With my youngest son’s multiple food allergies, I am constantly challenged to find recipes for yummy treats so he doesn’t feel left out. I hit upon this recipe over Christmas and it has quickly become a staple cookie in our house.
It’s based on a chocolate-chip cookie recipe, but turned decadent dark chocolate by the addition of cocoa powder.
Other GF cookies I tried always turned out too crumbly or didn’t rise at all. The secret to this cookie is a rest time in between mixing and baking. This period allows the dough to fully absorb the liquid in the recipe and helps produce a softer cookie.
Gluten-free Chocolate Cookies
Dry Ingredients (mix together)
1 tablespoon psyllium husk powder OR other substitute for 1 egg (see notes below)
½ teaspoon baking soda
½ teaspoon salt
¼ cup unsweetened cocoa powder
¼ cup cornstarch
¾ cup white rice flour
Wet Ingredients (add to dry)
½ cup butter, softened
¾ cup sugar
1 tablespoon molasses
3 tablespoons water (omit if using real eggs)
Please read allergy notes and substitutions below before baking.
- Mix the dry ingredients well. Add in butter, sugar, molasses and water and mix until just combined.
- Refrigerate dough for at least 30 minutes.
- Form into balls (the dough doesn’t spread much so you may want to press them down a bit).
- Bake at 350 degrees for 8 minutes. They won’t look done at this point, but leaving them in too long will make them too hard.
Taking these cookies out of oven when they have just barely set helps keep them soft. Leave on cookie sheet for 5 minutes, then move to a cooling rack. They are very delicate when hot, but will firm up as they cool.
Allergy notes and substitutions
You can substitute your favorite GF flour blend in place of the cornstarch/rice flour mixture.
My favorite egg substitute is psyllium husk powder. A lot of people have success using flax seed meal but my son reacts to this since flax often has nut cross-contamination. Ahh, the life of a food allergy mom!
If you’re using flax seed meal, mix it separately with 3 tablespoons water and let sit for 5 minutes before adding to the other ingredients.
If using the psylllium husk powder, make sure to completely mix it with the other dry ingredients before adding the wet ones. Otherwise, you’ll get clumps.
If you don’t need an egg-free cookie, just use an egg in place of the psyllium husk powder and be sure to leave out the 3 tablespoons water.
This dough freezes well. I usually bake some after the initial 30 minute resting time and freeze the rest of the dough in a labeled plastic bag.
To bake from frozen, take the dough out of the freezer to soften for a few minutes and then put on a cookie sheet to bake (no need to thaw completely). Add 1-2 minutes baking time.
Making extra dough allows me to have easy gluten-free cookies for my son in about 10 minutes. I’m all about saving time in the kitchen and having prepared cookie dough in the freezer is a huge time-saver.
Since my youngest is the only kid with food allergies, we usually have 2 varieties of baked goods available. A handwritten label with a glass marker helps everyone know what treats are for whom and which ones are safe for the food allergy kid.