When food blogger, Courtney Bryant of The Little Dixie Cook, went gluten-free in 2009, she was determined that taking care of her health didn’t have to mean missing out on all her favorite foods—like breads, cakes, and muffins. Graciously, she’s sharing her very own gluten-free versions of our favorite Southern recipes. Tune in every other Tuesday for another delectable treat!
The Little Dixie Cook’s Gluten Free Triple Chocolate Cookies
- ½ cup brown rice flour + 2 tablespoons
- ¼ cup sweet white sorghum flour
- 2 tablespoons cornstarch
- ¼ cup cocoa powder
- 1 tsp. xanthan gum
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. Kosher salt
- ¼ cup unsalted butter, softened
- 2 tablespoons coconut oil, melted
- ½ cup white sugar
- 1 egg
- 1 tsp. vanilla
- ¼ cup milk chocolate chips
- ⅓ cup semi sweet chocolate chips
- ½ cup mini semi sweet chocolate chips
- 2 – 3 oz. roughly chopped dark chocolate
- Preheat oven to 375 F.
- In a medium bowl, sift together brown rice flour, sorghum flour, cornstarch, cocoa powder, xanthan gum, baking powder, baking soda, and salt.
- To the flour mixture, add in milk chocolate chips as well as regular and mini semi sweet chocolate chips, making sure they are totally coated. Set aside.
- In a separate medium bowl, beat together butter, coconut oil, and sugar.
- Add in the egg, and mix well.
- Add in vanilla, and mix until combined.
- Add dry ingredients to the wet ingredients and stir together with a wooden spoon until everything comes together.
- Carefully fold in dark chocolate chunks.
- On a non-stick baking sheet, form 2-inch balls of cookie dough.
- Bake 10 minutes, remove from oven, and let cool on a wire rack.
Makes roughly 16 cookies.
For more gluten free recipes, be sure to check out @littledixiecook on Instagram.