A favorite gluten-free treat—chocolate cookies.
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1/4 cup Land O Lakes® Salted Butter
2 (1-ounce) squares unsweetened baking chocolate
1 cup sugar
2 large Land O Lakes® Eggs, slightly beaten
1 teaspoon gluten-free vanilla
1 cup Gluten-Free Flour Blend, see below
1 teaspoon gluten-free baking powder
1/8 teaspoon salt
1 cup gluten-free mini chocolate chips
Combine butter and unsweetened baking chocolate in saucepan. Cook over low heat until melted. Remove from heat; stir in 1 cup sugar, eggs and vanilla until well mixed. Stir in all remaining ingredients except additional sugar until well combined. Cover; refrigerate 2 hours or until chilled.
Heat oven to 350ºF.
Place additional sugar in bowl. Shape dough into 1-inch balls: roll in sugar. Place 2 inches apart onto cookie sheet lined with parchment paper or silicone mat. Bake 8-10 minutes or until cookies are set and crackled on top. (Do not overbake.)
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.
Explore reviews fromour online community
No one will know these are gluten free! For a more crackled appearance roll them in Powdered Sugar. Super easy too
What a wonderful recipe!! Easy to make and absolutely delicious! These cookies are like little brownies. I shared with my co-workers that are not gluten free and they loved them!
These are delicious!!
These turned out exactly as pictured and delicious! 2nd year making them!
Love these! They are awesome in the summer. Put a roasted marshmellow in between two cookies. Heavenly!!