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!
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.
Nutrition
Calories: 71kcalCarbohydrates: 5gProtein: 1gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 9mgSodium: 25mgPotassium: 35mgFiber: 1gSugar: 1gVitamin A: 109IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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