Chocolate Chocolate Chip Cookies

Melinda’s Gluten Free Chocolate Chocolate Chip Cookies


Dry Cocoa: 1 Cup Cocoa + 4 Tbsp of Butter or Coconut Oil

Baking Chocolate Squares: 9 oz.


Butter 1 Cup (Plus 4 Tbsp if using Cocoa) Soft Room Temperature

1 ½ Cup Granulated Sweetener

2 Eggs

6 Tbsp Milk (Any kind: Cow, Almond, Coconut, Rice)

1 ¼  Cup Gluten Free All Purpose Flour

1 Cup Cornstarch

1 ¼ Cup Tapioca Starch

1 Cup Cocoa (If using Cocoa)

1 1/8  Tsp Guar Gum or ¾ Tsp Xanthan Gum

6 Tbsp Rum (Any liquor will do the job here)

1 Package of GF Chocolate Chips

2 Tsp Baking Powder

Turn oven on 375 Degrees

Put it together:

If using baking squares melt and set aside.

In a separate bowl mix together Flour, Cornstarch, Tapioca Starch, Cocoa (if using), & Guar Gum (Xanthan Gum).

Whisk butter for 30 to 60 seconds. Add sugar and whisk until well blended. Add eggs and whisk until fluffy and then add milk and whisk until blended. If using Melted Baking Squares instead of Cocoa then add it here and mix until blended.

Add 1/3 of the flour mixture and stir. Put in 3 tbsp of Rum. Stir. Add another third of flour mixture. Stir. Add the remaining 3 tbsp of Rum and stir. Finally put the rest of the flour mixture in a stir.

To the dough add your chocolate chips and baking powder. Mix until well blended.

Spoon onto cookie sheet (line with parchment paper if sheet is well used) about 2 inches apart. Bake for 10-12 minutes – depending on size of cookies. Start checking for doneness no later than 10 minutes into baking. Cool and enjoy!

1 comment:

  1. I cannot use any alcohol - is there something else I can substitute?