Gluten Free Chocolate Cookie Recipe

This gluten free chocolate cookie recipe takes full advantage of hazelnut flour. Read on and chow down!

Ingredients

  • 6 ounces semisweet chocolate, chopped into .5 inch pieces
  • 2 tablespoons unsalted butter, at room temperature
  • 1/3 cup dark chocolate covered espresso beans
  • 1/3 cup hazelnut flour
  • 2/3 cup all-purpose gluten free flour
  • 2 tablespoons unsweetened cocoa powder, unsweetened
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup sugar
  • 2 large flax eggs
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips
  • 1-2 tablespoons unsweetened coconut milk

Directions

  1. Place an oven rack in the center of the oven. Preheat the oven to 300 degrees Fahrenheit. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
  2. In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
  3. In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, hazelnut flour, all-purpose gluten free flour, cocoa powder, baking powder and sea salt.
  4. In another medium bowl, whisk together the sugar, flax eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. If the mixture is too dry, add 1 tablespoon of milk at a time until mixture becomes wet. Depending on the brand of flour you use, you may need more than one tablespoon of milk.
  5. Using a cookie or ice cream scoop, scoop level ¼ cupful of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.
  6. Always read the label to make sure all ingredients are gluten free. If you are not sure the product is safe, check with the manufacturer.

Notes

Flax eggs = 2 tablespoons ground flax seed mixed with 4 tablespoons water.

Double Chocolate and Espresso Cookies Photo

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Rating: 4.0 / 5.0 (8 Votes)
Published:
Modified:
Author:
Source:
Food Network
Cooking Method:
Baked
Cuisine:
Gluten Free
Category:
Desserts
Tags:
, , , ,
Related Recipes:
Gluten Free Recipes, Cookie Recipes, Chocolate Recipes, Dessert Recipes, Baked Recipes
Recipe Yields:
12 cookies
Prep Time:
Cook Time:
Total Time:
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Nutrition Facts

Serving Size 1 cookie
Servings Per Recipe 12

Amount Per Serving
Calories from Fat 78
Calories 200

% Daily Value*
15%
Total Fat 10g
23%
  Saturated Fat 5g
2%
Sodium 51mg
9%
Total Carbohydrate 27g
1%
  Dietary Fiber 1g
  Sugars 19g
5%
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.

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