Best 3 Gluten Free Double Chocolate Chip Cookies Recipes
Indulge in the ultimate gluten-free treat with our delectable Double Chocolate Chip Cookies. Crafted with a harmonious blend of almond flour, coconut flour, and rich cocoa powder, these cookies boast a delightful chewy texture and intense chocolate flavor. Each bite reveals a symphony of melted dark and semisweet chocolate chips, creating a heavenly experience for chocolate enthusiasts. Whether you're following a gluten-free diet or simply seeking a healthier alternative, these cookies promise an unforgettable taste sensation.
In this comprehensive guide, we present two irresistible variations of our Double Chocolate Chip Cookies. The Classic version caters to those who prefer a timeless chocolate chip cookie experience, while the Espresso version adds an extra layer of depth and complexity with the addition of freshly brewed espresso. Both recipes are meticulously detailed, ensuring a successful baking journey for home bakers of all skill levels.
As you embark on this culinary adventure, you'll discover a treasure trove of tips and tricks to elevate your cookies to perfection. From achieving the ideal cookie texture to mastering the art of gooey chocolate chips, we guide you through each step with expert precision. Additionally, we provide valuable substitution suggestions to accommodate dietary preferences and allergies, ensuring everyone can savor these delectable treats.
Get ready to tantalize your taste buds and create a batch of Double Chocolate Chip Cookies that will leave you craving more. With their gluten-free goodness and symphony of chocolate flavors, these cookies are destined to become a beloved classic in your kitchen.
GLUTEN-FREE DOUBLE CHOCOLATE CHIP COOKIES
Provided by Food Network
Categories dessert
Time 1h34m
Yield 24 cookies or 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients into the wet mixture and combine until dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
- Using a melon-baller or tablespoon, scoop the dough onto the prepared baking sheets, spacing them 1-inch apart. Gently press each with the heel of your hand to help them spread. Bake on the center rack for 14 minutes, rotating the trays 180 degrees after 7 minutes. The cookies will be crispy on the edges and soft in the center.
- Let the cookies stand on the baking sheet for 10 minutes, then transfer the cookies to a wire rack and cool completely before covering. Store in an airtight container at room temperature for up to 3 days.
GLUTEN-FREE DOUBLE CHOCOLATE COOKIES
These are probably the best gluten-free cookies I've ever made. Not chalky, but chewy. I haven't tried making these egg-free, but that might work. I make a flour mix for baking that is quarter each of rice, sorghum, tapioca, and chestnut flours, with a pinch of xanthan gum, then use it in place of flour...sifting or whisking helps. I dusted with confectioners' sugar...looks nice with the dark chocolate.
Provided by Q. Anker
Categories Desserts Cookies Drop Cookie Recipes
Time 1h35m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicon baking mat.
- Mix white sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum together in a large bowl.
- Melt 4 ounces chocolate chips, with butter and vanilla extract in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
- Stir eggs into the flour mixture; slowly pour melted chocolate mixture into flour mixture. Stir until incorporated. Fold 4 ounces chocolate chips into the batter.
- Drop batter roughly in a ball shape, 1 tablespoon per cookie, onto the prepared baking sheet, keeping balls 2 inches apart.
- Bake in the preheated oven until cookies are spread and top surface is slightly cracked, 12 to 15 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack to allow cookies to set.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 23.5 g, Cholesterol 25.7 mg, Fat 7.3 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 110.5 mg, Sugar 17.6 g
GLUTEN-FREE CHOCOLATE CHIP COOKIES
Almond flour is the only special ingredient needed to make these cookies, and it can be found in the baking aisle or the health food section of the grocery store. It provides the protein and structure of a classic wheat flour, while keeping the cookie perfectly chewy in the center. If you want a stronger almond flavor, toast the almond flour in a dry skillet over medium-low heat until golden and fragrant, and cool before using. This recipe was adapted from the Times's famous chocolate chip cookie recipe, but unlike that recipe, this dough does not require 36 hours of refrigeration before baking. Chopped chocolate or feves make for a gooier cookie, but classic chocolate chips work here, too. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or a 2-tablespoon scoops and bake for for 10 to 12 minutes.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 30m
Yield About 10 (5-inch) cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the almond flour, salt and baking soda to combine.
- Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
- Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
- Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
- Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
- Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.
Tips:
- Measure Ingredients Accurately: Use a kitchen scale to measure ingredients for precise results, as gluten-free flours can absorb liquids differently than wheat flour.
- Chill the Dough: Chilling the dough before baking helps prevent the cookies from spreading too much and keeps them chewy.
- Use Quality Chocolate Chips: Look for high-quality chocolate chips that contain real cocoa butter and no artificial ingredients.
- Don't Overmix the Dough: Overmixing the dough can result in tough cookies. Mix just until the ingredients are combined.
- Bake the Cookies at the Proper Temperature: Bake the cookies at the recommended temperature and time to ensure they are cooked thoroughly but not overbaked.
Conclusion:
These gluten-free double chocolate chip cookies are a delicious and indulgent treat that can be enjoyed by everyone, regardless of dietary restrictions. With their rich chocolate flavor, chewy texture, and crispy edges, these cookies are sure to become a favorite. Follow the tips above to ensure your cookies turn out perfect every time!
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