Decadent Gluten Free Double Chocolate Cookies


You or someone you know may be cutting out gluten, but that doesn’t have to mean cutting out cookies! These cookies are so sinfully indulgent, no one would guess they’re made with rice flour rather than wheat. If you’re feeling adventurous try mixing in different types of chocolate chips or adding nuts, such as chopped pecans.

Ingredients

    170 gm / ¾ cup Mirage Margarine, room temperature
    250 gm / 1 cup Dark brown sugar
    60 gm / ¼ cup Granulated sugar
    1 Egg, large size
    15 ml / 1 tbsp Vanilla extract
    190 gm / 1 1/2 cups Rice flour
    80 gm / 1 cup Cocoa, sifted
    5 gm / 2 tsp Instant coffee
    15 gm / 2 tsp Cornstarch
    2 gm / 1 tsp Baking soda
    2 gm / ½ tsp Salt
    250 gm / 1 cup Bittersweet chocolate, cut into chunks or chips

Directions

  1. Pre-heat the oven to 325°F(160°C).
  2. In a large bowl, with an electric mixer, cream the Mirage Margarine on high speed for 3 minutes, until smooth and fluffy, scraping down the sides several times with a rubber spatula.
  3. Add in both sugars, the salt, the instant coffee, egg and vanilla extract. Mix on medium speed for 6 minutes, scraping the bowl down several times with a rubber spatula.
  4. In a separate bowl whisk together the rice flour, sifted cocoa, cornstarch, baking soda and chocolate.
  5. Scrape down the margarine mixture with a spatula and add in all the contents from the flour bowl.
  6. Mix on low just until the dough is combined and even. Over-mixing will make a tough cookie, so stop once the flour is no longer visible.
  7. Divide the dough into 12 large cookies or 24 mini-cookies, and shape into balls. Place them on a parchment lined baking sheet and lightly press down to keep the dough from rolling around.
  8. Place in the oven and bake for 8-12 minutes, or until the center no longer looks wet. Be sure to rotate the tray after 6 minutes of baking.
  9. Allow these cookies to cool on the tray before transferring them to a plate. Since rice flour doesn’t hold together the way wheat flour does, the sugar in this dough needs to cool to keep them from falling apart.

Notes

  • This cookie dough can be portioned and frozen in freezer bags, allowing you to bake only as many cookies as you need. To enjoy fresh cookies anytime, pull them from the freezer at a later date and bake them as usual.
  • To give this cookie a tasty crunch, add in 1 cup of chopped nuts when you’re mixing in the flour.

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