Gluten Free Double Chocolate Chunk Cookies
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Chewy. A double dose of chocolate. Gluten-free. You’re welcome.
No, I haven’t converted to a gluten-free diet and no, I won’t be bombarding you with gluten-free recipes. Remember my Gluten Free Chocolate Chip Cookies from a few months ago?
Yep, those are the ones. I just wanted to do a little more experimenting and to provide another tasty sweet treat for my gluten-free readers. And for us gluten-gluttons, both of these cookies are so darn delicious we’d never even know they’re GF. So if you have any GF folks in your family, here are some more cookies you can make that the entire family will enjoy.
After a morning of food gathering, sorting, boxing and delivering, we baked some cookies and enjoyed some more family time talking about what we did that day. Grab a glass of milk and join us.
Gluten Free Double Chocolate Chunk Cookies Recipe
Let’s get started!
Sift the flours and add them to a bowl with the cornstarch, cocoa powder, salt and baking soda. Stir to combine. Set aside.
Place the melted coconut oil (or butter or other oil) and the brown sugar in a large mixing bowl (make sure the melted oil isn’t hot). Beat for about a minute.
Add the egg and vanilla extract and beat until combined.
Gradually add the flour mixture to the wet mixture and beat until thoroughly combined.
Chop up the chocolate. You can use chocolate chips if you prefer.
Add the chocolate chunks to the batter.
Stir to combine. Cover and refrigerate the dough for 1 hour.
Form the dough into 1-inch balls and place them on a lined cookie sheet.
In an oven preheated to 375 degrees F, bake them for 10-12 minutes or until just starting to lightly brown on the edges. Let them cool for 2 minutes before transferring them to a wire rack.
Enjoy!
Gluten-free Chewy Double Chocolate Chunk Cookies.
Chewy Double Chocolate Chunk Cookies (Gluten Free)
Ingredients
- 2 cups brown rice flour
- 1/4 cup cocoa powder
- 1/4 cup cornstarch
- 2 tablespoons tapioca flour
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup melted butter or oil of choice
- 1 1/2 cups light brown sugar
- 1 1/2 teaspoons pure vanilla extract
- 12 ounces chocolate , chopped (or chocolate chips)
- 1 large egg
Instructions
- Carefully measure the flours and cornstarch. In a mixing bowl, sift together the flours, cornstarch, xanthan gum, salt and baking soda. Set aside.In a large mixing bowl, add the melted coconut oil (or butter or other oil) and sugars. Beat for about 1 minute. Add the egg and vanilla extract and beat until combined.Gradually add the flour mixture to the wet mixture until thoroughly combined. Stir in the chocolate chunks. Cover and refrigerate the cookie dough for 1 hour.
- Preheat the oven to 375 degrees F. Form the cookies into 1-inch balls and place on a lined cookie sheet. Bake for 10-12 minutes, rotating the cookie sheet halfway into it for even baking. Let the cookies cool for a couple of minutes before transferring them to a wire rack.
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
