These gluten-free chocolate cookies are rich and fudgy with soft, brownie-like centers, chewy edges, and 2 types of chocolate chips. Use a combination of white and milk chocolate chips for triple chocolate cookies!
If you like this recipe, you also might like these gluten-free chocolate chip cookies and these gluten-free brownies.
If you’re looking for a fudgy and delicious gluten-free chocolate cookie recipe you’re in the right place! These cookies are soft, chewy and rich – nobody will be able to tell they’re gluten-free.
Over the past few years, these gluten-free chocolate cookies have climbed to the top of my most-loved cookie recipe list. Along with these gluten-free macaroons, gluten-free shortbread cookies, gluten-free snickerdoodles, and gluten-free oatmeal raisin cookies, this list is the gold standard of gluten-free cookie recipes to try.
For a holiday variation of these chocolate cookies, try these gluten-free Halloween cookies or these gluten-free chocolate mint cookies. You can also check out my full collection of gluten-free cookies here!
Ingredients You’ll Need
Here are a few notes on the key ingredients you’ll need to make these cookies.
- Gluten-free 1:1 baking flour: Be sure to use one that contains xanthan gum to bind the cookies. This is my favorite brand.
- Almond flour: For a chewy texture and yummy flavor (you can use GF all-purpose flour in place of this if you have a nut allergy).
- Butter/coconut oil: The combination of these two works so well in these cookies!
- Chocolate chips: I like to use a combination of milk chocolate chips and white chocolate chips for triple chocolate cookies. Check out this post on are chocolate chips gluten-free.
White Chocolate Chips: Be sure to carefully check the label when selecting gluten-free white chocolate chips. I use Guittard white chocolate chips which are labeled gluten-free.
You also might like this chocolate drizzle popcorn!
To Make Gluten-Free Chocolate Cookies
- In a medium bowl, whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer (or in a large bowl with an electric hand mixer), add the butter, coconut oil, brown sugar, and granulated sugar. Cream together until well-mixed, 2-3 minutes.
- Add the eggs and vanilla extract. Beat to fully combine. With the mixer running on low, slowly add the dry ingredients in 3 additions, beating well after each addition.
- Stir in chocolate chips. Cover and refrigerate the dough for at least 1 hour and preferably overnight.
Note: It’s really important to chill the dough before baking. This will all the flour to hydrate and will prevent the cookies from spreading too much during baking.
Just an hour in the fridge will do – but you can also chill the dough for up to 2 days.
- When you’re ready to bake the cookies, preheat the oven to 350F. Line two large, rimmed baking sheets with parchment paper or silicone liners. Scoop the dough and shape into heaping tablespoon-sized balls (I use a #40 cookie scoop).
- Place the dough balls a couple inches apart on the prepared baking sheets. Bake for 11-13 minutes, until the edges are set and the center is mostly set. Cool the cookies for 3-4 minutes on the pan, then transfer to a wire rack to cool completely. Enjoy!
Recipes FAQ
Be sure to carefully check the label when selecting white chocolate chips. I use Guittard white chocolate chips which are labeled gluten-free.
I recommend using a high-quality gluten-free 1:1 baking flour. You want to look for one that contains xanthan gum as a binder. This will prevent the cookies from being too crumbly. This is my favorite brand.
Gluten-Free Chocolate Cookie Tips
- Refrigerating the dough keeps it from spreading too much when baking. Also, gluten-free flours don’t absorb fat as well as regular flour, so the extra resting time prevents dry, chalky cookies.
- Xanthan gum is necessary in most gluten-free cookie recipes to help stabilize the dough and keep the finished cookies from falling apart.
- Longer baking time is sometimes needed, so keep an eye on the cookies and don’t be afraid to leave them in the oven for 2-3 minutes more than you would regular ones.
More Gluten-Free Cookie Recipes
I hope you love these gluten-free chocolate cookies as much as we do! If you give it a try be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Chocolate Cookies
Ingredients
DRY INGREDIENTS:
- 1 1/2 cups gluten-free 1:1 baking flour
- 1/4 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
OTHER:
- 1/2 cup butter room temperature
- 1/4 cup coconut oil preferably in softened solid form
- 3/4 cup lightly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- ½ cup milk chocolate chips
Instructions
- In a medium bowl, whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer (or in a large bowl with an electric hand mixer), add the butter, coconut oil, brown sugar, and granulated sugar. Cream together until well-mixed, 2-3 minutes.
- Add the eggs and vanilla extract. Beat to fully combine. With the mixer running on low, slowly add the dry ingredients in 3 additions, beating well after each addition.
- Stir in chocolate chips. Cover and refrigerate the dough for at least 1 hour and preferably overnight.
- When you're ready to bake the cookies, preheat the oven to 350F. Line two large, rimmed baking sheets with parchment paper or silicone liners. Scoop the dough and shape into heaping tablespoon-sized balls (I use a #40 cookie scoop).
- Place the dough balls a couple inches apart on the prepared baking sheets. Bake for 11-13 minutes, until the edges are set and the center is mostly set. Cool the cookies for 3-4 minutes on the pan, then transfer to a wire rack to cool completely. Enjoy!
Notes
- Refrigerating the dough keeps it from spreading too much when baking. Also, gluten-free flours don’t absorb fat as well as regular flour, so the extra resting time prevents dry, chalky cookies.
- Xanthan gum is necessary in most gluten-free cookie recipes to help stabilize the dough and keep the finished cookies from falling apart.
- Longer baking time is sometimes needed, so keep an eye on the cookies and don’t be afraid to leave them in the oven for 2-3 minutes more than you would regular ones.
So delicious and some of the prettiest cookies I’ve made! We didn’t have time to let them rest, I stuck them in the fridge for 5 min and then in the oven on air bake cookie sheets! Thanks for the awesome recipe!
I’m so glad you enjoyed them! Thanks for the comment 🙂
These were very good! You would never know they are gluten free. Thanks!!
Hello Erin.
There are several of your recipies that I would like to try including this one and the shortbread but I can’t get that flour in the U.K. Can I use a gluten free blend and if so how much xantham gum should I add ?
Thanks
Hi, I’m looking at making these but I don’t have coconut oil is there something I can substitute that with?
Yes! You could use more butter in place of the coconut oil.
Great recipe! Do you know if I can just use baking soda? If so, how much would I have to use?
I made these today. I don’t like coconut flavor so instead of the coconut oil I added an extra egg. They were delicious! Rich and fudgy, like a brownie. Thank you for a great recipe!
THESE ARE THE BEST COOKIES! Like seriously. I’m all about chocolate so these cookies are my jam!