Gluten-Free Chocolate Cookies

Name: Gluten-Free Chocolate Cookies
Prep time: 12 min
Cook time: 8 min
Total time: 35 min
Yield: 20 serving
Ingredients: 1 ¼ cups oat flour; 6 tablespoons cacao powder; 1 cup coconut sugar; ½ teaspoon baking soda; ¼ teaspoon fine sea salt; ½ cup melted butter or coconut oil; 1 large egg; 1 teaspoon vanilla extract; 2 tablespoons powdered sugar

User Reviews

5.0

36 reviews

Excellent

Prep Time
12 mins
Cook Time
12 mins
Additional Time
15 mins
Total Time
35 mins
Servings
20
Calories
105 kcal
Course
Dessert
Cuisine
gluten-free

Gluten-Free Chocolate Cookies

Dana Benson

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These chocolate cookies have a perfectly chewy texture, and taste like a brownie! Made with oat flour, they are naturally gluten-free, but you'd never know just by tasting them.

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Ingredients

Servings

1 ¼ cups oat flour (certified gluten-free, if needed)
6 tablespoons cacao powder
1 cup coconut sugar (or other granulated sugar)
½ teaspoon baking soda
¼ teaspoon fine sea salt
½ cup melted butter or coconut oil
1 large egg
1 teaspoon vanilla extract
2 tablespoons powdered sugar (optional; for rolling)

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Instructions

Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the flour, cacao powder, sugar, baking soda, and salt. Whisk well to help break up any clumps.
Add in the melted butter or oil, egg, and vanilla extract, and mix again until the dough looks uniform. The oat flour will continue to absorb some of the moisture as it rests, so let the dough rest in the bowl for 15 minutes. (This will make it easier to work with.)
Next, use a 1-ounce cookie scoop to scoop the dough and roll it between your hands to form a ball. For a chocolate crinkle cookie, place the ball in a small bowl of powdered sugar and roll it around to coat the outside. Place the ball on the parchment lined baking sheet, then repeat the process with the remaining dough. You should get roughly 20 cookies from this batch, so you may need to bake these cookies in 2 batches. (Or use 2 pans, if you prefer to bake them all at once.)
Bake the cookies at 350ºF for 8 to 10 minutes. The cookies should puff up and spread slightly. Let them cool on the pan for 10 to 15 minutes, as they will be fragile while they are still warm. As soon as they are firm enough to handle, transfer the cookies to a wire rack to finish cooling, so you can bake the remaining cookies in the batch.
As soon as the cookies are firm enough to pick up, they are ready to serve. You can store leftover cookies in an airtight container on the counter for up to 3 days, or they will last up to a week in the fridge. (Or store them in the freezer for up to 3 months.)

Notes

Nutrition information is for 1 of 20 cookies, not including the powdered sugar. This information is automatically calculated, and is just an estimate, not a guarantee.
• For a double chocolate cookie: Skip the powdered sugar and stir in a 1/2 cup of mini chocolate chips, instead.
• For a vegan cookie: Use refined or expeller pressed coconut oil (which has no coconut flavor) as a swap for the butter, and replace the egg with a flax egg.
• Prefer to use less sugar? You can reduce the sugar in this recipe to 3/4 cup for a slightly less sweet and darker chocolate flavor.

Nutrition Information

Show Details

Calories 105kcal (5%) Carbohydrates 13g (4%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.5g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 22mg (7%) Sodium 114mg (5%) Potassium 56mg (2%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 155IU (3%) Calcium 9mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 105 kcal

% Daily Value*

Calories	105kcal	5%
Carbohydrates	13g	4%
Protein	2g	4%
Fat	6g	9%
Saturated Fat	3g	15%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	2g	10%
Trans Fat	0.2g	10%
Cholesterol	22mg	7%
Sodium	114mg	5%
Potassium	56mg	1%
Fiber	1g	4%
Sugar	5g	10%
Vitamin A	155IU	3%
Calcium	9mg	1%
Iron	1mg	6%