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Soft and Cakey Gluten Free Chocolate Cookies

Soft Chocolate Cookies

I love chocolate.

My husband loves chocolate.

My kids love chocolate.

I really like fruit based desserts too, but everyone else prefers that dessert includes chocolate in some way.

This recipe started out as one of H.’s favorites from his mom. He called them Wagon Wheels and they were dense, chewy and chocolatey. Kind of like a brownie in cookie form. At Christmastime I would make a triple batch of dough and together we’d form the balls, roll them in powdered sugar, bake like crazy and tie them up in packages for all of his co-workers.

We’ve switched to sharing a non-sweet snack with co-workers at Christmas now, but H. still wanted some of these at home. Since he prefers not to consume gluten anymore I decided to see if I could make his favorite chocolate cookies gluten free.

They came out really well (although they became soft and cakey rather than dense and chewy), but . . . I forgot to write down what I did!

No one was sad when I had to make them again in order to accurately share the recipe with friends. 🙂

The addition of peppermint flavor is optional. In my opinion, though, that’s what makes them really good!

Mix the whole recipe right in the pan that the chocolate and butter are melted in so you won’t have extra dishes to wash.

 

Gluten Free Chocolate Cookies

 

Soft and Cakey Gluten Free Chocolate Cookies

1/2 cup unsalted butter

4 ounces unsweetened chocolate

1 cup coconut sugar

1/2 cup organic cane sugar

2 teaspoons vanilla

4 eggs

1 cup sorghum flour

1 cup brown rice flour

2 teaspoons baking powder

1/4 teaspoon salt

4 drops peppermint essential oil (or 1/2 – 1 teaspoon peppermint extract)

Melt butter and unsweetened chocolate together in medium pan over low heat. (Turn heat off before it looks like everything is completely melted to avoid scorching.) Add sugar and vanilla and mix well. Add eggs one at a time and beat well after each. Stir in flour, baking powder and salt and mix well. Add peppermint essential oil or extract if using. Make sure everything is thoroughly combined (dough will seem pretty soft, more like batter) and place pan in fridge for several hours or overnight. When ready to bake preheat oven to 350 degrees and line pans with parchment paper. Portion out dough (makes 3-4 dozen – we ate them too fast, so I can’t remember exactly!) and bake 8-10 minutes. Carefully remove from pans to cool on wire racks.

Printable recipe below.

These do freeze really well.  Since they are yummy eaten straight from the freezer though, that doesn’t actually preserve them very long!

Gluten Free Chocolate Cookies

Soft and Cakey Gluten Free Chocolate Cookies

Yield: 3-4 dozen

Ingredients

  • 1/2 cup unsalted butter
  • 4 ounces unsweetened chocolate
  • 1 cup coconut sugar
  • 1/2 cup organic cane sugar
  • 2 teaspoons vanilla
  • 4 eggs
  • 1 cup sorghum flour
  • 1 cup brown rice flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Optional:
  • 4 drops doTERRA peppermint essential oil (or 1/2 - 1 teaspoon peppermint extract)

Instructions

  • Melt butter and unsweetened chocolate together in medium pan over low heat. (Turn heat off before it looks like everything is completely melted to avoid scorching.)
  • Add sugar and vanilla and mix well.
  • Add eggs one at a time and beat well after each.
  • Stir in flours, baking powder and salt and mix well.
  • Add peppermint essential oil or extract if using.
  • Make sure everything is thoroughly combined (dough will seem pretty soft, more like batter).
  • Place pan in fridge for several hours or overnight.
  • When ready to bake preheat oven to 350 degrees and line pans with parchment paper.
  • Portion out dough in rounded spoonfuls (it will still be pretty sticky).
  • Bake 8-10 minutes.
  • Carefully remove from pans to cool on wire racks.

Notes

Substitution for unsweetened chocolate: 1 Tablespoon of butter plus 3 Tablespoons of cocoa is equivalent to 1 ounce of unsweetened chocolate. This recipe can be made with either option or a combination of the two!

http://joyinmykitchen.com/soft-cakey-gluten-free-chocolate-cookies/

 

I’m still working on a recipe for gluten free cookies that will be dense and chewy . . .

How do you like your chocolate cookies?

Shared at: Kitchen Dreaming, Real Food Friday, Savoring Saturdays

Comments

  1. YUMMY!!!! These MUST be made soon – they look delicious! I also love that they freeze well. I’m gearing up to make a bunch of freezer items for after baby & I just know I’m going to need cookies on hand!! 🙂

    • I love things that freeze well too. You’re definitely going to want lots of chocolate cookies in there! May your preparations go smoothly and your delivery safely.

  2. Oh! I do love chocolate, and I do love essential oils!! Thanks for sharing this great recipe with us over at Savoring Saturdays!

  3. Hi Abi,
    These look and sound fabulous. My husband loves chocolate too. I like the peppermint added to the recipe. It sounds terrific with that wonderful peppermint flavor. Thanks for sharing on Real Food Fridays. Pinned.

  4. Oh these look AMAZING! Peppermint and chocolate are the perfect pair! I will definitely have to try these soon 🙂 Funny we both have a recipe this week with essential oils 🙂 Thinking alike! I always enjoy your posts Abi! I will have to share your recipe. 🙂 Have a great weekend!

Your turn! I'd love to hear your thoughts or questions.