Gluten Free Double Chocolate Chip Cookies

    Gluten Free Double Chocolate Chip Cookies

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    35min


    1 person made this

    These are probably the best gluten free chocolate cookies I've ever made. They turn out soft and chewy, not chalky and dry like my other attempts! I haven't tried making them without egg but that might work. I use a gluten free mix of rice flour, sorghum flour, tapioca flour and chestnut flour with a pinch of xanthan gum. Sifting or whisking helps keep them lighter in texture too. Enjoy!

    Ingredients
    Makes: 24 cookies

    • 300g caster sugar
    • 45g cocoa powder
    • 40g rice flour
    • 35g tapioca flour
    • 35g sorghum flour
    • 60ml chestnut flour
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1/4 teaspoon xanthan gum
    • 115g chocolate chips
    • 115g butter
    • 1 teaspoon gluten free vanilla extract
    • 2 eggs
    • 115g chocolate chips

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 170 degrees C. Line baking trays with baking paper or a silicon baking mat.
    2. Mix sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, bicarbonate of soda, salt and xanthan gum together in a large bowl.
    3. Melt 115g 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 spatula to avoid scorching. Remove from heat.
    4. Stir eggs into the flour mixture then slowly pour melted chocolate mixture into flour mixture. Stir until incorporated. Fold 115g chocolate chips into the cookie mixture.
    5. Drop cookie mixture roughly in a ball shape, 1 tablespoon per cookie, onto the prepared baking tray, keeping cookies about 5cm apart.
    6. Bake in the preheated oven until cookies have spread and their top is slightly cracked, 12 to 15 minutes. Cool on the tray for 10 minutes before removing to cool and harden a little on a wire rack.

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