These Gluten-Free Chocolate Cookies combine chewy texture and the flavors of brownies in one delicious treat! Coat them in powdered sugar for an effortless Chocolate Crinkle Cookie experience!
Why You’ll Like Them
These chewy chocolate cookies make an elegant dessert option! If you enjoy brownies, these incredibly stylish treats should quickly melt in your mouth – all within 10 minutes for an easy gluten-free dessert option!
Customizable cookie dough makes endless variations possible! Just stir in peanut butter chips for chocolate peanut butter cookies; peppermint extract makes mint chocolate treats; or just mix in more widespread chocolate chips to achieve double chocolate treats! The possibilities with this dough are literally limitless!
These cookies are allergy friendly! Naturally gluten-free and dairy-free, but you could easily modify the recipe by swapping out coconut oil for butter and using flax eggs instead of regular ones – or vice versa!
These cookies are made using only one type of flour: Oat Flour is an economical solution to gluten-free baking that you could make yourself or purchase premade from stores – you might even try rolling up some oats and grinding it yourself with your blender! Due to possible contamination during processing, when catering for those avoiding gluten make sure the package reads “Licensed gluten-free.”
Substances You Will Require What Ingredients Make Gluten-Free Chocolate Cookies Delicious?
Oat flour, cacao powder (or cocoa powder), coconut sugar, an egg (flax egg is okay too), coconut butter or coconut oil and baking soda make an easy breakfast recipe that’s sure to please.
Salt This simple one-bowl recipe comes together quickly, and makes an ideal dairy-free or vegan solution if desired. Furthermore, another granulated sugar such as brown can easily replace coconut sugar if that suits better!
Remember: Oat flour may not always be tolerated by those with gluten intolerance; so, if you would rather substitute another gluten-free baking flour mix such as Bob’s Purple Mill 1-to-1 Baking Flour for it in this recipe. In such instances, however, the end result might be slightly dryer; nonetheless, it “works.”
Step One of Making Gluten-Free Chocolate Cookies
- Combine Dry Ingredients.
In an enormous mixing bowl, combine oat flour, cocoa powder, coconut sugar, baking soda and salt with an electric whisk until everything has been evenly dispersed into one big mass without clumps forming. This process may help break apart any lumps forming.
- Supplement the moist areas.
Add eggs, melted butter and vanilla extract to a mixing bowl; combine until dough forms an even texture. For double chocolate cookies using gluten-free flour blends add 1/2 cup of chocolate chips too.
Once mixed, cookie dough should only be slightly sticky – give it time to settle into its container for at least thirty minutes, as this allows oat flour to absorb moisture more readily, becoming easier to work with once rested.
- Bake.
Preheat the oven to 350oF and line an enormous baking sheet with parchment paper before preheating your oven.
Use a 1-ounce cookie scoop or tablespoon to measure out cookie dough, then roll the balls of dough in powdered sugar if you plan to create crinkle cookies.
Lay cookies out 2 inches apart on a baking sheet and bake at 350oF for 8 to 10 minutes (for clean services, remove after 8).
Allow the cookies to cool completely on their pan before moving them onto a wire rack for further cooling, as they’re fragile while hot. After they have firmed up completely, move them directly from there onto a cooling rack in case any more cookie dough needs baking in that pan.
Tip for Storing Leftover Cookies: For optimal storage conditions, keep leftover cookies chilled in an airtight container in the fridge for one week and store frozen for three months! These delicious bite-size treats taste equally wonderful served chilled or at room temperature!
Make Ahead Tip: Don’t worry about baking all of the cookies immediately–freezing your dough could be just what’s necessary! Simply drop cookie dough onto a parchment-covered pan/plate in your freezer. As soon as they become firm (in about an hour), transfer them to an airtight container for storage up to three months–then bake directly from frozen for an added 3-5 minute bake!
Commonly Asked Questions
Can I use certain flour products?
This gluten-free cookie recipe calls for oat flour, so I do not advise swapping almond or coconut flour out, although any grain-based flour could work equally as well. Gluten-free flour blends tend to use multiple gluten-free flours such as rice flour and starches instead, creating more dry cookies when compared with using just oat flour alone – though feel free to reduce flour usage slightly when making such substitutions (this particular recipe doesn’t need an addition with xanthan gum, unlike my gluten-free cinnamon rolls!).
