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two gluten-free double chocolate cookies on small grey plate staged for overhead photo with other neutral food photography props.
alattaeats

Double Chocolate Cookies (Gluten-Free & Dairy-Free)

5 from 1 vote
These gluten-free dairy-free double chocolate cookies are soft, chewy, crackly on the outside and rich in chocolate flavor. Think brownies in cookie form, but better!
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Prep Time 10 minutes
Cook Time 12 minutes
Chill 1 hour
Servings: 24 medium cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Cup Bob's Red Mill 1:1 Gluten-Free Baking Flour
  • 1 Cup Cocoa Powder
  • 1 Cup Plant Butter
  • 1 Cup Granulated Sugar
  • 1 Large Egg
  • 2 Tsp Baking Powder
  • ½ Tsp Baking Soda
  • ½ Tsp Salt
  • 1 Tbsp Vanilla Extract
  • 1 Bag Dairy-Free Dark Chocolate Chips (milk chocolate is best!)

Equipment

  • 2 Large baking sheets
  • Cooling Rack
  • Parchment Paper
  • Plastic Wrap
  • Large Mixing Bowl
  • Medium Bowl
  • Rubber Spatula
  • Electric mixer or Whisk
  • Measuring Cups
  • Tablespoon & Teaspoon Measurements
  • #50 Cookie Scoop or two tablespoons

Method
 

  1. In a medium bowl, use whisk or fork to gently combine gluten-free flour, cocoa powder, baking powder, and baking soda. Set aside.
  2. In a large bowl, use a whisk or electric/stand mixer to cream together dairy-free butter, granulated sugar, vanilla extract and salt until thoroughly combined.
  3. Add egg to the butter and sugar and mix until combined.
  4. Pour dry ingredients into the large bowl and gently mix using a rubber spatula until the dry ingredients are completely incorporated. (If using an electric/stand mixer, make sure to mix in dry ingredients on a low setting and scrape the bottom of the bowl).
  5. Fold in chocolate chips.
  6. Cover with plastic wrap nd chill dough for 1 hour.
  7. At this time, preheat the oven to 350ºF and line baking sheets with parchment paper.
  8. After chilling, use a cookie scoop or two spoons to scoop 1-2 tablespoons of dough and place on lined baking sheet. (Try to limit each baking sheet to about 6 scoops of dough because the dough will spread.)
  9. Bake cookies for 12 minutes.
  10. Let cool completely since the cookies are delicate while hot.
  11. Repeat with remaining dough and enjoy!

Notes

For best results, use the flour blend listed in the recipe ingredients.