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Gluten Free Chocolate Chunk Cookies | Can't Stay Out of the Kitchen | these awesome #cookies are the perfect #dessert for #MemorialDay, backyard barbecues or other summer fun. #chocolate #tailgating #glutenfree

Gluten Free Chocolate Chunk Cookies

Teresa Ambra
Gluten Free Chocolate Chunk Cookies are outstanding! These amazing gluten free cookies use gluten free flour, coconut sugar, chocolate chunks and cocoa. They bake up beautifully and taste heavenly. Perfect for summer holidays, backyard barbecues, potlucks & holiday baking. If you have gluten intolerant friends or family, these treats are just the ticket. They'll cure any sweet tooth craving, too.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 30
Calories 139 kcal

Equipment

  • 2 18x26" cookie sheet pans
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 1 spatula
  • measuring cups
  • measuring spoons
  • 1 1/4 cup cookie scoop

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 1/2 cups coconut sugar (I've also used regular sugar)
  • 2 large eggs
  • 1/2 cup cocoa
  • 2 2/3 to 3 1/2 cups gluten free flour (see note below)
  • 1 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 tsp. real vanilla extract
  • 1/2 cup sour cream
  • 1 1/2 pkgs. chocolate chunks (12-oz. pkgs. or 18 ounces total)

Instructions
 

  • Soften butter and mix with sugar, sour cream, eggs, baking soda, salt, cocoa and vanilla until smooth and creamy.
  • Stir in gluten free flour and one package chocolate chunks with a wooden spoon until thoroughly mixed.
  • Scoop dough with a ¼ cup cookie scoop and place on greased cookie sheets.
  • Press about 5-6 chocolate chunks in the top of each cookie and press down slightly.
  • Bake at 350° about 15-20 minutes or until done.
  • Rotate cookie sheets on racks every six minutes of baking time.
  • Cool completely.

Notes

NOTE: Using gluten free flours is an adventure! With one brand of GF flour I used 2 2/3 cups, with another brand I had to use 3 1/2 cups GF flour to get the same consistency of the cookie dough. I recommend you err on the higher amount of GF flour rather than the lower amount, so the cookies will not flatten out too much on the cookie sheet.
 
NOTE: Depending on your oven, you may need to start monitoring these cookies for doneness after 10 minutes.
 
NOTE: My first batch of these cookies was made with a teaspoon of cornstarch. I actually prefer these cookies without the cornstarch, so I've left that off the recipe card. The cookies are still soft, but the chocolate softens better while baking so the cookies are gooier. You can try the cookies either way, but my preference is making the cookies without cornstarch.
 
NOTE: I used Namaste gluten free flour the first couple of times. I used King Arthur GF flour for our Christmas Cookie Extravaganza. I found the cookie dough needed an additional 3/4 cup of GF flour to get the same consistency. I do not recommend Pamela's Baking and Pancake Mix or the cookies will fall flat.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 139kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 31mgSodium: 106mgPotassium: 34mgFiber: 2gSugar: 6gVitamin A: 231IUVitamin C: 0.03mgCalcium: 28mgIron: 1mg
Keyword chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, cookie, dessert, gluten free, gluten free dessert
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