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Chocolate Fudge Walnut Cookies

Chocolate Fudge Walnut Cookies

by: PAMCAM@delphi.com
"Secrets of Fat Free Baking"
book by: Sandra Woodruff, RD.

Ingredients For: Chocolate Fudge Walnut Cookies

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

Instructions For: Chocolate Fudge Walnut Cookies

Follow recipe for chocolate fudge walnut cookies 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 batter by large spoonfuls in a ball-like shape onto the cookie sheet. Space about 2 inches apart. Chocolate Fudge Walnut Cookies Batter will make 32 cookies or more. 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 soy "Tofutti sour cream", or a rice sour cream.

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