Skip to Content
Madison Area Gluten Intolerance Chapter

One Bowl Chocolate Bliss Cookies

1 8-oz package (8 squares) semi-sweet chocolate (used Baker's)
3/4 cup firmly packed brown sugar
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla
1/2 cup gluten free flour
1/4 teaspoon baking powder
1 1/4 cups semi-sweet chocolate chips
2 cups chopped walnuts

Preheat oven to 350 degrees. Microwave the 8 chocolate squares in a large microwaveable bowl on HIGH for 2 minutes, stirring after 1 minute. Stir until well blended. Add flour and baking powder; mix well. Stir in chocolate chips and walnuts. Drop by teaspoonfuls of dough, 1 1/2 inches apart, onto parchment lined baking sheets. Bake at 350 degrees for 6 to 7 minutes or until cookies are puffed and shiny. Cool 1 1/2 minutes; carefully remove from baking sheets to wire racks using a very thin metal spatula. The cookies are fragile at this stage and can crumble if you aren't careful. Cool completely. Cookies set up as they become cool. Yield: about 9 1/2 dozen.