Gluten-Free Walnut Brownie Cookies with a Twist


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



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