Gluten Free Triple Chocolate Cookies (Edit recipe)

My gluten free triple chocolate cookies are an ode to a childhood memory! They are soft and gooey with a beautiful balance of semi sweet, dark, and white chocolate chips!

2 hours

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	229
Fat:	14 g
Carbohydrates:	24 g
Protein:	4 g
Cholesterol:	13 g
Sodium:	118 mg
Fiber:	2 g
Sugars:	12 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 36

Ingredients

2 cups Gluten Free Flour
0.5 cup Almond Flour
0.5 cup Cornstarch
0.75 cup Cocoa Powder, unsweetened
1.5 tsp Baking Soda
1 tsp Salt
1 tsp Xanthan Gum
1 cup Unsalted Butter, melted and cooled
1 Tbsp Vanilla Extract
2 whole Eggs
1.5 cups Brown Sugar
1 cup Semi-Sweet Chocolate Chips
1 cup Dark Chocolate Chips
1 cup White Baking Chips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine flour, almond flour, cornstarch, cocoa powder, baking soda, xanthan gum, and salt in a bowl and whisk together.
In a separate bowl beat eggs, butter, vanilla, and sugar until light in color and fluffy.
Gradually add dry ingredients to wet ingredients being careful to not over mix.
Gently fold in the chocolate chips.
Use a cookie scoop to drop cookie dough onto a baking sheet that is lined with parchment paper. Chill your cookie dough in the fridge for at least 2 hours.
When you are ready to bake your cookies, preheat the oven to 350F. Bake for 11-13 minutes. Let the cookies rest on the pan for 10 minutes and then move to a cooling rack.