July 13, 2015
Enjoy gluten-free Espresso Chocolate Fudge Cookies with ice cold ice cream. Mix ’em and bake ’em in the morning. Eat’em in the afternoon, then freeze ’em. One cookie at a time, they’ll call your name (really shout at you) until the whole box is gone. You won’t be disappointed. Leave your comments below and let me know how you liked them.
This recipe comes from my good friend Patricia who owns the website butteryum.org. Her’s is a site that is impeccable for its photography and tutorials. She has hundreds of excellent recipes. Visit the original post here. She calls this cookie Gluten Free Fudge Cookies. You might notice that the only change I made is in the name.
The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.
This recipe can be halved. Store cookies in an airtight container between layers of wax or parchment paper to keep them from sticking.