Decadent Gluten-Free Chocolate Chip Cookies
These decadent gluten-free chocolate chip cookies are a must-try for anyone seeking a chewy, rich treat with a delightful crisp edge. Crafted with a perfect blend of rice and soy flours, these cookies are enhanced with chunks of dark chocolate and finished with a drizzle of extra melted chocolate. Perfect for those who desire the classic comfort of a chocolate chip cookie without gluten.
28
Servings
N/A
Calories
8
Ingredients
Ingredients
vegan margarine
1/4 cup (softened)
brown sugar
1/2 cup (packed)
caster sugar
1/2 cup
egg
1 (beaten)
rice flour
3/4 cup (sifted)
soy flour
1 cup (sifted)
dark chocolate
125 g (chopped)
dark chocolate
60 g (melted)
Instructions
1
Preheat your oven to 180°C (350°F) and lightly grease your baking trays.
2
In a small bowl, use an electric mixer to beat the vegan margarine, brown sugar, and caster sugar together until the mixture is light and fluffy.
3
Gradually add the beaten egg into the mixture, continuing to beat until fully combined.
4
Transfer this mixture to a larger bowl, then gently fold in the sifted rice and soy flours.
5
Stir in the chopped dark chocolate until evenly distributed.
6
Roll tablespoon-sized portions of the cookie dough into balls and place them on the prepared baking trays, spacing them about 5 cm apart.
7
Gently flatten each ball to form rounds.
8
Bake the cookies in the preheated oven for approximately 20 minutes, or until they are lightly golden along the edges.
9
Allow cookies to cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
10
Once cool, drizzle the melted dark chocolate over the cookies for an extra touch of indulgence.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Gluten-Free Chocolate Chip Cookies?
They are a chewy, rich dessert treat with a crisp edge, made using a blend of rice and soy flours and dark chocolate.
Is this recipe gluten-free?
Yes, the recipe is specifically designed to be gluten-free by using rice and soy flours instead of wheat flour.
Is this recipe vegan?
While it uses vegan margarine and has a vegan tag, it also lists one egg as an ingredient, so a vegan egg substitute would be required for it to be strictly vegan.
What type of flour is used in these cookies?
The recipe calls for a combination of 3/4 cup sifted rice flour and 1 cup sifted soy flour.
How many cookies does this recipe make?
This recipe yields 28 servings.
What is the required oven temperature?
The oven should be preheated to 180°C (350°F).
How long do the cookies need to bake?
The cookies should be baked for approximately 20 minutes until the edges are lightly golden.
What type of fat is used for the dough?
The recipe uses 1/4 cup of softened vegan margarine.
What sugars are needed for the recipe?
You will need 1/2 cup of packed brown sugar and 1/2 cup of caster sugar.
Do I need to sift the flours?
Yes, the instructions specify that both the rice and soy flours should be sifted before being folded into the mixture.
How much dark chocolate is used in total?
A total of 185g of dark chocolate is used: 125g chopped for the dough and 60g melted for the drizzle.
How should I portion the cookie dough?
Roll the dough into tablespoon-sized portions and shape them into balls.
How far apart should I place the dough balls on the baking tray?
The dough balls should be spaced about 5 cm apart to allow for spreading.
Should I flatten the cookie dough balls?
Yes, you should gently flatten each ball to form rounds before baking.
How long should the cookies cool on the baking tray?
Allow the cookies to cool on the tray for 5 minutes before moving them.
When should I add the melted chocolate drizzle?
The melted chocolate should be drizzled over the cookies once they have cooled completely on a wire rack.
What is the texture of these gluten-free cookies?
These cookies are designed to be decadent and chewy with a delightful crisp edge.
Can I use an electric mixer for this recipe?
Yes, an electric mixer is recommended for beating the margarine and sugars together until light and fluffy.
What is the first step of the preparation?
The first step is to preheat your oven to 180°C (350°F) and lightly grease your baking trays.
How should the egg be prepared?
The recipe calls for one egg that has been beaten before being added to the mixture.
How do I incorporate the flour into the wet ingredients?
Transfer the wet mixture to a larger bowl and gently fold in the sifted rice and soy flours.
What is the purpose of the wire rack?
The wire rack allows the cookies to cool completely and evenly after the initial 5 minutes of cooling on the tray.
Is there a specific category for this recipe?
Yes, this recipe is categorized as a Dessert.
What type of chocolate is recommended for the chunks?
The recipe suggests using chopped dark chocolate for the chunks inside the cookies.
How do I know when the cookies are finished baking?
They are ready when they are lightly golden along the edges.
What are the primary tags associated with this recipe?
The tags include gluten-free, cookies, chocolate chip, dessert, vegan, baking, and snack.
Does the recipe specify a serving size?
The recipe provides the number of servings (28) but does not specify a specific serving size in grams or ounces.
What kind of flour substitute is used for gluten-free baking here?
A blend of rice flour and soy flour is used as the gluten-free base.
Should the margarine be cold or room temperature?
The margarine should be softened for easier mixing.
Can these be served as a snack?
Yes, one of the tags for this recipe is 'snack', making it a great sweet treat for any time of day.