Double Chocolate Cookies (Gluten Free) Recipe
The beauty of our double chocolate cookie recipe is in its simplicity – ten ingredients, and it doesn’t use butter (but rather, olive oil).
All you need is a fork; spatula (no mixer required); disher (a scoop – or a couple of tablespoons); two bowls; a (couple of) baking sheet(s) +/- liners, and an oven.
Makes 18 cookies (which disappeared quickly).
Be sure to cool completely – they’re crumbly (and super hot) fresh out of the oven.
For us, these are an ”every-once-in-a-while” treat (over the past several weeks, friends and family have repeatedly said they wanted some double chocolate cookies). To all – enjoy!
½ cup unsweetened cocoa powder* (I used a mix of ¼ cup high fat all-natural Guittard and ¼ cup Ghiradelli unsweetened cocoa powder)
1/3 cup confectioners’ (a.k.a. powdered or icing) sugar*
1/3 cup granulated sugar*
¾ cup oat flour*
½ cup brown rice flour*
2 teaspoons sodium-free baking soda*
1 egg, beaten
½ teaspoon vanilla bean paste (or seed pulp from 1/2 vanilla pod, or 2 teaspoons pure vanilla extract*)
¾ cup olive oil*
5 oz of high quality (and sodium-free) chocolate* broken into small pieces (i.e., chocolate chips or chunks; I used a mix of 2 oz dark chocolate chunks and 3 oz semi-sweet chips; technically it’s a triple chocolate cookie but who’s counting?).
(*one can purchase gluten free versions of these ingredients)
- Preheat the oven to 375 degrees F.
- In a large bowl, mix the dry ingredients (cocoa, sugars, flours, and baking soda) together. Make sure that the mixture is lump free and well-blended (i.e., you can also sift the ingredients together).
- Make a well (a.k.a. a hole) in the middle of the dry mixture (in the same manner as you would to make homemade pasta), and set the bowl aside.
- Separately, in small bowl, beat the egg; add the vanilla and olive oil and continue to gently beat the liquid. Stop beating once the texture becomes somewhat “pasty” (i.e., thicker than the original liquid, but not fully emulsified like a mayonnaise).
- Pour the liquid into the center of the dry mix (the “hole”). Gently mix the ingredients together, until a (loose) ball is formed. Add the chocolate chips; mix until evenly distributed. The dough should eventually form a cohesive ball (but not a super tight one). The dough consistency should be not be super shiny/greasy, so if it is, add a little more flour and work it in).
- Line cookie sheets with a non-stick liner (i.e., Silpat).
- Using a disher (I used #40 – ours measures out 1 1/2 Tablespoons of batter per scoop), scoop the cookie dough and place on a cookie sheet (i.e., 3 rows of cookies x 3 cookies).
- Place in 375 degree F oven and bake for 10-12 minutes, or until the edges become golden brown.
- Remove the cookies from the oven; let the cookies sit/cool on the cookie sheets before moving them to a wire rack (these particular cookies are very delicate when hot).