Ingredients
Dry Ingredients
- 3/4 cup Pamela's Gluten Free Baking Mix
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 3/4 tsp salt
Melt; Add
- 4 tbs butter
- 1 egg
- 3/4 tsp vanilla
- 1/2 cup agave syrup
- 1 1/2 tbs espresso
- 4 ounces chocolate
Fold In
- 1/3 cup chocolate chips
- 4 tbs raw cacao nibs
Servings:
Instructions
- Whisk dry ingredients and set aside. Melt chocolate and add espresso and mix well. Add melted butter and vanilla and mix well. Add agave and stir until well-blended. Add egg and mix well. Combine wet with dry ingredients until well-blended. Fold in chips and cacao nibs. Drop by tablespoons on greased cookie sheet and top with smoked sea salt (optional). Bake at 350 degrees for 10 minutes.
Recipe Notes
This gluten-free cookie recipe is courtesy of Carla Cohen (class instructor).
