American•indulgent

Gluten-Free Double Chocolate Cookies

These easy gluten-free double chocolate cookies are super fudgy with a crisp edge. They're like brownies in cookie form! Dairy-free option.

Ingredients

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1/2 cup butter, softened (Dairy-free use Smart Balance butter.)
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups gluten-free all-purpose flour with xanthan gum
1/2 cup milk (Dairy-free use unsweetened almond milk.)
1 cup gluten-free chocolate chips (For dairy-free I like Enjoy Life Foods or Nestle Simply Delicious chocolate chips.)

1
Preheat oven to 350°F degrees. Line baking sheet with parchment paper.
2
In a large bowl, beat the softened butter until creamy with a hand mixer or stand-up mixer.
3
Add the brown sugar and sugar to the butter and mix until creamy. Scrape down the sides and bottom of the bowl as needed.
4
Add the egg and mix. Then add the pure vanilla extract, cocoa powder, baking soda, and salt and mix until fully combined.
5
Add the gluten-free flour and milk and mix together until fully combined.
6
Add the chocolate chips and mix until fully combined. The cookie dough will be really thick.
7
Drop by rounded tablespoon or use a greased cookie scoop. (I used a greased 1 1/2 tablespoon cookie scoop). Place the cookies 2 inches apart on a parchment-lined cookie sheet.
8
Place cookie balls onto lined cookie sheets and bake for 11-12 minutes. The cookies will not spread too much while baking.
9
Allow the cookies to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely. Enjoy!
10
Place leftovers in an airtight container and store at room temperature.