Meaningful Eats
Gluten-Free Chocolate Cookies
24 cookies
These gluten-free chocolate cookies are rich and fudgy with soft, brownie-like centers, chewy edges, and sweet white chocolate chips.Use a combination of white and milk chocolate chips for triple chocolate cookies!
Ingredients
DRY INGREDIENTS:
- 1 1/2 cups gluten-free 1:1 baking flour
- 1/4 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
OTHER:
- 1/2 cup butter room temperature
- 1/4 cup coconut oil preferably in softened solid form
- 3/4 cup lightly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- ½ cup milk chocolate chips
Instructions
- In a medium bowl, whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer (or in a large bowl with an electric hand mixer), add the butter, coconut oil, brown sugar, and granulated sugar. Cream together until well-mixed, 2-3 minutes.
- Add the eggs and vanilla extract. Beat to fully combine. With the mixer running on low, slowly add the dry ingredients in 3 additions, beating well after each addition.
- Stir in chocolate chips. Cover and refrigerate the dough for at least 1 hour and preferably overnight.
- When you're ready to bake the cookies, preheat the oven to 350F. Line two large, rimmed baking sheets with parchment paper or silicone liners. Scoop the dough and shape into heaping tablespoon-sized balls (I use a #40 cookie scoop).
- Place the dough balls a couple inches apart on the prepared baking sheets. Bake for 11-13 minutes, until the edges are set and the center is mostly set. Cool the cookies for 3-4 minutes on the pan, then transfer to a wire rack to cool completely. Enjoy!
Notes
Make it DAIRY-FREE: Use vegan butter (such as Earth Balance buttery sticks) in place of the butter. Use 1 1/2 cups of dairy-free chocolate chips in place of the white/milk chocolate chips. Semi-sweet work great and you can really use any chocolate chips you like!
Make it NUT-FREE: Use another 1/4 cup gluten-free 1:1 baking flour in place of the almond flour.
Gluten-Free Cookie Tips
- Refrigerating the dough keeps it from spreading too much when baking. Also, gluten-free flours don’t absorb fat as well as regular flour, so the extra resting time prevents dry, chalky cookies.
- Xanthan gum is necessary in most gluten-free cookie recipes to help stabilize the dough and keep the finished cookies from falling apart.
- Longer baking time is sometimes needed, so keep an eye on the cookies and don’t be afraid to leave them in the oven for 2-3 minutes more than you would regular ones.
Nutrition
Calories: 202kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 99mg | Potassium: 109mg | Fiber: 1g | Sugar: 18g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg