You won’t miss the flour in these delightfully chewy, perfectly fudgy, beautifully crinkly Gluten-Free Double Chocolate Cookies. With just six ingredients, you can whip up a batch in no time.
I first made these Chewy Gluten-Free Double Chocolate Cookies about six years ago. We were living in Oregon and I baked frequently for my coworkers, one of whom had celiac disease. I often tried to bake something gluten-free (like Homemade Peanut Butter Cup Bars) along with something gluten-full. At the time, I didn’t know it was possible to make good tasting cookies without flour and I figured, if it was, they wouldn’t be as mind-blowing as these cookies are.
These cookies are the perfect example of gluten-free not being deprivative (confession: I had to google “what’s the adjective for deprive” for that one). Even those who regularly eat gluten will go crazy for them. The cookies bake into chewy, crinkly bites of paradise, with fudge-like centers. They’re awesome at room temperature, but they’re indescribable when warm. Either way, you’ll want to have a glass of milk handy.
