Perfect Gluten Free Chocolate Cookies
Watch the Full Step-by-Step
- Kitchen scale
- Rolling Pin
- Baking sheet
INGREDIENTS
- 5.3 ounces/150 grams unsalted butter, softened
- ½ cup/50 grams powdered sugar
- 1 large egg
- 2â…“ cups/230 grams almond flour
- 1 cup plus 1 tablespoon/150 grams cornstarch
Filling:
- ½ to ¾ cup/150 to 225 grams Nutella or date spread
- ½ cup nuts, chopped (optional)
- ½ teaspoon ground cinnamon, optional
- Powdered sugar, for dusting
INSTRUCTIONS
- Heat oven to 340°F/170°C with convection (or 350°F/175°C conventional). Line a baking sheet with parchment paper.
- In a bowl, beat butter and powdered sugar until smooth and creamy. Add egg and mix until fully incorporated. Add almond flour and cornstarch and mix just until a soft, slightly sticky dough forms.
- Divide dough in half. Place one portion between two sheets of parchment and roll into an even 8-by-10-inch rectangle about â…› inch thick. If dough is too soft to handle, refrigerate 20 to 30 minutes before rolling.
- Remove top parchment. Spread a thin, even layer of Nutella or date spread over the dough, leaving a ½-inch border. Sprinkle with nuts and cinnamon, if using. Using the parchment to guide you, roll tightly into a log. Wrap and freeze until firm, about 30 minutes. Repeat with remaining dough.
- Place frozen logs on a prepared baking sheet. Bake until lightly golden, 18 to 22 minutes. Cool completely. For clean slices, refrigerate until fully chilled, then cut into even pieces. Dust with powdered sugar and serve.
FAQ
What makes these gluten free chocolate cookies different from traditional cookies?
These gluten free chocolate cookies differ from traditional cookies primarily in their flour composition and texture. Instead of wheat flour, they rely on almond flour combined with cornstarch, which provides a tender, crumbly texture similar to shortbread. Traditional cookies usually use all-purpose flour, which contains gluten, giving structure and chewiness. The use of almond flour adds a nutty flavor and richness, while the cornstarch helps maintain structure and prevent crumbling.
Additionally, these cookies are rolled with a filling like Nutella or date spread, creating a pinwheel effect, which is not typical of most classic cookie recipes. The egg in the dough helps bind ingredients while still keeping the crumb tender. This combination produces a cookie that is soft yet crisp along the edges, with a unique layered presentation and a delicate melt-in-your-mouth experience.
How should I store gluten free chocolate cookies?
To maintain the freshness of gluten free chocolate cookies, proper storage is essential because almond flour and fillings can affect moisture retention. Store the cooled cookies in an airtight container at room temperature for up to three to four days to preserve their texture.
If you want to extend shelf life, refrigeration is recommended, especially if the cookies contain a perishable filling like Nutella or date spread. In the fridge, they can last up to two weeks, though they may become slightly firmer. For long-term storage, freezing is the best option. Place the cookies in a single layer on a baking sheet to freeze initially, then transfer to an airtight freezer-safe container or bag. When ready to eat, thaw at room temperature for 30 to 60 minutes.
Can gluten free chocolate cookies be made without eggs?
Gluten free chocolate cookies can be made without eggs, but it requires a suitable binder to maintain the dough’s structure. Eggs contribute moisture, structure, and richness, so replacing them is important for the cookie to hold together and maintain a tender crumb. Common substitutes include flax eggs, made by mixing one tablespoon of ground flaxseed with three tablespoons of water per egg, chia eggs prepared the same way, or unsweetened applesauce in a ¼ cup per egg ratio.
Silken tofu or yogurt can also work, depending on the desired texture. Keep in mind that omitting eggs may slightly alter the flavor and chewiness. Using these alternatives, the dough can still roll and slice like traditional gluten free chocolate cookies. Experimenting with the binder ratio may be necessary to achieve the same balance of tenderness and structure.
What are some alternative fillings for these gluten free cookies?
Fruit-based fillings such as strawberry or apricot jams and raspberry preserves. Nut butters like almond, peanut, or cashew butter provide a richer, nutty flavor. For a more decadent twist, cream cheese blended with honey or vanilla can be used as a soft filling.
When choosing a filling, ensure it is not too watery to prevent soggy cookies and that it will firm slightly when chilled for easier slicing. Using multiple fillings or layering flavors, such as chocolate with a fruit swirl, can create visually striking pinwheel cookies. The filling should be evenly spread, leaving a small border along the edges to avoid leakage during baking.
What tips can help achieve perfect slices?
Achieving perfect slices of gluten free chocolate cookies requires attention to chilling, cutting technique, and knife selection. After rolling the logs with filling, freeze them for at least 30 minutes until firm; this prevents the dough from squishing during slicing. Use a sharp, non-serrated knife for cleaner cuts and wipe the knife between slices to avoid dragging filling across the dough.
Slicing in a gentle, straight motion reduces crumbling and keeps the pinwheel pattern intact. If the dough softens too quickly, return the log to the freezer for a few minutes before continuing. Cutting cookies consistently ensures even baking and uniform presentation. For extra precision, a ruler can help measure slice thickness, usually about ½ inch per cookie.
Can I substitute almond flour with other gluten free flours?
Almond flour provides a rich, moist, and tender crumb. Substitutes like oat flour, cashew flour, or a gluten free all-purpose flour blend can be used. Oat flour adds mild flavor but can make cookies slightly more dense, so combining with cornstarch or tapioca starch is recommended to maintain tenderness. Cashew flour offers richness similar to almond flour but may be slightly grittier unless finely ground.
When using a flour blend, check that it contains binding agents like xanthan gum or guar gum, especially since gluten is absent. Some experimentation with ratios is necessary to achieve a dough that can be rolled and filled without crumbling.
Can these gluten free chocolate cookies be made vegan?
Replace butter with plant-based alternatives such as vegan margarine, coconut oil, or refined vegetable shortening, ensuring the chosen fat provides similar consistency and flavor. Eggs can be replaced with flax eggs, chia eggs, applesauce, or silken tofu to act as a binder and provide moisture.
Adjust the filling if it contains non-vegan ingredients like Nutella, choosing alternatives such as vegan chocolate spread, date paste, or almond butter. Baking time and temperature may need slight adjustments, as vegan fats can behave differently than dairy butter.
How to prevent the cookies from spreading too much during baking
To prevent gluten free chocolate cookies from spreading too much, proper chilling, dough consistency, and pan preparation are essential. Since these cookies are made with almond flour and cornstarch, which contain less gluten-like structure, they are naturally prone to spreading. First, chill the dough logs thoroughly in the freezer for at least 30 minutes before slicing and baking. This helps the cookies hold their shape and keeps the filling intact.
Use a cold baking sheet if possible, as a warm pan can accelerate spreading. Avoid overmixing the dough once flour is added, because overmixing can incorporate extra air, causing the cookies to puff and then flatten. Measure ingredients accurately, particularly the butter and sugar, since too much fat or sugar can increase spreading. Finally, monitor oven temperature carefully; baking at a slightly higher temperature for a shorter time allows the cookies to set quickly and retain a defined shape.
How can I make these gluten free chocolate cookies with less sugar or sugar-free?
Replace powdered sugar with granulated erythritol, monk fruit sweetener, or a finely powdered sugar substitute to maintain sweetness without altering texture. Since sugar contributes to structure and moisture retention, consider slightly increasing the fat content, such as butter or a plant-based fat, to compensate for dryness.
Fillings should also be low-sugar or sugar-free, like unsweetened nut butter or date paste made from naturally sweet fruit. Bake with careful attention to timing, as sugar-free dough may brown more slowly. Taste testing the dough before freezing ensures the sweetness is balanced.
