BROOKIES

 I'm so glad that other Cafe Treats Bakers are eagerly making treats that are gluten-free and maybe even dairy-free and/or egg free.  Cafe Treats Baker Charlotte has especially been offering her treats each week. 

She has made these Brookies twice now. The first time she used butter for the coconut oil so they were not dairy-free. For this past Sunday she used the coconut-oil so she could say they were also dairy-free in addition to gluten-free.

They are so delicious and a big hit with the people. But who doesn't like chocolate?

PRINT RECIPE.

BROOKIES

1       cup unsweetened cocoa powder

1-1/4 cups white sugar or sugar substitute 

1/4    cup coconut oil, melted

4       eggs

1       teaspoon vanilla extract

1-1/2 cups gluten-free flour 

1-1/2 teaspoons gluten-free baking powder

1/8     teaspoon salt

powdered sugar 

In a large bowl, mix the dry ingredients - flour, baking powder, sugar, cocoa, and salt - with a whisk. Set aside.

In another bowl, add all of the wet ingredients - coconut oil, eggs, and vanilla - mix well.

Slowly stir the liquid mixture into the flour mixture until fully mixed up.

Cover the dough with plastic wrap and refrigerate until chilled. (Charlotte made hers the day before she baked them.)

Preheat the oven to 350 degrees F. Line cookies with parchment paper. Set aside.

Scoop chilled dough into small balls using a tablespoon scoop and roll in the powdered sugar.

Bake for 10 - 12 minutes.