Gluten Free Double Chocolate Cookies Recipes

Steps:

• Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients into the wet mixture and combine until dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
• Using a melon-baller or tablespoon, scoop the dough onto the prepared baking sheets, spacing them 1-inch apart. Gently press each with the heel of your hand to help them spread. Bake on the center rack for 14 minutes, rotating the trays 180 degrees after 7 minutes. The cookies will be crispy on the edges and soft in the center.
• Let the cookies stand on the baking sheet for 10 minutes, then transfer the cookies to a wire rack and cool completely before covering. Store in an airtight container at room temperature for up to 3 days.

Steps:

• Line a large baking sheet with parchment paper; set aside. Add the shredded coconut and oats to a food processor, and grind until fine. Transfer the mixture to a medium bowl. Add the almond meal, oat flour, baking powder, salt, cocoa powder and maple sugar, and stir well. Drizzle in the melted coconut oil, and stir until combined. Stir in the maple syrup and vanilla. Let sit for 20 minutes.
• Preheat the oven to 350 degrees F. Once the cookie batter is no longer sticky, mix in the coconut flakes and chocolate. Shape the batter into rough 2-inch mounds, place them on the prepared baking sheet and bake for 12 minutes.
• Remove the cookies from the oven, and let cool. They will keep in the fridge in an airtight container for up to 4 days.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicon baking mat.
• Mix white sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum together in a large bowl.
• Melt 4 ounces chocolate chips, with butter and vanilla extract in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
• Stir eggs into the flour mixture; slowly pour melted chocolate mixture into flour mixture. Stir until incorporated. Fold 4 ounces chocolate chips into the batter.
• Drop batter roughly in a ball shape, 1 tablespoon per cookie, onto the prepared baking sheet, keeping balls 2 inches apart.
• Bake in the preheated oven until cookies are spread and top surface is slightly cracked, 12 to 15 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack to allow cookies to set.

Steps:

• In a large bowl, combine almond flour, cocoa powder, ground coffee, baking soda and salt.
• In a smaller bowl, stir together grapeseed oil, agave and vanilla.
• Stir wet ingredients into dry and then mix in chocolate drops (or chunks).
• Drop dough by heaping tablespoonfuls onto a parchment lined baking sheet.
• Bake at 350° for 7-8 minutes.
• Cool and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Place sugar, butter, eggs, and peppermint extract in a bowl. Stir until well combined.
• Combine rice flour, cocoa powder, baking soda, and salt together in a separate bowl. Gradually pour into the butter mixture; mix to fully combine. Fold chocolate chips into the dough.
• Drop spoonfuls of dough 2 inches apart onto baking sheets.
• Bake in the preheated oven until set and edges start to darken, 8 to 10 minutes.