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 350°F. 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