No Weight Gain Cookbooks / Print Chocolate Fudge Walnut Cookie Recipe

Home Established in 2001 Sample Recipes > CHOCOLATE FUDGE WALNUT COOKIES
No Added Fat, Sugar-Free, Wheat-Free

Utensils needed: One bowl, spoon, measuring cups, cookie sheet, electric grinder.

Preheat Oven 375° F

1/3 level cup fat-free sour cream	1-1/4 cups brown rice flour (Bob's Red Mill)
1 cup honey	1-1/4 cups spelt flour
1 large egg	3/4 cup Quaker quick oats (or generic)
2 teaspoons real vanilla extract	1/2 teaspoon salt
(mix well with spoon)	1-1/4 teaspoons baking soda
1 square (1 ounce) unsweetened	(mix well)
chocolate (Baker's) ground fine	1 cup chopped walnuts
in grinder	(mix)
1/3 cup baking cocoa (Hershey's)

Directions: Follow recipe in order given and mix when directed. Let dough set in bowl for 15 minutes. This will make a better cookie when baked. Do not re-mix dough.

Spray cookie sheet with Pam spray or generic equivalent. Drop dough by spoonfuls in a ball-like shape onto the cookie sheet. Space about 2 inches apart. Recipe will make around 3 dozen cookies, depending on the size you choose to make. Bake at 375° for 15 minutes. Remove from cookie sheet to cool. Store in airtight container. Cookies freeze well and can be eaten frozen.

Note: While fat-free sour cream is used in this recipe, low fat, reduced fat or regular sour cream may also be used. I use Breakstone's or Daisy brands because of their limited use of additives.
Note: You absolutely cannot tell that these cookies contain oats.
Note: If you use another brand of brown rice flour, be certain it does not have a sand-like texture.
Note: For dairy-free, use "Tofutti sour cream", or a rice sour cream.