Gluten Free Crumbl Dark Dream Cookies (copycat)
If you like chocolate, you're going to LOVE this Crumbl copycat recipe! These gluten free dark dream cookies are huge, chewy pillows of dark chocolate that taste every bit as good as what you would get at your local cookie shop and I promise no one will ever guess they're gluten free.
Servings 6 large cookies
Calories 383kcal
Equipment
Ingredients
- ½ cup salted butter softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 cup + 2 tablespoons gluten free flour gfJules or Cup4Cup
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chips see notes
Instructions
- Mix butter, brown sugar, and granulated sugar on medium-low speed for a minute or two, until light and creamy.
- Add egg and vanilla and mix on low just until smooth, don't overmix!
- Add gluten-free flour, cocoa powder, baking soda, and salt and mix on low just until combined and smooth throughout.
- Stir in chocolate chips.
- Cover tightly with plastic wrap and refrigerate for 1-2 hours or freeze for 20-30 minutes.
- While the dough is chilling, line a half sheet pan with parchment paper and preheat the oven to 350 degrees F.
- Once the dough has chilled, scoop into 6 equal balls (about ⅓ cup each) and set them 2 inches apart on prepared baking sheet.
- Gently flatten to about 1 inch thick with the palm of your hand (see notes)
- Bake for 8-9 minutes.
- Allow to cool on the baking sheet for 5-10 minutes before removing to a cooling rack.
- You can enjoy these cookies warm or chilled, they're delicious either way! Try both variations and see which one you like best.
Notes
Gluten-Free Flour: gfJules all-purpose flour blend works best in Crumble copycat recipes. Cup4Cup also works well. I don't recommend Bob's Red Mill as it has a more coarse/gritty texture.
Chocolate: For this recipe, I like to use a combo of semisweet chocolate chips and chopped milk chocolate Hershey bar.
Serving: Serve warm or chilled! It's a totally different experience each way.
Pro Tip: Press a few additional chocolate chips into each cookie just before baking and sprinkle with flaky salt when they come out of the oven.
Storage: Store cooled cookies in an airtight container in the fridge for up to a week. You can also store in an airtight container at room temp for a day or two, or in the freezer.
To freeze the cookie dough, scoop into balls as directed, then freeze in a single layer before transferring to a freezer bag. Allow the cookie dough to thaw at room temp for 20-30 minutes before baking.
Measuring Flour: To correctly measure flour use the stir, scoop, and level method. Stir the flour, scoop into a measuring cup, and level off the top.
Nutrition
Serving: 1g | Calories: 383kcal | Carbohydrates: 43g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 333mg | Fiber: 3g | Sugar: 35g