Double Chocolate Cookies (Gluten-Free)

These gluten-free chocolate cookies are the best. Tender and chewy they are delicious, they won’t notice that they are gluten-free. If you are a chocolate lover these cookies are perfect to freeze for future cravings.

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Chocolate cookie cut in two on a white plate.

About this recipe

These gluten-free chocolate cookies are soft and taste very well.

The recipe starts with brown butter: what we want with the brown butter is to eliminate the non-greasy part of the butter and then toast it until it gets brown color.

These cookies are ideal for dessert or snack, and they also freeze very well. If you are a chocolate lover you must try them.

Chocolate cookies on a white surface.

Ingredients

  • Corn and tapioca starch: helps cookies to soft and thick.
  • Buckwheat flour: gives texture to the cookies.
  • Butter: unsalted butter.
  • Eggs: room temperature eggs are better.
  • Salt: enhance flavors.
  • Sugar: I used black sugar, which adds caramel flavor, and granulated sugar.
  • Vanilla extract: add flavor to the cookies.
  • Cocoa Powder: unsweetened cocoa powder.
  • Chocolate: semisweet chocolate chunks or chips.
Double chocolate cookies ingredients.

How to make chocolate cookies

Cut butter into large pieces of the same size, so that it melts evenly, and cook in a medium saucepan over medium-low heat. Don´t stop stirring until it browns, the process takes approximately 5 minutes. Pour the butter into a large bowl and let cool for about 5 minutes.

Whisk buckwheat flour, corn and tapioca starch, baking soda, salt, and cocoa powder in a medium bowl.

Add the sugars to the butter and mix well. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract.

Stir the mixture into the dry ingredients and mix until just combined.

Finally, add 3/4 of the chocolate chunks.

Let dough chill for at least one hour.

Preheat oven to 350ºF.

Line baking sheets with parchment paper or silicone mats.

Drop large balls on the prepared sheets, spacing them an inch or so. Use your fingers to gently press down on the balls and flatten them slightly. Place the remaining chocolate chunks on the surface of the cookies.

Bake for 10 minutes.

Let cool before removing.

Chocolate cookies on a white plate on a yellow surface.

Variations

If you don’t have tapioca starch, you can replace it with potato starch. It’s not a 1 to 1 relationship, you should replace 1/2 cup of tapioca starch with 1/4 potato starch.

Storing

Cookies can be stored in an airtight container at room temperature for up to 5 days. Once they have cooled completely, you can also freeze the cookies in an airtight container or freezer bag for up to 3 months. When you are ready to enjoy them, warm them slightly in a medium oven before eating.

Tips

  • Give all the cookies the same size, so they are cooked at the same time.
  • Give the cookies some space on the baking sheet since they expand when cooked.
  • Don’t over-bake them, otherwise, they will be dry and crunchy.
  • Let the cookies cool before removing them, if not is very probably they should break.
Chocolate cookie cut in two on a white plate.

Double Chocolate Cookies (Gluten-Free)

Josefina Almond Yes
These gluten free chocolate cookies are the best. Tender and chewy they are delicious, they won´t notice that they are gluten free. If you are a chocolate lover these cookies are perfect to freeze for future cravings.
Prep Time 15 mins
Cook Time 10 mins
Resting time 1 hr
Course Cookies
Servings 20

Ingredients
  

  • 1 cup buckwheat flour
  • 1 cup corn starch
  • 1/2 cup tapioca starch
  • 2 eggs
  • 150 gr chocolate chunks
  • 1 cup unsalted butter (2 sticks 226gr)
  • 1 teaspoon baking soda
  • 1/3 cup cocoa powder
  • 1/4 cup dark brown sugar
  • 3/4 cup granulated sugar
  • Pinch of salt
  • Vanilla Extract

Instructions
 

  • Cut butter into large pieces of the same size, so that it melts evenly, and cook in a medium saucepan over medium-low heat. Don´t stop stirring until it browns, the process takes approximately 5 minutes. Pour the butter into a large bowl and let cool for about 5 minutes.
  • Whisk buckwheat flour, corn and tapioca starch, baking soda, salt, and cacao in a medium bowl.
  • Add the sugars to the butter and mix well. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract.
  • Stir the dry ingredients into the mixture and mix until just combined.
  • Finally, add 3/4 of the chocolate chunks.
  • Let dough chill for at least one hour.
  • Preheat the oven to 350ºF.
  • Line baking sheets with parchment paper or silicone mats.
  • Drop large balls on the prepared sheets, spacing them an inch or so. Use your fingers to gently press down on the balls and flatten them slightly. Place the remaining chocolate chunks on the surface of the cookies.
  • Bake for 10 minutes.
  • Let cool before removing.
Keyword Gluten free double choocolate cookies


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