Gluten-Free Chocolate Sugar Cookies

We had a wonderful guest chef appearance last week from our friend, Gillian, who led our trainees through two gluten-free cookie recipes. We learned all about how to create gluten-free flour blends that mimic the texture and structure of gluten-full flour. These recipes are “tried and true” favorites from the Root kitchen. Give it a try - let us know what you think!

Gluten-Free Chocolate Sugar Cookies

Ingredients:

Recipe Yield: 24 Cookies

Ingredients:

  • 1/3 cup (2 1/3 ounces) granulated sugar

  • 1 ½ cups plus 2 Tablespoons gluten free flour 

  • ¾ cup (2 ¼ ounces – 66 grams) cocoa powder

  • ½ teaspoon baking soda

  • ¼ teaspoon baking powder

  • 14 Tablespoons unsalted butter, divided

  • 1 ¾ cups (12 ¼ ounces) packed dark brown sugar

  • 1 Tablespoon vanilla extract

  • ½ teaspoon salt

  • 1 large egg plus 1 egg yolk

Instructions:

  1. Mise en place: gather all ingredients, then gather tools, measure, then make.

  2. Preheat oven to 350. Line baking sheets with parchment paper.

  3. Place granulated sugar in a shallow bowl.

  4. Combine flour, cocoa, baking soda, and baking powder in a medium bowl.

  5. Microwave 10 Tablespoons butter, covered, in large bowl until melted.  Remove from microwave and stir in remaining 4 Tablespoons butter until melted.  Allow to cool for 5 minutes.

  6. Whisk brown sugar, vanilla and salt into butter until no lumps remain, scraping down sides as needed.  Whisk in egg and egg yolk until smooth. Stir in flour mixture until just combined.

  7. Working with 2 Tablespoons of dough at a time (about 35 grams) roll balls of dough in granulated sugar and place on prepared cookie sheet.  Flatten cookies slightly and sprinkle with additional granulated sugar.

  8. Bake until cookies are slightly puffy and edges have begun to set, about 12-14 minutes.

  9. Let cool on baking sheets for 5 minutes and then cool completely  on wire cooling rack.

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