Gluten Free Double Fudge Oreo Crunch Cookies Food

GLUTEN FREE DOUBLE FUDGE OREO CRUNCH COOKIES

Steps:

• Cream butter, sugar, eggs and vanilla together until fluffy.
• Add gluten free flour, xanthan gum (if using), cocoa powder, baking soda and salt. Mix until combined.
• Fold in chocolate chips and gluten free Oreo cookies.
• Refrigerate dough for at least 2-4 hours.
• When ready to bake, preheat the oven to 350 degrees Fahrenheit.
• Roll into 1-2 inch balls or use an ice cream scoop to form balls.
• Place on a greased baking sheet and bake for 10-12 minutes.
• Let cool completely before serving.

GLUTEN FREE CHOCOLATE FUDGE COOKIES

Steps:

• Preheat oven to 350 degrees.
• Grease a cookie sheet with unsalted butter.
• In a medium saucepan, melt 1 cup of the semi-sweet chocolate chips, the 2 oz. of unsweetened chocolate, and the 2 Tablespoons of salted butter.
• Remove from heat; add the eggs, sugar, rice flour, vanilla, and baking powder. Beat until combined, scraping sides of the pan. Stir in bittersweet chocolate pieces, the rest of the chocolate chips, and the 1 cup of walnuts.
• Drop about a teaspoonful of cookie dough on the greased cookie sheet about 2 inches apart.
• Bake in the 350 degree oven for 8-10 minutes or until the surface of the cookie looks dull and cracked.
• Transfer to a wire rack and let cool. This recipe makes about 36 cookies.