Gluten-Free Chocolate Cookies
These gluten-free chocolate cookies are rich and fudgy with soft, brownie-like centers, chewy edges, and sweet white chocolate chips.Use a combination of white and milk chocolate chips for triple chocolate cookies!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
- 1+1/2 cup gluten-free 1: 1 baking flour
- 1/4 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup butter (room temperature)
- 1/4 cup coconut oil (preferably in softened solid form)
- 3/4 cup lightly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- 1/2 cup milk chocolate chips
Instructions
- 1
In a medium bowl, whisk together the dry ingredients. Set aside.
- 2
In the bowl of a stand mixer (or in a large bowl with an electric hand mixer), add the butter, coconut oil, brown sugar, and granulated sugar. Cream together until well-mixed, 2-3 minutes.
- 3
Add the eggs and vanilla extract. Beat to fully combine. With the mixer running on low, slowly add the dry ingredients in 3 additions, beating well after each addition.
- 4
Stir in chocolate chips. Cover and refrigerate the dough for at least 1 hour and preferably overnight.
- 5
When you're ready to bake the cookies, preheat the oven to 350F. Line two large, rimmed baking sheets with parchment paper or silicone liners. Scoop the dough and shape into heaping tablespoon-sized balls (I use a #40 cookie scoop).
- 6
Place the dough balls a couple inches apart on the prepared baking sheets. Bake for 11-13 minutes, until the edges are set and the center is mostly set. Cool the cookies for 3-4 minutes on the pan, then transfer to a wire rack to cool completely. Enjoy!