These Gluten Free Double Chocolate Chip Cookies are gooey, chewy, and perfectly thick and puffy. Satisfy a chocolate craving any time of the week with these indulgent treats!
Enjoying a gluten free diet doesn't mean you have to give up melt in your mouth, fudgy cookies and these cookies are the perfect example of this! You won't believe they're gluten free.
And if you're in need of more gluten free baking inspiration, check out my favorite gluten free dessert recipes!
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Why You'll Love This Recipe
- Made with simple ingredients. If you're new to gluten free baking, don't feel like you need to go out and purchase all of the expensive gluten free flours like almond flour, rice flour, potato starch, or cassava flour. You can make delicious gluten-free double chocolate chip cookies with an affordable oat flour. It's easy to use, and can even be made in your home kitchen by blitzing rolled oats into a powder.
- They taste exactly like a classic chocolate chip cookie. If you've had bad experiences with gluten free cookies that taste gluten free, don't worry! These wonderful cookies take just as soft, chewy, and delicious as the classic wheat based cookies you grew up with. My kids absolutely love them.
- They're freezer friendly! Baking cookies from scratch can be time consuming, especially when you're already in a rush. This gluten free cookie dough can be frozen for quick and easy baking.
Tools You'll Need
- 1 microwave-safe bowl
- 1 Whisk
- 1 stand mixer or hand mixer
- 1 set of dry measuring spoons
- 1 set of liquid measuring cups
- 1 set of dry measuring cups
- 1 cookie scoop
- Parchment paper
- Baking sheet
- Cooling rack
Ingredients
Melted butter, cocoa powder, and sugar are creamed together until light and fluffy, then combined with eggs and vanilla extract until smooth.
The oat flour, salt, and baking soda add texture, softness and rise the cookies until nice and puffy. Finish with a generous sprinkle of chocolate chips!
Substitutions
- Cocoa powder - Either natural cocoa powder or dutch-processed cocoa powder will work. Avoid cocoa mixes that contain added sugars - these are better suited for making hot chocolate.
- Butter - I prefer and recommend unsalted butter, especially when baking because it is more consistent. If you only have salted butter it can be substituted and omit the additional salt. I have not tested this recipe using vegan butter sticks or coconut oil and cannot recommend it.
- Chocolate chips - Any chocolate chips of choice will work fine! Use milk chocolate chips, dairy-free chocolate chips, dark chocolate chips, white chocolate chips, chocolate chunks, even peanut butter chips for a peanut butter twist!
How to Make Gluten Free Double Chocolate Chip Cookies
- Combine the butter and cocoa powder. First, melt the butter in a glass, microwave-safe bowl. Once melted, add the cocoa powder and whisk them together until well combined.
- Cream the butter and sugar. In a mixing bowl fitted with the paddle attachment, cream together the butter and cocoa powder mixture with the brown sugar and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract. Once light and fluffy, add the eggs, one at a time, scraping down the bowl between each addition. Add the vanilla extract, and beat the wet ingredients until just combined.
- Whisk together the dry ingredients. In a separate small mixing bowl, stir together the oat flour, Kosher salt, and baking soda. Add the dry ingredients to the butter mixture, mixing on low until just combined.
- Add the chocolate chips. Lastly, add the chocolate chips, mixing on low until just combined.
- Scoop the cookie dough. Using a 1 ½ tablespoon-sized scoop, scoop the cookie dough onto a baking sheet, with the dough balls touching slightly.
- Chill the cookie dough. Place the scooped cookie dough balls in the refrigerator for 1 hour, or up to 4 hours.
- Bake. Once the dough is almost chilled, preheat the oven. Then place the dough balls on a parchment lined baking sheet, at least 2 inches apart. Bake for 12-15 minutes. Rotate the baking sheet halfway through baking.
- Cool then serve. Remove the cookies from the oven, and let cool for 10 minutes before transferring to a wire rack to cool completely.
