Welcome back, friends! Hope your year is off to a great start. I finally feel like I’m getting back into a routine after the holidays and can’t wait to conquer my goals for 2019! It’s also been nice to get back to my regular eating habits. No more cookies for breakfast, lunch, and dinner :( A lot of people jump right into Whole30 on January 1st, but I feel like just going back to my normal diet is a step in the right direction. Overall Rob and I eat pretty healthy. We don’t follow any strict guidelines or count calories, but we do try to have a good mix of protein, veggies, fruits, etc. There’s also no way I can cut out desserts. I still let myself have a treat after dinner… and sometimes lunch… or breakfast depending on blog shoots ;) Even though I personally don’t stay away from things like sugar and gluten, I know many of you do so I’m excited to start sharing some baked goods that you can enjoy, too!
First up are these gluten free chocolate cookies. I’ve made them with both all purpose flour and Bob’s Red Mill Gluten Free 1-1 Baking Flour and couldn’t tell a difference! Neither could my husband. They are gooey, chocolatey and easy to customize! In this recipe I used Nestle Triple Chip Morsels (a mixture of dark, milk, and white chocolate), but I’ve also used mint chocolate chips. You could even add chopped nuts if you prefer those! My one tip for making these cookies PERFECT is to not over bake them. They will look pretty soft when they come out of the oven, but will firm up as they cool.
An easy way to bake gluten free treats is to find a recipe where flour is the only ingredient with gluten and substitute that with Bob’s Red Mill Gluten Free 1-1 Baking Flour. This post isn’t sponsored, I just find that the taste and texture are very similar. Since I’m not super experienced with gluten free baking, I took a recipe that I’m very familiar with (these salted dark chocolate cookies from Sally’s Baking Addiction) and switched the flour. Everything else the recipe calls for is gluten free, so it’s a simple swap. I honestly couldn’t tell a difference between these and the batches I’ve made with AP flour. They are still soft, rich and delicious! Hope you enjoy them as much as I do! And if you have any gluten free baking tips please leave them in the comments :)
Gluten Free Triple Chocolate Cookies
You'll never know these cookies are gluten free! They are soft, chocolatey and delicious!
Ingredients
- 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1/3 cup natural unsweetened cocoa powder
- 1/3 cup dark cocoa powder
- 1 tsp. baking soda
- 1/8 tsp. salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1 large egg room temperature
- 1 tsp. pure vanilla extract
- 2 Tbsp. milk (whole or nonfat)
- 1 cup Nestlé Trip Chip Morsels (or desired chocolate chips/nuts)
Instructions
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In a medium sized bowl, whisk together the flour, cocoa powders, baking soda, and salt. Set aside.
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In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy. Add sugars and beat on medium-high speed until light and fluffy. Add egg and vanilla, mixing until combined. Use a rubber spatula to scrape down the bottom and sides of the bowl as needed.
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Gradually add the dry ingredients, mixing on low speed. Increase to high speed and mix in the milk. Mix in the chocolate chips. until evenly distributed. Cover dough tightly with foil, plastic wrap, or Glad Press'n Seal. Let chill in the refrigerator for a few hours or overnight.
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Remove cookie dough and let it warm up to room temperature for 20 – 30 minutes.
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Preheat oven to 350F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
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Scoop a heaping tablespoon of dough and roll into a ball. Place on prepared cookie sheet. Repeat with remaining dough, placing additional chocolate chips on top if desired. Bake for 10 minutes. Remove from oven and let rest on cookie sheet for 5 minutes. Transfer to wire rack to continue cooling.
Recipe adapted from Sally’s Baking Addiction
