Fudgy gluten-free chocolate cookies recipe have double dose of chocolate loaded with heaps of gooey chocolate chips. With a chewy exterior and soft, fudgy center, these cookies will remind you of biting into a homemade brownie!
These gluten-free chocolate cookies have joined the ranks of the most requested dessert in our house, along with flourless chocolate cookies and gluten-free chocolate chip cookies. (Notice a theme? We love chocolate in pretty much anything.)
Baking gluten-free cookies requires a little extra finesse, but they are still easy to throw together with a quality gluten free flour and some reliable tricks.
First, using a combination of melted butter and vegetable oil aids in coating the starches with fat, so the cookies aren’t greasy and hold their shape.
Secondly, chilling the dough performs a double duty by giving the gluten-free flour a chance to hydrate and lose its grittiness, while also achieving a chewier texture.
Ingredients needed
- Melted butter (See below for dairy-free adaptation)
- Granulated sugar
- Brown sugar
- Unsweetened baking cocoa
- Vegetable oil
- Egg
- Vanilla extract
- Gluten-free flour
- Baking soda
- Salt
- Chocolate chips – Semi sweet chocolate chips or chunks
How to make Gluten-free chocolate cookies
- First, beat together the melted butter, sugar, brown sugar, baking cocoa, and oil. Mix in the egg and vanilla extract.
- Then, beat in the gluten-free flour, baking soda, and salt until thoroughly combined.
- Stir in the chocolate chips. For best results, cover the bowl and refrigerate for 30-60 minutes, or freeze for 20-30 minutes, until well chilled.
- Drop the chilled dough onto ungreased baking sheets 2 inches apart. To work quickly and evenly, I used a medium-sized cookie scoop.
- Bake for 10-12 minutes, rotating the pan halfway through, until the edges are set and the middle is slightly underbaked. Cool on the baking sheets for 10 minutes before transferring to a wire rack to cool.
FREQUENTLY ASKED QUESTIONS
Does the dough have to be refrigerated?
Yes and no. I’ve tried the recipe with refrigerating the dough until well chilled (30-60 minutes) and baking straight away. While the taste wasn’t affected, the cookies are chewier, with less grittiness, and had a slightly better structure with chilling.
To speed up the process, cover the bowl and freeze for 30 minutes while the oven is preheating.
Can I freeze these cookies?
Yes. Gluten-free chocolate cookies may be frozen baked or unbaked. To freeze unbaked, portion out the dough on a baking sheet and freeze until solid. Transfer the unbaked cookies to an airtight freezer container and freeze up to 3 months.
When ready to bake, place the dough about 2 inches apart on ungreased baking sheets and bake for 1-2 minutes longer.
To freeze baked cookies, make sure they have cooled completely and the chocolate chips have hardened. Wrap the cookies in stacks of 2-3 and then transfer to an airtight freezer container up to 3 months.
What kind of chocolate should I use?
In this recipe, use either natural unsweetened baking cocoa or dutch-processed cocoa. Since double chocolate chip cookies uses baking soda, it will react with the natural baking cocoa to take away the acidity.
If a recipe calls for only baking powder or no leavening agents, use Dutch cocoa powder . Dutch cocoa also elevates the taste of chocolate whipped cream frosting, hot fudge, and chocolate cupcakes.
For more information, read more about the difference between natural and Dutch-processed cocoa.
For the chocolate chips, use semi sweet chocolate chips, chunks, or chop bittersweet chocolate for larger chunks and a richer, darker chocolate taste.
Can I make this recipe dairy free?
I have not tried the recipe using dairy-free, plant based butter, but a lot of readers have had success with substituting vegan butter sticks, such as Earth Balance, in other gluten free cookie recipes.
For the chocolate chips, they may be omitted or substitute dairy free chips, such as Enjoy Life.
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Gluten-Free Chocolate Cookies
Ingredients
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup unsweetened baking cocoa
- 2 tablespoons vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ⅓ cup gluten free all purpose flour, I use and recommend Cup 4 Cup
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semi sweet chocolate chips, chunks, or chopped chocolate
- (optional) flaky salt, for sprinkling
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or leave them ungreased. Set aside.
- In a large bowl beat together the melted butter, sugar, brown sugar, baking cocoa, and oil. Mix in the egg and vanilla extract.
- Mix in the flour, baking soda, and salt until thoroughly combined. Stir in the chocolate chips.
- For best results, cover the bowl and refrigerate for 30-60 minutes, or freeze for 20-30 minutes, until well chilled.
- Scoop out about 1 ½-2 tablespoons of dough and drop onto the prepared baking sheets about 2 inches apart. To work quickly and evenly, I used a medium-sized cookie scoop. If desired, sprinkle with flaky sea salt or press additional chocolate on the top.
- Bake for 10-12 minutes, rotating and turning the pans halfway through, until the edges are set and the middle is slightly underbaked. Cool on the baking sheets for 10 minutes before transferring to a wire rack to cool.
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Equipment Needed
Recipe Notes
To speed up the process, cover the bowl and freeze for 30 minutes while the oven is preheating. Dairy Free Adaptations: I have not tried the recipe using dairy-free, plant based butter, but a lot of readers have had success with substituting vegan butter sticks, such as Earth Balance, in other gluten free cookie recipes.
For the chocolate chips, they may be omitted or substitute dairy free chips, such as Enjoy Life.
When ready to bake, place the dough about 2 inches apart on ungreased baking sheets and bake for 1-2 minutes longer. Storing / Freezing: Gluten free baked goods are best enjoyed within a day or two of baking. Store cooled cookies in an airtight container at room temperature. To store longer, I recommend freezing until ready to eat. Make sure they have cooled completely and the chocolate chips have hardened. Wrap the cookies in stacks of 2-3 and then transfer to an airtight freezer container up to 3 months. To freeze unbaked cookies, portion out the dough on a baking sheet and freeze until solid. Transfer the unbaked cookies to an airtight freezer container and freeze up to 3 months. Recipe adapted from Cafe Delites
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