Thursday, April 12, 2018

Gluten free Double Chocolate Cookies

Double Chocolate Cookies (gluten free)

These cookies have been created for the Ready, Set, Cook Game. One of the main ingredients on the list was chocolate - does it get any better?!? I mean, chocolate and chocolate, that is, double chocolate. Cookies, of course. The moment I saw the ingredients, the recipe appeared in my mind, so - there you are.
For the flours I used white rice flour and potato flour (i.e. potato starch). You can just use regular wheat flour if you're not gluten free.
Normally, chocolate and butter have different melting points, so it would be correct to first melt the chocolate in a bain-marie and then add the butter. I made a shortcut, popped chocolate and butter in a small pot and melted it together on very low heat on the stove top. You just have to be careful that it doesn't burn.
To form the cookies, I used a small ice cream scoop / melon baller with ca. 1 inch in diameter. That made 85 small cookies. Feel free to use a larger scoop and make larger cookies. The cooking time might be a little longer for larger cookies.
The cookies turned out soft and a bit cakey, just the way I wanted them. For a crispier cookie, maybe try to bake them a little longer, but be careful not to burn them and consider that they might get a little dry when made gluten free.

  • 1/2 cup butter
  • 60 g dark chocolate (I used 70%)
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 2 eggs, room temperature
  • 1 cup rice flour
  • 1/2 cup potato flour (=potato starch)
  • (or 1 1/2 cups regular flour for not gluten free)
  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 cup dark chocolate chips

  • Over very low heat, slowly melt together butter and chopped chocolate
  • Preheat oven to 350 °F / 180°C fan assisted
  • In a bowl, combine the two flours with baking powder and salt
  • With a mixer, cream together the melted butter and chocolate with the sugars
  • Add the eggs one after the other, completely incorporating the first one before adding the second one
  • With the mixer still working, slowly add the flour until completely incorporated
  • Continue mixing with a spoon and add first the oats, then the chocolate chips
  • Using a cookie scoop, place little or larger mounds on a paper lined cookie sheet
  • Bake at 350° F / 180° C in a fan assisted oven for exactly 10 minutes
  • Let cool cookies on the sheet until they have firmed up, then let cool completely on a wire rack.
  • Enjoy!

    I'm completely clueless about how to add a photo to a comment, so I just add Mikekey's photo of these lovelies to the post. He made them with regular instead of gluten free flour, and they look fabulous! Thanks so much for trying these!


1 comment:

  1. Mikekey sent me a message and asked me to post his comment because for some reason it doesn't appear when he posts it: "Delicious! Rich and gooey on the inside and a bit crispy on the outside. I subbed equal amount of almond flour for the rice and potato flour and it worked perfectly. Will be making these again."