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Dark Chocolate Chunk Cookies with Walnuts: Gluten-Free and Low FODMAP

Updated: Jan 26, 2020



 

DARK CHOCOLATE CHUNK AND WALNUT COOKIES RECIPE


MAKES: 8 large cookies

COOKING TIME: 15 minutes

INGREDIENTS:

- 1 stick unsalted butter, frozen

- 1/2 cup brown sugar

- 1/4 cup sugar

- 1 egg + 1 egg yolk

- 1 cup + 6 tablespoons gluten-free all purpose flour

- 1/4 cup Hershey’s Special Dark cocoa powder (this is darker than standard cocoa powder)

- 1/2 teaspoon baking powder

- 1/8 teaspoon baking soda

- 1 teaspoon sea salt

- 1 3.5 oz dark chocolate bar

- 1/2 cup chopped walnuts


INSTRUCTIONS

- Add flour, cocoa powder, baking powder, baking soda and salt to a medium mixing bowl. Use a wire whisk to thoroughly combine. Set aside.

- In a separate large mixing bowl, use a cheese grater to grate the frozen butter directly into the bowl.

- Add both sugars to the mixing bowl with the grated butter.

- Beat the butter and sugar with an electric hand or stand mixer until thoroughly combined - about 5 minutes.

- Add egg and egg yolk to the butter mixture, beat for 1 more minute.

- Add the flour mixture to the butter mixture. Use hand mixer to blend, just until all ingredients fully combine to form a soft dough. - Use a spatula to scrape down the sides of the bowl. Form the dough into a soft ball.



- Cover the bowl with plastic wrap. Put the bowl of dough into the refrigerator for 30 minutes to rest.

- While the dough rests: 1/ preheat oven to 350 degrees; 2/ cover a baking sheet with a layer of parchment paper or silpat; and 3/ chop the chocolate bar into 1/4” chunks.

- At the end of the resting period, remove dough from refrigerator.

- Pour the chocolate chunks and chopped walnuts into the mixing bowl. Use a spatula to combine with the dough. Mix by hand, just until the chocolate and walnuts are evenly distributed throughout the dough.

- Spray a 1/4 cup ice cream scoop with nonstick cooking spray

- Scoop out 8 balls of dough mixture onto the baking sheet— this dough does not spread out much while cooking, so you should be able to fit all 8 balls onto a standard sized cookie sheet in the configuration shown below:


- Place cookies into the preheated oven. Set timer for 8 minutes.

- At the end of the 8 minutes, rotate baking sheet 180 degrees for even baking. Put back into oven and bake for an additional 6-7 minutes. When done, the cookies will be set, but still a bit soft to the touch.


- Allow cookies to rest on baking sheet for 2 minutes before transferring to a wire rack to cool.

- Cool to room temperature and enjoy!



 




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