Chewy Gluten-Free Chocolate Cookies
yields: 18 cookies
Deep dark gluten-free chocolate cookies have crisp edges and gooey chewy centers. Made with either chopped chocolate chunks or chocolate chips, these cookies will satisfy your chocolate cravings.
Ingredients
- 112 g (1 cup + ½ tablespoon) Bob's Red Mill gluten-free oat flour
- 36 g (3½ tablespoons) Bob's Red Mill sweet rice flour , different from "white rice flour" or "brown rice flour"
- 33 g (¼ cup + 2 teaspoons) Bob's Red Mill tapioca flour
- 33 g (⅓ cup) unsweetened Dutch-processed cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter, room temperature
- ½ cup (104 g) granulated sugar
- ½ cup (100 g) dark brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon chocolate extract, or sub in more vanilla extract
- 4 oz high-quality bittersweet chocolate, coarsely chopped or ½ cup bittersweet chocolate chips
- flaky salt, optional
INSTRUCTIONS
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- In a medium mixing bowl, sift together the oat flour, tapioca flour, sweet rice flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together starting on low speed and increasing to medium high speed, until light and fluffy, 3-5 minutes. Scrape down the sides and add the egg and vanilla and chocolate extracts and beat until just combined.
- With the mixer on low speed, slowly add the dry ingredients until just combined. Add about ⅔ of the chopped chocolate or chocolate chips and beat for a few seconds until evenly distributed.
- Scoop 1½ tablespoon-sized balls and place them 2½ inches apart on the parchment-lined baking sheet (I use the OXO medium cookie scoop and it makes exactly 19 cookies). Press 1-2 chocolate chunks onto the top of each cookie dough ball.
- Bake in batches, if needed, for 10 minutes. Let cool for two minutes on the baking sheet before transferring to a cooling rack with a thin metal spatula to cool completely. Sprinkle with flaky salt, if desired.
Notes
Even 5g difference in flour measurement can affect the texture of your final cookies from thin to thick, so I strongly recommend using the weight measurements when measuring gluten-free flours.
