Gluten-Free Double Chocolate Cookies Recipe

4.71 from 17 votes

These easy gluten-free double chocolate cookies are super fudgy with a crisp edge. They're like brownies in cookie form! Dairy-free option.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

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

Servings: cookies

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.

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.

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!"