Recipe by Q. Anker
"These are probably the best gluten-free cookies I've ever made. Not chalky, but chewy. I haven't tried making these egg-free, but that might work. I make a flour mix for baking that is quarter each of rice, sorghum, tapioca, and chestnut flours, with a pinch of xanthan gum, then use it in place of flour...sifting or whisking helps. I dusted with confectioners' sugar...looks nice with the dark chocolate."
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1 1/2 cups
gluten-free vanilla extract
Delicious gluten free cookies! Subbed coconut flour for the chestnut flour and added M n M peanuts! Amazing!!
LOTS OF FLOURS IN IT, DON'T YOU THINK
Crisp & light on the outside, chewy gooey on the inside- delish!
These are the best GF cookies I have ever made! They are the best when warm. I used 1 cup of all purpose gluten free flour (bob's red mill) and they were fantastic!!!!
Awesome, substituted coconut flour for the chestnut, decreased sugar by 1/2 c, added 1/4 c shortening with butter (alt adjustment), used 3/4 c of semi sweet chocolate chips for the 4 ozs and replaced the remaining chocolate chips with white chocolate chips. They turned out so good I made a second batch (needed gluten free for church function) and accidently forgot to add the vanilla, and I think they tasted better without the extract. Thank you for this wonderful recipe it is so hard to find great tasting gluten free recipes, my boys didn't even know they were gluten free.
Chewy, tasty, scrumptious! I subbed black bean flour and garbanzo & fava flour for the sorghum and chestnut flours.
The whole family loved this and were surprised they were GF. I used white chocolate chips to add to the dough.
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten-Free Double Chocolate Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 66
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