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Gluten-Free Double Chocolate Cookies
Gluten-Free Double Chocolate Cookies
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
95 minutes
Satisfy your sweet cravings with chewy double chocolate gluten-free cookies made with sorghum flour for a delectable twist.
Ingredients:
  • 1.5 cups white sugar
  • 0.5 cup cocoa powder
  • 0.25 cup rice flour
  • 0.25 cup tapioca flour
  • 0.25 cup sorghum flour
  • 0.25 cup chestnut flour
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon xanthan gum
  • 4 ounces chocolate chips
  • 0.5 cup butter
  • 1 teaspoon gluten-free vanilla extract
  • 2 eggs
Instructions:
  • Preheat your oven to 325°F (165°C) and prepare a baking sheet with parchment paper or a silicon baking mat.
  • Combine white sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum in a large bowl and mix well.
  • In a double boiler, gently melt 4 ounces of chocolate chips with butter and vanilla extract. Stir often and use a rubber spatula to ensure all ingredients are well combined. Remove from heat.
  • Incorporate eggs into the flour mixture, then slowly drizzle in the melted chocolate mixture while stirring. Fold in 4 ounces of chocolate chips to complete the batter.
  • Scoop 1 tablespoon of batter per cookie onto the baking sheet, shaping them into rough ball shapes, and make sure to space them 2 inches apart.
  • Bake in the oven until cookies are spread and top surface is slightly cracked, about 12-15 minutes. Let them cool on the pan for 10 minutes, then transfer to a wire rack to cool completely and set.

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