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 Summary

prep:
20 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
24
Yield:
2 dozen cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicon baking mat.

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  • 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

156 calories; protein 1.6g 3% DV; carbohydrates 23.5g 8% DV; fat 7.3g 11% DV; cholesterol 25.7mg 9% DV; sodium 110.5mg 4% DV. Full Nutrition
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Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/13/2018
Ok, these cookies are awesome, but this recipe makes it far too difficult Save yourself some trouble and follow these tips: 1) Use 1 cup Red Mill all-purpose g-free baking flour instead of the 4 other flours that are listed 2) Don't melt anything ahead of time. Just beat the softened butter, eggs and vanilla together and then add the dry ingredients 3) Xantham gum. What is that? Whatever it is, my cookies were not missing it 4) Bake according to instructions. Melt in your mouth delicious!! Read More
(94)

Most helpful critical review

Rating: 3 stars
12/13/2016
I wouldn't make it again the only reason being it was more like blobs than cookies. It was definitely not like the picture even though I followed all the directions. Read More
49 Ratings
  • 5 star values: 45
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/13/2018
Ok, these cookies are awesome, but this recipe makes it far too difficult Save yourself some trouble and follow these tips: 1) Use 1 cup Red Mill all-purpose g-free baking flour instead of the 4 other flours that are listed 2) Don't melt anything ahead of time. Just beat the softened butter, eggs and vanilla together and then add the dry ingredients 3) Xantham gum. What is that? Whatever it is, my cookies were not missing it 4) Bake according to instructions. Melt in your mouth delicious!! Read More
(94)
Rating: 5 stars
11/18/2012
Delicious gluten free cookies! Subbed coconut flour for the chestnut flour and added M n M peanuts! Amazing!! Read More
(17)
Rating: 5 stars
12/15/2013
These are the best GF cookies I have ever made! They are the best when warm. I used 1 cup of all purpose gluten free flour (bob's red mill) and they were fantastic!!!! Read More
(7)
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Rating: 5 stars
01/14/2013
Crisp & light on the outside chewy gooey on the inside- delish! Read More
(7)
Rating: 5 stars
10/08/2013
Awesome substituted coconut flour for the chestnut decreased sugar by 1/2 c added 1/4 c shortening with butter (alt adjustment) used 3/4 c of semi sweet chocolate chips for the 4 ozs and replaced the remaining chocolate chips with white chocolate chips. They turned out so good I made a second batch (needed gluten free for church function) and accidently forgot to add the vanilla and I think they tasted better without the extract. Thank you for this wonderful recipe it is so hard to find great tasting gluten free recipes my boys didn't even know they were gluten free. Read More
(6)
Rating: 5 stars
04/22/2016
These cookies are amazing. Forget about amazing for being gluten free they are amazing period. Like others I substituted coconut flour for the chestnut flour. I made them with margarine instead of butter the second time and they are still fantastic. I also use four squares of bakers chocolate instead of melting 4 ounces of chocolate chips. So glad I found this recipe.:) Read More
(3)
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Rating: 5 stars
03/30/2013
The whole family loved this and were surprised they were GF. I used white chocolate chips to add to the dough. Read More
(2)
Rating: 5 stars
10/06/2019
These got great reviews from everyone who tried them. People said you couldn't tell they were gluten free. They were amazing warm from the oven and still soft the next day. They did sort of begin to crumble easily the day after that, but by then they were practically gone, so oh well. I used Robin Hood all purpose gluten free flour instead of the combination of flours listed in the recipe. I spooned the dough onto cookie sheets using a tablespoon and ended up with about 40 cookies. They spread nicely as they baked and made neat little 2" cookies. The flavour was great - super chocolaty! The texture wasn't quite like a traditional cookie, but it was close. I'm not a huge baker and I have practically no experience with gluten free cooking/baking, so I highly recommend this recipe for anyone looking for an easy gluten free dessert. Read More
(2)
Rating: 5 stars
05/11/2013
Chewy tasty scrumptious! I subbed black bean flour and garbanzo & fava flour for the sorghum and chestnut flours. Read More
(2)
Rating: 3 stars
12/13/2016
I wouldn't make it again the only reason being it was more like blobs than cookies. It was definitely not like the picture even though I followed all the directions. Read More
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