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close up shot of gluten-free chocolate cookie on marble background

Meaningful Eats

Gluten-Free Chocolate Cookies

These gluten-free chocolate cookies are rich and fudgy with soft, brownie-like centers, chewy edges, and sweet white chocolate chips.
Use a combination of white and milk chocolate chips for triple chocolate cookies!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings 24 cookies




  • ½ cup butter room temperature
  • ¼ cup coconut oil preferably in softened solid form
  • ¾ cup lightly packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips Guittard white chocolate chips are gluten-free
  • ½ cup milk chocolate chips


  • 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!


Make it DAIRY-FREE: Use vegan butter (such as Earth Balance buttery sticks) in place of the butter. Use 1 ½ cups of dairy-free chocolate chips in place of the white/milk chocolate chips. Semi-sweet work great and you can really use any chocolate chips you like!
Make it NUT-FREE: Use another ¼ cup gluten-free 1:1 baking flour in place of the almond flour. 
Gluten-Free 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.
White Chocolate Chips: Unlike most semi-sweet chocolate chips which are usually gluten-free, white chocolate chips are often not gluten-free. Be sure to carefully check the label when selecting white chocolate chips. I use Guittard white chocolate chips which are labeled gluten-free. Nestle and Ghirardelli brand white chocolate chips are not gluten-free.
The nutrition facts are for  1 cookie if you were to make 24 cookies from this recipe. 


Calories: 202kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 99mg | Potassium: 109mg | Fiber: 1g | Sugar: 18g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg