Gluten-Free Chewy Chocolate Cookies filled with milk chocolate chips. These chewy cookies are perfect for any time. Indeed, if you are a chocolate lover these cookies are for you. In short, they are perfect to pack in work or school lunches, as an after-school snack. These soft and chewy cookies will have your heart melting for them. Chocolate is comfort food at its best. In all honesty, chocolate is my kind of comfort food. 
Gluten-Free Chewy Chocolate Cookies Tips
Why Melt Butter or Coconut Oil
In fact, for a fudgier texture, the butter needs to be melted. Can you use coconut oil? Nonetheless, butter in cookies does taste better. Gluten-Free cookies don’t often have a soft or fudgy center. Hence, it was important that this cookie have this. The rise in this recipe only comes from baking soda.
How and Why Bloom Cocoa
What does it mean to bloom cocoa? It means adding cocoa to a warm or hot liquid and drawing out the chocolate flavors. As the cocoa dissolves it thickens and releases a more intense taste. As well as, rehydrating the chocolate. Immediately after melting the butter add in the cocoa.
Why Add Coffee
Why add coffee? Because it also amplifies the flavor and the sweetness of chocolate or cocoa. Not to mention, that it decreases our sensitivity to bitter flavors. Most importantly, the coffee flavor will not be hidden.
Gluten-Free Chewy Chocolate Cookies
In conclusion, be careful over mixed dough creates a dense cookie.
Last but not least, make sure to use room-temperature eggs. Why? It will create a fluffier and more tender crumb. Consequently, it allows everything to cream together better. Needless to say, whole eggs can be set into a bowl of hot water for 5 minutes to bring them up to room temperature.
Recipe Notes:
As a result, be sure to leave between each cookie. Likewise, when pans are crowded it is harder to achieve even cooking. Furthermore, this cookie is versatile it can be made with or without chocolate chips. In short, this cookie is a soft and decadent cookie. Incidentally, a hand mixer can be used. Of course, mixing time will need to be increased by a minute or two.
Additionally, read my blog post on Cassava Flour Information and Monk Fruit Facts | Information for a deeper look at these two ingredients. Find Stand Mixers can be found on Amazon.
Freezer Directions:
Nevertheless, this cookie can be frozen. In summary, use a cookie scoop and add to a 1/4 sheet pan with parchment paper. Allow a small amount of room between cookies. Simply add the pan to the freezer. Leave in the freezer for two hours. Remove from the freezer and add the cookies to a gallon-size freezer bag. Freeze for up to three months. In conclusion, remove cookies or cookies from the freezer. Above all allow it to come to room temperature. Preheat oven to 350 F and cook for approximately 10 – 12 minutes. Incidentally, a fresh warm chewy chocolate cookie is available at any time.
Gluten-Free Chewy Chocolate Cookies
Ingredients:
- 1 1/8 cups (225 grams) of melted butter or coconut oil
- 2 tsp instant coffee granules
- 3/4 cup (65 grams) dutch cocoa
- 1 cup (200 grams) of monkfruit sweetener
- 1 cup (200 grams) maple sugar
- 2 large eggs at room temperature
- 2 cups (250 grams) cassava flour
- 1 tsp baking soda
- 1/2 tsp pink salt
- 2 cups milk (285 grams) for stevia-sweetened chocolate chips
- *reserve 1/2 a cup of milk chocolate chips to dip dough balls into
Directions:
First, preheat the oven to 350 F. Second, grease the cookie sheets. Third, Combine the melted butter, instant coffee, and cocoa in a stand mixer. Blend for two minutes until the butter is smooth. Finally, add the monk fruit and maple sugar to the mixture in the bowl of the stand mixer. Set the mixer to 2 and blend smoothly for two minutes. Next, scrape down the bowl. Add eggs one at a time. Blend and scrape down the sides before adding the second egg. In a large bowl stir together the cassava flour, baking soda, and pink salt until combined. Once combined add the flour mixture and chocolate chips.
Next, using a cookie scoop divide into cookie dough balls. Dip dough balls into reserved chocolate chips. Place the cookies 3 inches apart on a greased cookie sheet. Allow the cookies to sit for 30 minutes. This will allow the cookies to spread a little. For smaller cookies with less spread add cookie dough balls to chill in the fridge for 30 minutes. Cook for 10 – 12 minutes or until the top is no longer shiny. Lastly, remove from the oven and allow to cool for a minimum of 5 minutes before removing to a rack.
Gluten-Free Chewy Chocolate Cookies
Equipment
Ingredients
- 1 1/8 cups of melted butter or coconut oil
- 2 tsp instant coffee granules
- 3/4 cup Dutch Cocoa
- 1 cup monk fruit Sweetener
- 1 cup maple sugar
- 2 large whole eggs at room temperature
- 2 cups cassava flour
- 1 tsp baking soda
- 1/2 tsp pink salt
- 2 cups stevia sweetened milk chocolate chips * reserve 1/2 cup of chocolate chips to dip dough balls into
Instructions
- First, preheat the oven to 350 F.
- Second, grease the cookie sheets.
- Third, Combine the melted butter, instant coffee, and cocoa in a stand mixer.1 1/8 cups of melted butter or coconut oil, 2 tsp instant coffee granules, 3/4 cup Dutch Cocoa
- Blend for two minutes until the butter is smooth.
- Finally, add the monk fruit and maple sugar to the mixture in the bowl of the stand mixer.1 cup monk fruit Sweetener, 1 cup maple sugar
- Set the mixer to 2 and blend smoothly for two minutes.
- Next, scrape down the bowl.
- Add eggs one at a time.2 large whole eggs at room temperature
- Blend and scrape down the sides before adding the second egg.
- In a large bowl stir together the cassava flour, baking soda, and pink salt until combined.2 cups cassava flour, 1 tsp baking soda, 1/2 tsp pink salt
- Once combined add the flour mixture and chocolate chips.2 cups stevia sweetened milk chocolate chips
- Next, using a cookie scoop divide into cookie dough balls.
- Dip dough balls into reserved chocolate chips.
- Place the cookies 3 inches apart on a greased cookie sheet.
- Allow the cookies to sit for 30 minutes.
- This will allow the cookies to spread a little.
- Cook for 10 - 12 minutes or until the top is no longer shiny. Lastly, remove from the oven and allow to cool for a minimum of 5 minutes before removing to a rack.
- Lastly, remove from the oven and allow to cool for a minimum of 5 minutes before removing to a rack.
Notes
| Nutrition Facts | |
|---|---|
| Servings 26.0 | |
| Amount Per Serving | |
| Calories 70 | |
| % Daily Value * | |
| Total Fat 0 g | 0 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 1 mg | 0 % |
| Sodium 110 mg | 5 % |
| Potassium 81 mg | 2 % |
| Total Carbohydrate 15 g | 5 % |
| Dietary Fiber 1 g | 3 % |
| Sugars 6 g | |
| Protein 5 g | 10 % |
| Vitamin A | 9 % |
| Vitamin C | 15 % |
| Calcium | 11 % |
| Iron | 9 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
