Gluten-Free Double Chocolate Cookies Recipe (with Video)

Preparing the Cookie Dough
1. In the bowl of a stand mixer, beat butter, melted coconut oil, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
2. Add a large egg and beat until combined.
3. Beat in honey and vanilla extract.
4. Scrape the sides and bottom of the bowl with a spatula.
5. In a bowl, whisk together gluten-free 1-to-1 flour, cocoa powder, salt, baking soda, and baking powder.
6. Add this to the creamed butter a little at a time and beat after each addition.
7. Scrape the sides and bottom of the bowl with a spatula and mix in the chocolate chips.
8. Cover the bowl and let it chill in the fridge for a minimum of 2 hours.
Baking the Cookies
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Take a cookie scoop (about a heaped tablespoon size) and scoop out the cookie dough onto the parchment paper leaving a 2-inch gap between the dough.
3. Bake for 7-9 minutes.
4. Immediately after they come out of the oven, take a large round cookie cutter, enclose the flattened cookie and swirl it around until it forms a perfect circle.
5. Let the cookies cool for 5 minutes on the pan before taking them onto a wire rack.
Optional: Decorating the Cookies
1. Drizzle on some melted chocolate and sprinkle on some freeze-dried raspberries.