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Madison Area Gluten Intolerance Chapter

Chocolate Fudge Drops

8 oz semisweet chocolate (I used semi-sweet baking squares)
1 tablespoon butter
2 eggs
3/4 cup dark brown sugar, packed
2 teaspoons vanilla
1/4 cup GF flour
1/4 teaspoon baking powder
scant 1/4 teaspoon cinnamon
1/8 teaspoon salt
3/4 cup chopped nuts

Preheat oven to 350 degrees

Melt chocolate and butter together; cool (very important: cookies spread if chocolate is too warm). Beat eggs till foamy. Add sugar. Beat 5 minutes on high with electric mixer. Add vanilla. Add chocolate to egg mixture and beat slightly. Add the dry ingredients and then the nuts. Combine thoroughly. Cover cookie sheets with aluminum foil. Don’t grease. Drop by rounded teaspoon about 2 inches apart. They spread a bit.

Bake 12-14 minutes on insulated cookie sheets in oven till crinkly, not hard or firm. Let cool on aluminum foil. Then peel off. Yield: about 48 cookies