Gluten-Free Dark Chocolate Chunk Cookies

Gluten-Free Dark Chocolate Chunk Cookies
Gluten-free chocolate chip cookies with chunks of dark chocolate.

My Ode to Cookies


Quick question. Which camp are you in? The You Can Never Have Too Many Cookie Recipes camp- or the Enough with All the Cookie Recipes contingent? You already know which faction I belong to. I don't even have to say it. In fact, I might even rename my culinary caucus. Something like, You Could Never In a Million Spectacular Carbon Infused Star Struck Years Have Too Many Cookie Recipes, Goddess Forbid.

Why all the cookie love? Life is short, number one. And just because I have celiac disease doesn't mean I surrender to a life without chocolate chip cookies and coffee laced cookies and mint chocolate chip cookies. I'm not giving up on warm-from-the-oven melty chocolate goodness. I'm most definitely not settling for any month old pre-packaged gluten-free poor excuse for a cookie. No way. Not gonna happen.

Because a good cookie is no small thing.

A good cookie can make you smile, even after a long, achingly crappy day. A good cookie might even bring you a kiss. Or little arms of appreciation wrapped around your neck. A good cookie might make you a new friend. Or prove to the class that you're not a total, allergic freak living on weirdo food that you have to feel sorry for and throw bread balls at.

A good cookie can make you feel like you belong.



Gluten-Free Dark Chocolate Chunk Cookies from Karina
I used Boom Boom Choco bars to make big chocolate chunks.

Karina's Chocolate Chip Cookie Recipe with Dark Chocolate Chunks

After using Spectrum Organic Shortening- successfully- in my cookie recipes, I decided I wanted to experiment with light olive oil. Light olive oil is a tad easier for me to digest. But I knew from experience, that baking with oil and no eggs can lead to a greasy conclusion. There are multiple cookie failures in my pained and recent memory. So I turned to Alton Brown for a template.

His gluten-free chocolate chip cookie recipe contains butter, eggs, and milk; so I've done a vegan goddess makeover on the moo cow and egg ingredients. I also subbed his brown rice flour with my own preferred flours. So these babies are gluten, dairy, egg, soy and nut free. And the best news is, these fabulous chewy beauties are good enough to tempt even gluten-eaters.

And now you know why I continue to tweak.

Ingredients:

2 3-oz vegan dark chocolate bars, cut up into chunks; set aside

In a bowl, whisk to combine and set aside:

1 cup sorghum flour
1/2 cup GF millet flour
1/2 cup GF buckwheat flour
1/4 cup tapioca starch or potato starch (not potato flour!)
1 tablespoon arrowroot starch
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda

In a separate large mixing bowl, beat till smooth:

1 1/4 cup organic light brown sugar
1/4 cup organic white cane sugar
3/4 cup light olive oil

Add:

1 tablespoon Ener-G Egg Replacer beaten with 1/4 cup warm water till frothy
2 tablespoons warm water
1 tablespoon bourbon vanilla extract

Instructions:

Beat until creamy.

Add the dry ingredients a little at a time and beat the batter for two minutes.

Add in the dark chocolate bar chunks; stir by hand to combine. Cover and chill the dough for one hour.

Preheat the oven to 350ºF. Line a baking sheet with parchment paper.

Form the dough into 18-20 balls. Place on the lined baking sheet and press down lightly- not too flat or the cookies will spread too thin.

Bake approximately 14 minutes. The cookies will look golden- but still feel soft to the touch. They crisp as they cool.

Cool cookies on a wire rack.

Wrap in foil and freeze in freezer bags for future g-free treats.

Makes 18 to 20 cookies.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day. 


54 comments:

Rach said...

If I lived near you - I would be your taste-tester and eat all the cookie failures! :D

Jade Lam said...

I'm excited to try this as my buckwheat choc chip cookies are a little bit oily with shortening (we can't get anything other than coconut/soy stuff here)
Thanx for taking the time to experiment with this one.

City Girl said...

These look ever so lovely. I am adding them to the list for when I can eat sugar and chocolate again. I successfully subbed 1/2 cup of agave for sugar in your banana blueberry muffin cake so I did have a treat recently thanks to your recipe development :)

Jess said...

Never too many cookie recipes! Ever!! And these look divine. Can't wait until my alternative grocery store (can't bear to call it a 'health food store') opens tomorrow.

Kalyn said...

Well believe it or not, I am not really a cookie baker. Never have been, even in my younger, ultra thin could-eat-anything-in-sight days. Of course I would eat cookies if they were around, and yours look very tempting.

angie said...

