INGREDIENTS
1/2 c gluten free all-purpose flour
2 tbsp unsweetened cocoa powder
1/4 tsp sea salt
1/4 tsp baking soda
3 tbsp unsalted butter
3 ounces unsweetened chocolate, chopped
1/2 c packed brown sugar
2 tbsp granulated sugar
2 large eggs
1/2 tsp vanilla extract
1/4 c semisweet chocolate chips
1/2 c toasted Snack Primal Root Beer Walnuts, chopped
Directions
Preheat the oven to 350°F.
Line the baking sheet with parchment paper.
Combine flour, cocoa powder, salt and baking soda in a medium bowl; stir to combine. Set aside.
Combine butter and unsweetened chocolate in a large microwave safe bowl. Microwave on high for 30 seconds; stir well. Repeat heating at 10 second intervals, stirring in between, until butter and chocolate is completely melted and smooth.
Add brown sugar, granulated sugar, eggs and vanilla; whisk well to combine.
Add flour mixture; stir to combine. Fold in chocolate chips and walnuts.
Scoop heaping tablespoons of dough onto the prepared cookie sheet. Chill in the refrigerator for 10 minutes.
Bake for 12 minutes or until set. Cool on pan for 2 minutes; transfer to wire rack.
Total Time 32 Mins
Serves 15
Calories 127 cal
Total Fat 7 g
Saturated Fat 3 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 1 g
Cholesterol 25 mg
Sodium 73 mg
Carbohydrates 17 g
Dietary Fiber 2 g
Total Sugars 10 g
Added Sugars 10 g
Protein 3 g
Vitamin D 0 mcg
Calcium 15 mg
Iron 1 mg
Potassium 55 mg
