Decadent Gluten-Free Double Chocolate Chip Cookies: Soft, Chewy, and Brownie-Like Perfection
Experience the ultimate chocolate indulgence with these remarkably soft, chewy, and fudgy double chocolate chip cookies. They offer a rich, brownie-like texture that will have everyone reaching for more, and the best part? They’re completely gluten-free – a secret your taste buds will never suspect!
As the days grow longer and summer break approaches, life seems to get a little busier, doesn’t it? My 10-year-old recently started baseball, adding evening practices and games to our schedule. This weekend, I’m even attempting to host a garage sale – a task I haven’t tackled in years, especially not on my own! I’ve got a growing pile of items in the basement that need a new home, but the real challenge is organizing everything. Amidst the chaos of preparing for the sale, I found myself pondering an old idea: selling homemade treats. The last time we did this, the kids absolutely loved selling cookies, and it added such a fun element to the day. If I decide to go ahead with selling baked goods, these incredible Double Chocolate Chip Cookies will undoubtedly be on the menu. After all, who could resist a truly decadent chocolate cookie?
These cookies aren’t just any treat; they’re a testament to how truly delicious gluten-free baking can be. While my family is fortunate enough not to have any allergies or intolerances, I’m always looking for ways to incorporate wholesome ingredients into our meals and desserts. I often lean towards whole grain options, but experimenting with gluten-free recipes opens up a world of possibilities for those with dietary restrictions, and sometimes, it simply introduces wonderfully unique textures and flavors.
The Sweet Side of Ancient Grains: A Culinary Journey
This remarkable recipe comes from my dear friend Erin, the brilliant mind behind Texanerin Baking. Erin is an absolute wizard when it comes to baking with whole grains, ancient grains, and crafting incredible gluten-free delights. She makes it all look so effortlessly easy and, more importantly, absolutely delicious! Her expertise shines through in her beautiful cookbook, The Sweet Side of Ancient Grains. Choosing which recipe to try first from her book was an enjoyable challenge. The book is filled with tempting options, from several brownie recipes (and you know I have a weakness for brownies) to a molten cake that looks simply divine, alongside countless other fantastic treats. In the end, I craved something warm, deeply fudgy, and bursting with melting chocolate chips – these double chocolate cookies fit the bill perfectly.
Embracing Buckwheat Flour for a Richer Experience
Initially, I admit I was a little apprehensive about using buckwheat flour. It wasn’t a staple in my pantry, and I wondered if it would alter the texture or flavor in an unexpected way. However, all my doubts vanished the moment I took that first bite of a warm cookie, fresh out of the oven. Erin truly hit the mark with this one! The cookies were incredibly fudgy, wonderfully rich, and simply amazing. Buckwheat flour lends a unique, slightly earthy depth that perfectly complements the intense chocolate flavor, creating a sophisticated twist on a classic. It also contributes to the delightful chewiness that makes these cookies so satisfying.
For those who might not have buckwheat flour on hand, or prefer to use a more common alternative, you can certainly substitute it with whole wheat flour. Don’t worry, you won’t need to make a special trip to the store for any obscure ingredients. While the texture will be just slightly different with whole wheat flour, the cookies will still be wonderfully chocolatey and delicious. The beauty of this recipe lies in its adaptability, allowing you to enjoy these fantastic cookies with ingredients you might already have.
Discovering Healthier Dessert Alternatives
If you, like me, adore desserts but are always looking for ways to make them a little bit better for you, then The Sweet Side of Ancient Grains is an absolute must-have for your cookbook collection. Erin’s book is packed with stunning photographs, clear, easy-to-follow instructions, and helpful tips for substitutions. It’s a treasure trove of recipes that prove that wholesome ingredients don’t mean compromising on flavor or indulgence. Trust me, your family will enjoy every bite of these delicious desserts without ever knowing they’re a healthier choice! You can even enter to win your own copy of the book by using the widget below.
Soft and Chewy Double Chocolate Chip Cookies (Gluten-Free)
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Ingredients
- 1 1/2 cups buckwheat flour, (or whole wheat flour for a non-GF option)
- 3/4 cup dark cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cup brown sugar
- 2 whole large eggs
- 2/3 cup almond butter
- 3/4 cup butter or coconut oil, melted and cooled
- 1 1/2 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
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In a medium bowl, whisk together the dry ingredients: buckwheat flour, dark cocoa powder, baking powder, baking soda, and salt. Make sure these are thoroughly combined to ensure even leavening. Set this mixture aside.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat together the brown sugar, large eggs, almond butter, melted and cooled butter (or coconut oil), and vanilla extract. Continue beating until the mixture is light, creamy, and well combined, ensuring all wet ingredients are fully incorporated. Gradually add the reserved flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tougher cookies.
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Gently fold in 1 1/2 cups of the semi-sweet chocolate chips. The dough will be quite sticky at this stage, which is perfectly normal for a rich, fudgy cookie.
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Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 2 hours. This crucial step allows the flavors to meld, the flour to fully hydrate, and helps prevent the cookies from spreading too much during baking, resulting in a chewier texture.
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Once chilled, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper. Scoop or roll the dough into 1 1/2-inch balls. Place them onto the prepared baking sheets, leaving enough space between each for spreading. Take the remaining 1/2 cup of chocolate chips and gently press them into the tops of the cookie dough balls. Lightly press down on each cookie ball to flatten them slightly. Bake for 8-11 minutes, or until the edges are set and the tops are no longer wet in the middle, but still appear soft. For extra fudginess, be careful not to overbake.
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Remove from the oven and allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. This allows them to firm up and prevents them from breaking. Enjoy these wonderfully rich and chewy treats!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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Is Buckwheat Flour Truly Gluten-Free? A Crucial Update
I’ve received several questions and comments on social media and this site regarding the gluten-free nature of these cookies, specifically concerning buckwheat flour. It’s a valid concern, and I want to provide absolute clarity based on thorough research. It is important to note that despite its name, buckwheat is not a type of wheat at all, nor is it related to the wheat family. In fact, it’s a pseudocereal that is actually related to rhubarb and sorrel. This means it is 100% naturally gluten-free!
For anyone who might still be unsure or wishes to delve deeper into the facts, I encourage you to check out reliable sources. A great resource for this information is provided by organizations like the Celiac Disease Foundation and other scientific culinary sites. For example, you can refer to articles such as this one that confirms buckwheat’s status: https://www.celiac.com/articles/23441/1/Is-Buckwheat-Flour-Really-Gluten-Free/Page1.html. So, rest assured, these delightful double chocolate chip cookies are indeed suitable for a gluten-free diet, delivering all the flavor and texture without any compromise.
**Disclaimer: I was sent a copy of Erin Sellin’s “The Sweet Side of Ancient Grains” for review purposes. While I was not explicitly required to create a recipe from it or write about the book, I genuinely fell in love with its content and wanted to share this fantastic resource and recipe with all of you. All opinions expressed are my own.