Touch of Chocolate Cookie (GF)

I was craving a touch of chocolate...you know, just a bit.  I didn't want to be overwhelmed with anything too sweet, and I didn't want to eat "candy'.  I just wanted something...then I remembered these cookies I use to make, from Cooking Light (Cocoa Fudge Cookies, CL Annual Recipes 2003, pg. 32).

I dug out my the recipe book and  found page 32, a wee bit of chocolate stained the page...and I remembered how easily these cookies come together and how absolutely delicious they are!

Since I try to use non-refined (or less refined) sugars at this time in my life, and I also like to venture into using healthier flour options, I modified the recipe to suit myself...the result was exactly what I wanted.  A nice rich chocolate taste, only slightly sweet, and oh so delicious! Oh yeah!

Touch of Chocolate Cookies

1/2 C. Brown Rice Flour (try using Teff, my new favorite)
1/2 C. Oat Flour
1/4 C. Arrowroot Flour
1/4 tsp. baking soda
1/8 tsp. salt
5 Tbsp. unsalted Butter (I used Organic)
7 Tbsp. unsweetened Cocoa (try DARK cocoa!)
1 scant C. Coconut Sugar, Coconut Crystals or Honey Pearls
1/3 C. Organic Plain Greek Yogurt
1 tsp. Vanilla Extract
1/4 C. chopped walnuts (optional)
Parchment Paper (optional, but recommended)

Preheat oven to 350.

In a medium/small bowl, combine flours, soda and salt; set aside.  In a medium saucepan, melt butter over medium heat.  Remove from heat; stir in cocoa and sugar (it will be coarse and thick).  Stir in yogurt and vanilla.  Add flour and stir to combine.  Stir in Walnuts, if using.

Drop blobs 2 inches apart on a parchment lined baking sheet

Bake at 350 for 10-12 minutes.  Cool on pan for 2-3 minutes.  Remove to rack and cool slighty.  I can never wait very long...so go ahead and eat them warm! :)