Gluten-Free Double Chocolate Chip Cookies
Do you want to indulge in Chocolate? If the answer is, YES Then, this recipe is for YOU! Made with Delicious Gluten-Free Organic Cocoa Powder, and Semi-Sweet Chocolate chips this recipe is a Chocolate Lover’s Dream Come True!
How to Get the Texture right in your Gluten-Free Cookies?
This recipe is the result of several combinations of Gluten-Free flours with varying ratios to get the perfect texture for these delicious treats.
I used a ratio of 3:1 for Gluten-Free Sorghum flour and Almond Flour. This ratio gives a delicate crumbly texture to these delightful treats.
For a more chewy texture in , add in some Xantham Gum.
How to Make Gluten-Free Double Chocolate chip Cookies?
Ingredients:
- 1 cup Gluten-Free Sorghum Flour (Jowar)
- 1/2 cup Gluten-Free Almond Flour
- 1/2 cup Unsweetened Gluten-Free Cocoa Powder
- 1 cup Semi Sweet Gluten-Free Chocolate Chips
- 1/4 tsp salt
- 1 tsp Baking Powder (Gluten-Free)
- 3/4 cup Brown Sugar
- 1/4 cup Vegetable Oil
- 1 tbsp Butter (at room temperature)
- 1 tsp Pure Vanilla Extract
- 2 Large Organic eggs
- 1/4 cup Milk
Step by Step Process: Making the Dough
- In a mixing bowl, sieve the Sorghum Flour, Almond flour, baking powder and salt. (Pic#3)
- Whisk in the cocoa powder into this mix and set aside. (Pic#4)
- If the butter is not soft, soften it by putting it in the microwave for about 20 seconds.
- In another mixing bowl, whisk together the eggs, butter, and oil. (Pic#5)
- Add in the vanilla extract and sugar and blend well. (Pic#6)
- Combine the wet and dry mixes, taking care not to over mix. (Pic#7)
- Slowly add in the milk to the mix.
- Fold in the chocolate chips. (Pic#8)
- I like to use my hands to make the dough uniform and give it one final soft knead. (Pic#9)
Step by Step Process: Baking
- Preheat oven to 350 deg F.
- Line a baking tray with a silicon mat or parchment paper.
- Use a tablespoon or an ice cream scoop to put dollops of the dough onto the baking tray. (Pic#10)
- I like my Double Chocolate Chip Cookies organically shaped, however, feel free to round them into little balls and flatten them slightly if you prefer the cookies round. (Pic#11)
- Bake them in the oven for about 13-15 minutes for a crispy crust. (Pic#12)
- Let them cool on a wire rack for about 7-10 minutes. (Pic#13)
- Optional: Sprinkle some powdered sugar. (Pic#14)
- Devour!!!
Gluten-Free Double Chocolate Chip Cookies
Made with Delicious Gluten-Free Organic Cocoa Powder, and Semi-Sweet Chocolate chips this recipe is a Chocolate Lover's Dream Come True!
Equipment
- 1 Whisk
Ingredients
Dry Mix
- 1 cup Sorghum Flour (Jowar) Gluten-Free
- ½ cup Almond Flour Gluten-Free
- 1 tsp Baking Powder Gluten-Free
- ¼ tsp Salt Iodized
- ½ cup Organic Unsweetened Cacao Powder Gluten-Free, Vegan
Wet Mix
- 2 Large Eggs Organic
- ¼ cup Vegetable oil
- 1 tbsp Unsalted Butter
- ¾ cup Brown Sugar
- ¼ cup Milk 2% Organic
- 1 tsp Vanilla Extract Pure
Special Ingredient
- 1 cup Semi Sweet Chocolate Chip Gluten-Free
Instructions
Making the Dough
- In a mixing bowl, sieve the Sorghum Flour, Almond flour, baking powder and salt.
- Whisk the cocoa powder into this mix and set aside.
- If the butter is not soft, soften it by putting it in the microwave for about 20 seconds.
- In another mixing bowl, whisk together the eggs, butter, and oil.
- Add in the vanilla extract and sugar and blend well. Combine the wet and dry mixes, taking care not to over mix. Slowly add in the milk to the mix.
- Fold in the chocolate chips.
Baking
- Preheat the oven to 350 deg F. Line a baking tray with a silicon mat or parchment paper.
- Use a tablespoon or an ice cream scoop to put dollops of the dough onto the baking tray.
- Bake them in the oven for about 13-15 minutes for a crispy crust. Let them cool on a wire rack for about 7-10 minutes.
- Optional: Sprinkle some powdered sugar.