A delicious chocolate cookie, that everyone can eat! At first I was a little skeptical of this recipe, however after baking these recently, I’ve found that these are not what I expected! You know the typical gluten/dairy free stereotype of baked goods; dry, flavorless and “weird”. But that is the complete opposite of these scrumptious cookies! They did not crumble, as many gluten free items do, they were moist, and had a rich chocolate flavor. I made these around the holidays, perfect for this time of year, or whenever you have a “chocolate tooth” 😉 These powdered sugar covered cookies have no price for being allergy friendly, and the best part is……. they do not use butter! Most cookie recipes call for butter, A.K.A. the hardest substance to wash out of dishes, but these have a delightful substitution of vegetable oil. If you are not gluten free, go right ahead and use normal flour, they still work with it very well.
Ingredients
- 3/4 C vegetable oil
- 1 C unsweetened cocoa powder
- 1 1/2 C sugar
- 4 eggs
- 2 tsp vanilla
- 1/2 tsp salt
- 2 tsp baking powder
- 1 3/4 C gluten free flour*
- around 1 C powdered sugar (for coating)
Directions
- In a large bowl (or stand mixer) combine oil, cocoa powder, and sugar. Stir until well-combined. (It will look like very dark, wet sand)
- Add eggs 1 at a time, mixing in between each addition to incorporate well
- Add vanilla and stir to combine
- Add salt, baking powder, and gluten free flour. Stir until just combined
- Chill the dough 2-4 hours, or overnight
- When ready to bake, preheat oven to 350 F.
- Line a baking sheet with parchment** and place powdered sugar in a bowl
- Use a scoop to roll out 1″ balls of chilled dough
- Roll each cookie dough ball in powdered sugar to coat well
- Place 8-12 coated cookie dough balls on the prepared baking sheet
- Bake at 350 degrees F. for 6-8 minutes, or until just the edges are set and the centers are still wet
- Allow the cookies to cool 2-3 minutes on the baking sheet to allow them to continue to set, then transfer to a cooling rack
- Repeat with remaining dough until all the cookies are baked, enjoy! 🙂
Notes
*Use a gluten free flour blend that has a 1:1 ratio,
** OR you can use amazon basics silicone baking mats like I did https://www.amazon.com/AmazonBasics-Silicone-Baking-Mat-Sheet/dp/B0725GYNG6
This recipe makes around 4 dozen cookies, Credit to the original recipe by One Lovely Life
The Dairy Free Daughter 