He has Celiac Disease and is therefor gluten-free, so I continue to create as many super delicious gluten-free cookie recipes as possible.
Whenever I make cookies, both my kids want to try them (go figure), and it’s a huge bummer when I have to say no, as I do make gluten-full cookies from time to time, too.
I know, how dare I? I have to though, it’s work.We went up to northern California this past weekend to see my Aunt and my husbands Uncle — and you know I can’t go anywhere without some sort of culinary treat in hand.
So I made these yummy cookies for them.
Seriously, how could I say no to that face?
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup finely chopped bittersweet chocolate (about 3½-ounces), melted
- 1½ cups powdered sugar, sifted
- 2 tablespoons cocoa powder, sifted
- 1 egg
- 1 tablespoon pure vanilla extract
- 1 teaspoon sea salt
- 1 cup brown rice flour
- ¼ cup coconut flour
- 1 teaspoon xanthan gum
- 1½ cup semi-sweet chocolate chips
- ½ cup sweetened coconut flakes
- Line a baking sheet with parchment paper and set aside.
- Add the butter and melted chocolate to a large mixing bowl and mix in the powdered sugar and cocoa powder. Stir until it's smooth, and then add the egg. Stir again until it's fully blended.
- Add the vanilla and salt and stir to blend.
- Mix in both of the flours and stir to blend.
- Fold in coconut flakes and chocolate chips.
- Use a 1-inch cookie scoop (or teaspoons) to shape the cookies into small balls of batter, placing them on the parchment-lined baking sheets as you go, very close together so they all fit on the one sheet.
- Cover the sheet tightly with plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 350 degrees F and line another baking sheet (or two) with parchment paper.
- Bake in the preheated 350 degree F oven until the cookies are almost dry, 8 to 10 minutes. It's okay (in fact, it's great) if they are still a bit doughy -- they'll continue to cook a bit out of the oven. Let them cool on the baking sheet for at least 10 minutes and then transfer them to a plate or platter. Cool them at least until they are room temperature before serving.
I used Kerrygold butter, Scharffenberger chocolate and Bob's Red Mill coconut flour in this recipe. I tell you this because people often ask what brands I like -- this is not a sponsored post.