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My review
Gluten-Free Double Chocolate Cookies
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Q. Anker
"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."
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Ingredients
1 h 35 m servings 156Original recipe yields 24 servings (2 dozen cookies)
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 3945 Ratings
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Most helpful positive review
1/24/2015
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...
Most helpful critical review
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.
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1/24/2015
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...
11/18/2012
Delicious gluten free cookies! Subbed coconut flour for the chestnut flour and added M n M peanuts! Amazing!!
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!!!!
10/8/2013
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 rep...
4/22/2016
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...
5/11/2013
Chewy, tasty, scrumptious! I subbed black bean flour and garbanzo & fava flour for the sorghum and chestnut flours.
3/30/2013
The whole family loved this and were surprised they were GF. I used white chocolate chips to add to the dough.
2/20/2018
I used 3/4 cup all purpose flour (which pretty much included rice, tapioca and sorghum flours) and replaced the chestnut flour with coconut flour. I also used 3/4 cup coconut palm sugar and 1/2 ...