Gluten Free Double Chocolate Chip Cookies (Dairy Free)
Wow! These gluten free double chocolate chip cookies are doubly delicious with the addition of cocoa powder AND dairy free semi-sweet chocolate chips. Your chocolate lovers will thank you.
195gramsKing Arthur Measure for Measure gluten free flour mixabout 1 ½ cups
43gramscocoa powderabout ½ cup
½teaspoonsalt
½teaspoonbaking soda
¼teaspoonbaking powder
½cupvegan buttermelted
210gramsbrown sugarabout 1 cup
50gramsgranulated sugarabout ¼ cup
1largeegg
1 ½ teaspoonsvanilla extract
170gramsdairy free chocolate chipsabout 1 cup
coarse sea salt
Instructions
In a medium mixing bowl, mix together the King Arthur Measure for Measure GF flour mix, cocoa powder, salt, baking soda and baking powder. Whisk until combined.
In the bowl of a stand mixer, add the melted butter, brown sugar and granulated sugar. Mix on low speed for 15 seconds until combined.
Add the egg and vanilla extract and mix for 15 seconds. Stop the machine and scrape down the bowl. Mix for 30 seconds on medium speed.
Add the dry ingredients to the bowl and mix on low speed for 15 seconds. Stop the machine and scrape down the bowl. Mix on medium speed for another 15 seconds.
Stir in the chocolate chips.
Lightly cover the bowl with a tea towel. Set the batter aside to rest for 30 minutes.
Preheat oven to 350F. Place sheets of parchment paper on cookie sheets.
Use a large cookie scoop or large spoon, form cookies into 3 Tablespoon portions. Place on the cookie sheets, about 2 inches apart.
Use a plastic spatula and flatten the tops slightly. Sprinkle with coarse sea salt.
Bake for 10-12 minutes.
Remove from the oven and let cool slightly on the baking sheets.
Remove the cookies to a wire rack to finish cooling.
Notes
This recipe was tested with King Arthur Measure for Measure gluten free flour mix. Other brands may work but they have not been tested.
Use regular cocoa powder. Dark cocoa powder does not work.
Recipe was tested with Country Crock vegan butter. Dairy butter may be used.
Swerve sweeteners are an okay substitute for the sugars. They do change the taste, but the cookie is still delicious.
A flax egg is an acceptable substitute for the egg.
Recipe was tested with Nestle Allergen Free chocolate chips. Regular chocolate chips may be used.
The rest time helps the starch and the flour in the cookies. Do not skip it.
Cookies are best enjoyed within 2 days of baking. Store in a sealed plastic bag.
Cookie batter may be frozen. Portion individual balls of cookie dough and instead of baking, place in the freezer. When ready to bake, bake at the same temperature for 1-2 minutes longer than instructed.