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inside of fudgy cookie

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.
5 from 22 votes
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Prep Time 20 minutes
Cook Time 8 minutes
Cooling 15 minutes
Total Time 43 minutes
Course Dessert
Cuisine American
Servings 24 Cookies
Calories 128 kcal

Equipment

  • 1 Hand whisk
  • 1 Rubber spatula
  • Bowls, measuring cups and spoons
  • 2 Cookie Sheet Pans
  • 2 Parchment paper or silicone baking mats

Ingredients
 
 

  • 1 ¼ Cup Gluten-free flour
  • ¾ teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 Cup Chocolate chips bittersweet
  • 4 Tablespoons Butter softened
  • 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℉ (180℃)
  • 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. Set aside for later.
    1 ¼ Cup Gluten-free flour, ½ teaspoon Salt, ¾ teaspoon Baking powder
  • 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.
    1 Cup Chocolate chips, 4 Tablespoons Butter
  • Place the sour cream, oil, egg, granulated sugar and vanilla extract in a large mixing bowl. Combine well using a whisk.
    1 Large Egg, ¾ Cup Granulated Sugar, 2 Tablespoons Vegetable or Canola Oil, ½ Cup Sour cream, 1 teaspoon Pure Vanilla Extract
  • 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 stir 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 to allow for spreading.
  • 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
Keyword gluten free cookies
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