Gluten-Free Chocolate Cookies
User Reviews
5
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Prep Time
12 mins
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Cook Time
8 mins
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Additional Time
15 mins
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Total Time
35 mins
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Servings
20
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Calories
105 kcal
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Course
Dessert
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Cuisine
gluten-free
Gluten-Free Chocolate Cookies
Description
This recipe uses certified gluten-free oat flour, cacao powder, and coconut sugar combined with baking soda, salt, melted butter or coconut oil, an egg, and vanilla extract. After mixing, the dough rests for 15 minutes to allow the flour to absorb moisture evenly, resulting in a uniform, manageable dough. Cookies are shaped into 1-ounce balls, optionally rolled in powdered sugar for a crinkle effect, then baked at 350°F for 8 to 10 minutes.
The cookies have a chocolate flavor profile supported by cacao powder and the slight caramel notes of coconut sugar. The texture is tender, with a slight chew from oat flour. Making a vegan version is possible by substituting melted refined coconut oil for butter and a flax egg for the chicken egg. Sugar amounts can also be adjusted to taste without compromising the cookie structure.
These cookies can be baked in one or two batches depending on oven capacity. The recipe provides flexibility for variations like adding mini chocolate chips or skipping powdered sugar for a double chocolate experience.
Ingredients
- 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 salt fine sea salt
- ½ cup butter or coconut oil, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (optional; for rolling)
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 info is per cookie and excludes powdered sugar coating.
- To make double chocolate cookies, omit powdered sugar and add mini chocolate chips to the dough.
- For a vegan version, swap butter for refined coconut oil and use a flax egg as an egg substitute.
- Reduce sugar to 3/4 cup for a less sweet cookie with intensified chocolate flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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