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Gluten-Free Chocolate Cookies
These gluten-free chocolate cookies taste like a cross between a brownie and a chocolate chip cookie. They’re crisp on the edges and tender in the middle. For an extra burst of chocolate, add some chocolate chips. Dairy-free options are included.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies
Calories 140 kcal
Ingredients
- 1 ¼ cups gluten-free flour, see note (7 ½ ounces; 212 grams)
- ¼ cup cocoa powder, Dutch-process suggested (¾ ounce; 20 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons butter, melted (1 stick) (4 ounces; 113 grams)
- ½ cup dark brown sugar (3 ¾ ounces; 106 grams)
- ⅓ cup granulated sugar (2 ⅓ ounces; 66 ounces)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cups chocolate chips, optional (6 ounces; 170 grams)
- 1 cup chopped nuts, optional (4 ounces; 113 grams)
Instructions
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Preheat oven to 350℉. Line a baking sheet with parchment paper.
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Whisk together gluten-free flour, cocoa powder, baking soda, and salt in a medium bowl.
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In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, egg, and vanilla extract. Mix until smooth.
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Add the dry ingredients. Mix until a thick soft dough forms. Stir in chocolate chips and nuts, if using.
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Drop dough by the tablespoon onto the prepared baking sheet. Bake until the edges are set, about 12 minutes.
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Let cookies cool on the pan for about three minutes and then transfer to a wire rack.
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Store cooled in an airtight container for up to four days or place cookies into a freezer container and freeze for up to two months.
Recipe Notes
Gluten-Free Flour: Cookies were tested with Bob's 1:1 Gluten-Free Baking Flour. You might get a different result (texture and flour) if you use a different flour.
Butter: For dairy-free cookies, use a dairy-free butter spread.
Chocolate Chips: Use regular or mini chocolate chips. Milk, semi-sweet, and white chocolate chips all work. Use what you love.