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Gluten Free Double Chocolate Mexican Wedding Cookies

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!

Gluten Free Chocolate Mexican Wedding Cookies
Gluten Free Chocolate Mexican Wedding Cookies
Scooping the Gluten Free Double Chocolate Mexican Wedding Cookies dough on to the cookie sheets - rounding into #100 cookie scoop
Scooping the dough on to the cookie sheets – rounding into #100 cookie scoop
Gluten Free Double Chocolate Mexican Wedding Cookies
Melt-in-your-mouth texture! Crispy yet tender with loads of chocolaty flavor
Gluten Free Chocolate Mexican Wedding Cookies

Gluten Free Double Chocolate Mexican Wedding Cookies

Karen Sheer a zest for life
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 mins
Cook Time 14 mins
Total Time 34 mins
Course cookies, Dessert, holiday cookies
Cuisine American, Mexican
Servings 26 cookies
Calories 71 kcal

Equipment

  • #100 cookie scoop
  • cookie sheet

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.
Keyword chocolate Mexican wedding cookies, gluten free chocolate Mexican wedding cookies

Gluten Free Double Chocolate Mexican Wedding Cookies

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