Double Chocolate Slice-and-Bake Cookies
  • 2 Squares unsweetened chocolate (2 oz.)
  • ½ cup butter
  • 1 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 1 cup Baking Free™ gluten-free All Purpose Flour (124 g)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup Positively Free™Instant Oats
  • ½ teaspoon Xanthan gum
  • ½ cup chopped pecans
  • 1 cup chocolate chips, mini or regular--just gluten-free
  1. Melt chocolate squares in the microwave for 1 minute. Stir and set aside.
  2. in a stand mixer bowl, beat butter and sugar until light and fluffy. Add egg and flavoring and continue to beat. Blend in cooled chocolate. Add flour, Xanthan gum, soda and salt. Stir in oats, pecans and chocolate chips.
  3. Form into a long roll on waxed paper and refrigerate for at least 4 hours or overnight.
  4. Preheat oven to 350 degrees F. Cut cookies with a serrated knife into ¼-inch slices and remake into rounds, if necessary. (Mine are usually ⅓-inch slices.) Bake on a parchment lined tray for 10 minutes--no longer. Do not overbake. They will crisp up as they cool. This letts them be crisp on the outside and tender inside.
Recipe by Baking Free at