Okay, I made your buckwheat chocolate chip cookies yesterday. While my family can't pass up a cookie (it's got to be genetic), they did want to know why they were "that color". Hmm. I have yet to find a recipe that passes for an honest-to-goodness real live chocolate chip cookie. Your brownies were dead-on, but I've yet to truly satisfy this house full of cookie snobs I've got! I'll let you know the verdict. These look like real cookies!! Thanks for your hard work, it makes my work easier :o)

thewholegang said...

These look so good I'm going to head to the store and buy sugar. I've not bought sugar in over a year. I was using agave. My body does not like agave anymore especially in hot drinks. A little sugar not very often will be the new way. I have a feeling these cookies are going to be very hard to resist, but I'm going to give it a try. I'm so glad you like to figure out the baking recipes and all I have to do is follow it. Thanks Karina!

VeggieGirl said...

I'm definitely in the camp of "you can never have too many cookies" - keep 'em coming!! :-D

Ilva said...

It just looks like the perfect cookie Karina! Nirvana

moonwatcher said...

What a delightful post! I loved reading it, even though i can't have chocolate. . .long live cookies!

xo

moonwatcher

curiousgeorgia said...

Karina,
I am new to this blog, but I already love it! This cookie recipe looks so yummy, I can't wait to taste these cookies! Since I have multiple food allergies and sensitivities, eating is not fun for me most days. I have a good feeling that this is about to change! To add to your list: A good cookie plus a good book can make you forget all the bad news for a while. Much love and many blessings,

j.cro said...

Count me in with the "never too many cookie recipe" campers!

These look incredible and I can't wait to try them. The hard part will be letting the dough sit for an hour - I don't know how I'll manage the patience for that.

As for the people who aren't big on the regular sugar - please do try (Coconut) Palm Sugar - it's low on the glycemic index - and once softened and grated is a good regular or agave substitute. I've baked with it many times and had great success. You may read about it here:
http://en.wikipedia.org/wiki/Palm_sugar

You may look into buying it from here:
http://www.templeofthai.com/food/flour_sugar/coconutpalmsugar-3610001105.php

I have found that one rounded puck is equal to about 1/4 cup.

Lindsey said...

dangnamit, those look fabulous. I will never tire of cookie recipes, keep 'em coming!

Lindsey said...

Angie - I have had some bad "color" w/ buckwheat flour too.

Karina, which brand do you use?

Kristin said...

Hello,

Just discovering that I have celiac's disease (atleast I think that's what it is) after many years of stomach aches and general exhaustion. I'm so excited to discover your delicious blog and know that there are recipes here awaiting me.

Rach said...

j.cro - Maybe you were the person who mentioned palm sugar on Twitter once. Are you on Twitter? Can you tell me how you "soften and grate" it? I bought a bunch of it - and worked my arm sore chopping it with a knife (after trying to grind it in a tiny food processor unsuccessfully). Thanks!

Paz said...

Karina: Your cookies look really good.

Paz

Lauren Denneson said...

Definitely never enough cookie recipes (nor enough cookies, for that matter!).

laurelvb said...

TOO MANY COOKIES? What alternate universe came up with that concept? Never, never, never too many. Especially not gluten, casein, soy and egg free ones. And, I am most definitely trying these next. And, no, to all the bloggers out there I did not spell definitely wrong. I promise.

Jade Lam said...

OK, just ate my first one of this batch and my 2 1/2 yr old dairy free angel has been savoring every mouthful of hers and has not spoken a word in 5 minutes!
This batter, not sure what happened, but it frightened me a bit, first it was too dry then I made it too wet and the choc chips kept falling out of the batter. I persevered, chilled and and baked and wha la! Amazingly yummy with not a touch of oily residue on my fingers. Thanks for the recipe Karina.

aTxVegn said...

Cookies are my favorite things to bake and so no, there are never too many recipes! I love this recipe and can't wait to try it.

j.cro said...

For Rach -
To soften the Palm Sugar pucks, place them in the microwave oven for 12 seconds at a time - this will soften them enough to either mash them with a fork, stick them in your blender/food processor or grate them by hand.

Just be sure not to microwave them for TOO long or they explode into a sticky mess that is a hundred times worse to clean up or remove from surfaces.

I speak from experience.

Good luck!

Rach said...

j.cro -
Thanks!!!! Now I have the info in time to make some cookies tonight :) I already prepped my chocolate (unsweetened chocolate - melted and mixed with coconut milk and agave) to make chocolate chunks.

Amy Green said...

Never too many cookies...these look great. I am always amazed at what you're able to bake. I am always inspired and ready to go back and figure out a way to work with my own food issues. :)

Robyn said...

