Don't you just love how cute these are?
For me, anything chocolate based is an easy sell. Hot, cold, drinkable or chew-worthy, you can essentially guarantee I'll enjoy at least a nibble. For a chocolate dessert to really stand out, though, I look for the "fudge factor". You know it, the toothsome, ever so slightly chewy, knock-you-out density that makes brownies and cookies crave-worthy, yet satisfying in small(ish) quantities.
Usually, though, that unctuous quality is synonymous with fat, fat, more fat and eggs. Don't get me wrong - I love an indulgent chocolate cake or brownie as much as the next person, but this girl needs her chocolate daily. When I saw a recipe for something called "fudge cookie bites" on Persnickety Plates - that used applesauce for the bulk of its moisture - you bet I was going to give it a go!
Since I was baking for a gluten, nut and dairy free audience, I swapped out the butter for coconut oil and used my go-to flour blend for the AP in the original. My cookies got a little extra flavour from the strawberry - pear puree I had in the freezer, but I wouldn't hesitate to use regular applesauce, pumpkin puree or even pureed zucchini (hey, we have a ton of it right now!). If nuts aren't a problem, I would 100% roll them in my Chocolate Hazelnut Crunchies for a Nutella-esque bite. These are definitely on the "re-make ASAP list for me!
Usually, though, that unctuous quality is synonymous with fat, fat, more fat and eggs. Don't get me wrong - I love an indulgent chocolate cake or brownie as much as the next person, but this girl needs her chocolate daily. When I saw a recipe for something called "fudge cookie bites" on Persnickety Plates - that used applesauce for the bulk of its moisture - you bet I was going to give it a go!
Since I was baking for a gluten, nut and dairy free audience, I swapped out the butter for coconut oil and used my go-to flour blend for the AP in the original. My cookies got a little extra flavour from the strawberry - pear puree I had in the freezer, but I wouldn't hesitate to use regular applesauce, pumpkin puree or even pureed zucchini (hey, we have a ton of it right now!). If nuts aren't a problem, I would 100% roll them in my Chocolate Hazelnut Crunchies for a Nutella-esque bite. These are definitely on the "re-make ASAP list for me!
Gluten free cookie recipes are a great idea to have on hand since you never know when you will encounter someone with a gluten allergy--and believe it or not there are tons of delicious gluten free cookies out there! Keep reading to discover the ones we’ve made this month.
You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.
If you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Chocolate Dipped Coconut Macaroons from Karen's Kitchen Stories
- Hazelnut Pumpkin Chocolate Chip Cookies from All That's Left Are The Crumbs
- Flourless Peanut Butter Chocolate Chip Cookies from Cream and Butter Blog
- Almond Joy Coconut Macaroons from Food Lust People Love
- Gluten Free Chocolate Cookies from The Spiced Life
- Peanut Butter Snickerdoodles from 2 Cookin Mamas
- Flourless chocolate cookies from Flours & Frostings
- Fudge Cookie Bites from What Smells So Good?
Fudge Cookie Bites
Adapted from Persnickety Plates
¾ cup sugar
⅓ cup unsweetened cocoa powder
¼ cup coconut oil, very soft (mine was semi-melted)
4 oz (by weight) unsweetened applesauce (I used a strawberry - pear puree left over from my Ruby Pears in a Golden Cage)
1 teaspoon vanilla extract
1¾ cups gluten free flour (I used my Artisanal Gluten Free Flour Blend)
1 teaspoon baking powder
¼ teaspoon salt
your favorite sprinkles
- Heat oven to 375F and line two cookie sheets with parchment paper or silpat. Set aside.
- In a large bowl, beat together the sugar, cocoa, coconut oil, applesauce and vanilla.
- Add the flour, baking powder and salt and beat until well combined.
- Pour your sprinkles into a shallow bowl.
- Use a small cookie scoop or your hands to shape the dough into approximately 30 small balls (marble size) and roll in sprinkles to fully coat.
- Place on the prepared baking sheets, approximately 1" apart.
- Bake for 8 minutes, until set.
- Remove from oven, allow to cool for a minute on the baking sheet, then transfer to a wire rack to cool completely.
Calories: 67.5
Total Fat: 2.1 g
Cholesterol: 0.0 mg
Sodium: 1.0 mg
Total Carbs: 12.5 g
Dietary Fiber: 0.7 g
Protein: 0.8 g
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