Rosie’s Choco Drop Cookies

Rosie’s Choco Drop Cookies are a soft cake-like gluten free cookie drizzled with ganache.  They are gobbled up fast around here.

Rosie's Choco Drop Cookies

  • Servings: 2 dozen
  • Difficulty: easy
  • Print

For the Cookies:
1 1/4 cups of butter replacement (I use Nuttelex Original)
1 1/2 cups of sugar
3 eggs
2 tsp of vanilla
1 1/2 cups of rice flour
3 1/2 tsp of finely ground psyllium husk
3/4 cups of dutch processed cocoa powder
1 tsp of baking soda
1/2 tsp salt

Chocolate Ganache:
6 tblsp dutch processed cocoa powder
2 tblsp sugar
1 tblsp + 1 tsp milk (A2 milk, lactose free, rice milk etc)


For the Cookies:
1. Cream the butter replacement with the sugar.
2. Add the eggs and vanilla.
3. Blend cocoa, baking soda and salt into the sugar mixture and mix  well.
4. Add the rice flour and psyllium husk into the mix.
5. Drop batter onto cookie sheet lined with baking paper and bake for 10 minutes.

For the Ganache:
Mix all ingredients together in a microwave safe dish. Microwave at 30 second intervals until smooth and creamy.

Drizzle cooled cookies with ganache.

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