Ingredients
Equipment
Method
Instructions
- 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.