We love cookies! I also love your recipes! I just had to go GF and now I'm thinking DF too... we have yet to find out if any of the kids are affected. Several of your recipes (including this one now) have earned their strict stamp of approval! Thanks for doing the "hard work" of experimenting for us and letting us benefit!

gfe--gluten free easily said...

I like that you used olive oil, Karina. I've been using more olive oil in baking and like that option for dairy-free baking. I've been very pleased thus far. :-)

These cookies really look terrific--I'll be sharing this recipe with my group for sure!

Shirley

sarah in the woods said...

You're right - you can NEVER have too many cookie recipes. These look fabulous. I haven't had a decent cookie in a year.

somecallmemom said...

If I may quote someone, "Wow, Babycakes!" :-) These are cookies!!

Often when I use your recipes, I get something that scores 8-9 because I have to make adjustments for my situation. These, however, were a perfect 10. (Maybe it's because you've come down to where I live, at sea level. Our tropical climate definitely effects my baking.)

Just one question. I don't often have access to buckwheat flour. What would make a good substitution?

Lauren said...

Do these work with vegan Spectrum shortening, too? I only have EVOO on hand. Would the shortening make them too greasy? Always looking for a great g-free cookie I can make for my vegan friends. :D I still make your lemon yogurt cake for ME quite often. It's my favorite cake recipe ever!

jeannerunning said...

Hi!

So, I just attempted making these with a 1/2 cup of brown rice syrup and 1/4 cup of agave. I reduce the olive by 3 tablespoons. OH, and I used white rice flour instead of Sorghum. (Whole foods does not seem to hav Sorghum!)

The dough felt very pasty and sticky. I feel like i almost burnt out my motor while i was mixing it.

I just baked the cookies and they look plump, not crispy (i find agave generally does that).

I am curious if that is normal for the dough though?

thanks!

jw

PS i made a muffin recipe of yours the other day with agave...deeeeeelicious!

Karina Allrich said...

Thanks, everyone for the lovely comments. And thank you you for the info on palm sugar- I haven't tried it yet.

xox

Questions:

As for the color- I guess I don't understand. They are golden brown.

I use Arrowhead Mills buckwheat flour. When combined with sorghum and starch it looks like wheat color to me. Not white flour color, though. More like whole wheat color.

As for the olive oil- these are based on olive oil because I already have a chocolate chip cookie recipe based on Spectrum Organic Shortening.

If you'd rather use the shortening for a chocolate chunk cookie, look up the Buckwheat Chocolate Chip Cookie recipe on my recipe sidebar and use chocolate chunks instead of chips.

As for subbing sugar with agave and brown rice syrup...

Using honey, agave or rice syrup in a cookie recipe will produce a softer cake-like cookie. Too much and it will be dense and sticky in the middle.

Sugar gives cookies a classic crunch and crisp caramel flavored texture. Sugar also adds structure and volume to baked goods.

See my post on substitutions for more in depth info.

Thanks, everyone!

Karina

Jade Lam said...

Sorry Karina if this has already been covered, i can' t seem to find the answer. Would you use 1 or 2 real eggs in this recipe. I have been using one and they are great but just wanted to double check...

Guest said...

hey there,
i'm anxious to try this receipe, but i have a sub question about buckwheat. my son is allergic to buckwheat. what can i sub for that? more millet flour? thanks! cheers

Karina said...

I would not use more millet; I'd replace the buckwheat with a mix of sorghum and potato starch; or if you can use rice flour, you could sub the buckwheat with brown rice flour.

Karina said...

I use Arrowhead Mills brand.

Karina said...

Yes, vegan shortening works too- you may need a wee bit more than the amount of oil called for. See how the dough feels.

Karina said...

Jade, if one works- great. It would depend upon the size of the egg. One extra large or two smaller eggs, I'd guess.

Karina said...

I think that brown rice flour would be an excellent substitute for buckwheat in my recipes.

Emily Kimball said...

Thanks for sharing all your wonderful recipes and helpful hints!! I see that you lived in NM. I live in Santa Fe. We're you in Santa Fe? xo
Emily

Karina Allrich said...

Emily- We lived north of Santa Fe on the way to Ojo Caliente. Very rural. I love Santa Fe (that was our original choice, but...you know how that goes). Glad you said Hello!

There is another GF reader here from Santa Fe; maybe she'll see this.

Karina

Julie said...

I just made these cookies and they came out fantastic!! Thank you!!!

Here are the substitutions I made:

I substituted white and brown rice flours for the buckwheat and millet.

I substituted corn starch for the potato starch and arrowroot.

