In this post, I’m sharing everything you need to know about my gluten-free chocolate cookies recipe, which focuses on simplicity using pantry staples.
Gluten Free Chocolate Cookies Overview
Yield: This recipe makes approximately 18 cookies.
Serving size: 2 cookies of 25 g
Preparation time: 20 minutes
Cooking time: 15 minutes
3 WW Points per serving (2 cookies that are 25g)
Ingredients:
- 2 cups oat flour (220 g)
- 1 tsp baking powder
- ½ cup cocoa powder (50 g)
- 10 packets/drops of Stevia (or sweetener of your choice)
- 2 eggs
- 3 tablespoons oil (30 ml) (canola, soya, sunflower, corn)
- ½ cup water (60 ml)
- 1 tsp cinnamon
Optional toppings: chocolate chips, raisins
Instructions:
1. Prepare Oat Flour: To make oat flour at home, simply add regular oats to a blender or food processor and blend until it reaches a fine, flour-like consistency. Measure out 2 cups of oat flour for this recipe.
2. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
3. Mix Dry Ingredients: In a large mixing bowl, combine the oat flour, baking powder, cocoa powder, Stevia, and cinnamon. Stir until well combined.
4. Add Wet Ingredients: Make a well in the center of the dry ingredients and add the eggs, oil, and water. Mix until a thick dough forms. If the dough seems too dry, you can add a little more water, 1 tablespoon at a time.
5. Form Cookies: Take small portions of the dough and roll them into balls. Place them onto the prepared baking sheet, leaving some space between each cookie. Use your fingers or the back of a spoon to gently flatten each cookie.
6. Add Toppings: If desired, press chocolate chips or raisins onto the tops of the cookies for added flavor.
7. Bake: Transfer the baking sheet to the preheated oven and bake for 12-15 minutes, or until the cookies are set and slightly firm to the touch.
8. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Serve: Once cooled, serve and enjoy these delicious gluten-free chocolate cookies!
10. Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for longer storage.
Variations and substitutions:
Here, I allow myself to play around with cookie toppings. Obviously, my favorites are double chocolate cookies with chocolate chips. Raisin cookies are exquisite too, although they may not look as pretty. If you’re baking for kids, opt for colorful sprinkles, shredded coconut, or even peanuts or walnuts. If you want to experiment with flavor, you can add a pinch of ground cloves to the mix or even nutmeg.
Tips and tricks section for making these cookies:
- The first tip is to mix all the dry ingredients well; sift the cocoa powder, if possible, to avoid clumps. This will ensure that the cookie dough is homogeneous.
- Secondly, add the oil and eggs; depending on the fineness of the oat flour, you may need additional water. I’ve used around ½ cup, but it may require a little more or less. I highly recommend adding it gradually.
- Always preheat the oven and prepare for a baking time of maximum 15 minutes; as soon as the cookies are dry on the surface, they’re ready. They will harden as they cool.
- Keep in mind that this mixture has very little fat, so the cookies should be formed into the shape you want them to be. Most cookies just form into a ball, and in the oven, when the butter melts, they flatten, but this will never be the case here, so shape them into cookies before baking.
- Also, remember that the mixture is unconventional and may tend to stick if you don’t take the proper precautions. So, besides placing parchment paper on the tray, I usually brush it with a little oil to remove the cookies more easily.
- Let them cool before removing them.
With these tips and tricks, you’ll be baking perfect gluten-free chocolate cookies in no time. Enjoy!
WW Points
Uncooked oatmeal 13 points
Stevia leaf herbal extract 0 points
Cacao powder 2 points
Vegetable oil 9 points
Egg 0 points
Ground cinnamon 0 points
Baking powder 0 points
Water 0 points
Gluten Free Chocolate Cookies
Ingredients
- 2 cups oat flour (220 g)
- 1 tsp baking powder
- ½ cup cocoa powder (50 g)
- 10 packets/drops of Stevia (or sweetener of your choice)
- 2 eggs
- 3 tablespoons oil (30 ml) (canola, soya, sunflower, corn)
- ½ cup water (60 ml)
- 1 tsp cinnamon
- Optional toppings: chocolate chips, raisins
Instructions
- Prepare Oat Flour: To make oat flour at home, simply add regular oats to a blender or food processor and blend until it reaches a fine, flour-like consistency. Measure out 2 cups of oat flour for this recipe.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the oat flour, baking powder, cocoa powder, Stevia, and cinnamon. Stir until well combined.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and add the eggs, oil, and water. Mix until a thick dough forms. If the dough seems too dry, you can add a little more water, 1 tablespoon at a time.
- Form Cookies: Take small portions of the dough and roll them into balls. Place them onto the prepared baking sheet, leaving some space between each cookie. Use your fingers or the back of a spoon to gently flatten each cookie.
- Add Toppings: If desired, press chocolate chips or raisins onto the tops of the cookies for added flavor.
- Bake: Transfer the baking sheet to the preheated oven and bake for 12-15 minutes, or until the cookies are set and slightly firm to the touch.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Once cooled, serve and enjoy these delicious gluten-free chocolate cookies!
- Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for longer storage.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
