Gluten Free Chocolate Cookies
Crispy on the outside and gooey on the inside!
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Servings: 12
Calories: 194kcal
Ingredients
- 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
Instructions
- 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.
Notes
These cookies can be stored in a glass container on the counter for 4-5 days.
Because gluten free flour is so tricky, I would not recommend substituting other flours in these cookies.
I sprinkled more sugar on top before putting in the oven.
Nutrition
Calories: 194kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 225mg | Potassium: 54mg | Fiber: 2g | Sugar: 18g | Vitamin A: 256IU | Calcium: 30mg | Iron: 1mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.