These gluten-free Double Chocolate Chip Cookies are filled with cocoa powder and chocolate chips, turning the classic chocolate chip cookie into a chocolate lovers dream.
These are seriously my favorite cookies.
I went to a dinner party recently with a few other couples and brought these Double Chocolate Chip Cookies. No one said a thing about them being gluten-free, all I heard was how delicious they were – and they disappeared quickly!
It really surprised me.
You see, sometimes people have a certain perception of gluten-free baked goods being dry and inedible. So when I bring something baked that’s delicious AND gluten-free, I inevitably get comments like “THIS is gluten-free?!”
YES! Even gluten-free baking can be super delicious. You just need to have a good recipe and a little bit of baking skills.
And that, my friends, is where these cookies come in hand. This easy recipe results in soft (dare I say fluffy!) cookies, with crispy edges.
In no time, you can have gluten-free cookies made from scratch, that are the BEST way to satisfy any chocolate craving!
If you love chocolate as much as I do, you’ve gotta make these cookies!
Let’s make some chocolate-y goodness!
First, preheat your oven to 350 and line two pans with parchment paper (or spray them with non-stick spray).
In a large mixing bowl using a hand mixer, beat together your coconut oil (or butter) and both sugars for a couple minutes, or till they’re creamy. Add in your egg and vanilla, and beat together again briefly, till all is well combined.
In another mixing bowl, combine your dry ingredients (gluten-free all purpose flour, cocoa powder, baking soda, and salt). Stir till well combined.
Pour your dry ingredients into your wet ingredients and stir them together till everything is well incorporated.
Gently fold in your chocolate chips. You can also choose to save some chocolate chips (about 1/4 cup) to push a couple into the tops of each cookie dough ball before baking them, to make your cookies extra pretty like the pictures.
You can also use whatever kind of chocolate chips you like. Milk chocolate, semi-sweet, dark, or dairy-free.
Now, scoop your dough with a small cookie scoop and place the cookie dough balls onto your pans, evenly spaced apart (12 cookies per pan).
Time to put them in the oven! You’ll want to bake them for about 9-11 minutes, or till the edges of the cookies have set but the center still looks a touch underdone. As the cookies cool they will cook all the way through, and you’ll be left with a soft center.
Wasn’t that easy? That’s what I love about cookies. They are so simple and fun, soft and doughy, and never get old. Who doesn’t love a good cookie!?
Dairy-free friends: you can easily make this recipe dairy-free with coconut oil (or a dairy-free butter alternative) and dairy-free chocolate chips.
Loaded with chocolate, these soft Double Chocolate Chip Cookies are pure decadence.
Let me know, after you make them, did you say “Wow these are good for being gluten-free!” Or did you just say “Wow! These are magic!” I would love to know 🙂
Looking for other fun desserts? Check out my Banana Blondies (with peanut butter frosting!) or my Chocolate Chip Pumpkin Bars.
- 1/2 cup butter or coconut oil, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 cup gluten-free all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips (milk, semi-sweet, dark or dairy-free)
Preheat your oven to 350 and prepare two pans with parchment paper (or spray them with non-stick spray).
In a large mixing bowl, beat together (with a mixer) your coconut oil and brown and white sugars for a couple minutes, or till they're creamy. Add your egg and vanilla, and beat together briefly, or till just combined.
In a medium sized mixing bowl, combine your flour, cocoa powder, baking soda and salt and stir them together.
Pour your dry ingredients into your bowl with the wet ingredients, and stir them together well. Fold in your chocolate chips.
Scoop your cookie dough out onto your pans, evenly spreading the cookies out (no more than 12 cookies per pan).
Bake for 9-11 minutes, or till the edges of the cookies are set and the center still looks a touch underdone (they will cook through as they cool).
Let cool... and devour!
Stored in an air tight container these cookies taste best within the first 3 days, but will last for about a week.
Elizabeth Hawkins says
We love these cookies and finally found something we can eat. I substituted Spectrum Organic all-vegetable shortening for the butter because my daughter can not have coconut oil or dairy. She also can not have egg whites so I substituted applesauce for the egg white just to have a little more moisture. It worked really well.
I tried the earth balance soy free butter sticks – it didn’t work at all, the cookies were flat as a pancake and tasted horrible – Have you ever tried the earth balance sticks? I am wondering what recipe they would work in. Looking for help with a new celiac and very restricted diet.
Audrey Ahlrichs says
PERFECTION! I made a couple tweaks since I don’t do eggs (subbed ground flax meal and water) and I like using coconut sugar instead of white sugar, but these are the absolute best chocolate chocolate chip cookies I’ve ever had. Totally hit the spot. Thank you for this amazing recipe!
Chelsea Green says
Awesome!! So great to hear that Audrey, thank you for letting me know 🙂