Servings: 20 cookies
The Ultimate Gluten-Free Double Chocolate Cookie
This is the ultimate gluten-free double chocolate cookie recipe. The cookies are soft (and stay that way) and rich with chocolate flavor without being too sweet.
Ingredients
- 1/3 cup butter, softened at room temperature
- 2/3 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cups almond flour
- 1/3 cup unsweetened cocoa powder
- 1/3 cup shredded unsweetened coconut
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 ounces bittersweet baking chocolate, chopped
- flaked sea salt for topping, optional
Instructions
- Place oven racks in the upper third and lower third slots. Preheat oven to 350ºF (175ºC). Line 2 baking sheets with parchment paper.
- Using a hand mixer, cream butter and sugar together at medium speed until butter is fluffy, about 2 minutes.
- Add the egg and vanilla and beat for another minute.
- In a separate bowl, mix almond flour, cocoa, coconut, baking powder, and salt. Pour into bowl with wet ingredients and mix until just incorporated. Fold in chopped chocolate.
- Using a cookie scoop or a measuring spoon, scoop cookie batter onto baking sheet, leaving about 2 inches between cookies. If you're using a measuring spoon, scoop our about 1 1/2 tablespoons of batter.
- Bake cookies for 11 to 12 minutes. Try not to overcook them--they stay softer if you don't cook them as much. Sprinkle flaked sea salt on top, if desired. Let cookies cool for 5 minutes before transferring to wire rack to cool completely. Store in an airtight container at room temperature for up to a week.
Notes
If you're not gluten-free, you can definitely substitute all-purpose flour for the almond flour.
NUTRITION INFORMATION: Yields 20 cookies; 1 cookie per serving. Amount per serving: Calories: 136, Total Fat 9g, Saturated Fat: 4g, Sodium: 89mg, Cholesterol: 98mg, Total Carbohydrate: 12g, Dietary Fiber: 2g, Sugar: 9g, Protein 3g
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