Gluten Free Chocolate Chunk Cookies
Ever since I threw myself into learning how to bake cookies, I’ve become slightly obsessed with varietals. Now that I have my base recipe, I wanted to broaden my horizons using healthier ingredients such as gluten-free flour and coconut sugar. I swear by Bob’s Red Mill gluten free AP flour, and I use Bob’s Red Mill or Thrive Market’s coconut sugar. Either way, the recipe for these gluten free chocolate chunk cookies is accessible with simple ingredients, swapping coconut sugar for cane sugar, and gluten free flour for regular flour. Additionally, this was one of the first recipes I used grams to measure out versus cups.
Baking is a science. We know this. I’ve said this before. The United States is one of the only, if not THE only, country to measure in cups versus grams. Think about it: trying to level out 1 cup of sugar is nearly impossible given that flour can be packed down, sifted, or scooped rather than poured into a cup which can cause over-pouring and too much flour in a batter. I have done so much reading and research the last month about using grams to measure that I bought a scale and tried out the precise measurements with this recipe. It’s difficult to fake 277g of flour, 80g of coconut sugar, and 166g or dark brown sugar, because using the scale will tell you the exact amount of each ingredient you need. It’s actually WAY easier to do instead of trying to level out a cup of sugar or flour. I thank my friend Erin Clarkston (aka @cloudykitchen) for influencing me as well 🙂
Onto the recipe: it’s a standard batter with flour, sugar, butter, eggs, baking soda. The change is in the flour and sugar. To start, I creamed the butter and two different sugar (dark brown sugar and coconut sugar — I could have probably just done straight coconut sugar but the dark brown adds a yummy molasses flavor). Then, I added in the eggs one at a time and whisked to combine. Once the eggs were added I poured in the flour/baking soda mix and whisked until the batter came together. Last, I topped each cookie dough ball with a hunk of Hu Kitchen’s salty chocolate bar – these bars are officially my favorite and you can get them here. (Pssst: use code NOMASTE for 10% off at checkout!). Before baking, I let the batter chill for an hour, and then baked the cookies for 12 minutes at 350º. Can’t wait for you to try these, and even if you’re not gluten free, they’re a yummy cookie either way!
Gluten Free Chocolate Chunk Cookies
All the taste, none of the gluten! Gluten free chocolate chunk cookies made with coconut sugar are the perfect treat any time of day.
- 277 g gluten free all purpose flour
- 1 tsp baking soda
- 80 g coconut sugar
- 166 g dark brown sugar
- 2 eggs room temperature
- 2 sticks butter room temperature
- 1 bar dark chocolate broken or roughly chopped
In a large bowl, cream the butter and sugars together until light and fluffy using a hand or electric mixer.
To the butter and sugar mixture, add in eggs one at a time. Whisk until the eggs are combined.
In a separate bowl, sift the baking soda and flour together.
Pour the dry ingredients into the wet ingredients. Whisk until the flour is fully incorporated with the wet ingredients.
Cover the dough and let sit in the fridge for an hour.
Preheat the oven to 350º and take the batter out of the fridge. Scoop batter using a cookie scoop and place onto a lined baking sheet.
Take the chocolate bar and roughly chop into smaller bite size pieces.
To each cookie dough ball, press a small chunk of chocolate into the center of the cookie dough. Bake for 12 minutes and let cool for 30 before serving.