These Gluten-Free Chocolate Cookies have the chewy texture you like, with the flavour of a brownie. Roll them in powdered sugar for a simple Chocolate Crinkle Cookie!
Why You’ll Love Them
They style wonderful. For those who love brownies, you’ll love these chewy chocolate cookies. They bake in lower than 10 minutes, for a simple gluten-free dessert.
They’re straightforward to customise. The variations are countless with this cookie dough. Stir in peanut butter chips for a chocolate peanut butter cookie, add just a little peppermint extract for a mint chocolate taste, or simply stir in some common chocolate chips for a double chocolate cookie.
They’re allergy pleasant. These cookies are naturally gluten-free, however you may as well make them dairy-free and vegan through the use of coconut oil as a substitute of butter, and a flax egg as a substitute of an everyday egg.
They’re made with only one kind of flour. As a substitute of utilizing a gluten-free flour mix, this recipe depends on oat flour, which is a super-affordable choice for gluten-free baking. You may even make oat flour with simply rolled oats and a blender! As a result of oats might be contaminated throughout processing, remember to purchase a bundle that claims “licensed gluten-free” if you’re serving somebody who can’t eat gluten.
Substances You’ll Want
What’s in gluten-free chocolate cookies?
- Oat flour
- Cacao powder (or cocoa powder)
- Coconut sugar
- Egg (or flax egg)
- Butter (or coconut oil)
- Baking soda
- Salt
This recipe comes collectively shortly in a single bowl, and should you want a dairy-free or vegan choice, it’s super-easy to make substitutions. You too can use some other granulated sugar you’ve got readily available, like brown sugar, to interchange the coconut sugar.
Word: Oat flour will not be all the time tolerated by everybody who has a gluten intolerance, so if it is advisable use a gluten-free flour mix (like Bob’s Purple Mill 1-to-1 baking flour) you’ll be able to swap that for the oat flour on this recipe. The result’s barely extra dry in that case, nevertheless it nonetheless “works.”
Make the Finest Gluten-Free Chocolate Cookies
1. Combine the dry elements.
In a big mixing bowl, mix the oat flour, cocoa powder, coconut sugar, baking soda, and salt. Use a whisk to combine the elements, which can assist to interrupt up any clumps.
2. Add within the moist elements.
To the bowl, add within the egg, melted butter, and vanilla extract. Combine properly, till the dough seems to be uniform. If you wish to make gluten-free double chocolate cookies, fold in a 1/2 cup of chocolate chips, too.
The cookie dough might be barely sticky, so let the dough relaxation within the bowl for quarter-hour. The oat flour will proceed to soak up the moisture, and might be simpler to deal with after it rests.
3. Bake.
Preheat the oven to 350ºF and line a big baking sheet with parchment paper.
Use a 1-ounce cookie scoop or tablespoon to scoop the cookie dough, then roll the dough in powdered sugar, should you’d prefer to make a crinkle cookie.
Organize the cookies 2 inches other than one another on the baking sheet, then bake at 350ºF for 8 to 10 minutes. (For smooth facilities, take away them after 8 minutes.)
Let the cookies cool fully on the pan, as they are going to be very fragile whereas they’re nonetheless heat. As soon as they’ve firmed up, you’ll be able to switch them to a wire rack to chill fully, if it is advisable use the pan to bake the remaining cookie dough.
Storage Tip: Retailer leftover cookies in an hermetic container within the fridge for as much as 1 week. You too can retailer cookies within the freezer for as much as 3 months! These cookies are scrumptious when served chilly, or at room temperature.
Make Forward Tip: For those who don’t need to bake the entire cookies instantly, you’ll be able to freeze the dough! Drop the cookie dough onto a pan or plate lined with parchment paper, and place it on a flat shelf in your freezer. As soon as they’re agency (about 1 hour) you’ll be able to switch the frozen cookie dough balls to an hermetic container, and maintain them saved within the freezer for as much as 3 months. Bake the cookie dough straight from the freezer for an additional 3-5 minutes, for a freshly baked cookie anytime.
