Gluten-Free Double Chocolate Chip Cookies

This one's for all my chocoholic brothers and sisters out there! These gluten-free double chocolate chip cookies are thick and soft with a fudgy, chewy, and super chocolatey center. They're the ultimate gluten-free chocolate cookie recipe that can also be made dairy-free.

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Why you'll love these gluten-free double chocolate cookies:

When it comes to cookies, I think people either love a soft-baked cookie or a crispy cookie. I'm a huge sucker for soft-baked cookies, especially ones with a fudgy center!

These gluten-free cookies have everything you want in a double chocolate cookie and more! Aside from being scrumptious, these cookies are:

• Easy - You can let your stand mixer do all the work for you to make it super easy, but you can make these cookies using a hand mixer as well.
• Allergen-Friendly - These gluten-free chocolate cookies are also soy-free and nut-free, and you can easily make them dairy-free too!
• Customizable - Feel free to add in dark chocolate chips, white chocolate chips, chopped nuts, or even crushed pretzels for a sweet and salty flavor combination!
• Fudgy & Chewy - The texture of these cookies are top notch! You want a soft fudgy center with melty chocolate chips? It's got 'em. Oh, and crispy edges? It's got that too.
• Oh So Chocolatey - They're made with pure cocoa powder and lots of chocolate chips for the ultimate chocolate cookie experience.

What are double chocolate chip cookies?

Double chocolate chip cookies are the chocolate lover's version of the classic chocolate chip cookie. It has 2 kinds of chocolate in the form of cocoa powder and chocolate chips.

They're rich, moist, super chocolatey! Basically, they're chocolate brownies in cookie form.

Ingredients & Substitutions

You need 13 simple ingredients to make these GF chocolate cookies, most of which you probably have on hand. Here's what you'll need:

• Butter - While I tend to reach for unsalted butter, you can use for your regular salted butter if that's all you have!
• Coconut oil - Make sure you're using refined coconut oil (not virgin or extra virgin), unless you want a coconutty flavor in your cookies. You can substitute it with the same amount of butter.
• Brown sugar & Granulated sugar - It's important to have both kinds of sugars in this recipe, as they each have different roles in baking.
• Egg - Make sure you're using a large egg, and let it come to room temperature so they incorporate into the batter properly.
• Honey - A little bit of honey adds a lovely chew to the cookies. Feel free to use corn syrup instead.
• Vanilla - You can use equal amounts of vanilla paste if you like.
• Gluten-free 1-to-1 flour - My favorite is this one.
• Cocoa powder - Make sure you're using pure cocoa powder and not hot cocoa mix!
• Salt - A little bit of salt is almost always needed, even in desserts, to bring out the flavors and balance out the sweetness.
• Baking soda & Baking powder - You need a combination of the two leaveners for these chewy gluten-free cookies. Check to make sure your baking powder is gluten-free.
• Chocolate chips - Any chocolate chips or chocolate chunks that are gluten-free will work for this recipe! My go-to are these semi-sweet chocolate chips, these mini chocolate chips and these dark chocolate chips. You can also add white chocolate chips for a pop of color!

What gluten-free flour can I use ?

Any measure for measure GF flour blend should work. The important thing to look for is that your blend includes xanthan gum.

Xanthan gum is a binding agent that replaces gluten in gluten-free baking. It also locks in moisture so your baked goods don't turn out dry and crumbly.

I almost always use Bob's Red Mill 1-to-1 Baking Flour, but I also really enjoy King Arthur Measure for Measure Flour and Cup4Cup. If you are also dairy-free, be careful not to use the Cup4Cup Multipurpose Flour Blend, as it contains milk powder.

Which cocoa powder should I use?

With this recipe using both baking soda and baking powder as the leavening agents, you can use either natural cocoa powder or Dutch-processed cocoa powder. Dutch-processed cocoa powder will produce darker-colored cookies, and natural cocoa powder will produce lighter-colored cookies.

In terms of texture, using Dutch-processed cocoa may produce slightly thicker cookies because it lacks the acidity to react with the baking soda. That said, the difference will be pretty minimal.

In the process photos, you can see what the cookies would look like if you used a natural cocoa powder. On the other hand, the decorated shots of the cookies (with the chocolate drizzle and freeze-dried raspberries) show what the cookies look like when made with Dutch-processed cocoa powder.

