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.
Prep Time10 minutesmins
Cook Time12 minutesmins
Total Time22 minutesmins
Course: Dessert
Cuisine: American
Keyword: gluten-free chocolate cookies, gluten-free dairy-free chocolate cookies
1 1/2cups gluten-free all-purpose flour with xanthan gumI 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.
1/2cupcocoa powder
1teaspoonbaking soda
1/4teaspoonsalt
1/2cupbutter, softenedDairy-free use Smart Balance butter.
1/4cupgranulated sugar
3/4cuppacked brown sugar
1largeegg
1/2cupmilkDairy-free use unsweetened almond milk.
2teaspoonspure vanilla extract
1cupgluten-free chocolate chipsFor 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, 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 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.
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 1/2 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.