Gluten Free Triple Chocolate Cookies


Ingredients:

  • 1 cup gluten-free all purpose flour, I like Bob's Red Mill 1:1
  • 1/4 cup dark black cocoa
  • 1 tsp. baking powder
  • 1/4 teaspoon salt
  • 8 ounces semi-sweet chocolate chips
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 5 tablespoons butter, room temperature
  • 3/4 cup packed brown sugar
  • 1/4 cup sugar
  • 3/4 cups chocolate chips, chunks or candies

YIELD: 20 cookies

DIRECTIONS:

Whisk together the flour, cocoa, baking powder and salt. Set aside.

Melt the first 8 ounces of chocolate chips in the microwave in 30 second intervals, stirring after each. Once melted completely, set aside to cool a bit.

With an electric mixer, beat the butter at medium speed until smooth. Beat in the sugars until combined. Gradually add in the eggs and vanilla until incorporated. Add the melted chocolate and beat until combined. Add the dry ingredients mixture and mix just until combined. Do not overmix!

Stir in the additional chocolate chips, chunks or candies. Cover with plastic wrap and let stand at room temperature about 20 minutes. Do not put the dough in the refrigerator.

Preheat oven to 350F. Line a cookie sheet with parchment paper. Scoop, rounded dough balls. Bake for 12 minutes, until the edges just begun to set. Cool and enjoy!

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

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Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.