Gluten-Free Double Chocolate Cookies

Name: Gluten-Free Double Chocolate Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 95 min
Ingredients: 1.5 cups white sugar; 0.5 cup cocoa powder; 0.25 cup rice flour; 0.25 cup tapioca flour; 0.25 cup sorghum flour; 0.25 cup chestnut flour; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.25 teaspoon xanthan gum; 4 ounces chocolate chips; 0.5 cup butter; 1 teaspoon gluten-free vanilla extract; 2 eggs; 4 ounces chocolate chips

4.8

(53)

47 Reviews

12 Photos

These are probably the best gluten-free cookies I've ever made. Not chalky, but chewy. I haven't tried making these egg-free, but that might work. I make a flour mix for baking that is quarter each of rice, sorghum, tapioca, and chestnut flours, with a pinch of xanthan gum, then use it in place of flour...sifting or whisking helps. I dusted with confectioners' sugar...looks nice with the dark chocolate.

Recipe by Q Anker

Updated on September 19, 2022

12

Prep Time:

20 mins

Cook Time:

15 mins

Additional Time:

1 hrs

Total Time:

1 hrs 35 mins

Servings:

24

Yield:

2 dozen cookies

Jump to Nutrition Facts

Ingredients

1 ½ cups white sugar
½ cup cocoa powder
¼ cup rice flour
¼ cup tapioca flour
¼ cup sorghum flour
¼ cup chestnut flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon xanthan gum
4 ounces chocolate chips
½ cup butter
1 teaspoon gluten-free vanilla extract
2 eggs
4 ounces chocolate chips

Directions

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicon baking mat.
Mix white sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum together in a large bowl.
Melt 4 ounces chocolate chips, with butter and vanilla extract in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
Stir eggs into the flour mixture; slowly pour melted chocolate mixture into flour mixture. Stir until incorporated. Fold 4 ounces chocolate chips into the batter.
Drop batter roughly in a ball shape, 1 tablespoon per cookie, onto the prepared baking sheet, keeping balls 2 inches apart.
Bake in the preheated oven until cookies are spread and top surface is slightly cracked, 12 to 15 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack to allow cookies to set.

Nutrition Facts (per serving)

156	Calories
7g	Fat
24g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 156
% Daily Value *
Total Fat 7g	9%
Saturated Fat 4g	22%
Cholesterol 26mg	9%
Sodium 111mg	5%
Total Carbohydrate 24g	9%
Dietary Fiber 1g	5%
Total Sugars 18g
Protein 2g
Calcium 11mg	1%
Iron 1mg	4%
Potassium 76mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.