CHEWY BROWNIE COOKIES WITH WALNUTS

Just what the name says! These cookies are a little bit brownie, a little bit cookie. Satisfy both cravings at once! They are moist, chocolaty, yummy, and easy to make. Personalize them with your favorite add-ins…try GF peanut butter chips, mint chips, macadamia nuts, etc.  

​Makes: about 17 cookies (Who are we trying to kid...just double the recipe)

SHOW ME HOW...

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WALK ME THROUGH IT...

STEP 1
Line your cookies sheet with parchment paper
STEP 2
Measure out and chop walnuts (fairly small)
STEP 3
Scoop walnuts into a bowl and set aside. 
STEP 4
Combine your dry ingredients: Set out a medium-sized bowl and add in the white rice flour, brown rice flour, tapioca flour, cocoa powder, salt, baking soda, and xanthan gum. 
STEP 5
Whisk together and set aside.
STEP 6
Into another medium-sized mixing bowl, add your brown sugar and granulated sugar. Break up any lumps of brown sugar.
STEP 7
​In a small frying pan, melt the butter over low heat.
STEP 8
When butter is melted, pour on top of the sugars. 
STEP 9
Mix with beater. The dough will still be crumbly.
STEP 10
Into the same bowl, add your egg and egg yolk.
STEP 11
Add in the vanilla. 
STEP 12
Mix well until thoroughly combined.
​Batter will lighten in color and become fluffier.
STEP 13
Pour this wet mixture into the dry mixture.
​Scrape out everything with a rubber spatula.
STEP 14
Mix with beater, starting on low speed until all dry is mixed in. Turn up to medium speed and continue to beat until well mixed. Dough will be thick. ​
STEP 15
Add in walnuts and chocolate chips,
or any other add-in that you like! 
STEP 16
Stir in thoroughly by hand.​
STEP 17
Refrigerate dough for 30 minutes.​
STEP 18
As cookie dough is in fridge, preheat oven to 350 degrees.
STEP 19
Scoop cookie dough onto parchment paper with small scooper.
STEP 20
Bake for 11 minutes in your preheated oven.
STEP 21
Remove from oven...cookies will be puffy and soft.
​They may appear under-cooked but they're not!
The heat will continue to bake them after removing them from the oven.
STEP 22
Transfer to cooling rack immediately (be careful, cookies will be soft.)

Yay...Time to Eat!

These cookies are so good! Moist on the inside, slightly chewy, melty chocolate chips...mmmm. Don't forget the cold milk! 
Serve your cookies the same day you bake them for best quality.
Store leftovers (funny, I know), on a plate tightly covered with plastic wrap.
Enjoy!​

THE RECIPE...

Ingredients


1/4 cup white rice flour (1.3 oz.)
1/4 cup brown rice flour (1.1 oz.)
1/3 cup tapioca flour (1.3 oz.)
1/3 cup cocoa powder
1/4 tsp. salt
1/4 tsp. baking soda
3/4 tsp. xanthan gum
1/4 cup butter
1/2 cup + 2 Tbsp. dark brown sugar, packed
1/4 cup granulated sugar
3/4 tsp. vanilla
1 large egg + 1 yolk
1/2 cup chopped walnuts
3/4 cup semi-sweet chocolate chips
 
OTHER:
Parchment paper
Small scooper

Directions

GETTING READY
  1. Line your cookies sheet with parchment paper
  2. Measure out and chop walnuts (fairly small)
                                 
LET’S GET STARTED
  1. Combine your dry ingredients: Set out a medium-sized bowl and whisk together the white rice flour, brown rice flour, tapioca flour, cocoa powder, salt, baking soda, and xanthan gum. Set aside.
  2. Into another medium-sized mixing bowl, add your brown sugar and granulated sugar. Break up any lumps of brown sugar.
  3. In a small frying pan, melt the butter over low heat.
  4. When butter is melted, pour on top of the sugars. Mix with beater. Dough will still be crumbly.
  5. Into the sugars bowl, add your egg, egg yolk, and vanilla. Mix well until thoroughly combined.
  6. Pour this wet mixture into the dry mixture. Mix with beater, starting on low speed until all dry is mixed in. Turn up to medium speed and continue to beat until well mixed. Dough will be thick.
  7. Add in walnuts and chocolate chips. Stir in by hand.
  8. Refrigerate for 30 minutes.
  9. As cookie dough is in fridge, pre-heat oven to 350 degrees.
  10. Scoop cookie dough onto parchment paper with small scooper.
  11. Bake for 11 minutes.
  12. Transfer to cooling rack immediately (be careful, cookies will be soft.)
  13. Eat!
Tip: This cookie dough can be made the day before, covered, and refrigerated overnight. To bake the cookies, remove from refrigerator, leave at room temperature for 20 minutes, bake as listed above in pre-heated oven.  
​

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