Can I Make These Vegan?
Absolutely. Feel free to swap out the butter with melted coconut oil; for optimal results use either refined or expeller pressed varieties for optimal coconut flavour in the cookies. Additionally, replace eggs with powdered egg substitute or flax eggs; as these changes could make the cookies expand slightly more so it is wise to chill the dough prior to baking.
Are you on the search for more gluten-free recipes? Try Almond Flour Chocolate Chip Cookies, Gluten-Free Cinnamon Rolls, Tender Pretzel Bites or Oat Flour Banana Bread as delicious alternatives.
Gluten-Free Chocolate Cookies
These exquisite gluten-free chocolate cookies boast the chewiness and brilliance of brownies! Made with oat flour, their gluten-free status would not be readily apparent simply from tasting.
Prep Time for Dinner Assembly is 12 minutes; assembled dinner assembly should take 8 minutes.
Leisure Time: 15 Minutes for Total Running Time 35 Minus As of February 3, 2017, Servings Available 20 Substances.
1.25 cups oat flour (certified gluten-free if required) plus 6 tablespoons cacao powder;1 1/4 cups coconut sugar or another type of granulated sugar) as well as 1/2 teaspoon baking soda, 1/4 teaspoon optimistic sea salt, melted coconut oil or butter and one large egg; plus one teaspoon vanilla extract
Instructions
Preheat the oven to 350oF and line an expansive baking sheet with parchment paper. In an enormous bowl, mix together flour, cacao powder, sugar, baking soda and salt before whisking successfully to break apart any clumps that form.
Add the melted butter or oil, egg, and vanilla extract and combine again until your dough appears uniform. Oat flour absorbs moisture as it rests; therefore allow the dough to sit in your bowl for at least half an hour (this makes handling much simpler!). (Letting time pass may make for easier work with).
Subsequently, use a 1-ounce cookie scoop to take out some dough and roll it between your fingertips into balls. For chocolate crinkle cookies, drop each ball in a small bowl of powdered sugar before rolling it around until covered all over. Place this ball onto parchment-lined baking sheets then continue with remaining dough – it should yield approximately 20 cookies from this batch; alternatively you could bake in two separate batches (or use two pans simultaneously if you prefer baking immediately.)
At 350oF for 8 to 10 minutes, bake cookies until they puff up slightly before setting on a pan for another 10-15 minutes to cool before moving them onto a wire rack for complete cooling – that way you’re free to bake more cookies during this batch!
As soon as your cookies have firmed up enough to be picked up and served, they’re ready. Extra cookies can be stored in an airtight container on the counter for three days; in the fridge for seven (or even three months if frozen!). Alternatively, try freezing for three months.
Notes
Vitamin information listed for 1 of 20 cookies does not include powdered sugar. This estimate was produced mechanically; therefore it cannot be guaranteed as being 100% accurate.
- For an irresistibly chocolate cookie: In place of powdered sugar, combine 1/2 cup of mini chocolate chips.
- To create vegan cookies: Substitute refined or expeller pressed coconut oil without coconut flavor as a replacement for butter; swap the egg out with flax egg instead for added nutrition and fun!
- Want a less sweet chocolate taste? Reduce the sugar to 3/4 cup by decreasing its use in this recipe, for a darker chocolate experience and slightly reduced sweetness.
Vitamin Power =105kcal, Carbs=13g, Protein=2g and Fats:6g with Saturated Fatti es (sattuated fats: 3), Polyunsaturates Fatty t 0.5 grame, Monosatuated Fatties 2 gramse, Trans Fattis:0.2grame and Ldl cholesterol 22mgs as measured against sodium of 114 mg, Potassium 56 mgs fiber 1 grams sugar 5 grammes plus vitamin A with its 155IUs calcium 9mg iron =1mg per Serving for this recipe 105 Kcal Perserving Nutritionally Power Vitamin Power is 175 Kcal per Serving which equals 100 percent Of Daily Essential Nutrition Needes Essential Diet for Daily Wellness Nutrition!
If you try this gluten-free chocolate cookie recipe, leave me a note below with your comments and star rating so that I know they were successful for you.
