This unique cookie creation was inspired by the beautiful and fabulous, Shauna of Gluten-Free Girl and The Chef, whom I was lucky enough to meet out in San Francisco earlier this month at BlogHer Food… We were tweeting a few weeks ago about our new found love for smoked paprika… she was adding it to her cinnamon rolls … and I, well… I got busy in my tiny Manhattan apartment and created a cookie masterpiece.
These babies will be surely popping up on my Thanksgiving and Christmas dessert tables …
A little touch of smokey flavor…a bit of sweet stevia and coconut … a touch of dried cherries and of course, we cannot forget the best part … dark chocolate chips … oooo
Is your mouth watering yet?
Mine is… and I just bit into another one …
They’re almost gone … And they surely didn’t last long in my kitchen as I’ve been nibblin’ on them since they popped out of the oven.
I do suggest stashing a few in the freezer for an extra decadent treat that can be used to create tasty ice cream sandwiches … or store them in a sealed jar to crumble atop your morning oats, afternoon yogurt parfait or evening dessert …
Either way … they will not disappoint …
They will impress
You and your taste buds…
So, what are you waiting for? Dig in… and savor each bite.
Gluten-Free Smoked Paprika Chocolate Chip Cookies
Ingredients
- 1/2 cup butter
- 1 cup dark chocolate chips
- 1 cup stevia for baking
- 2 Tbsp. ground flax seeds
- 2 Tbsp. coconut flakes
- 1/2 tsp. almond extract
- 1 1/3 cup almond flour
- 1/2 tsp. smoked paprika
- 1/2 tsp. baking powder
- 1/3 tsp. sea salt
- 1 cup pistachios, chopped
- 3/4 cup dried cherries
- 1/4 cup gluten-free rolled oats
Directions
- Preheat oven to 400 degrees F.
- Combine butter and chocolate chips in a small pan over medium heat; mix until melted then remove from heat.
- In a medium bowl, combine the melted chocolate mixture with stevia, flax seeds, almond extract and coconut flakes. In a separate bowl, combine almond flour, baking powder and sea salt; slowly add this to the chocolate mixture along with chopped pistachios, cherries and oats. Mix well to combine, using hands.
- Place teaspoon sized balls of dough onto cookie sheets. Bake for 7-9 minutes or until lightly golden brown.
- Remove from the oven; set aside to cool.
- Enjoy!
And be sure to check out my latest Gluten-Free recipe creations for Lundberg Farms
Sweet Potato n’ Lemongrass Rice Stew
Spicy Chicken n’ Basmati Rice Collard Wraps
And, speaking of fabulous cookies for all of you Gluten-Free fans out there… have you tried my gal, Elizabeth’s new cookies? Purely Elizabeth did it again, she launched another fabulous gluten-free product, that I am lovin!
Personally…. I can’t get enough of her new Oatmeal Cherry Chocolate Chip cookies…
Enjoy!
{ 1 comment… read it below or add one }
Very cool. I’ve seen so many episodes on Food Network where they showcase chocolates and spices, but I’ve never tried any sort of spicy chocolate combo. This sounds really intriguing.