Prep Ahead Options
If you'd like to prep these double chocolate cookies ahead of time, the cookie dough can be frozen. Follow the recipe through step 5. Place the scooped cookie dough on a parchment lined baking sheet and place the dough balls in the freezer and chill until solid. Once the dough balls are solid, place them in a freezer bag or airtight container and store in the freezer for up to 1 month.
When ready to bake, bake the cookies from frozen as usual!
Serving Suggestions
There's never a wrong way to serve chocolate cookies. They're the perfect delicious cookie to bring to potlucks, birthday parties, or gift to friends and neighbors over the holidays.
They're the ultimate gluten-free cookie recipe for chocolate lovers. Enjoy these cookies plain, with a scoop of your favorite ice cream, or turn them into delicious gluten-free ice cream cookie sandwiches!
Recipe FAQs
The key to soft-baked cookies is adding enough moisture to the batter. In this particular batter, be sure to use 1 full cup of melted butter, plus 2 room temperature eggs. If the eggs are cold when mixed into the batter, they won't incorporate as well into the cookies.
If you followed the recipe and used the correct measurements of ingredients, it is likely that your cookies were over baked. If they bake too long, they will begin to dry out and be much less soft and chewy. For best results, follow the recipe and avoid making ingredient substitutions.
Chilling cookie dough is a popular trick to prevent cookies from overspreading. By keeping them well formed and puffy, they'll have a better chewy texture than cookies that have overspread.
Tips and Tricks for Success
- Sprinkle with flaky sea salt! This is optional, but sprinkling the top of the cookies with fresh sea salt is the best way to bring them to the next level and make them taste like bakery cookies.
- Don't skip the chill time! I know it is tempting, but this step is essential to allowing these gluten-free chocolate chip cookies to remain puffy and chewy.
More Recipes You'll Enjoy
Gluten Free Double Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter melted
- ¾ cup dark chocolate cocoa powder
- ⅔ cup light brown sugar packed
- ⅔ cup granulated sugar
- 2 eggs room temperature
- 1 tablespoon vanilla extract
- 3 cups oat flour
- 1 teaspoon coarse kosher salt
- ¼ teaspoon baking soda
- 1 ½ cups semi-sweet chocolate chips
Instructions
- To begin, whisk together the melt the butter in a glass, microwave-safe bowl. Whisk together the melted butter and cocoa powder, until well combined.
- In a mixing bowl fitted with the paddle attachment, cream together the butter and cocoa powder mixture with the light brown sugar and granulated sugar on medium speed until light and fluffy. Scrape down the bowl, and add eggs, one at a time, scraping down the bowl between each addition. Add the vanilla extract, and beat just until combined.
- Meanwhile, in a small bowl, stir together the gluten free all-purpose flour, cassava flour, baking soda, and salt. Add the dry ingredients to the butter mixture, mixing on low until just combined. Scrape down the sides of the bowl until the flour is well incorporated.
- Add the chocolate chips, mixing on low until just combined. Gently fold in the raspberries.
- Using a 1 ½ tablespoon-sized scoop, scoop the cookie dough onto a baking sheet, with the dough balls touching slightly. Place in the refrigerator for 1 hour, or up to 4 hours. (NOTE: The cookie dough can be made ahead of time. Simply place the dough balls in the freezer to chill for one hour. Once the dough balls are firm, place them in a zip top bag, and store in the freezer for up to 1 month.)
- While the cookie dough is chilling, preheat the oven to 375°F. Once the dough has chilled, place dough balls on a parchment lined baking sheet, at least 2 inches apart.
- Place cookies in the oven, and bake for 12-15 minutes, rotating the baking sheet halfway through baking. Once the cookies are finished baking, remove from the oven, and let cool for 10 minutes before transferring to a wire cooling rack to cool completely.
Notes
- If desired sprinkle with a bit of flaky sea salt once the cookies come out of the oven.
- Watch the cookies closely so they are not overbaked.
- These freeze well for up to 1 month.
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