Gluten Free Double Chocolate Chip Cookie Recipe by New Canaan Olive Oil
I just started to experiment with more gluten free baking and a friend suggested using rice flour (coconut flour is my "paleo" choice, but it makes everything very dense). Rice flour is not technically paleo but is much better than regular or whole wheat flour and is a great alternative for gluten free baking. On my first try, these cookies came out light, fluffy and delicious. I will definitely be making more of these with different variations around the holidays.
- 1 1/2 cups of of Brown Rice Flour
- 1/2 cup cocoa powder
- 1/2 cup olive oil*
- 2 eggs
- 10 oz of semi-sweet chocolate chips, separated in 2 equal amounts
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- 3/4 cup honey**
- 1 tsp ancho chile powder (optional)
- 1 pinch salt
- coconut oil
*I used regular extra virgin olive oil but I think this would be great with some flavored oils as well
**You can use 3/4 cup of raw sugar to make these sweeter, but I love the natural sweetness from the honey. I'm also excited to try some of our flavored whipped honeys next time!
Preheat the oven to 350 degrees F. Coat 2 baking sheets with coconut oil.
Melt half of the chocolate chips in the microwave, over 45 second intervals, stirring until it is all melted.
In a large bowl, mix together all of the dry ingredients (except the rest of the chocolate chips).
In a separate bowl whisk together the eggs, oil, vanilla and honey until combined. Add the melted chocolate and mix until smooth.
Slowly add the dry ingredients to the wet ingredients until combined. Add the chocolate chips at the end.
Scoop the batter onto the baking sheets, using a medium cookie scoop or spoon, and place them 2 inches apart. Bake for 10 - 12 minutes and allow to cool for 5 minutes before moving to a wire rack to cool completely.