Chocolate Cookies

Thanks so much to everyone who left a comment or sent me a message either through Facebook or e-mail yesterday.  I appreciate your thoughts, prayers, and well-wishes so very much.  I plan to respond to everyone individually but won’t likely get to it until this weekend.  With all that put aside let’s get down to the serious business of chocolate.  Chocolate in the form of cookies.

Normally, I try to write recipes with ingredients that most folks have on hand in their pantry on a normal day.  This recipe uses brown rice syrup, which isn’t something I generally keep on hand but had purchased for a granola recipe a while back.  It works really well in these cookies, gives the cookies a nice dark chocolate flavor without being overly sweet.

These are gluten-free, egg-free, and dairy-free.

Chocolate Chocolate Chip & Nut Cookies

• 3/4 Cups Brown Rice Flour
• 1/4 Cup Cocoa Powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Baking Powder
• 1/3 Cup Brown Rice Syrup
• 1/2 Cup Smooth Peanut Butter
• 1 teaspoons Vanilla Extract
• 2 Tablespoons Milk or Milk Alternative
• 3 Tablespoons Olive Oil
• 1/3 Cup Chocolate Chips and/or Chopped Nuts or Some Combination of Both

Preheat oven to 350 degrees.  Grease a cookie sheet.

In a large bowl whisk together the rice flour, cocoa powder, salt, and baking powder.  Set aside.

In another bowl whisk together the rice syrup, peanut butter, olive oil, vanilla, and milk.

Pour the liquid ingredients into the dry and mix until just combined.  Fold in the chocolate chips and nuts until everything is well combined.

Drop by Tablespoons full onto prepared baking sheets.  Flatten slightly with your hand.

Bake in the preheated oven for 8 to 10 minutes.  Cool on wire racks.