Ingredients
Scale
- 2 cups gluten-free all-purpose flour (1:1 blend with xanthan gum)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup neutral oil (vegetable or light olive) or melted dairy-free butter
- 2 large eggs (or 2 flax eggs for vegan)
- 1 tsp vanilla extract
- 1 cup powdered sugar for rolling
- Optional: 1/2 cup dairy-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.
- In another bowl, beat together the sugars, oil (or dairy-free butter), eggs, and vanilla extract.
- Combine the dry ingredients with the wet ingredients until just mixed.
- Chill the dough for 30-60 minutes.
- Scoop 1.5 tablespoons of dough, roll into balls, and coat in powdered sugar.
- Place them 2 inches apart on a parchment-lined baking sheet.
- Bake for 10-12 minutes until edges are set but centers are still soft.
- Cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
For extra fudginess, fold in melted dairy-free chocolate and reduce oil to 1/3 cup. For a peppermint twist, add peppermint extract and top with crushed candy canes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Dairy Free, Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg