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!

Print Recipe

Prep Time 10

Cook Time 14

Course Dessert

Cuisine American

Servings 18 pieces

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.

Keyword Double Chocolate Chip Cookies, Gluten-free Chocolate Chip Cookie Recipe, Gluten-Free Desssert, Gluten-Free Double Chocolate Chip Cookie Recipe