Enjoy these Gluten Free powdered sugar-dusted, crunchy, nut-filled cookies filled with walnuts, cocoa powder and chopped dark chocolate.
Gluten free never tasted so good!

Gluten Free Double Chocolate Mexican Wedding Cookies

Enjoy these Gluten Free powdered sugar-dusted, crunchy, nut-filled cookies filled with walnuts, cocoa powder and chopped dark chocolate. Gluten free never tasted so good!

Prep Time: 20 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 34 minutes minutes

Servings: 26 cookies

Author: Karen Sheer a zest for life

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Ingredients

• 1/2 cup walnuts  lightly toasted
• 1 stick unsalted butter (1/4 pound) Room temperature - I use organic, no natural flavoring. 
• 6 tablespoons confectioner's sugar
• 1/2 teaspoon natural vanilla
• 1/4 teaspoon sea salt
• 1/4 cup unsweetened cocoa powder I use Ghirardelli dutch- process cocoa
• 1/4 cup almond flour
• 1/2 cup gluten free all purpose flour I use 1 to 1 Bob's Red Mill
• 1/4 cup dark chocolate chips pulsed fine, or finely chopped. I use Ghirardelli 60% cocoa bittersweet chocolate chips.

Instructions

Toast the walnuts:

• Preheat oven to 325 degrees. Add walnuts to your cookie sheet and toast for 5 - 7 minutes until fragrant, toasted, but not colored. Cool - then chop in a small food processor until well chopped with a little texture - not too fine.

Make the cookie dough:

• Place the room temperature butter, confectioner's sugar, vanilla and salt into the bowl of a stand mixer. Using a paddle, mix until blended well, but do not over process.
• Add the cocoa powder, almond flour, gluten free flour and chopped chocolate chips.

  Mix until just well blended. Refrigerate the dough until very cold; 2 hours.
• Preheat oven to 350 degrees. Add a piece of parcment paper or silpat liner.Scoop a well rounded mound of dough with a rounded #100 cookie scoop, roll quickly in your hands until round - drop each on ungreased cookie sheet, 1 1/2 inches apart. Cookies can also be formed with a spoon - use 1 inch ball of dough.
• Bake for 12 - 14 minutes until cooked through and a touch golden underneath.Remove from oven, cool slightly. Add 1 cup confectioner's sugar in a small bowl. When still a tad warm - add cookies to coat all over, one at a time, then add to a wire rack to cool completely.  For a super-white coating, repeat this process, using more confectioner's sugar when cookies are cool.
• Store cookies in a container with a good seal. Eat within 10 days (they won't last that long!)

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: cookies, Dessert, holiday cookies

CUISINE: American, Mexican

KEYWORDS: chocolate Mexican wedding cookies, gluten free chocolate Mexican wedding cookies

Nutrition Facts

Gluten Free Double Chocolate Mexican Wedding Cookies

Amount per Serving

Calories

71

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

1

g

Cholesterol

 

9

mg

3

%

Sodium

 

25

mg

1

%

Potassium

 

35

mg

1

%

Carbohydrates

 

5

g

2

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

1

g

2

%

Vitamin A

 

109

IU

2

%

Vitamin C

 

1

mg

1

%

Calcium

 

13

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.