Double Chocolate Cookies (Gluten-Free & Dairy-Free)
These gluten-free dairy-free double chocolate cookies are soft, chewy, crackly on the outside and rich in chocolate flavor. Think brownies in cookie form, but better!
- Prep time
- 10 min
- Cook time
- 12 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Cup Bob's Red Mill 1:1 Gluten-Free Baking Flour
- 1 Cup Cocoa Powder
- 1 Cup Plant Butter
- 1 Cup Granulated Sugar
- 1 Large Egg
- 2 Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Tsp Salt
- 1 Tbsp Vanilla Extract
- 1 Bag Dairy-Free Dark Chocolate Chips ((milk chocolate is best!))
Instructions
- 1
In a medium bowl, use whisk or fork to gently combine gluten-free flour, cocoa powder, baking powder, and baking soda. Set aside.
- 2
In a large bowl, use a whisk or electric/stand mixer to cream together dairy-free butter, granulated sugar, vanilla extract and salt until thoroughly combined.
- 3
Add egg to the butter and sugar and mix until combined.
- 4
Pour dry ingredients into the large bowl and gently mix using a rubber spatula until the dry ingredients are completely incorporated. (If using an electric/stand mixer, make sure to mix in dry ingredients on a low setting and scrape the bottom of the bowl).
- 5
Fold in chocolate chips.
- 6
Cover with plastic wrap nd chill dough for 1 hour.
- 7
At this time, preheat the oven to 350ºF and line baking sheets with parchment paper.
- 8
After chilling, use a cookie scoop or two spoons to scoop 1-2 tablespoons of dough and place on lined baking sheet. (Try to limit each baking sheet to about 6 scoops of dough because the dough will spread.)
- 9
Bake cookies for 12 minutes.
- 10
Let cool completely since the cookies are delicate while hot.
- 11
Repeat with remaining dough and enjoy!