Gluten-Free Double Chocolate Cookies
These double chocolate cookies are the perfect answer to your sweet cravings! Crisp on the edges and nicely chewy on the inside, these cookies are so delectably good, you're going to love them whether you're gluten-free or not!
- Prep time
- 30 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 50 grams brown rice flour
- 50 grams tapioca starch
- 30 grams almond flour
- 30 grams cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 1/4 cup butter, (melted)
- 1/4 cup almond butter
- 1 tablespoon sugar
- 1 egg
- 3/4 teaspoon vanilla extract
- 1/3 cup semi-sweet chocolate chips
Instructions
- 1
Preheat oven 375F/190C.
- 2
Whisk brown rice flour, tapioca starch, almond flour, cocoa, baking soda, and salt in a bowl. Set aside.
- 3
Combine brown sugar, butter (melted), almond butter, and white sugar in a bowl and cream together using a hand mixer or whisk.
- 4
Beat egg and vanilla extract into butter-sugar mixture until smooth.
- 5
Add dry ingredients to butter-sugar mixture and beat well until well combined.
- 6
Stir chocolate chips into cookie dough.
- 7
Drop mounds of cookie dough onto a parchment-lined baking sheet.
- 8
Bake for 10 minutes.
- 9
Let cookies rest on cookie sheet for 5 minutes before transferring to a sheet of foil on the counter to cool completely.