How to make gluten-free double chocolate chip cookies

This gluten-free double chocolate cookie recipe comes together easily, especially if you're using a stand mixer. It's just as quick and easy as a regular cookie recipe! Here's how to make them:

1. In the bowl of a stand mixer, beat butter, melted coconut oil, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
2. Add a large egg and beat until combined. Beat in honey and vanilla extract. Scrape the sides and bottom of the bowl with a spatula.

3. In a bowl, whisk together gluten-free 1-to-1 flour, cocoa powder, salt, baking soda, and baking powder. Add this to the creamed butter a little at a time and beat after each addition.

4. Scrape the sides and bottom of the bowl with a spatula and mix in the chocolate chips. Cover the bowl and let it chill in the fridge for a minimum of 2 hours.

5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Take a cookie scoop (about a heaped tablespoon size) and scoop out the cookie dough onto the parchment paper leaving a 2-inch gap between the dough.
7. Bake for 7-9 minutes. Immediately after they come out of the oven, take a large round cookie cutter, enclose the flattened cookie and swirl it around until it forms a perfect circle. Let the cookies cool for 5 minutes on the pan before taking them onto a wire rack.
8. Optional: Drizzle on some melted chocolate and sprinkle on some freeze-dried raspberries!

Making gluten-free and dairy-free chocolate cookies

To make these cookies both gluten-free and dairy-free, simply swap out the dairy butter for vegan butter!

When choosing vegan butter, go for one that comes in stick form rather than buttery spreads that come in tubs. Also, be sure you don't skip the refined coconut oil.

Some vegan butters have less fat and more water compared to regular butter, so the cookies can come out more cakey than chewy if you use it on its own. The coconut oil is crucial in increasing the fat content in these cookies!

Recipe pro-tips

1. Use room temperature ingredients. It's so important to make sure all ingredients are brought up to room temperature so they incorporate properly.
2. Chill the cookie dough for at least 2 hours in the refrigerator. Resting and chilling the batter allows the flour to properly hydrate, the fat to solidify, and produce thicker cookies!
3. Use a cookie scoop. A cookie scoop will help you get even portions. No need to roll the cookie dough in your palms!
4. Use a large round cookie cutter for perfectly circular cookies. Immediately after the cookies come out of the oven, place a cookie cutter around a cookie on the baking sheet, and swirl the cookie around inside the cutter. The edges of the cookie should be soft enough to get molded into a perfect circle.
5. Get creative. Chocolate cookies on their own look pretty monotone, so get creative with the toppings or mix-ins! Think freeze-dried raspberries, a drizzle of white chocolate, add some sprinkles, or whatever you like!

Storage Instructions

These gf double chocolate chip cookies can be kept in an airtight container at room temperature for up to 3 days. If you're storing them for longer, I highly suggest freezing them instead.

How to freeze cookies

You can freeze both unbaked cookie dough and baked cookies.

If you have leftover baked cookies that you want to freeze, simply put them in an airtight container or freezer bag and keep them in the freezer for up to a month.

If freezing cookie dough, use a cookie scoop to portion out the cookie dough onto a baking sheet, and put the whole baking sheet into the freezer. Once the dough is frozen enough that you can easily pick up the dough with your hands, stick them in an airtight container or freezer bag to store for up to a month.

Frequently Asked Questions

Tools you'll need

• Measuring cups & spoons
• Mixing bowls
• Stand mixer (or a hand mixer)
• Silicone spatula
• Baking sheet and cooling rack
• Parchment paper
• Large round cookie cutter (optional, for the perfectly circular cookie)

More Gluten-Free Cookie Recipes

• The BEST chocolate chip cookies
• Coconut macaroons
• Lemon thumbprint cookies
• Marshmallow-stuffed chocolate cookies
• Cranberry thumbprint cookies
• Chocolate chip chickpea cookies
• Christmas cookies
• Chewy ginger cookies
• Easter egg sugar cookies

If you made my Gluten-Free Double Chocolate Chip Cookies recipe, let me know how it turned out by giving it a rating and comment below! You can also always feel free to tag me on your social posts (@aimadeitforyou) so I can cheer you on from afar.

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