Addicting cookies are easy to whip up for a last minute dessert.
One day I felt like baking, because that’s what I love to do. So I went into my kitchen and looked at my gluten-free flours. I had good old all-purpose gluten-free flour, coconut flour, rice flour, and a few other gluten-free ingredients like potato starch and xanthan gum. I decided to use rice flour because I haven’t used it in a few weeks.
I didn’t feel like cleaning the electric mixer so I decided to go old-timey and use a bowl and spoon. I hand-creamed the butter and sugar together (it took a bit of work) and then added the other wet ingredients. I added the dry ingredients and then put the scoops of dough on the baking tray. Of course I added extra mini chocolate chips in top.
I just made one of my favorite cookies ever.
See, experimenting is totally worth it.
And there is only 1/2 cup sugar total, so you don’t feel to guilty if you eat 5 cookies! I normally use light brown sugar in this recipe along with white sugar, but if you don’t have light you can use dark brown sugar.
Trust me, it’s totally a good dessert for basically anything. Bring it to a friend’s house, put it out on the table and watch all of them be eaten in five minutes either by you or anyone else walking by.
Addicting Double Chocolate Chip Cookies
Makes: 8-9 cookies
4 tablespoons softened butter
1/4 cup brown sugar
1/4 cup white sugar
1/2 teaspoon vanilla extract
3/4 cup plus one tablespoon white rice flour
2-1/2 tablespoons cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
pinch of salt
1/2 cup chocolate chips, plus more for topping the cookies
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a bowl* cream together butter, brown sugar and white sugar. Mix in egg and vanilla until well combined. Add the rice flour, cocoa powder, baking soda, xanthan gum and salt and mix well. Dough will be sticky.
- Add chocolate chips.
- Scoop the dough into 8 balls and place on cookie sheet. Sprinkle extra chocolate chips on top if desired. Bake in the preheated oven for 10 minutes, until slightly firm on the edges. Let cool on the baking sheet for 5 minutes, the cookies will continue to cook. Store in a airtight container for up to 4 days.
*You can use a bowl and spoon, a electric mixer, or bowl and hand mixer.