Articles & Recipes

Gluten-Free Triple Threat Mocha Chocolate Chip Cookies

February 6, 2019

Triple the pleasure, triple the fun — but who’s counting calories? These fudgey morsels are worth every bite! And, the best part? They're gluten-free, making them ideal for the entire gang this Valentine's Day!

Ingredients Makes approx 5 dozen

1 cup sorghum flour 250 mL
2⁄3 cup whole bean flour 150 mL
1⁄2 cup tapioca starch 125 mL
1 tsp baking soda 5 mL
1 tsp xanthan gum 5 mL
1⁄2 tsp salt 2 mL
1⁄3 cup unsweetened cocoa powder, sifted 75 mL
4 oz semi-sweet chocolate 125 g
1⁄3 cup butter 75 mL
1⁄3 cup shortening 75 mL
2 tbsp water 25 mL
1 tbsp instant coffee granules 15 mL
2 eggs 2
2⁄3 cup granulated sugar 150 mL
2⁄3 cup packed brown sugar 150 mL
11⁄2 tsp vanilla 7 mL
1 cup semi-sweet chocolate chips 250 mL

Instructions

Prep
  • Baking sheets, lightly greased
  1. In a large bowl or plastic bag, combine sorghum flour, whole bean flour, tapioca starch, baking soda, xanthan gum, salt and cocoa. Mix well and set aside.
  2. In a medium microwave-safe bowl, microwave chocolate, butter, shortening, water and coffee granules, uncovered, on Medium (50%) for 2 minutes. Stir until completely melted. Set aside to cool.
  3. In a large bowl, using an electric mixer, beat eggs, sugar and brown sugar for 3 minutes, until smooth. Add vanilla and cooled melted chocolate mixture. Slowly beat in the dry ingredients until combined. Stir in chocolate chips. Drop dough by rounded spoonfuls 2 inches (5 cm) apart on prepared baking sheets. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (180°C).
  4. Bake in preheated oven for 10 to 12 minutes, or until set. Transfer to a cooling rack immediately.
Cookies spread and are still soft when baked; if baked too long, cookies become very crunchy when cold. For crisper cookies, use 2⁄3 cup (150 mL) butter instead of half butter and half shortening. Make ahead and freeze for up to 2 months in an airtight container.

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