Ooey-Gooey Gluten-Free Chocolate Chip Cookies

Name: Ooey-Gooey Gluten-Free Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: one and a half cups sweet rice flour; one-half cup tapioca flour; one-quarter cup millet flour; one-quarter cup teff flour; one teaspoon baking soda; one teaspoon baking powder; two teaspoons salt; one stick salted butter, softened; one-half cup brown sugar; one cup white sugar; one-half cup Dagoba hot chocolate powder with chilis; three eggs; one tablespoon vanilla extract; four ounces dark chocolate, chopped into chunks

Servings: persons

one and a half cups sweet rice flour
one-half cup tapioca flour
one-quarter cup millet flour
one-quarter cup teff flour
one teaspoon baking soda
one teaspoon baking powder
two teaspoons salt
one stick salted butter, softened
one-half cup brown sugar
one cup white sugar
one-half cup Dagoba hot chocolate powder with chilis
three eggs
one tablespoon vanilla extract
four ounces dark chocolate, chopped into chunks

1
Preheat the oven to 350u00b0. If you have one, lay down your Silpat on your baking sheet. If you don't, then you should buy one. But for now, line the baking sheet with parchment paper.
2
Mix together all the gluten-free flours (remember to measure them accurately, since every ounce counts here), plus the baking powder and soda. Don't forget the salt! Set this bowl aside.
3
Using the paddle attachment on your stand mixer, cream the butter, sugars, and hot chocolate powder together, briefly, until they are mixed well and starting to grow fluffy. (This should be about two minutes.) Add the eggs and gluten-free vanilla. Put in all of the flour mixture at once and stir briefly, until just mixed. Add the chocolate chunks, then chill the mixture in the refrigerator for at least fifteen minutes.
4
For the right ooey-gooey consistency, plop large balls of dough, about half the size of the palm of your hand, onto the Silpat or parchment paper. Bake for about twelve to fourteen minutes, depending on your oven. When you remove the cookies, the tops will be ever-so-soft. Allow them to cool on a baking sheet for ten minutes before removing to a plate, or your mouth.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: one and a half cups sweet rice flour, one-half cup tapioca flour, one-quarter cup millet flour, one-quarter cup teff flour, and more.

Yes, Ooey-Gooey Gluten-Free Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!