On my journey into gluten free baking the goal has been to make delicious food and not compromise on flavor or texture. I’m not striving for “good for being gluten free”. It’s not a choice to have Celiacs, and I don’t want to feel like I’m missing out; and I certainly don’t want my family to feel like they are.
This recipe for GF chewy double chocolate chip cookies is 100% amazing. No compromising. You’ll love it.
• 2 cups GF All Purpose flour
• ¼ cup cocoa powder
• ¼ cup cornstarch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup melted coconut oil, butter, or other oil of choice
• 1½ cups light brown sugar
• 1½ teaspoons pure vanilla extract
• 12 ounces chocolate, chopped (or chocolate chips)
• 1 large egg
1. Measure flour, cocoa powder, cornstarch, xanthan gum, salt and baking soda. In a mixing bowl, sift all these together. Set aside.
2. In your mixer bowl, add the melted butter (or other oil) and brown sugar. Beat for about 1 minute. Add the egg and vanilla extract and beat until combined.
3. Gradually add the dry flour mixture to the wet mixture until thoroughly combined. Stir in the chocolate chunks. Cover and refrigerate the cookie dough for 1 hour.
4. Preheat the oven to 375 degrees F. Form the cookies into 1-inch balls and place on a lined cookie sheet. Bake for 10-12 minutes. Let the cookies cool for a couple of minutes before transferring them to a wire rack.
**If you’d like to make sandwich cookies like we did, make sure the cookies are completely cooled. Then add your favorite icing to the middle.