These Gluten Free Chocolate Cookies are the BEST chocolate cookies and better than their regular flour counterparts. They are crisp on the outside, yet gooey and soft on the inside. Perfectly sweet and not grainy at all!
I know you hear me say this a lot... but you cannot tell these are gluten free! I've tested these on many unsuspecting teens and adults who never knew my secret. I love experimenting with different gluten free flour combos and I've come up with some that produce a great texture.
These are a combo of superfine almond flour and tapioca flour. It's a winning combo and I can see many delicious cookies in our future!
When baking gluten free it is important to realize that you can't just sub gluten free flour 1 to 1 for regular flour. That doesn't work, however, the flour that comes the closest to being able to achieve that is Bob's Red Mill Gluten Free 1 to 1 Flour (well named, right?)
Please don't substitute other flours one to one for white flour. For example, almond flour - there is no standard conversion and results will vary. On a side note, it really bums me out when people leave me a bad recipe rating but then in the comments list all the things they substituted. That's just not nice and of course, it didn't work out. It's not my recipe if you made any substitutions. Sorry... I digress.
I have had amazing success baking with this Bob's Red Mill 1 to 1 Flour. For example, these simple recipes are hard to mess up and taste delicious...
- Gluten Free Banana Bread
- Gluten Free Waffles
- Chocolate Chip Almond Flour Pumpkin Muffins
- Gluten Free Doughnuts
- Gluten Free Chocolate Cake Doughnuts
- Gluten Free Vanilla Baked Doughnuts
When you are ready to experiment with some different flours let's dive into these easy Gluten Free Chocolate Cookies.
- Almond Flour - I love using Bob's Red Mill Super-Fine Almond Flour and have had lots of success with it. Here is a link to it on Amazon (affiliate link).
- Tapioca Flour - This flour is a starchy white flour with a sweet flavor and it's great for helping improve the texture of baked goods. It helps make these cookies chewy.
- Sugar - I love using this Organic Cane Sugar because it tastes great and I like to sprinkle if on top of the cookies before they are baked. I also used 365 Organic Light Brown Sugar.
- Cocoa Powder - I am not a snob about cocoa powder and in these cookies, I used Hershey's.
- Vanilla - You cannot expect good cookies if you don't use real vanilla extract. Please no imitation. I promise it's better. I like Simply Organic.
- cream butter and sugar
- add vanilla and egg and mix
- whisk dry ingredients in a separate bowl and then add to wet mixture, mix well
- toss in chocolate chunks and try not to eat the dough straight up 😀
- use an ice cream scoop to make same sized cookie balls and place on parchment-lined cookie sheet about two inches apart.
More about Almond Flour
I've tested out a lot of almond flours in my day and my favorite is Bob's Red Mill Super-Fine Almond Flour. The almonds have been blanched and ground into a fine meal that is great for baking.
Let's look at the health benefits of white flour vs almond flour. Almond flour is lower in carbs and higher in fat. It's better for your blood sugar because it doesn't cause a spike like white flour can. Almond flour also contains micronutrients like Vitamin E, magnesium and calcium.
I wouldn't go so far as to say these Chocolate Cookies are healthy but they are WAY better for you than any packaged cookies and better than any cookie made with all-purpose white flour.
Learn more about the nutrient profile of almond flour at the USDA Nutrition Database.
Gluten Free Chocolate Cookies
- ¾ cup almond flour I like Bob's Red Mill
- ¼ cup tapioca flour
- ⅓ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsalted butter, room temperature
- 1 teaspoon vanilla
- 1 large egg, room temperature
- Preheat oven to 350º F. Line a cookie sheet with parchment paper.
- Using the paddle attachment cream butter and sugars together in a stand mixer. Beat for a few minutes until light and fluffy. Scrape down the sides when needed.
- Add egg and vanilla and mix well.
- In another medium bowl whisk together flours, salt, soda and cocoa powder.
- With the mixer on low, slowly add the flour mixture to the mixer and gently mix until combined. Remember to scrape down the sides with a spatula.
- Add chocolate chunks and stir.
- Using a medium ice cream or cookie dough scooper drop cookies onto parchment paper. Cook for about 10-12 minutes. Take them out when they are still soft in the middle because they will set. Let them hang out on cookie sheet for five minutes then carefully transfer them to a rack to cool.
Recipe adapted from Allrecipes.
These look so tasty! Love crispy edges and a soft inside! Perfection!
It's amazing how all the best chocolate treats seem to be made with only cocoa powder, no real chocolate. This sounds amazing!
These cookies look amazing, I can't wait to try them!