December means one thing. It’s cookie time!!! Gluten Free Chocolate Cookie time to be exact!!!
Oh my, these cookies, where to even start….They are soft and fluffy and chocolate-y and rich and delicious fresh out of the oven – everything you always want in a chocolate cookie!
It’s snowing here in Iowa. Just little flurries, not much is sticking to the ground. The sky is soft and gray and the flurries are dancing around as they fall. The wind is bitterly cold out – trust me, I JUST came back from a walk and I haven’t removed my hat. It’s one of those cozy days where all you want to do is curl up on the couch under a blanket with a hot mug of tea (or coffee, whatever you desire) while these Gluten Free Chocolate Cookies are baking away in the oven. Once you smell their sweet chocolate-y goodness your mouth will begin to water. Then you taste these cookies fresh from the oven – the dough all soft and warm and the chocolate chips all gooey your snowy, cozy December day will be complete. Can all December days be just like this?
These Gluten Free Chocolate Cookies are made with buckwheat flour which adds a nice nutty flavor. And don’t worry, buckwheat, despite its name is gluten free and adds lots of fiber to these cookies. They are also kept dairy free by using room temperature coconut oil in place of butter, which works beautifully. We keep these cookies refined sugar free (well except for the sugar in the chocolate chips) by using coconut sugar. The coconut sugar and coconut oil cream together nicely. Despite all of those coconutty ingredients this cookie doesn’t taste like coconut – just rich chocolate-y goodness! These are cookies you can feel good about eating! I mean yes, they are still a dessert, it’s not like you’re eating broccoli here. But we are using wholesome ingredients that won’t make you feel like you need to take a nap after eating them.
Gluten Free Chocolate Cookies are pretty easy to make. Just let your hand or stand mixer to do most of the work for you. Plus they only take 10 minutes to bake! Simple cookie recipes are very much needed for the holiday season so that we can get back to our Christmas shopping and gift wrapping and decorating our houses and watching The Elf! I think Elf would be very proud that we baked some cookies!
If you are looking for a few more gluten free cookie recipes to add to your baking list try my Gluten Free Sugar Cookies – they make great cut outs or rounds. Also try my Thin and Crispy Chocolate Cookies, Chocolate Chip Orange Macadamia Cookies, and my Chocolate Chai Spiced Cookies. See a theme of chocolate cookies going on here?!
Friends, I will let you in on a little secret….you are going to want to have all of the ingredients on hand to make a batch of these Gluten Free Chocolate Cookies come Monday! I mean not only to eat them but we are going to turn these cookies into something even more amazing, if that is at all possible. Do yourself a favor and be prepared! I bet you can’t wait for Monday now!
- 1¼ cup buckwheat flour (I used Bob's Red Mill)
- ½ cup unsweetened cocoa powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup + 2 tablespoons room temperature coconut oil (it should be soft, yet not melted. It should be easy to scoop)
- ½ cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1 egg, room temperature
- 2 tablespoons unsweetened dairy free milk (I used almond milk)
- 1 cup dairy free dark chocolate chips, reserve ¼ cup
- Preheat your oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper, a silpat mat, or lightly grease. set aside.
- In a small mixing bowl combine the dry ingredients: buckwheat flour, cocoa powder, cinnamon, nutmeg, salt, and baking soda. Stir to combine.
- In a large mixing bowl cream together the coconut oil and the coconut sugar using an electric hand mixer or a stand mixer. The texture should be light and fluffy with small peaks.
- Cream in the vanilla, egg, and milk until combined.
- Gradually add the dry ingredients in a little at a time and mix in the dry ingredients until all the dry ingredients has been incorporated and the dough comes together.
- Use a spatula to stir in the chocolate chips.
- Roll the dough into 1 tablespoon size ball, or use a small cookie scoop. Space the cookies about 3 inches apart. you should have 18 cookies. Use your fingers to flatten the cookies to ½ inch thickness. Press the reserved chocolate chips onto the top of each cookie.
- Bake the cookies for 8 to 10 minutes, or until the top of the cookies are dry to the touch and has cracked a little.
- Cool cookies sheet for 10 minutes. Transfer to a cooling rack to continue to cool. You can eat them after they have cooled for 10 minutes and are still warm, they are best that way. Once cooled store in an air tight container at room temperature for up to 5 days. Although, they are best when fresh.