Gluten-Free Chocolate Cookies – Detoxinista
These Gluten-Free Chocolate Cookies have the chewy texture you like, with the flavour of a brownie. Roll them in powdered sugar for a straightforward Chocolate Crinkle Cookie!
Why You’ll Love Them
They style superb. In case you love brownies, you’ll love these chewy chocolate cookies. They bake in lower than 10 minutes, for a straightforward gluten-free dessert.
They’re simple to customise. The variations are infinite with this cookie dough. Stir in peanut butter chips for a chocolate peanut butter cookie, add somewhat peppermint extract for a mint chocolate taste, or simply stir in some common chocolate chips for a double chocolate cookie.
They’re allergy pleasant. These cookies are naturally gluten-free, however you too can make them dairy-free and vegan by utilizing coconut oil as a substitute of butter, and a flax egg as a substitute of a daily egg.
They’re made with only one sort of flour. As a substitute of utilizing a gluten-free flour mix, this recipe depends on oat flour, which is a super-affordable possibility for gluten-free baking. You may even make oat flour with simply rolled oats and a blender! As a result of oats may be contaminated throughout processing, remember to purchase a bundle that claims “licensed gluten-free” if you’re serving somebody who can’t devour gluten.
Components You’ll Want
What’s in gluten-free chocolate cookies?
- Oat flour
- Cacao powder (or cocoa powder)
- Coconut sugar
- Egg (or flax egg)
- Butter (or coconut oil)
- Baking soda
- Salt
This recipe comes collectively rapidly in a single bowl, and when you want a dairy-free or vegan possibility, it’s super-easy to make substitutions. You may also use another granulated sugar you’ve gotten available, like brown sugar, to switch the coconut sugar.
Observe: Oat flour isn’t all the time tolerated by everybody who has a gluten intolerance, so if it is advisable to use a gluten-free flour mix (like Bob’s Purple Mill 1-to-1 baking flour) you may swap that for the oat flour on this recipe. The result’s barely extra dry in that case, however it nonetheless “works.”
The best way to Make the Greatest Gluten-Free Chocolate Cookies
1. Combine the dry elements.
In a big mixing bowl, mix the oat flour, cocoa powder, coconut sugar, baking soda, and salt. Use a whisk to combine the elements, which is able to assist to interrupt up any clumps.
2. Add within the moist elements.
To the bowl, add within the egg, melted butter, and vanilla extract. Combine effectively, till the dough appears uniform. If you wish to make gluten-free double chocolate cookies, fold in a 1/2 cup of chocolate chips, too.
The cookie dough can be barely sticky, so let the dough relaxation within the bowl for quarter-hour. The oat flour will proceed to soak up the moisture, and can be simpler to deal with after it rests.
3. Bake.
Preheat the oven to 350ºF and line a big baking sheet with parchment paper.
Use a 1-ounce cookie scoop or tablespoon to scoop the cookie dough, then roll the dough in powdered sugar, when you’d prefer to make a crinkle cookie.
Prepare the cookies 2 inches aside from one another on the baking sheet, then bake at 350ºF for 8 to 10 minutes. (For mushy facilities, take away them after 8 minutes.)
Let the cookies cool fully on the pan, as they are going to be very fragile whereas they’re nonetheless heat. As soon as they’ve firmed up, you may switch them to a wire rack to chill fully, if it is advisable to use the pan to bake the remaining cookie dough.
Storage Tip: Retailer leftover cookies in an hermetic container within the fridge for as much as 1 week. You may also retailer cookies within the freezer for as much as 3 months! These cookies are scrumptious when served chilly, or at room temperature.
Make Forward Tip: In case you don’t need to bake all the cookies immediately, you may freeze the dough! Drop the cookie dough onto a pan or plate lined with parchment paper, and place it on a flat shelf in your freezer. As soon as they’re agency (about 1 hour) you may switch the frozen cookie dough balls to an hermetic container, and hold them saved within the freezer for as much as 3 months. Bake the cookie dough straight from the freezer for an additional 3-5 minutes, for a freshly baked cookie anytime.
