Delicious Living
  • 1 cup amaranth flour
  • 1/2 cup coconut flour
  • 1/2 cup sorghum flour
  • 2 tablespoons tapioca starch
  • 3 tablespoons potato starch
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 8 ounces cream cheese, room temperature
  • 1 1/3 cups (scant) organic sugar
  • 2 large eggs
  • 1 1/2 teaspoon vanilla
  • 2 3-ounce bars Endangered Species All-Natural Dark Chocolate with Deep Forest Mint, coarsely chopped
  • 1/2 cup chopped toasted pecans

Mint Chocolate and Pecan Cookies

Andrea Bisordi | Delicious Living

Makes about 4 dozen / Reader recipe contest, honorable mention, desserts. These gluten-free, no-deprivation marvels have a wonderful, moist texture and tons of flavor.

  1. Preheat oven to 375˚. In a medium bowl, stir together first 8 ingredients (amaranth flour through xanthan gum). In a second bowl, beat cream cheese until fluffy. Beat in sugar. Add eggs and vanilla and stir in thoroughly. Add flour mixture and mix just until combined. Stir in chocolate chunks and nuts. Batter will be stiff.
  2. Drop by rounded tablespoonfuls onto a greased baking sheet. Flatten slightly with damp fingers if desired. Bake for 10–11 minutes or until edges have browned lightly (tops will not brown). Cool for a minute before removing to a wire rack to cool completely.

PER SERVING: 90 cal, 43% fat cal, 4g fat, 2g sat fat, 14mg chol, 2g protein, 11g carb, 1g fiber, 94mg sodium

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