Gluten-Free Double Chocolate Cookies
Gluten-free double chocolate cookies are rich, chewy chocolate cookies loaded with chocolate chips for an extra chocolatey bite.
Ingredients
- ½ cup butter, softened
- ½ cup coconut palm sugar
- 2 eggs
- ¼ cup honey
- 1 teaspoon vanilla extract
- 2 cups oat flour
- ¼ cup cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and coconut palm sugar until smooth.
- Beat in the eggs, honey, and vanilla extract until well combined.
- Add the oat flour, cocoa powder, cornstarch, baking soda, and salt. Stir until a thick cookie dough forms.
- Fold in the chocolate chips.
- Scoop the dough onto the baking sheet and bake for 9 to 11 minutes, until the edges are set and the centers still look slightly soft.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
- Use certified gluten-free oat flour: This keeps the cookies truly gluten-free since oats can be cross-contaminated.
- Do not over bake: Pull them when the edges are set and the centers still look soft so they stay chewy.
- Chill for thicker cookies: If you want thicker cookies, chill the dough for 30 minutes before baking.
- Cool before moving: Let the cookies cool on the pan first so they set up and do not break.
- Measure cocoa carefully: Too much cocoa can dry the dough, so level the measuring cup for best texture.
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