Gluten Free Double Chocolate Chunk Cookies
If you’re searching for a treat that satisfies your chocolate cravings while being gluten-free, look no further! These Gluten Free Double Chocolate Chunk Cookies are incredibly rich, chewy, and packed with chocolate goodness. Made with wholesome ingredients, they are perfect for anyone needing to avoid gluten. The combination of brown rice flour and cocoa powder gives these cookies a delightful texture and flavor that is sure to impress both gluten-free and regular cookie lovers alike. Let’s dive into this delicious recipe!
What Sets This Recipe Apart
What makes these Gluten Free Double Chocolate Chunk Cookies stand out is their incredible texture and rich flavor. The use of brown rice flour provides a unique base that holds up beautifully, while the cocoa powder adds a deep chocolate flavor. The addition of chocolate chunks throughout the dough ensures that every bite is bursting with chocolatey goodness. Plus, the use of ingredients like cornstarch and tapioca flour helps create that perfect chewy texture that we all crave in a cookie.
What to Buy
Before we get started, make sure you have the following ingredients on hand:
- Brown rice flour (2 cups) – The base flour that keeps these cookies gluten-free.
- Cocoa powder (1/4 cup) – For a rich chocolate flavor.
- Cornstarch (1/4 cup) – Helps create a tender texture.
- Tapioca flour (2 tablespoons) – Adds chewiness.
- Xanthan gum (1 teaspoon) – A crucial ingredient for binding gluten-free flours.
- Salt (1 teaspoon) – Enhances the flavors.
- Baking soda (1 teaspoon) – For leavening.
- Melted butter or oil (1 cup) – Provides moisture and richness.
- Light brown sugar (1 1/2 cups) – Adds sweetness and depth.
- Pure vanilla extract (1 1/2 teaspoons) – For extra flavor.
- Chocolate, chopped or chocolate chips (12 ounces) – The star of the show!
- Large egg (1) – Binds everything together.
Tools & Equipment Needed
To make your baking experience easier, gather the following tools:
- Mixing bowls – For combining ingredients.
- Whisk – To mix dry ingredients thoroughly.
- Spatula – For folding in the chocolate chunks.
- Baking sheet – To bake your cookies on.
- Parchment paper – For easy cleanup and to prevent sticking.
- Cookie scoop – For uniform cookie sizes.
Gluten Free Double Chocolate Chunk Cookies Made Stepwise
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the brown rice flour, cocoa powder, cornstarch, tapioca flour, xanthan gum, salt, and baking soda. Make sure all the dry ingredients are well combined to avoid clumps.
Step 3: Combine Wet Ingredients
In another bowl, mix the melted butter (or oil), light brown sugar, and pure vanilla extract. Stir until the mixture is smooth and creamy.
Step 4: Add the Egg
Add the large egg to the wet ingredient mixture. Whisk until fully incorporated.
Step 5: Combine Wet and Dry Mixtures
Gradually add the wet mixture to the dry ingredients. Stir until just combined, being careful not to overmix.
Step 6: Fold in the Chocolate
Gently fold in the chopped chocolate or chocolate chips into the dough. This is where the magic happens—every cookie will be filled with chocolatey goodness.
Step 7: Scoop the Dough
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Leave some space between each cookie as they will spread while baking.
Step 8: Bake
Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the edges are firm but the centers are still soft. They will continue to cook slightly after being removed from the oven.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked Gluten Free Double Chocolate Chunk Cookies with a glass of milk or your favorite beverage!
Customize for Your Needs
These cookies are versatile and can be customized in several ways:
- Add nuts like walnuts or pecans for added texture.
- Incorporate dried fruit such as cherries or cranberries for a sweet and tart contrast.
- Use dark chocolate or white chocolate chunks for a different flavor profile.
- Experiment with different extracts, like almond or peppermint, for a unique twist.
Steer Clear of These
While making these Gluten Free Double Chocolate Chunk Cookies, be sure to avoid:
- Using regular all-purpose flour, as it contains gluten.
- Skipping the xanthan gum, which is essential for the texture of gluten-free baked goods.
- Overbaking the cookies; they should be soft in the center for the best texture.
- Using low-quality chocolate, as it can affect the overall flavor of the cookies.
Keep-It-Fresh Plan
To keep your Gluten Free Double Chocolate Chunk Cookies fresh and delicious:
- Store them in an airtight container at room temperature for up to a week.
- For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag.
- Reheat frozen cookies in the oven at 350°F (175°C) for a few minutes for that freshly baked taste.
Helpful Q&A
Can I substitute another flour for brown rice flour?
While brown rice flour is a key ingredient for these cookies, you can experiment with other gluten-free flours, such as almond flour or oat flour, but the texture may vary.
What can I use instead of xanthan gum?
You can substitute xanthan gum with guar gum in equal amounts. Additionally, you could omit it if using a gluten-free flour blend that already contains it.
Can I make these cookies vegan?
Yes! You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or applesauce for a vegan version.
How do I prevent the cookies from spreading too much?
Make sure to chill the dough for at least 30 minutes before baking. This helps the cookies maintain their shape while baking.
You Might Also Like
- Gluten Free Peanut Butter Cookies
- Chewy Gluten Free Oatmeal Cookies
- Gluten Free Snickerdoodles
- Gluten Free Chocolate Chip Cookies
Save & Share
If you loved these Gluten Free Double Chocolate Chunk Cookies, be sure to save the recipe and share it with your friends and family! Baking is always better when you can enjoy the sweet results with others.
These cookies are perfect for any occasion—whether it’s a cozy night in, a gathering with friends, or simply treating yourself to something sweet. The rich chocolate flavor combined with the chewy texture makes them absolutely irresistible. So, gather your ingredients, preheat your oven, and get ready to indulge in the best gluten-free cookies you’ll ever make!
Gluten Free Double Chocolate Chunk Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, whisk together the brown rice flour, cocoa powder, cornstarch, tapioca flour, xanthan gum, salt, and baking soda.
- Step 3: In another bowl, mix the melted butter (or oil), light brown sugar, and pure vanilla extract until smooth and creamy.
- Step 4: Add the large egg to the wet mixture and whisk until fully incorporated.
- Step 5: Gradually add the wet mixture to the dry ingredients, stirring until just combined.
- Step 6: Gently fold in the chopped chocolate or chocolate chips into the dough.
- Step 7: Using a cookie scoop, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Step 8: Bake for about 10-12 minutes, or until the edges are firm but the centers are still soft.
- Step 9: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze baked cookies in a single layer, then transfer to a freezer-safe bag for longer storage.
- Reheat frozen cookies at 350°F for a few minutes for a freshly baked taste.
