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Ingredients
1 cup Hershey's Unsweetened Cocoa Powder - gluten free
¼ cup Bob's Red Mill Tapioca Flour - gluten free
¼ cup King Arthur Potato Starch or Bob's Red Mill Potato Starch - gluten free
½ cup Nestle Toll House Chocolate Chips, divided - gluten free
1 cup sugar
½ teaspoon salt
4 tablespoons unsalted butter, melted
1 teaspoon McCormick Vanilla Extract - gluten free
2 large eggs
⅓ cup toasted pecans, chopped; reserve a little bit for topping
⅓ cup Baker's Angel Flake Sweetened Coconut, reserve a little bit for topping - gluten free
Instructions
- Preheat oven at 350 degrees F.
- Grease a 12 cup regular muffin pan and set aside.
- In a large bowl, combine the flour, cocoa powder, potato starch, salt, and sugar. Then add ½ of the chocolate chips, butter, vanilla extract, eggs, coconut flakes and pecans. Stir until incorporated.
- Scoop the batter into the muffin pan about ⅔ cup full then top with remaining pecans, chocolate chips and coconut flakes.
- Bake from 25 to 30 minutes or until a toothpick inserted comes clean. Let cool then serve. Yum!
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