Gluten Free Chocolate Cookies

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These Gluten Free Chocolate Cookies are also Dairy Free! They are easy to make and taste simply delicious! Nice and crispy wafer cookies!

If you have been here before, you have probably seen that I do quite a lot of gluten free and dairy free recipes. My Mom is intolerant of both, so I try to make her something special for the holidays!

Her favorite dessert is lemon meringue pie, so I thought it would be fun to try a lemon meringue pie with a chocolate cookie crust. My motivation for the chocolate crust was two- fold really. #1. I have yet to find a GF & DF pie crust that does not taste like chalk, and I have tried at least 10! #2? Well, it’s chocolate, obviously! 🙂 And who doesn’t like chocolate with lemon? I ask.

I almost did not have enough for my pie crust because my 18 year old son, stole one every time he walked past! He loved them and he is not even on a restricted diet (and as picky an eater as they come)!

I am not a huge baker, so I researched a crispy chocolate cookie on Google, and liked the sound of this one, from Gluten Free on a Shoestring the best! I adapted her recipe to render the cookies dairy free. It worked out perfectly!

These chocolate cookies are wafer thin, so they are perfect for what my intended use for them was! They are a bit crispy and a bit chewy, at the same time, so they are great!

Can gluten free chocolate cookies be frozen?

These Gluten Free Chocolate Cookies freeze well, especially if you are using them in a trifle, topping for mousse or pudding, or a pie crust, as I did. If you want to just eat them, they are superior if they are eaten fresh, because the texture suffers a bit, when frozen!

Can you make gluten free chocolate cookies ahead?

Yes. These chocolate cookies can be made up to a week ahead, if stored on the counter, in a cookie tin. Don’t store in plastic, because, again, the texture will suffer! Don’t refrigerate them either, because they will get soggy.

If you don’t like to make cutout cookies, don’t be afraid of these because it is a nice dough. The dough works easily!!

How to make them

1. 1. Mix dry ingredients in a mixing bowl.
   2. Crack eggs.
   3. Measure room temperature, dairy free butter substitute.
   4. Add eggs and butter to dry ingredients.
   5. Mix with spoon until it comes together.
   6. Use hands to incorporate fully.

1. Separate into 2 balls.
2. Roll between 2 sheets unbleached parchment paper to 1/8″ thickness.
3. Cut into desired shapes
4. Lift the corner of the dough with a small spatula and then lift off parchment with hands, spatula will not want to slide under it and will misshape cookies. Place on parchment lined baking sheet.

Bake for 8 minutes at 325°F. Cool on wire rack.

Other delicious gluten free and dairy free recipes

• Apple Cranberry Crisp
• Pumpkin Pie
• Plum Sorbet
• Ambrosia Macaroons
• Raspberry Sherbet

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Tools I use to make them

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• unbleached parchment paper
• baking sheets
• spatula
• mixing bowl

That’s how easy it is to make Gluten and Dairy Free Chocolate Cookies. Thanks for stopping by today!

Enjoy! And have fun cooking!

Xoxo,

Gluten Free Chocolate Cookie

These Gluten Free Chocolate Cookies are also Dairy Free! They are easy to make and taste simply delicious! Nice and crispy wafer cookies!

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

5 from 5 votes

Print Pin Rate

Course: Cookies

Cuisine: American

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Servings: 48 cookies

Calories: 47kcal

Author: Beth Neels

Ingredients

• 1 3/4 cups gluten free flour
• 3/4 tsp xanthan gum if your flour mix doesn't have it
• 1/2 cup Cocoa powder unsweetened
• 3/4 cup Sugar
• 1/4 tsp Salt
• 8 Tbsp dairy free butter/ margarine room temperature
• 1 egg
• 1 1/2 tsp pure vanilla extract

US Customary - Metric

Instructions

• Preheat oven to 325°F. Line baking sheets with unbleached parchment paper.
• Mix dry ingredients in large mixing bowl.
• Add butter, egg and vanilla. Mix until combined.
• Knead dough with hands until smooth.
• Divide dough in two parts. Roll out between 2 sheets of unbleached parchment paper to 1/8" thickness. Don't roll too thin.
• Cut out desired shapes with a 2- 2 1/2" cookie cutter. Remove top sheet of parchment. Remove scraps. Lift corner with thin spatula and then peel cookie off of the parchment with hands, being careful not to tear.
• Place cookies on the parchment lined baking sheets about 1/2 inch apart. They will not spread.
• Gather scraps and roll and cut them.
• Place cookies, one sheet at a time in oven for about 8 minutes. Turning once during baking. Or until they spring back when press in the middle.
• Cool on rack until fully cooled.

mixing bowls

Notes

Recipe inspired by Gluten Free on a Shoestring!

Nutrition

Calories: 47kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 37mg | Potassium: 16mg | Fiber: 1g | Sugar: 3g | Vitamin A: 90IU | Calcium: 5mg | Iron: 0.3mg

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