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
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Preheat oven to 350°F degrees. Line baking sheet with parchment paper.
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In a large bowl, beat the softened butter until creamy with a hand mixer or stand-up mixer.
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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)
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Add the egg, milk and, pure vanilla extract, and cocoa powder and mix until fully combined. (photo 2)
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Add the gluten-free flour, salt, and baking soda and mix together until fully combined.
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Add the chocolate chips and mix until fully combined. The cookie dough will be really thick. (photo 3)
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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)
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Place cookie balls onto lined cookie sheets and bake for 11-12 minutes. The cookies will not spread too much while baking.
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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)
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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!
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Gluten-Free Double Chocolate Cookies {Dairy-Free Option}
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.)
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!"
Brooke says
These are the best brownie-like cookies ever AND gluten free!!! Just made them and they are rich but don’t feel overly sweet. Sprinkled them with icing sugar to jazz up for a gathering. Thank you for sharing this recipe! SOOO good 🙂 🙂
Julie W. says
Just tried your Gluten-free, Dairy-free Double Chocolate Cookies and they were FABULOUS!!! It was like eating a combination brownie and chocolate chip cookie all at the same time.
I haven’t been able to find Pillsbury Gluten Free flour at any of the stores here in Fort Worth, TX so used the King Arthur G.F. 1 to 1 Flour and added 3/4 tsp. of Xantham Gum as you recommended. The texture was perfect. I used Flax Milk (daughter is allergic to almonds) since we were all out of coconut milk, without a change to the great taste.
I am so very grateful to have discovered your site. My daughter requires a gluten-free, dairy-free diet and she is also allergic to almonds, walnuts and pecans.
Gluten free family says
These cookies are wonderful! My family just told me that they are the best cookies I have ever baked, thanks for that!! These are definitely for extreme chocolate lovers!
Megan says
I used coconut oil instead of butter and they were still the best homemade GF cookies ever! Thank you, just bought your book! ♥️♥️♥️
Rosemary Hussey says
Divine
Sofia says
I made these but subbed in 3/4 cup almond flour for 3/4 cup of flour mix, added shredded coconut and chopped pecans and broken up Ghirardelli peppermint bark. They’re so good.
Sarah says
Absolutely divine!! I substituted bobs red mill 1:1 flour and wegmans brand plant based butter. The texture on these was soft, light and airy – no dense GF cookies with this recipe!! 10/10 recommend trying these out.
Spencer says
Oh my god, these are to die for! Light, airy, soft…just perfection. Added about 1/2 tsp of salt because I like them salty. So dang good. Mama strikes again!
Doreen says
Audrey,These cookies are Great! The perfect amount of Chocolate and the texture is spot on! Thank you so very much for all of the great recipes you share.. I especially like that you offer recipes that are both Gluten free and Dairy Free. As I follow a Dairy Free/Gluten Free Diet…
Laura says
These are amazing! I made them tonight and my family loves them! They taste like a brownie and cookie mixed together. Half the batch is already gone!