Gluten-Free Double Chocolate Cookies {Dairy-Free Option}

An easy recipe for gluten-free double chocolate cookies that are super fudgy brownie cookies. This gluten-free cookie recipe also has a dairy-free option. 

Gluten-Free Chocolate Cookies

Making gluten-free chocolate cookies only takes a few simple ingredients and one bowl. In a little over twenty minutes, you can bake these gluten-free chocolate brownie cookies.

These cookies are a cross between a chocolate chip cookie and a brownie. They are fudgy, chewy, soft, and have crispy edges.

You can see just how easy these gluten-free cookies are to make by watching the recipe video.

How To Make Gluten-Free Chocolate Cookies

• 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. (photo 1)
• Add the egg, milk and, pure vanilla extract, and cocoa powder and mix until fully combined. (photo 2)
• Add the gluten-free flour, salt, and baking soda and mix together until fully combined.
• Add the chocolate chips and mix until fully combined. The cookie dough will be really thick. (photo 3)
• Drop by rounded tablespoon or use a greased cookie scoop. (I used a greased 1 ½ tablespoon cookie scoop). Place the cookies 2 inches apart on a parchment-lined cookie sheet. (photo 4)
• 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! (photo 5)
• Place leftovers in an airtight container and store at room temperature.

Can I Make The Cookies Ahead Of Time?

Yes, you can make this cookie dough ahead of time. Store the cookie dough in an airtight container in the refrigerator for up to 4 days.

Can These Cookies Be Frozen?

Freezing cookie dough is so easy! The best way to freeze this cookie dough is to freeze a portion of the dough on a baking sheet just like you are making cookies. Then place them in the freezer to flash freeze for 10 minutes.

Once the cookies are flash-frozen (a little frozen), place the cookie dough balls into a freezer bag. Frozen raw cookie dough can actually last 6 months in the freezer.

You do not need to thaw the cookie dough before you bake them. You may need to bake the cookies for an extra minute or two, so please watch your cookies.

Tips For Making The Best Gluten-Free Chocolate Cookies

• Don’t skip softening your butter. Take the butter out of the refrigerator and allow to soften on the counter for 10-15 minutes.
• I always use a greased cookie scoop. I use a 1 ½ tablespoon cookie 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.

Gluten-Free Flour

These gluten-free double chocolate cookies were made with Pillsbury gluten-free flour. It is a cup for cup all-purpose gluten-free rice flour blend and already has the xanthan gum and starches in it.

Most gluten-free all-purpose flour blends have starches and xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.

So make sure to check the ingredients of your gluten-free flour as not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy cookies!

My favorite gluten-free flour is 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.

I have not tried this recipe with almond, oat, or coconut flour.

Pro Tip For Measuring Gluten-Free Flour

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 measure the gluten-free 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 of the measuring cup.

Please do not scoop the flour directly out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.

Gluten-Free And Dairy-Free Chocolate Cookies

For the dairy-free option, I used Smart Balance butter, unsweetened almond milk, and Nestle Simply Delicious chocolate chips. Most of our family (including me) is also dairy-free, so I always try and include a dairy-free option in my recipes.

Some of my favorite dairy-free alternatives that I like to bake with are unsweetened almond or coconut milk. I also like baking with coconut oil.

Easy Gluten-Free Chocolate Cookies

These gluten-free cookies are so easy to make! It is a one-bowl cookie recipe. There is also no chilling time with the dough.

If you have been craving chocolate, then these gluten-free cholate cookies are for you! All the flavor of brownies wrapped up in a cookie.

More Gluten-Free Dessert Recipes To Try!

• Gluten-Free Oatmeal Cookies {Dairy-Free Option}
• Cinnamon Roll Cake {Gluten-Free, Dairy-Free Option}
• Gluten-Free Lemon Bars {Dairy-Free Option}

Let’s Connect! You can FOLLOW ME on Facebook, Instagram, Pinterest, or YouTube!

★Did you make this recipe? Please give it a star rating below!★

Print Pin

5 from 8 votes

Gluten-Free Double Chocolate Cookies {Dairy-Free Option}

An easy recipe for gluten-free double chocolate cookies that are super fudgy brownie cookies. This gluten-free cookie recipe also has a dairy-free option. 

Course Dessert

Cuisine American

Keyword gluten-free chocolate cookies, gluten-free dairy-free chocolate cookies

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 24 cookies

Calories 160kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

• ▢ 1 ½ 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.
• ▢ ½ cup cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ ½ cup butter, softened Dairy-free use Smart Balance butter.
• ▢ ¼ cup granulated sugar
• ▢ ¾ cup packed brown sugar
• ▢ 1 large egg
• ▢ ½ cup milk Dairy-free use unsweetened almond milk.
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 cup gluten-free chocolate chips For dairy-free I like Enjoy Life Foods or Nestle Simply Delicious chocolate chips.

US Customary - Metric

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, milk and, pure vanilla extract, and cocoa powder and mix until fully combined.
• Add the gluten-free flour, salt, and baking soda 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 ½ 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.

Video

Notes

• I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• Use the "spoon and knife" method to measure gluten-free flour.
• Always use a greased cookie scoop. I use a 1 ½ tablespoon cookie scoop because I like a bigger cookie. It was a game-changer for me!
• 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. I buy it at Walmart.
• For the dairy-free option, I used Smart Balance butter, unsweetened almond milk, and Nestle Simply Delicious chocolate chips. I also like Enjoy Life Mini Chocolate Chips.
• Store in an air-tight container at room temperature. 
  The cookie dough can be frozen for up to 6 months.
• Mama says, "Check all of your labels!"

Nutrition

Serving: 1cookie | Calories: 160kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 116mg | Potassium: 48mg | Fiber: 2g | Sugar: 14g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

Pin Recipe

Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!

GET MY NEW COOKBOOK!Check out The Everything Gluten-Free & Dairy-Free Cookbook!

DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!