Gluten-Free Double Chocolate Cookies
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Whenever I’m craving something ultra chocolatey, I make these gluten-free double chocolate cookies. They taste just like brownies but in cookie form! The center is soft and fudgy, while the edges crisp up, and the top has the best crackly crust. And you don’t even need to chill the dough! This easy recipe is totally celiac-friendly, and I’ve also included a dairy-free option.
Homemade Gluten-Free Chocolate Cookies
My kids love it when I make my regular gluten-free chocolate chip cookies, but I much prefer my gluten-free brownies… so what’s a mama to do? Combine the two, of course! These gluten-free chocolate cookies are the perfect balance between rich and soft, and they’re incredibly easy to make. I use cocoa powder and chocolate chips to up the chocolate factor (in the best way possible!). Then, I bake them until set but still fudgy in the middle.
I’ve also tested this recipe with some dairy-free swaps, as I also can’t have dairy, and both versions are equally delicious!
Ingredients
- Gluten-Free All-Purpose Flour with Xanthan Gum: I always use Pillsbury gluten-free flour when I make these cookies. Not all gluten-free flours are created equal. I’ve not tested this recipe with any other flour blend, so I can’t guarantee the same results if you use a different brand.
- Cocoa Powder: Use an unsweetened cocoa powder for these gluten-free chocolate cookies.
- Baking Soda: Combines with the cocoa powder (which is mildly acidic) to help the cookies rise. I wanted this recipe to taste like the bakery-style cookies I used to enjoy, and adding baking soda helped create that perfect texture.
- Salt: Just a pinch to enhance the chocolate flavor!
- Butter: Make sure your butter is softened so it mixes with the other ingredients easily. I use Smart Balance butter for the dairy-free option.
- Granulated Sugar & Brown Sugar: Both sugars add sweetness and moisture to the cookies. The brown sugar also adds a slight caramel flavor, which I love.
- Egg: A large egg helps bind the ingredients together and adds moisture.
- Milk: Any type of milk will work here. I like unsweetened almond milk when making this recipe without dairy.
- Pure Vanilla Extract: A must for any chocolate cookie recipe!
- Chocolate Chips: Make sure your chosen chocolate chips are gluten-free, as not all are. Nestle Simply Delicious or Enjoy Life Foods are some delicious dairy-free options.
Tips and Suggestions
- It is super important to use a measuring cup made for dry ingredients (not a Pyrex liquid measuring cup) to measure gluten-free flour. I always measure my flour with the ”spoon & level” method. I use a large spoon to scoop the flour into the measuring cup. Then, I use the back of a knife to level off the top.
- Don’t skip softening your butter. I take my butter out of the refrigerator and allow it to soften on the counter for 10-15 minutes before using.
- I always use a greased cookie scoop to measure out my cookie dough. The scoop I use is a 1 1/2 tablespoon cookie scoop. You might need to adjust the baking time if you use a larger or smaller scoop.
- I also like to use Reynolds Kitchens Cookie Baking Sheets. It has a smart grid that makes it super easy to line up your cookies on your baking sheet.
- Let your cookies cool on the baking sheet before moving them to a wire rack. They WILL fall apart if you try to move them when they’re still hot (trust me!!).
Can I Make This Recipe Ahead Of Time?
Yes, I often make this cookie dough ahead of time. Follow the recipe as directed, but instead of baking, store the cookie dough in an airtight container in the refrigerator for up to 4 days. I usually shape my dough just before baking using my cookie scoop.
Can I Freeze the Cookie Dough?
Freezing cookie dough is so easy! I shape the dough into balls and place them on a baking sheet, but instead of putting them in the oven, I place them in the freezer. Flash-freeze the dough like this for 10 minutes, then place the cookie dough balls into a freezer bag. Frozen raw cookie dough can actually last up to 6 months in the freezer.
You don’t need to thaw the cookie dough before you bake them. I usually just bake these gluten-free double chocolate cookies for an extra minute or two to account for the dough being frozen. Please watch your cookies, as all ovens are different.
Storage Instructions
I keep these cookies stored in an airtight container at room temperature. They stay good for up to a week, but they never last that long in my house! You can also freeze your baked chocolate gluten-free cookies for up to 3 months. I let them thaw at room temperature before enjoying with a cup of coffee!
More Gluten-Free Cookie Recipes To Try!
- Gluten-Free Oatmeal Cookies
- Gluten-Free Monster Cookies
- Gluten-Free Snickerdoodle Cookies
- Gluten-Free Thumbprint Cookies
- See all Gluten-Free Cookie Recipes
Gluten-Free Double Chocolate Cookies Recipe
Ingredients
- 1/2 cup butter, softened, Dairy-free use Smart Balance butter.
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups gluten-free all-purpose flour with xanthan gum, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1/2 cup milk, Dairy-free use unsweetened almond milk.
- 1 cup gluten-free chocolate chips, For dairy-free I like Enjoy Life Foods or Nestle Simply Delicious chocolate chips.
Instructions
- Preheat oven to 350°F degrees. Line baking sheet with parchment paper.
