These Gluten-Free Chocolate Sour Cream Cookies are the ideal treat whether you avoid gluten or not! The cookies are soft on the inside and loaded with chocolatey flavor. The addition of sour cream adds even more tenderness to the cookie and the tang pairs nicely with the chocolate.
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Ingredients
- Gluten-free flour: use any 1 to 1 gluten-free flour (King Arthur and Bob's Red Mill are both good brands)
- Baking powder and salt
- Vanilla extract: use pure vanilla extract (don't use an immitation vanilla)
- An egg: bring the egg to room temperature before starting the recipe
- Granulated sugar
- Chocolate chips: use bittersweet chocolate chips
- Butter: unsalted butter is preferred. The butter is melted with the chocolate for this recipe.
- Sour cream: use a full-fat sour cream and bring to room temperature before starting recipe
- Vegetable oil: use vegetable or canola oil (don't use olive oil)
See recipe card for quantities.
Instructions
- Preheat oven to 350 degrees.
- Prepare two 9" x 13" sheet pans by lining with parchment paper or silcone baking mats.
Whisk together flour, salt and baking powder in a medium bowl.
Place chocolate chips and butter in a heat-proof bowl. Microwave at 50% power for 30 seconds then stir. Continue to heat at 50% power in 30 second bursts, stirring between each heating, until all chocolate and butter is melted. Take care not to overheat the chocolate as it can scorch easily.
Place the sour cream, oil, egg, granulated sugar and vanilla extract in a large bowl. Combine well using a whisk.
Add melted chocolate and butter to the mixing bowl. Combine well using a whisk.
Add the dry ingredients (flour, salt and baking powder) to the mixing bowl and whisk until well combined.
Set the dough aside for 10 minutes – the mixture will set up slightly.
Scoop the dough onto the parchment-lined baking sheets using a small cookie scooper (approximately 1 ½ tablespoon per cookie). Leave approximately 2 inches of space between each cookie.
Bake cookies for 7 - 8 minutes. Top of cookies will have a slightly crackled surface. Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Variations
Want to make these gluten-free chocolate sour cream cookies your own? Consider adding one of the following to the cookie dough:
- Roasted Nuts - for added flavor and texture add roasted nuts (peanuts, walnuts, pecans, etc...). Stir in ¾ cup of toasted, chopped nuts to the cookie batter after adding the flour.
- White chocolate chips - for added visual appeal and taste add white chocolate chips. Stir in ¾ cup white chocolate chips to the cookie batter after adding the flour.
Equipment
You don't need any fancy equipment to make these gluten-free chocolate cookies - just the following:
- A hand whisk and a spatula
- Cookie scoop - helps to create uniformly sized cookies
- Sheet pans and parchment paper - the cookies are baked on a sheet pan and the parchment allows for easy cleanup and ensures the cookies don't stick to the pan. Alternatively, place a silicone baking mat on each pan.
- Bowls, measuring cups and spoons
Storage
Place the Gluten-Free Chocolate Cookies in an airtight container and leave at room temperature for up to 4 days.
Alternatively, to freeze, wrap the cookies well in plastic or foil and freeze for up to 2 months.
Top tip
Take care when melting the chocolate and butter together. Chocolate will scorch if overheated. Be sure to stir the chocolate and butter well between each heating.
FAQ
Yes, this recipe works great as using an all-purpose wheat flour.
More gluten-free dessert recipes
Looking for other gluten-free dessert recipes? Try these:
📋 Recipe
Gluten-Free Chocolate Sour Cream Cookies
Ingredients
- 1 ¼ Cup Gluten-free flour 162 grams
- ¾ teaspoon Baking powder
- ½ teaspoon Salt
- 1 Cup Chocolate chips, bittersweet 170 grams
- 4 Tablespoons Butter, room temperature 56 grams / 2 ounces
- 1 Large Egg, room temperature
- ¾ Cup Granulated Sugar 150 grams
- 2 Tablespoons Vegetable or Canola Oil
- 1 teaspoon Pure Vanilla Extract
- ½ Cup Sour cream, full fat and room temperature 113 grams
Instructions
- Preheat oven to 350°
- Prepare two 9" x 13" sheet pans by lining with parchment paper or silcone baking mats.
- Whisk together flour, salt and baking powder in a medium bowl.
- Place chocolate chips and butter in a heat-proof bowl. Microwave at 50% power for 30 seconds then stir. Continue to heat at 50% power in 30 second bursts, stirring between each heating, until all chocolate and butter is melted. Take care not to overheat the chocolate as it can scorch easily.
- Place the sour cream, oil, egg, granulated sugar and vanilla extract in a large mixing bowl. Combine well using a whisk.
- Add melted chocolate and butter to the mixing bowl. Combine well using a whisk.
- Add the dry ingredients (flour, salt and baking powder) to the mixing bowl and whisk until well combined.
- Set the dough aside for 10 minutes – the mixture will set up slightly.
- Scoop the dough onto the parchment-lined baking sheets using a small cookie scooper (approximately 1 ½ tablespoon per cookie). Leave approximately 2 inches of space between each cookie.
- Bake cookies for 7 - 8 minutes. Top of cookies will have a slightly crackled surface.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: place in an airtight container and leave at room temperature for up to 4 days. Alternatively, wrap well in plastic wrap and freeze for up to two months.
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
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