I think I’ve ever made gluten-free cookies, but these are probably the best. Chewy as opposed to chalky. Although I haven’t tried it, making them without eggs might work. I produce a flour mixture for baking that contains one-fourth of each of the following flours: rice, sorghum, tapioca, and chestnut. I also add a pinch of xanthan gum. I sprinkled confectioners’ sugar on top; the dark chocolate complements it nicely.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- 1 ½ cups white sugar
- ½ cup cocoa powder
- ¼ cup rice flour
- ¼ cup tapioca flour
- ¼ cup sorghum flour
- ¼ cup chestnut flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- 4 ounces chocolate chips
- ½ cup butter
- 1 teaspoon gluten-free vanilla extract
- 2 eggs
- 4 ounces chocolate chips
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicon baking mat.
- Mix white sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum together in a large bowl.
- Melt 4 ounces 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 rubber spatula to avoid scorching. Remove from heat.
- Stir eggs into the flour mixture; slowly pour melted chocolate mixture into flour mixture. Stir until incorporated. Fold 4 ounces chocolate chips into the batter.
- Drop batter roughly in a ball shape, 1 tablespoon per cookie, onto the prepared baking sheet, keeping balls 2 inches apart.
- Bake in the preheated oven until cookies are spread and top surface is slightly cracked, 12 to 15 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack to allow cookies to set.
Nutrition Facts
| Calories | 156 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 111 mg |
| Sugars | 18 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
These are amazing cookies! Gluten free or bot! I used 1 cup gluten free flour and the xanthym gum- makes a difference. Incredible!
This is a brownie shaped like a cookie in every way. Was expecting a more standard cookie type chewy texture so it was disappointing. But if you like fudgy brownies, these will be your favorites.
My family enjoyed these. I used King Arthur’s gluten free flour blend since it was what I had on hand; I adjusted the sugar to 3/4 cup and subbed 1 oz unsweetened chocolate for the semi-sweet when melting. I also had mocha chocolate chips open so I used those for the unmelted chocolate chips.
Delicious! I subbed Bob’s Red Mill 1 to 1 flour for all the flours and omitted the xantham gum.
These are THE BEST GF cookies I have ever made. The only changes I made were I used 1 c. of Bob’s Red Mill Gluten Free 1-to-1 flour instead of the four different flours in the recipe (omit the xantham gum since Bob’s already has it) and used dark chocolate chips. The flavor is INCREDIBLE and the texture is spot on! Highly recommend!
I Substituted Almond and coconut flour instead of Tapioca and Chestnut. Then sprinkled with Seasalt each cookie before baking. I also added a sprinkle of cinnamon into the batter. Super Easy recipe but I ended up baking each cookie about 19 minutes to get the right Chewy but crispy.
I followed others’ suggestions and just used 1 type gluten free flour, and they turned out perfect. For contrast, I used white choco chips to stir in.
These are REALLY GOOD! Soft, gooey chocolaty goodness! I did make some substitutions But this recipe still warrants 5 stars. I didn’t have sorghum or chestnut flour so I used coconut & almond flour. I don’t think it would have made any difference.
These got great reviews from everyone who tried them. People said you couldn’t tell they were gluten free. They were amazing warm from the oven and still soft the next day. They did sort of begin to crumble easily the day after that, but by then they were practically gone, so oh well. I used Robin Hood all purpose gluten free flour instead of the combination of flours listed in the recipe. I spooned the dough onto cookie sheets using a tablespoon and ended up with about 40 cookies. They spread nicely as they baked and made neat little 2″ cookies. The flavour was great – super chocolaty! The texture wasn’t quite like a traditional cookie, but it was close. I’m not a huge baker and I have practically no experience with gluten free cooking/baking, so I highly recommend this recipe for anyone looking for an easy gluten free dessert.
Came out great! Used coconut flour instead of chestnut. Cooked it til crispy, just the way I like it!
I made these last night following the recipe. The only change was using Costco gf all purpose that contains xanthan gum and arrowroot. I used coconut flour instead of chestnut flour. They have good height and texture as well s flavor. I did the dough rest for 20 minutes before baking them to allow the liquid to absorb into the rice flour in
I used 3/4 cup all purpose flour (which pretty much included rice, tapioca and sorghum flours) and replaced the chestnut flour with coconut flour. I also used 3/4 cup coconut palm sugar and 1/2 cup white sugar instead of 1 1/2 cup white sugar. These were amazing!
These turned out beautifully! My mother has celiac disease, so I am an infrequent GF baker, but these were easy to get right. I did have to make some flour substitutions, as I didn’t have two called for on hand, but the flavor and texture were still excellent. I popped in some peanut butter chips at the last minute and that was super good! Definitely will make these again.
I make these for my GF elderly parents. Quite tasty. I use ATK’s GF flour blend and walnuts and double the recipe. I just add the choco chips rather than melting them. I also let the dough rest for an hour or two (which hydrates the dough and lets flavors develop), scoop it into balls, freeze the individual cookies and bake just a few at a time because these (and all GF cookies) do not keep well and are best eaten right after baking. Just add a minute or two to the baking time.
Probably the best gluten-free cookie recipe I’ve ever made. Very useful when wanting to persuade people, who are gluten-intolerant! 😉
I wouldn’t make it again, the only reason being it was more like blobs than cookies. It was definitely not like the picture even though I followed all the directions.
Really fantastic cookies! Cut sugar by 1/2 cup added 1tsp espresso powder to melted chocolate mixture and rolled in sugar crystals before baking. Baked for 12 minutes on parchment let rest for 2 with no problems with sticking. WILL make these again, hubby liked them and he only likes snicker doodles. Thanks for a great recipe!!
Fantastic! Made exactly as is except I subbed my flour mix (1/3 each white, brown rice and tapioca flour) for 3/4 of the flour, and added 1/4 C extra fine almond meal for the rest.
We just substituted 1 cup of batter batter for all the flour and omitted the gum
These are delicious! Used Robin Hood gf flour instead of those mentioned and mixed wet ingredients separately then added to dry and added the 1 cup of chocolate chips last. I will make these again.
Excellent with 1 cup of GF flour