Jeni said...

I just made these and they are delicious! I have one question. I used shortening instead of olive oil and I was wondering if there was a way to keep these cookies softer (like the warm, fresh out of the oven type) instead of crisping up once they cool?

Karina Allrich said...

Jeni- Cook them for less time, or use an Exopat; or make them thicker; or chill the dough. All these tips may help.

Cooking longer and/or thinner makes a crisper cookie.

Wrap and freeze cookies for best freshness.

Karina

JW said...

The moment I saw the link to this on Facebook, I wanted to make them and I of course said it out loud, the little ones were "Cookies for snack time!" Darn. Having unwittingly backed myself into a corner of having to make cookies "right now", I had to make a couple substitutions for the ingredients I didn't have. I substituted oat flour for the buckwheat and amaranth for the millet. I also used grapeseed oil instead of olive oil, and skipped the refrigeration. The result was a BEAUTIFUL cookie with the best taste for GF and dairy free choc. chip cookies I've had. The only critical comment was that "this cookie needs more chocolate chips mommy." I got 22 cookies using a tablespoon scooper, and they were about 3 inches in diameter after baking.

Dawna said...

I have been struggling with allergy baking over the last few years and as a result of multiple baking failures (and not being much of a cook - I have troubles visualizing/experimenting etc so much food hits the garbage LOL) I began to just go with out. I came across your website a few months ago and have got to thank you from the bottom of my finally full and happy tummy! Again you have provided a recipe that produced fantastic results! Thank you so much for all your time and effort! Dawna

Ashley said...

These are good cookies! I used one large egg and about 6oz of dark chocolate chips. I suggest using a really light olive oil, or else you'll get olive-y cookies. Thanks!

Darcie said...

Great recipe! I dunked them in some almond milk and all was right with the world :->

I used the flours I had in the house, which were coconut, sorghum, and tapioca starch. I also used vegetable shorting (was out of olive oil!) and two eggs instead of the egg replacer. They came out pretty tasty! I thought they were a little crumbly and had almost a biscuit-like fluffiness but my gluten eating parents liked them and kept coming back for more. Thanks for the recipes and blogs, I really enjoy them!

Sterling said...

Karina,

I really appreciate the time and energy you put into all of your recipes.

This is the first gluten free recipe I've ever tried/baked.... my smile gets bigger with every bite of these cookies.

I will be trying more of your recipes :)

THANK YOU

Alaina said...

These cookies are amazing! I've made them twice now, and they blow away the Vegan/Gluten free chocolate chip cookies I've gotten from specialty shops here in Portland...and we're known for that kind of stuff! I love them...and so does my husband, which is a miracle in and of itself. He normally hates anything that's not "traditional." :) Having allergies to wheat, gluten, dairy and eggs...I thought I was doomed to disgusting. Thanks for posting such awesome recipes!

Anonymous said...

Hi Karina. I'm new to gluten free baking and I made these for the first time tonight. They are very tasty, but the batter was still thin after chilling and they came out very flat and greasy. I'm allergic to potatoes, so I used tapioca flour in place of the potato starch and I also had to use a different egg replacement (arrowroot, water and baking powder). Could you recommend a different egg replacement for this recipe? Oh, and I used dark brown suger, as this was what I had. I wonder if the extra molasses in there could also contribute to the turnout. They are still wonderful and will travel with me on Saturday!

Gluten-free Mama UK said...

Thank you so much for sharing this recipe. I don't know where to buy sorghum in the UK but used 11/2 cups rice flour and 1/2 cup corn starch, which worked well. combining the sugar and oil before mixing in is a good trick. The best GF cookies ever. soo like normal ones! I haven't eaten decent cookies in 6 years!! Thank you

Anonymous said...

Hi Karina,

Thanks so much for the "chocolate cookie w/dark chocolate chunks" recipe. I would just like to ask you, when you first bite into the cookie, what is the "spicy/cinnamonny" odd ingredient that you taste? I'm not sure if it is the arrowroot or maybe the millet? Do you know what I mean? Thanks

CDiVito said...

Not only is my fiance allergic to wheat, he is also allergic to white potato and tapioca..oh, and baker's yeast! Any suggestions on a good flour blend that could substitute so he can still enjoy things like cookies and pizza?

Karina Allrich said...

Yeast-free breads use eggs and leavening (baking powder and baking soda) for rise. For starches you could try sweet rice flour. See more substitution tips in my extensive post http://glutenfreegoddess.blogspot.com/2008/12/baking-cooking-substitutions-for-gluten.html

Gluten-Free Goddess eBook on iTunes