Fudgy, chewy, chocolatey – the perfect cookie! These Gluten Free Fudge Ball Cookies are perfect for holiday baking or any time of year!
It’s funny how my recipe experiments go sometimes. I was doing a bunch of baking over the last week and I decided to make some brownies. Well, my brownie experiment didn’t turn out so good. It looked more like a cake than brownies – a really dry cake at that.
So I decided to try again. Tweaked my recipe, and made another small batch. This time, there was no batter but rather dough. Solution? I rolled the dough into balls and made cookies!
I had no way of knowing if my recipe would turn out (the dough tasted good!), but I gave it a whirl anyway and these chocolate treats were born! I usually try to make something good if my recipes don’t quite turn out right, like I did with my blondies. But, I did end up throwing the cake away: it was actually pretty atrocious, haha! 🙂
- 1 cup brown rice flour
- 1/3 cup cocoa powder
- 1/4 cup raw turbinado sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup solid palm oil (palm shortening)
- 1/3 cup agave or maple syrup
- 2 Tablespoons flax meal + 3 Tablespoons milk
- 1 teaspoon vanilla
- 1/3 cup mini dark chocolate chips
- Preheat oven to 375 degrees F.
- In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
- In a cup, combine the ground flax seed and milk and set aside.
- In a separate bowl, cream the palm oil with a hand blender. Continue to blend and add in the agave, flax gel, and vanilla and blend ingredients until creamy and mixed thoroughly.
- Add the dry ingredients to the palm oil blend and mix together well with a hand blender or by hand until a thick dough forms.
- Blend or stir in the mini chocolate chips.
- Roll about 1 Tablespoon dough into balls and place on a cookie sheet lined with parchment or a baking stone.
- Bake for 8-10 minutes.
- Let cool on baking sheet for @ 5 minutes before removing to wire rack to cool completely. These will seem slightly crumbly at first but they will firm up as they cool.
The large crystal turbinado sugar adds a little crunch to the cookies (which I love!), but if you don't like this, you can skip the sugar and add a little more agave or some Stevia in place of the turbinado sugar.