Jeri’s Gluten Free Chocolate Cookies

These cookies are slightly chewy and reminiscent of brownies.

1 ½ cups blanched almond flour

1 tbsp all purpose gluten free flour

¼ cup Ghirardelli ground sweet chocolate and coco

¼ cup Ghirardelli unsweetened coco powder

1 heaping tsp instant decaffeinated coffee dissolved in 1 tbsp Kailua (or water)

1 stick butter

¼ tsp salt

1/2 tsp baking soda

¾ cup firmly packed brown sugar

1 egg

1 tsp vanilla

1 cup chocolate chips (I use Ghirardelli 60%)

1 ½ cups walnuts broken into large chunks

1 heaping tbsp sour cream

Melt butter add egg, sugar, vanilla, dissolved coffee and sour cream and mix well

Add cocoa powder and salt mix thoroughly

Sift in baking soda and flour and mix

Fold in chips and nuts

Drop by heaping Tbsp onto two parchment paper lined  baking sheets (makes 2 dozen)

Bake at 350 for 10-12  minutes be careful not to scorch cookies or the nuts will taste bitter

Allow to cool on the pan for at least 20 minutes before trying to remove them or they will fall apart

NOTE: If you don’t use parchment paper, the cookies will not come off the pan.

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