Gluten Free Chocolate Chip Mocha Cookie

2 Reviews
Published Mar 3, 2023 ∙ Kristina Stosek

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These bakery style gluten free chocolate chip mocha cookies are chewy with crispy edges, have a hint of mocha flavor and are studded with chocolate chips and pecans.

close up of gluten free chocolate chip mocha cookie

What does gluten free chocolate chip mocha cookie taste like?

This gluten-free cookie is rich with chocolate flavor, a slight coffee undertone, and plenty of chocolate chips and pecans, just like a good chocolate chip mocha cookie should be. 

Top cookie flavors in America

Chocolate chip cookies whether chewy or crispy, they are addictively delicious! No wonder they are the top cookie flavor in America. Here is a list of America’s top five cookie recipes without gluten.

Chocolate chip cookie

peanut butter cookies

sugar cookies

snickerdoodle cookies 

crinkle cookies

overview of staked chocolate mocha cookies on a dessert plate

FAQs about gluten free chocolate chip mocha cookies

How do I make my cookies chewy?

If you like chocolate chip cookies more chewy than crispy, replace one egg with two egg yolks. Egg yolks have more fat which helps keep the cookies chewy and moist.

Does sugar affect cookie texture?

The type of sugar you use affects flavor and texture. For example, for a crispier cookie, use white sugar. For a chewier texture, use brown sugar. Brown sugar also adds more flavor.

Should I chill gluten free cookies before baking them?

Chilled cookies have a better texture, hold their shape better and have more flavor. Place shaped cookies on a baking sheet and refrigerate them for one hour before baking. 

How to chill cookies if you are short on time?

Can’t wait for the cookies to chill? No worries, place shaped cookies in the freezer for 15 minutes before baking.

Softened butter vs melted

Cookies made with melted butter spread more. So if you prefer a flat cookie, use melted butter. The flavor will not change.

Can too many chocolate chips make cookies flat?

Quite the opposite. Chocolate chips give the cookies structure and help keep cookies from going flat.

cookie dough in a bowll

 

Key points for this gluten free mocha cookie recipe

The butter must be softened

The eggs must be at room temperature

Use gluten free measure for measure flour blend

Use a strong coffee or espresso

Once the cookies are shaped, they must be chilled in the fridge for 1 hour before baking

The oven must be preheated

stacked cookies in two rows on a cookie sheet

Best way to store gluten free cookies?

Gluten free cookies are best stored in a cookie jar at room temperature for two to three weeks. Or in an airtight container for up to two six weeks in the refrigerator. 

raw chocolate chip mocha cookie on a cookie sheet

Can I freeze gluten free chocolate chip mocha cookies?

Cooled baked cookies can be stored in an airtight container in the freezer for up to 6 months.

Raw cookies can be frozen for up to 6 month. To do this, place the cookies on a cookie sheet and freeze them for 15 minutes. Then place them in a freezer bag and freeze for up to 6 months. When you are ready to bake them, place frozen cookies in the fridge overnight for next day baking.

Nothing is more comforting than a warm, freshly-baked chocolate chip cookie. If you can get your hands on them while the cookies are fresh out of the oven and still warm while the chocolate chips are melting, you’ll know why they are the number one cookie in America! Enjoy!

Gluten Free Chocolate Chip Mocha Cookie

2 reviews
Published Mar 3, 2023 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
12 min
Serves:
18 large

Ingredients

1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 egg yolks, room temperature for a chewy cookie, or 1 whole egg for a crispy cookie
1 Tbsp. Espresso coffee or very strong coffee
1 tsp. Pure vanilla extract
1 1/4 cups gluten free measure for measure flour blend
1 Tbsp. Pure cocoa powder
1 Tbsp. Tapioca starch
3/4 tsp. Baking soda
1/4 tsp. Sea salt
1 cup GF chocolate chips 
3/4 cup chopped pecans (optional)
Coarse sea salt for topping (optional)

Instructions

  1. Beat the butter with brown sugar until creamy. You can use an electric mixer or a handheld whisk to do this.
  2. Add the egg yolks, coffee and vanilla and mix to combine.
  3. In a separate bowl, whisk together flour, cocoa powder, tapioca starch, baking soda and salt.
  4. Add the dry ingredients to the butter mixture 1/3 at a time, and mix using a spatula until smooth. Then stir in 3/4 cup chocolate chips and 1/2 cup pecans.
  5. Drop the cookie dough by rounded tablespoonfuls or a 1-inch cookie scoop 2 inches apart on an ungreased cookie sheet or one lined with parchment paper
  6. Top the cookies with remaining chocolate chips and pecans, pressing them slightly into the cookie. Sprinkle the tops with coarse salt if you wish, and place the cookies in the fridge for an hour before baking
  7. Bake in a preheated oven at 350 F for 12 - 15 minutes, depending on the size of the cookie, until light brown and the centers are set
  8. Cool 5 minutes, then remove from cookie sheet to cooling rack

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