Small Batch Fudgy Chocolate Gluten Free Cookies
Bakery small batch fudgy gluten free chocolate cookies with chocolate chips! The cookies are made with an oat flour blend, maple syrup and sugar, and packed with chocolate. Then baked to perfection with caramelized edges and fudgy centers.
Servings: 6 Cookies
Calories: 201kcal
Ingredients
- ¼ cup gluten free oat flour
- 2 tablespoons sweet white rice flour
- 2 tablespoons blanched almond flour
- 2 tablespoons tapioca flour
- 2 tablespoons unsweetened cocoa powder, Dutch process
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, room temperature
- ¼ cup organic cane sugar or granulated sugar
- 1 tablespoon pure maple syrup
- 1 large egg yolk, room temperature
- ½ teaspoon vanilla extract
- ¼ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- In a small mixing bowl, whisk together the oat flour, sweet rice flour, almond flour, tapioca flour, cocoa powder, baking soda, and salt.1/4 cup gluten free oat flour, 2 tablespoons sweet white rice flour, 2 tablespoons blanched almond flour, 2 tablespoons tapioca flour, 2 tablespoons unsweetened cocoa powder, Dutch process, 1/4 teaspoon baking soda, 1/4 teaspoon salt
- In a medium mixing bowl, add the butter, sugar, and maple syrup. Using a hand held mixer, cream the mix on medium speed until light, smooth, and creamy. Scrape down the sides of the bowl as needed. Add the egg yolk and vanilla extract and continue to beat until fully mixed.3 tablespoons unsalted butter, room temperature, 1/4 cup organic cane sugar, 1 tablespoon pure maple syrup, 1 large egg yolk, room temperature, 1/2 teaspoon vanilla extract
- Sprinkle half of the dry ingredients over the wet and beat on low speed until just incorporated. Add the remaining dry ingredients and beat until no dry streaks remain. The dough will be sticky and feel like the mixer is getting a workout - this is ok!
- Add the chocolate chips and fold into the dough by hand with a spatula. Let the dough sit for at least 10 minutes to hydrate before scooping into cookies.1/4 cup semi-sweet chocolate chips
- Use a medium cookie scoop to portion the dough into 6 equal size cookie balls. Place at least 2 inches apart on the baking sheet. Bake the cookies for 10 to 11 minutes, or until the edges are set.
- For a chewier cookie - Check the cookies 10 minutes. They will look like the centers are underbaked, but they will continue to cook on the baking sheet when you take them out of the oven.
- For a crispier cookie - Check the cookies at 12 minutes. Keep in mind the cookies will continue to cook a little on the baking sheet when you take them out of the oven.
- Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes. Tip - To achieve perfectly round cookies, while still on the baking sheet, use a round cookie cutter or biscuit cutter and swirl the cookies in the center of the cutter. Transfer the cookies to the rack to cool completely. Enjoy!
Notes
- Serving Size - This is a small batch recipe that can be doubled.
- Substitutions - I have only tested the recipe as written. You can swap the cane sugar for regular white granulated sugar. I do not recommend using a 1:1 gluten free flour in lieu of the single flours. I find the 1:1 blends to be much drier.
- Storing and Freezing Baked Cookies - The cookies can be stored in a covered container at room temperature. They can also be frozen for up to 2 months and thawed at room temperature.
- Freezing Cookie Dough - You can freeze the cookie dough for up to 2 months. I recommend scooping it into the cookie balls then place them in a Ziploc bag. The frozen dough does not need to be thawed, though you will need to adjust the bake time by a few minutes to accommodate the frozen dough.
Nutrition
Calories: 201kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 147mg | Potassium: 104mg | Fiber: 2g | Sugar: 13g | Vitamin A: 220IU | Calcium: 25mg | Iron: 1mg