I’ve been playing with more gluten free recipes in the last couple of years. My partner is extremely allergic to gluten so I’ve really learned a lot about what kinds of ingredients are good for cooking and what kinds are good for baking.
When I tell you that not all gluten free flours are alike, boy do I mean it.
One of my favorite types of gluten free flour is rice flour. It is easy to make yourself (blitz rice in a high powered blender or food processor until fine) and it gives an airy yet crispy texture to this chocolatey gluten free cookie.
I’ll go through a few variations here now. Jump ahead if you want to try out my version first.
Options For Chewy Gluten Free Chocolate Chip Cookies
I quite like rice flour because of its crispy texture. It also sits lighter than many other gluten free flour options. Even so, homegirl still craves a chewy chocolate cookie and rice flour simply won’t cut it.
In that case, you can swap the rice flour for almond flour and add a tablespoon of either coconut oil or vegan butter to the recipe below. This will give you a chewy version of this surprisingly gluten free chocolate cookie.
What you need to make a chewy gluten free chocolate cookie:
- swap the rice flour for almond flour
Try my chewy almond flour cookies from Instagram:
Variations For Gluten Free Chocolate Cookies
Listen, I’m not huge on getting cookies exactly right. What I want is something that I can make right now. And what I have in my kitchen right now changes week to week.
So I’ll list a few swaps I’ve made in the past to make a lot of different variations of the same thing. The texture will vary depending on the gluten free flour that you choose and the type of sugar that you prefer, but overall it’s still a classic combo that gets the job done.
Here are my favorite options:
- Gluten free flour options – Rice flour will give this a nice crunchy yet light texture where almond flour will give it a chewy albeit heavy texture. Coconut flour absorbs liquid like a sponge, so it can be quite dense and dry, but works as a filler when you’re low on other types of flour. Brown rice flour is a good swap for white rice flour and can be a bit more hearty too. My favorite secret? Create a gluten free flour mixture, with one part almond flour, one part rice flour, and one part quinoa flour for a truly adaptable gluten free flour.
- Sweetener options – A couple of ripe bananas are plenty sweet for some people (like my partner), but I prefer an extra sweet chocolate cookie. I like adding brown sugar when baking and coconut sugar feels like a fruitier version of brown sugar. I like using maple syrup with almond flour, I find that they create a really rich earthy flavor together. I also often use granulated sugar, but be sure to check that it is vegan.
- Double, triple chocolate – Listen, I like chocolate and so I love every opportunity to eat more of it. You can use cacao powder / cocoa powder to make a rich chocolatey flour, then fold in vegan bittersweet chocolate chips and any other kinds of dark chocolate chunks to give yourself a decadent gluten free chocolate cookie.
How To Make Double Chocolate Chip Cookies (Gluten Free)
In a bowl mix rice flour, cocoa, baking powder and salt to create a chocolate flour mixture.
Purée vegetable oil, banana and apple with a food processor or blender.
Mix dry ingredients and wet ingredients together.
Taste the cookie dough and add some coconut sugar or brown sugar if needed.
Add half of the bittersweet chocolate chips.
Form cookie dough about 1 cm thick on a baking sheet. Sprinkle remaining chocolate chips (or add vegan semi sweet chocolate chips here).
Bake them in the oven for 20 minutes at 180C(356F).
Vegan Double Chocolate Chip Cookies (Gluten Free)
- 1 cup rice flour
- 1/4 cup cocoa powder
- 1/4 cup melted coconut oil
- 1 Ripe banana
- 1 Apple
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup bittersweet chocolate chips
- 1-2 tbsp coconut sugar or brown sugar if needed (as for my partner, a large ripe banana is enough, I prefer it a little bit sweeter)
- 1 tsp vanilla extract (optional)
- 1/4 cup semi sweet chocolate chips (optional for topping)
- In bowl mix rice flour, cocoa, baking powder and salt.
- Purée vegetable oil, banana and apple with food processor or blender.
- Mix dry and wet mixture together.
- Taste the dough and add some coconut sugar if needed.
- Add half of chocolate chips.
- Form cookies about 1 cm thick. Sprinkle remaining chocolate chips.
- Bake them in the oven for 20 minutes at 180C(356F)