Jeri Mills M.D.

Chocolate Fudge Cookies

GF Chocolate Fudge Cookies


1 stick butter

¾ cup brown sugar

¼ teaspoon salt

½ cup sour cream

1 egg

1 teaspoon vanilla

2 teaspoons instant (decaffeinated) coffee

1 tablespoon water

½ cup Ghirardelli unsweetened coco powder

½ teaspoon baking soda

2 tablespoons Better Batter GF flour

1 ½ cups blanched almond flour

2 cups chocolate chips (I use Ghirardelli 60% or Nestle 67%)

3 cups walnuts broken into large chunks


Cream together the butter and sugar and salt. Add the egg, vanilla and sour cream. Dissolve the coffee in the Kailua and add to the mixture then whip until the mixture is light and fluffy. Fold in the cocoa powder then mix thoroughly. Fold in the Better Batter and baking soda then mix for two minutes. Fold in the almond flour then mix. Fold in the chocolate chips and nuts.


Drop by heaping tablespoon onto two baking sheets lined with parchment paper . Using a medium (1 ½ Tablespoon) cookie scoop makes 48 cookies


Bake at 350 for 14-18 minutes


Be careful not to scorch cookies or the nuts will taste bitter.

Allow the cookies to cool on the pan for at least 10 minutes .

These cookies are crunchy on the outside, chewy on the inside.

Nutritional info (using 60% chocolate and 48 cookies per recipe)

  Total Carbs Sugar Fiber Protein
One Cookie 9.4 6.9 1.7 2.9
Entire recipe 453 330 82 140

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