Gluten Free Chocolate Cookies
These gluten free chocolate cookies are rich, decadent, and so delicious! They are easy to make, over the top chocolaty and so thick. These gluten free double chocolate cookies are the perfect chocolate lover’s dessert!
Why You’ll Love This Recipe
- Double chocolate. Need I say more?
- These gluten free chocolate cookies are fudge like, thick and gooey.
- They taste like a fudge brownie in cookie form.
- These bakery style cookies are thick, chewy and over the top delicious!
- They are made in only one mixing bowl.
- No dough chilling required.
- This recipe is gluten free and nut free.
- Check out these Levain chocolate chip cookies, which inspired these cookies!
Ingredients & Substitutions
Cold butter is key for these cookies. Cold butter does not spread much while baking. This is important for having super thick and fudge like cookies. Cut butter into small cubes to allow for easier creaming with the sugars. I have not tested a dairy free alternative, but I imagine Vegan butter sticks would be fine.
Both granulated sugar and brown sugar add the sweetness. While coconut sugar could work, I think it would yield a more gritty texture.
The eggs provide a great texture and help bind the cookies together. I do not recommend chia eggs, flax eggs, or Vegan egg replacer.
A little vanilla extract adds a great classic cookie flavor.
Gluten free 1 to 1 flour is the flour used. I love and use King Arthur Flour 1 to 1 gluten free flour. It has the exact texture, consistency and taste as all purpose flour. If you are not gluten free, all purpose flour can be used instead.
A teaspoon of tapioca flour (or cornstarch) adds some chewiness to these cookies.
Dark cocoa powder adds a deep and rich chocolate flavor. Regular cocoa powder works well too.
Baking soda is the leavening agent used to help these cookies rise.
Dark chocolate chips provide a decadent and delicious chocolate flavor! While any chocolate chips work, I am partial to dark chocolate. Chocolate chunks would be yummy too. For another option, white chocolate chips would be fun!
Gluten Free Flour
Flour is the base of almost every single cookie recipe. Gluten free baking can be tricky without the right flour.
Gluten free 1 to 1 flour is an exact substitute for all purpose flour in baking recipes. In this recipe, I used King Arthur Flour 1 to 1 gluten free flour. It has the consistency, texture, look, and taste of all purpose flour.
Other gluten free flours are not suitable as a direct substitute. For example, rice flour, almond flour, coconut flour and cassava flour are different from gluten free 1 to 1 flour. With that said, only gluten free 1 to 1 flour works in these cookies.
For more tips and tricks, check out this Guide to Gluten Free Flours and Gluten Free Baking!
Taste & Texture
These gluten free chocolate cookies taste like a fudge brownie in cookie form! They are very chocolaty, rich and decadent.
These cookies are thick, with slightly crispy edges and a soft gooey center.
How to Make
First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
In a stand mixer, beat cold butter cubes with granulated sugar and brown sugar. Beat until no clumps of butter remain.
Then, add in eggs and vanilla extract. Stir to combine.
Add in all remaining ingredients except chocolate chips and sea salt. Stir until a thick dough forms.
Fold in dark chocolate chips.
Use large spoon or ice cream scoop to scoop balls of dough onto lined sheet. Mine are 4 to 5 ounces in size, so they are huge!
Bake for 10 to 12 minutes or until cookies are just barely set in the middle.
Finally, remove from oven. Cool on pan for 10 minutes. Then carefully transfer to wire rack to finish cooling. Garnish with sea salt if desired.
Expert Tips & Tricks
Use cold butter. Cut butter into small cubes to help it cream with sugars more easily. Cold butter is key in allowing these cookies to remain thick and not spread much.
Cream butter and sugars until no clumps of butter remain.
The cookie dough will be very thick. It will look somewhat dry, but this is normal.
Form equal sized balls of dough. As mentioned, mine were about 4 to 5 ounces each. They are huge!
Bake cookies until just barely set in the middle. They will firm up a little while cooling on the baking pan.
How to Serve & Store
Serve cookies with a tall glass of milk! After the initial 10 minutes of cooling on the pan, serve once they are cool enough to handle.
Store cookies covered at room temperature for up to 3 days. Alternatively, store in fridge for 7 days.
Freeze cookies if desired.
Variations & Add Ins
These gluten free chocolate cookies are insanely delicious as is, but here are some fun mix in ideas. Add these to the cookie dough before baking.
White chocolate chips
Peanut butter chocolate chips
Drop of mint extract
Drop of almond extract
Frequently Asked Questions
Sure. These cookies are fine at room temperature for 3 days or in the fridge for 7 days.
I haven’t tried making them with Vegan butter, but I imagine it would work.
Gluten free 1 to 1 flour is great! I used King Arthur Flour brand.
You May Also Like
If you make this gluten free chocolate cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Gluten Free Recipes.
Get the Recipe: Gluten Free Chocolate Cookies
- First, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a stand mixer, beat cubes of cold butter, granulated sugar and brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Add in eggs and vanilla extract. Stir to combine.
- Then, add in all remaining ingredients except chocolate chips and sea salt. Stir until a thick dough forms.
- Fold in dark chocolate chips.
- Use a large ice cream scoop to scoop large balls of dough onto lined baking pan. Mine were about 4 to 5 ounces in size each. Spread at least 2 inches apart on pan.
- Bake for 10 to 12 minutes or until middles of cookies are just barely set.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring to a cooling rack. Garnish with sea salt if desired.
- Use cold butter! Cut into small cubes.
- Cream butter and sugars until no clumps of butter remain. This is important.
- Any cocoa powder works, but I suggest dark cocoa powder for a rich and decadent chocolate flavor.
- The cookie dough will be very thick.
- Use an ice cream scoop or large spoon to help scoop balls of dough.
- Bake until cookies are just barely set in the middle. Mine only took 10 minutes.
- Store cookies covered at room temperature for up to 3 days. Store in fridge for a firmer cookie for up to 7 days.
- These cookies freeze well.
Love these gluten free chocolate cookies? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!