mixed. At first it will seem too dry, but keep mixing and it will form into a thick, fudge-like dough. Finish mixing with a spatula to make sure it is well mixed.I use a 1 ½ tablespoon cookie scoop to evenly portion out the dough onto a cookie sheet. Flatten the cookies gently using the back of a spoon or your fingertips. Bake for about 12 minutes. The cookies will be soft and moist on the inside. It’s a little hard to tell when they are golden brown because they are already brown…so I tend to cook them about 12 minutes, they will still be gooey and moist on the inside! Cook less when in doubt, they firm up as they cool… do NOT overcook. Cool the cookies on a cooling rack for 10-15 minutes.After they are completely cooled use parchment paper to separate them and store in a ziplock bag or airtight container.

 

Step by step:

1. Preheat oven to 350°. Line 2 cookie sheets (I use an 18 x 13 cookie sheet) with parchment paper. (I use the same parchment paper later to store them.)Beat eggs with an electric-mixer in a medium bowl and then add almond butter, vanilla, apple cider vinegar and liquid stevia. Do not mix the rest of the wet ingredients together.

2. Add dry ingredients (xylitol, unsweetened cocoa powder, buckwheat flour, baking soda, sea salt and dried coconut, if you so desire) in a separate large bowl and whisk together.

3. Combine the wet and dry ingredients and mix well with an electric-mixer until thoroughly mixed. At first it will seem too dry, but keep mixing and it will form into a thick, fudge-like dough. Finish mixing with a spatula to make sure it is well mixed.I use a 1 ½ tablespoon cookie scoop to evenly portion out the dough onto a cookie sheet. Flatten the cookies gently using the back of a spoon or your fingertips.

4. Bake for about 12 minutes. The cookies will be soft and moist on the inside. It’s a little hard to tell when they are golden brown because they are already brown…so I tend to cook them about 12 minutes, they will still be gooey and moist on the inside! Cook less when in doubt, they firm up as they cool… do NOT overcook. Cool the cookies on a cooling rack for 10-15 minutes.After they are completely cooled use parchment paper to separate them and store in a ziplock bag or airtight container.

Nutrition Information:

covered percent of daily need