When I came across these Gluten/Dairy-Free Dark Chocolate Truffle Cookies over at Tessa The Domestic Diva, it was a done deal. These amazingly soft, chocolaty cookies are wonderful. They had been on my to-bake list forever and finally I got around to making them when my father (GF/DF) was coming over for dinner.
There was no plan to post these but once everyone was raving about them, including my boyfriend who doesn’t care about a gluten/dairy-free diet, I felt it necessary. Tessa cooks allergy-friendly and healthy meals, so definitely take a peak at her blog.
Gluten/Dairy-Free Chocolate Cookies
~Adapted from Tessa The Domestic Diva
4 oz unsweetened chocolate
1 c. chocolate chips
6 T Earth Balance (or part coconut oil)
1 c. sugar
1 1/2 t vanilla extract
1/2 c. gluten free flour (use a mix or make your own, see note below)
1/2 c. tapioca flour
1 t. xanthum gum
2-3 T unsweetened cocoa powder
1/4 t baking powder
1/2 t salt
1 c. dark chocolate chips (optional)
- Melt the unsweetened chocolate, 1 c. chocolate chips, and butter in a glass bowl in the microwave. Microwave for about 1-2 minutes. Make sure not to over heat.
- In a medium bowl, whisk the eggs and the sugar. Add the vanilla and melted chocolate mixture.
- In a separate bowl, combine the flours, xanthum gum, cocoa powder, baking powder and salt. Add the dry mixture to the egg/chocolate mixture
- Fold in the chocolate chips if desired.
- Plop spoonfuls onto a greased cookies sheet. Bake for 8-10 minutes at 350 degrees Fahrenheit.
The original recipe calls for guar gum but I only had xanthum gum which worked fine. For the flour, I have used both a store bought gluten-free flour mix and made my own mix. With my own mix, I did 1/2 c. tapioca flour, 1/4 c. white rice flour, and 1/4 c. brown rice flour.
I don’t know if it is possible to mess up this recipe. I have made these a couple times and changed ingredients and still ended up with an amazing chocolate cookie. The batter is suppose to be thick so when I halved the recipe I used only 1 egg and half the flour. Coconut oil was used for the butter when I decreased the recipe and they tasted delicious (if you like coconut 🙂 ).
Have a great Monday!!
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