Regularly Requested Questions
This gluten-free cookie recipe was developed to make use of oat flour, so I don’t advocate utilizing almond flour or coconut flour, however one other grain-based flour will probably work equally. Gluten-free flour blends are sometimes made with a mixture of gluten-free flours, like rice flour and starches, so they might create a extra dry cookie when in comparison with utilizing oat flour. Be happy to make use of barely much less flour when making that substitution. (You don’t want a mix with xanthan gum for this recipe, in contrast to my gluten-free cinnamon rolls.)
Sure, you’ll be able to substitute the butter with melted coconut oil, however remember to use a refined or expeller pressed coconut oil, should you’d just like the cookies to have zero coconut taste. You may substitute the egg with a powdered egg substitute, or a flax egg. The cookies will unfold barely extra with these modifications, so remember to chill the dough earlier than baking.
Searching for extra gluten-free recipes? Attempt Almond Flour Chocolate Chip Cookies, Gluten-Free Cinnamon Rolls, Delicate Pretzel Bites, or Oat Flour Banana Bread.
Gluten-Free Chocolate Cookies
These chocolate cookies have a wonderfully chewy texture, and style like a brownie! Made with oat flour, they’re naturally gluten-free, however you’d by no means know simply by tasting them.
Servings:
Substances
- 1 ¼ cups oat flour (licensed gluten-free, if wanted)
- 6 tablespoons cacao powder
- 1 cup coconut sugar (or different granulated sugar)
- ½ teaspoon baking soda
- ¼ teaspoon high-quality sea salt
- ½ cup melted butter or coconut oil
- 1 massive egg
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (non-compulsory; for rolling)
Directions
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Preheat the oven to 350ºF and line a big baking sheet with parchment paper. In a big bowl, mix the flour, cacao powder, sugar, baking soda, and salt. Whisk properly to assist break up any clumps.
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Add within the melted butter or oil, egg, and vanilla extract, and blend once more till the dough seems to be uniform. The oat flour will proceed to soak up among the moisture because it rests, so let the dough relaxation within the bowl for quarter-hour. (This can make it simpler to work with.)
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Subsequent, use a 1-ounce cookie scoop to scoop the dough and roll it between your palms to kind a ball. For a chocolate crinkle cookie, place the ball in a small bowl of powdered sugar and roll it round to coat the surface. Place the ball on the parchment lined baking sheet, then repeat the method with the remaining dough. It is best to get roughly 20 cookies from this batch, so you could must bake these cookies in 2 batches. (Or use 2 pans, should you favor to bake them unexpectedly.)
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Bake the cookies at 350ºF for 8 to 10 minutes. The cookies ought to puff up and unfold barely. Allow them to cool on the pan for 10 to fifteen minutes, as they are going to be fragile whereas they’re nonetheless heat. As quickly as they’re agency sufficient to deal with, switch the cookies to a wire rack to complete cooling, so you’ll be able to bake the remaining cookies within the batch.
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As quickly because the cookies are agency sufficient to choose up, they’re able to serve. You may retailer leftover cookies in an hermetic container on the counter for as much as 3 days, or they’ll last as long as every week within the fridge. (Or retailer them within the freezer for as much as 3 months.)
Notes
• For a double chocolate cookie: Skip the powdered sugar and stir in a 1/2 cup of mini chocolate chips, as a substitute.
• For a vegan cookie: Use refined or expeller pressed coconut oil (which has no coconut taste) as a swap for the butter, and substitute the egg with a flax egg.
• Choose to make use of much less sugar? You may cut back the sugar on this recipe to three/4 cup for a barely much less candy and darker chocolate taste.
Diet
Energy: 105kcal, Carbohydrates: 13g, Protein: 2g, Fats: 6g, Saturated Fats: 3g, Polyunsaturated Fats: 0.5g, Monounsaturated Fats: 2g, Trans Fats: 0.2g, Ldl cholesterol: 22mg, Sodium: 114mg, Potassium: 56mg, Fiber: 1g, Sugar: 5g, Vitamin A: 155IU, Calcium: 9mg, Iron: 1mg
For those who do this gluten-free chocolate cookie recipe, please go away a remark and star score beneath letting me know the way you want them.
