Recipe: Gluten-Free Double Chocolate Walnut Cookies


Moist, dark, cakey- no one will believe these delicious cookies are gluten-free! PC black label Cocoa Powder is a good choice to use.


Serve 36
Preparation: 10 minutes
Cooking: 30 – 40 minutes

1-½ cups (375 mL)  gluten free all-purpose flour substitute
1 cup (250 mL)  dark unsweetened cocoa powder
1 tsp (5 mL)  salt
1/2 tsp (2 mL)  baking soda
1 cup (250 mL)  PC Blue Menu Celeb Margarine – Original
1 cup (250 mL)  granulated sugar
1/2 cup (125 mL)  packed brown sugar
2  eggs
2 tsp (10 mL)  vanilla
1 pkg (300 g)  semisweet chocolate chips
1 cup (250 mL)  chopped  PC Blue Menu Unsalted Natural Walnuts


1. Preheat oven to 375°F (190°C). Line two rimmed baking sheets with parchment paper.

2. In bowl, stir together all-purpose flour substitute, cocoa powder, salt and baking soda.

3. In large bowl and using electric mixer, beat margarine and sugars on medium speed for 3 minutes or until fluffy. Beat in eggs and vanilla. Add flour mixture; beat just until combined. Using wooden spoon, stir in chocolate chips and walnuts until combined. Drop by 2 tbsp (25 mL) amounts onto prepared baking sheets, spacing 2-inches (5 cm) apart.

4. One baking sheet at a time, bake in centre of oven for 10 to 12 minutes or until edges are slightly firm but centres are still soft. Cool on baking sheet for 2 minutes. Transfer to rack to cool completely. Cool baking sheets completely before reusing.

*Recipe by chef Sophie Doria from President’s Choice.

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