Continuously Requested Questions
This gluten-free cookie recipe was developed to make use of oat flour, so I don’t suggest utilizing almond flour or coconut flour, however one other grain-based flour will probably work equally. Gluten-free flour blends are sometimes made with a mixture of gluten-free flours, like rice flour and starches, so they could create a extra dry cookie when in comparison with utilizing oat flour. Be at liberty to make use of barely much less flour when making that substitution. (You don’t want a mix with xanthan gum for this recipe, not like my gluten-free cinnamon rolls.)
Sure, you may exchange the butter with melted coconut oil, however remember to use a refined or expeller pressed coconut oil, when you’d just like the cookies to have zero coconut taste. You may exchange the egg with a powdered egg substitute, or a flax egg. The cookies will unfold barely extra with these modifications, so remember to chill the dough earlier than baking.
On the lookout for extra gluten-free recipes? Attempt Almond Flour Chocolate Chip Cookies, Gluten-Free Cinnamon Rolls, Soft Pretzel Bites, or Oat Flour Banana Bread.
Gluten-Free Chocolate Cookies
These chocolate cookies have a superbly chewy texture, and style like a brownie! Made with oat flour, they’re naturally gluten-free, however you’d by no means know simply by tasting them.
Servings:
Components
- 1 ¼ cups oat flour (licensed gluten-free, if wanted)
- 6 tablespoons cacao powder
- 1 cup coconut sugar (or different granulated sugar)
- ½ teaspoon baking soda
- ¼ teaspoon nice sea salt
- ½ cup melted butter or coconut oil
- 1 giant egg
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (optionally available; for rolling)
Directions
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Preheat the oven to 350ºF and line a big baking sheet with parchment paper. In a big bowl, mix the flour, cacao powder, sugar, baking soda, and salt. Whisk effectively to assist break up any clumps.
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Add within the melted butter or oil, egg, and vanilla extract, and blend once more till the dough appears uniform. The oat flour will proceed to soak up a number of the moisture because it rests, so let the dough relaxation within the bowl for quarter-hour. (This can make it simpler to work with.)
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Subsequent, use a 1-ounce cookie scoop to scoop the dough and roll it between your palms to type a ball. For a chocolate crinkle cookie, place the ball in a small bowl of powdered sugar and roll it round to coat the surface. Place the ball on the parchment lined baking sheet, then repeat the method with the remaining dough. It’s best to get roughly 20 cookies from this batch, so you could must bake these cookies in 2 batches. (Or use 2 pans, when you want to bake them .)
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Bake the cookies at 350ºF for 8 to 10 minutes. The cookies ought to puff up and unfold barely. Allow them to cool on the pan for 10 to fifteen minutes, as they are going to be fragile whereas they’re nonetheless heat. As quickly as they’re agency sufficient to deal with, switch the cookies to a wire rack to complete cooling, so you may bake the remaining cookies within the batch.
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As quickly because the cookies are agency sufficient to select up, they’re able to serve. You may retailer leftover cookies in an hermetic container on the counter for as much as 3 days, or they may last as long as every week within the fridge. (Or retailer them within the freezer for as much as 3 months.)
Notes
• For a double chocolate cookie: Skip the powdered sugar and stir in a 1/2 cup of mini chocolate chips, as a substitute.
• For a vegan cookie: Use refined or expeller pressed coconut oil (which has no coconut taste) as a swap for the butter, and exchange the egg with a flax egg.
• Desire to make use of much less sugar? You may scale back the sugar on this recipe to three/4 cup for a barely much less candy and darker chocolate taste.
Vitamin
Energy: 105kcal, Carbohydrates: 13g, Protein: 2g, Fats: 6g, Saturated Fats: 3g, Polyunsaturated Fats: 0.5g, Monounsaturated Fats: 2g, Trans Fats: 0.2g, Ldl cholesterol: 22mg, Sodium: 114mg, Potassium: 56mg, Fiber: 1g, Sugar: 5g, Vitamin A: 155IU, Calcium: 9mg, Iron: 1mg
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