I made these cookies for my friend who has an intolerance to gluten and personally think they were better than the ones with gluten that I made. You can’t tell at all that they are gluten free and have a really great texture which can be hard to find in gluten free recipes. This is a great recipe for any chocolate lover, whether you can have gluten or not.Although I love to use coconut flour in this recipe because it makes the cookies have the perfect texture, oat flour also works well.
For these cookies, I used semisweet chocolate chips and normal cocoa powder. But, for an extra chocolate-y cookie, use dark chocolate chips and cocoa powder. Warning: while tasting extra delicious, dark chocolate cocoa powder can makes your cookies look dark, or even black which why I opted for normal. Ingredients
- 4 tablespoons unsalted or salted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- about 1 tsp. baking soda
- 1/4 cup plus 1 tablespoon coconut flour (or oat flour)
- 1/2 cup gluten-free chocolate chips
Preheat oven to 350°F. Have ready a baking sheet lined with parchment paper or a silicon baking mat.
With an electric mixer, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Stir in the cocoa powder and baking soda and beat until smooth, then stir in the coconut flour. Add the chocolate chips.
Drop the cookie dough (I use a small ice cream scoop) onto a baking sheet, leaving 2 inches between cookies. Bake 13 minutes, or until cookies are slightly set in the center. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.