Gluten-Free Chocolate Sour Cream Cookies
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.
Equipment
- Hand whisk
- Rubber spatula
- Measuring cups and spoons
- Mixing bowls
Ingredients
- 1 ¼ Cup Gluten-free flour
- ¾ teaspoon Baking powder
- ½ teaspoon Salt
- 1 Cup Chocolate chips, bittersweet
- 4 Tablespoons Butter, room temperature
- 1 Large Egg, room temperature
- ¾ Cup Granulated Sugar
- 2 Tablespoons Vegetable or Canola Oil
- 1 teaspoon Pure Vanilla Extract
- ½ Cup Sour cream, full fat and room temperature
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.
Nutrition
Calories: 128kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 16mgSodium: 82mgPotassium: 52mgFiber: 1gSugar: 9gVitamin A: 103IUVitamin C: 0.04mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!