Gluten-Free Double Chocolate Chip Cookies
Servings: 42 cookies
Calories: 138kcal
These gluten-free double chocolate chip cookies are thick and soft with a fudgy, chewy, and super chocolatey center. They're the ultimate gluten-free chocolate cookie recipe that can also be made dairy-free.
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Ingredients
- 2 cups gluten-free measure for measure flour one that includes xanthan gum
- ½ cup pure cocoa powder
- ¾ teaspoon fine salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅔ cup unsalted butter softened at room temperature (check Notes for dairy-free option)
- ⅓ cup refined coconut oil melted
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon honey
- 1½ teaspoons vanilla extract
- 2 cups chocolate chips
- extra chocolate for drizzling optional
- freeze-dried raspberries optional
Instructions
- In the bowl of a stand mixer, beat butter, melted coconut oil, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Add a large egg and beat until combined. Beat in honey and vanilla extract. Scrape the sides and bottom of the bowl with a spatula.
- In a bowl, whisk together gluten-free 1-to-1 flour, cocoa powder, salt, baking soda, and baking powder. Add this to the creamed butter a little at a time and beat after each addition.
- Scrape the sides and bottom of the bowl with a spatula and mix in the chocolate chips. Cover the bowl and let it chill in the fridge for a minimum of 2 hours.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Take a cookie scoop (about a heaped tablespoon size) and scoop out the cookie dough onto the parchment paper leaving a 2-inch gap between the dough.
- Bake for 7-9 minutes. Immediately after they come out of the oven, take a large round cookie cutter, enclose the flattened cookie and swirl it around until it forms a perfect circle. Let the cookies cool for 5 minutes on the pan before taking them onto a wire rack.
- Optional: Drizzle on some melted chocolate and sprinkle on some freeze-dried raspberries!
Notes
Dairy-free option: Swap out the dairy butter for vegan butter. When choosing vegan butter, go for one that comes in stick form rather than buttery spreads that come in tubs. Also, be sure you don't skip the refined coconut oil.
Storing the cookies: The cookies can be kept in an airtight container at room temperature for up to 3 days.
Freezing baked cookies: Put cookies in an airtight container or freezer bag and keep them in the freezer for up to a month.
Freezing cookie dough: Use a cookie scoop to portion out the cookie dough onto a baking sheet, and put the whole baking sheet into the freezer. Once the dough is frozen enough that you can easily pick up the dough with your hands, stick them in an airtight container or freezer bag to store for up to a month.
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Nutrition
Serving: 1cookie | Calories: 138kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 64mg | Potassium: 50mg | Fiber: 1g | Sugar: 13g | Vitamin A: 97IU | Vitamin C: 0.001mg | Calcium: 20mg | Iron: 0.4mg