Fudgy Gluten-Free Chocolate Cookies
These fudgy gluten-free chocolate cookies are easy to make and deliver a rich chocolate experience, perfect for autumn indulgence.
Ingredients
Dry Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (or coconut oil for a dairy-free option)
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Ingredients
- 1/2 cup chocolate chips optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate bowl, melt the butter and whisk in the brown sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture, using a spatula to avoid overmixing.
- If desired, fold in the chocolate chips for added texture and flavor.
Baking
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 10-12 minutes, or until the edges are set but the center remains slightly soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Use a kitchen scale for accuracy in measuring your flour and cocoa powder to achieve the best texture. Do not overbake; check the cookies a minute or two before the timer goes off for a fudgy center. Consider drizzling melted chocolate on top after cooling for added indulgence.
Nutrition
Serving: 1gCalories: 130kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 8g
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