Double Chocolate Soft Cookies – Gluten Free
- Prep Time:
- 15 + min
- Cooking Time:
- 12 min
- Serves:
- 20 cookies
Ingredients
1 1/4 cups (185 g) gluten-free measure for measure 1:1 flour blend
1/3 cup pure cocoa powder
1 tsp. Tapioca starch or you can also use arrowroot or cornstarch
3/4 tsp. GF baking soda
1/2 cup pure liquid honey
1/4 cup salted butter, softened
1 large egg, at room temperature
3 Tbsp. Milk, at room temperature
1 tsp. Pure vanilla extract
1 cup GF chocolate chips
2 Tbsp. Raw turbinado sugar or powdered sugar for rolling (optional)
Instructions
- Using a medium bowl, whisk together flour, cocoa powder, tapioca powder and baking soda
- In the bowl of a stand mixer, add the honey, butter and egg. Beat on medium-high speed until blended and creamy. Add milk and vanilla and beat until combined
- Gradually fold in flour mixture with chocolate chips until blended. Cover dough tightly with plastic wrap and chill for at least 1 hour and up to 24 hours. The dough must be chilled
- Once you are ready to bake the cookies, preheat the oven to 350 F and line a large baking sheet with parchment paper
- Form the dough into 20 balls, about 1 1/2 tablespoons of dough in each ball. If using sugar coating, roll each ball in the sugar and place 2 inches apart on the prepared baking tray
- Using the back of a spoon or a spatula, slightly flatten the balls—Bake for 12 minutes. The cookies will be soft when you remove them from the oven.
- Slightly cool on the baking tray before carefully transferring onto a cooling rack to coolÂ
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