Monday, March 17, 2014

FFF: Gluten Free Chocolate M & M Cookies!

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St. Patricks day is coming up and so are all the parties that follow! To be honest, I never liked St. Patricks day. People are always trying to pinch you, leprechauns are scary, and I don’t like the color green unless it’s grass and yummy vegetables. But I do like that St Patricks day means spring is almost here!
I thought that some of you could use a delicious cookie recipe for your St. Patricks’ day parties! I’ll be keeping mine in the refrigerator and eating throughout the week while I pack. They are super good!
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I was obsessed with my avocado brownies and how they came out, so I decided to do a chocolate avocado cookie. The recipe is different, but you still can’t taste the avocado! I promise. I chose to use a gluten free flour because a lot of you ask for it! If you don’t want gluten free, go ahead and use regular whole wheat flour.
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Ingredients: *dark chocolate m&ms,  *3 medium eggs or 2 large eggs, *4 tbsps coconut oil, *1 tsp vanilla extract, *1 tsp baking soda, *1/2 tbsp baking powder, *2 medium/small ripe avocados, *1 cup all-purpose gluten free flour or 1 cup whole wheat flour, *1 cup baking stevia in the raw, *3/4 cup unsweetened coco powder.
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Add avocado to a mixing bowl. You will need your electric mixer or a blender to mash the avocado.
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Mix the avocado until it forms a guacamole/butter texture.
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Mix in the eggs and vanilla.
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Mix in the unsweetened cocoa powder.
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Make sure all the clumps are out and the batter is nice and smooth.
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Melt the coconut oil and add it to the mixing bowl.
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Stir in the baking soda and baking powder.
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Measure the flour and add it to the bowl. You can use whole wheat flour or gluten free flour.
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Mix for about 2 minutes.
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Stir in the stevia. You can replace it with 1 cup of sugar or 1/2 cup of honey.
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The batter will resemble frosting. Keep it covered in the refrigerator for one hour to firm.
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I chose m&m’s for my topping. I wanted to use mint chips on top but the grocery store didn’t have them.
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I used the green and brown ones to represent St. Patrick’s day. You could use any topping you want for any holiday. 
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After the dough is firm, scoop tablespoon sized cookies and place them on the baking sheet. Use your fingers to flatten down the dough. To be safe, I greased the baking sheet.
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Top the cookies with m&ms. You can stir chocolate chips into the batter to make it extra chocolatly.
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Bake for 8-10 minutes at 350 degrees.
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They are best served cold. I kept them in the refrigerator for at least and hour before eating and they were so fudgy!
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Nutrition Per Cookie
40 Calories, 4 g Carbs, 2.5 g Fat, 1 g Protein, 2 g Sugar
 For more Taralynn make sure you check out her new blog simplytaralynn.com!!


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