Gluten-Free Double Chocolate Cookies
These double chocolate cookies are the perfect answer to your sweet cravings! Crisp on the edges and nicely chewy on the inside, these cookies are so delectably good, you're going to love them whether you're gluten-free or not!
chocolate cookies, gluten-free cookies
Lisa from A Day in the Kitchen
Cookie Scoop #16 size
brown rice flour
semi-sweet chocolate chips
Preheat oven 375F/190C.
Whisk brown rice flour, tapioca starch, almond flour, cocoa, baking soda, and salt in a bowl. Set aside.
Combine brown sugar, butter (melted), almond butter, and white sugar in a bowl and cream together using a hand mixer.
Beat egg and vanilla extract into butter-sugar mixture until smooth.
Add dry ingredients to butter-sugar mixture and beat well until well combined.
Stir chocolate chips into cookie dough.
Drop mounds of cookie dough onto a parchment-lined baking sheet.
Bake for 10 minutes.
Let cookies rest on cookie sheet for 5 minutes before transferring to a sheet of foil on the counter to cool completely.
Store in a sealed container on the counter or in the fridge.
Cookie dough can be made ahead of time and refrigerated until ready to bake.
Do not crowd the cookies on the baking sheet.
Let the cookies rest on the cookie sheet for 5 minutes before transferring them to a sheet of foil on the countertop to cool completely.
Cookies can be stored in a container on the countertop, or keep them in the refrigerator for cold chewy cookies.