Monday, March 17, 2014

FFF: Gluten Free Chocolate M & M Cookies!

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!
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.
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.
Add avocado to a mixing bowl. You will need your electric mixer or a blender to mash the avocado.
Mix the avocado until it forms a guacamole/butter texture.
Mix in the eggs and vanilla.
Mix in the unsweetened cocoa powder.
Make sure all the clumps are out and the batter is nice and smooth.
Melt the coconut oil and add it to the mixing bowl.
Stir in the baking soda and baking powder.
Measure the flour and add it to the bowl. You can use whole wheat flour or gluten free flour.
Mix for about 2 minutes.
Stir in the stevia. You can replace it with 1 cup of sugar or 1/2 cup of honey.
The batter will resemble frosting. Keep it covered in the refrigerator for one hour to firm.
I chose m&m’s for my topping. I wanted to use mint chips on top but the grocery store didn’t have them.
I used the green and brown ones to represent St. Patrick’s day. You could use any topping you want for any holiday. 
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.
Top the cookies with m&ms. You can stir chocolate chips into the batter to make it extra chocolatly.
Bake for 8-10 minutes at 350 degrees.
They are best served cold. I kept them in the refrigerator for at least and hour before eating and they were so fudgy!
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!!

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