Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

Ryze Flour

Blue Ryze Flour Bag

Prep / Cook Time

25 / 10-12 Minutes

Ryze Flour


Ryze Flour Bag
Prep / Cook Time

25 / 10-12

1 1/2 cups
RYZE Blue Bag Blend
1/2 cup
unsweetened cocoa
1 tsp
baking soda
1/4 tsp
1 1/2 cups
dark chocolate chips divided in half
large eggs, room temp
1/2 cup
brown sugar, packed
1/2 cup
dairy-free butter, room temp
1 tsp
vanilla extract

Rich, and fudge-like, these gluten-free, dairy-free cookies are incredibly easy to make and bake up in no time.

  1. Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Line three cookie sheets with parchment paper; set aside.
  2. In a medium mixing bowl, combine flour, cocoa, baking soda, and salt; set aside.
  3. In a small microwaveable safe bowl, heat ¾ cup chocolate chips for 30 seconds at a time until melted (about 90 seconds).
  4. In a separate large mixing bowl, combine eggs, brown sugar, dairy-free butter, and vanilla. Add the melted chocolate and stir until combined.
  5. Add the dry ingredients to the wet ingredients and stir until combined. Stir in the remaining ¾ cup chocolate chips.
  6. Drop dough by measured tablespoonful, two inches apart, onto the baking sheet. Press down slightly.
  7. Bake for 10-12 minutes, or until cookies are set in the center. Remove from the oven and cool for 3-5 minutes before moving them to a wire rack.
  8. Store in an airtight container for up to 5 days.

This recipe was developed by Chrystal Carver from Gluten Free Palate. Chrystal website features a collection of recipes, reviews, cookbooks and travel advice for the gluten free. Website can be found here: Photo credit also goes to Chrystal Carver.


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