Soft and Chewy Double Chocolate Chip Cookies (Gluten-Free) – Super rich and fudgy chocolate cookies that almost taste like you are eating a brownie. And they just happen to be gluten free (you would never know)!
I can not believe that we only have a few weeks until summer break is here. It is a busy couple of weeks as well. My 10 year old starts baseball this week, so our weeknights just got busier. This weekend I am also going to attempt to have a garage sale. I have not had a garage sale in years, and can’t remember ever having one by myself. I have a pile in the basement of stuff that needs to go, but aside from that I haven’t really started getting ready for the sale yet. Could be interesting. I debated about also having food or drinks to sell (last time we made cookies and the kids had such a good time selling them), but not sure how that will work out. If I do, I think it will have to be these Double Chocolate Cookies, because who could say no to them?
I don’t often do gluten-free things around here. We are fortunate enough to not have any allergies or intolerances in our family. I often try to do whole grain, but not gluten free. My good friend Erin over at Texanerin Baking on the other hand does whole grains, ancient grains, and gluten free. And she makes it look so easy, not to mention incredible! Erin wrote the gorgeous book The Sweet Side of Ancient Grains and that is where this recipe comes from. I had a very hard time figuring out what to try first. There are a few brownie recipes (and you know I am a sucker for brownies), a molten cake that looks to die for, and tons of other great treats. But in the end I wanted something warm, fudgy and filled with melty chocolate.
I have to tell you, I was a little nervous about using buckwheat flour. But as soon as I tasted one of these, right out of the oven I knew Erin got it right. Seriously, so fudgy and amazing. If you do not have buckwheat flour you can use whole wheat flour in its place. No worries, you do not need to head out to the store and invest in any crazy ingredients. The texture is just slightly different with wheat flour, but they are still chocolatey and wonderful.
If you love desserts, but want to make them just a little bit better for you; you have to check out The Sweet Side of Ancient Grains. There are tons of pictures, and lots of instructions and substitutions. Trust me, your family will never know you are giving them dessert that is better for them! Enter using the widget below and you could win a copy of the book!
- 1 1/2 cups buckwheat flour (or whole wheat flour)
- 3/4 cup dark cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cup brown sugar
- 2 eggs
- 2/3 cup almond butter
- 3/4 cup butter or coconut oil , melted and cooled
- 1 1/2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- In a bowl mix together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, beat together sugar, eggs, almond butter, melted butter or coconut oil and vanilla until well combined. Add flour mixture and mix until just combined.
- Stir in 1 1/2 cups chocolate chips. Dough will be sticky.
- Cover with plastic wrap and chill for 2 hours.
- Preheat oven to 350 degrees. Roll dough into 1 1/2 inch balls, and place on baking sheet. Press remaining 1/2 cup chocolate chips into the tops of the cookies. Press down gently. Bake for 8-11 minutes, until tops are no longer wet in the middle.
- Cool completely on baking sheet.
The Sweet Side of Ancient Grains
UPDATE!!! I have gotten comments on Facebook as well as this site about how these cookies are not gluten free. I have done a fair amount of research lately, and have discovered that Buckwheat is not in the wheat family, it is actually related to rhubarb. It is 100% gluten free. Feel free to check out the research or do your own – http://www.celiac.com/articles/23441/1/Is-Buckwheat-Flour-Really-Gluten-Free/Page1.html
**I was sent a copy of this book to review. I was not required to make a recipe or talk about the book. I love the book, and wanted to share it with you.