- In a large bowl, beat the softened butter until creamy with a hand mixer or stand-up mixer.
- Add the brown sugar and sugar to the butter and mix until creamy. Scrape down the sides and bottom of the bowl as needed.
- Add the egg and mix. Then add the pure vanilla extract, cocoa powder, baking soda, and salt and mix until fully combined.
- Add the gluten-free flour and milk and mix together until fully combined.
- Add the chocolate chips and mix until fully combined. The cookie dough will be really thick.
- Drop by rounded tablespoon or use a greased cookie scoop. (I used a greased 1 1/2 tablespoon cookie scoop). Place the cookies 2 inches apart on a parchment-lined cookie sheet.
- Place cookie balls onto lined cookie sheets and bake for 11-12 minutes. The cookies will not spread too much while baking.
- Allow the cookies to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely. Enjoy!
- Place leftovers in an airtight container and store at room temperature.
Notes
- Use the “spoon and knife” method to measure gluten-free flour.
- I use a 1 1/2 tablespoon cookie scoop because I like a bigger cookie. It was a game-changer for me!
- Dairy-Free Option: I use Smart Balance butter, unsweetened almond milk, and Nestle Simply Delicious chocolate chips. I also like Enjoy Life Mini Chocolate Chips.
- To Store: Keep in an air-tight container at room temperature for up to a week.
- To Freeze: The baked cookies will keep in the freezer, in a freezer-safe bag or container, for up to 3 months. The cookie dough can also be frozen for up to 6 months.
- Mama says, “Check all of your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Double Chocolate Cookies Step-by-Step
Preheat oven to 350°F degrees. Line baking sheet with parchment paper. In a large bowl, beat 1/2 cup of softened butter until creamy with a hand mixer or stand-up mixer.
Add 3/4 cup brown sugar and 1/4 cup sugar to the butter and mix until creamy. Scrape down the sides and bottom of the bowl as needed.
Add 1 large egg and mix. Then add 2 teaspoons pure vanilla extract, 1/2 cup cocoa powder, 1 teaspoon baking soda, and 1/4 teaspoon salt and mix until fully combined.
Add 1 1/2 cups gluten-free flour and 1/2 cup milk and mix together until fully combined.
Add 1 cup chocolate chips and mix until fully combined. The cookie dough will be really thick.
Drop by rounded tablespoon or use a greased cookie scoop. (I used a greased 1 1/2 tablespoon cookie scoop). Place the cookies 2 inches apart on a parchment-lined cookie sheet.
Place cookie balls onto lined cookie sheets and bake for 11-12 minutes. The cookies will not spread too much while baking.
Allow the cookies to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely. Enjoy!
These are great! I’m in youth group at my church, and my friend made them to share for another friend’s birthday. They were so good, I just had to ask for the recipe.😁👍
love the recipe
Thank you.
My mom is GF and she loved it 🥰
I followed the recipe exactly, and while the cookies are good, they’re very soft and much more cake-like. The batter was not very thick – much closer to brownie batter than cookie dough. I used King Arthur 1:1 gluten free flour, which worked great with your chocolate chip cookie recipe, so I doubt that the issue is with my flour choice.
Hi Ceci, different recipes place different demands on a gluten-free flour blend. In our chocolate chip cookie recipe, King Arthur’s 1:1 blend works really well because the higher butter and sugar content gives the dough enough structure and chew even though the flour doesn’t absorb as much liquid. In this recipe, though, the batter is naturally wetter and relies more on the flour to absorb moisture and hold its shape. Since King Arthur’s blend tends to be lighter and less starchy (doesn’t absorb well), it can make the cookies turn out softer and more cake-like. A good rule of thumb is to know which gluten-free flours contain more/ less starch and notice how much liquid is in the recipe. If the recipe seems wetter than it should let the dough rest in the fridge for 10-15 minutes to help it absorb.
I followed thr recipe but the batter never got thick, baked they spread and never got hard, should i have mixed by hand instead of mixer?
Hi Gail, yes, I recommend mixing gluten-free cookie batter by hand as it can easily get overworked. You can also try chilling the batter in the fridge for 20-30 minutes before baking.
also i used oat milk would that also make the batter so thin
Yes, oat milk can be thinner than dairy milk, especially if it’s the shelf-stable kind. Use a little less liquid next time or add 1–2 extra tablespoons of flour/cocoa blend to thicken.
These cookies 🍪 are delicious! they should be called Dreamy Double Chocolate Chip Cookies! 👍 I made them gluten free with a duck Egg 🥚 because my son is allergic to chicken eggs. all 3 of my boys (2 that are NOT gluten and egg free) ABSOLUTELY LOVED THEM!! 😁
These were not what I was hoping for. It’s like a cake with no icing. The flavour is good but they aren’t “cookies” and I was really craving that chewy cookie texture when I made these.
I don’t see anywhere to indicate to add the milk?
Hi, It’s Step 5: Add the gluten-free flour and milk and mix together until fully combined.
These are wonderful!
Trying recipe today to ship to family. Can the cookies be frozen?
They can be frozen for up to 1 month!