Basic Gluten Free Chocolate Cookies
Welcome to #Choctoberfest 2019! This is my second year of participating in this event. I had such a blast last year that why wouldn’t I want to participate this year? Who doesn’t love chocolate? There’s a great giveaway and I get to team up with all of my blogger friends to bring you some delicious recipes. My first one of the week are these easy Gluten Free Chocolate Cookies. I used them last week for both my Chocolate Monster Cookies and the tombstones in the Graveyard Dirt Cake. Check out both those recipes for Halloween inspiration!
#Choctoberfest is an annual recipe-sharing event. I’ve joined other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. You can follow along by searching for the hashtag #Choctoberfest on Instagram, Pinterest, Facebook, and Twitter.
This recipe is sponsored by Imperial Sugar and their Scary Scramble Contest! All opinions are my own.
These basic gluten free chocolate cookies are perfect for so many recipes. There are also limitless additions you could add to mix these up! Try pecans, walnuts, peanut butter cups, m&m’s, or dark chocolate chunks. Maybe bing cherries, peanuts, raspberry purée, or toffee! See, endless possibilities 😃This recipe is also gluten free and dairy free!
Gluten Free Chocolate Cookies
- 1 1/2 cups Gluten free flour blend I used Bob’s Red Mill 1-to-1
- 1/2 cup Almond flour NOT meal, flour is finer
- 1/2 cup Divine’s Unsweetened cocoa powder
- 1 1/4 cup Palm shortening I used Nutiva
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Sea salt
- 1 1/2 cups Imperial White sugar
- 1/2 cup Imperial brown sugar
- 2 large eggs
- 2 tsp Vanilla extract
Preheat oven to 350 degrees. Line cookie sheet with parchment or silpat baking mats.
In a large mixing bowl, combine flours, cocoa powder, baking powder, baking soda, and salt.
Add palm shortening and sugars to flours and mix until a crumbly mixture appears.
Add eggs and vanilla to flour mixture. Stir well.
Form tablespoon size balls and drop onto cookie sheet. Flatten with a fork as these don’t spread much.
Bake 8-10 minutes or until set.
Cool completely before consuming as these will crumble if eaten when hot!
Freezing instructions: once cooled completely, place in airtight container and freese for up to a month.