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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!!
Crisp & light on the outside, chewy gooey on the inside- delish!
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.
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.
Great recipe!!! I used Pamela's Artesian blend for the flour and replaced the melted chocolate with coconut milk. Since I used a pre-blended flour I was able to skip the xanthan gum. Chewy on the inside, crisp on the outside. Perfect!
These cookies were delicious!! I substituted 1 cup of GF flour blend and didn't add xanthan gum. The only problem I had with my cookies is that they spread so thin! They didn't look like others in the pictures. Next time (and there will be a next time!) I will try refrigerating the dough first.
* 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
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how a dash of cayenne pepper really draws out the chocolate flavor.
These amazing cookies are good for the heart AND for the taste buds.
Make chocolate chip cookies without an electric mixer.