These gluten free double chocolate chip cookies are the ultimate treat for chocolate lovers. Cocoa powder and semi-sweet chocolate chips make these cookies super chocolatey and irresistible. They’ll be popular among all age groups!
There’s no such thing as too much chocolate, right? If you agree, you’ll love these cookies. Double the chocolate, double the deliciousness! These double chocolate chip cookies are full of the rich flavor that some of us just can’t get enough of. They’ll be sure to satisfy the even most intense chocolate craving, and a pinch of sea salt on top makes for the perfect bite!
Looking for more gluten free chocolate treats? Check out these oat flour brownies, these chocolate cake mix cookies, and these Oreo balls.
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Why this recipe is the best!
Since these cookies contain both cocoa powder and chocolate chips, they’re obviously going to be a crowd-pleaser among chocolate lovers. They would even make an excellent gift for that person in your life who is truly chocolate-obsessed! Here are a few more reasons you’ll love these cookies:
- These cookies require only 15 minutes of prep time.
- This recipe yields 25 cookies – enough for the whole family, a party, or more for yourself!
- These cookies come together in just under an hour.
- They are gluten free and dairy free, with several substitution options.
Ingredients & substitutions
Measurements for each ingredient, along with instructions for making the cookies are in the recipe card below.
How to make a flax egg
A “flax egg” can be an egg substitute in this recipe. To make the equivalent of one egg, mix 1 tablespoon of ground flax (either flaxseed meal or flax seeds that have been finely ground) and 3 tablespoons of water until the mixture is thick.
Gluten Free Double Chocolate Chip Cookies step by step
Step 1: Whisk together the flour mix, cocoa powder, salt, baking soda and baking powder in a medium mixing bowl.
Step 2: Add the melted butter, brown sugar and granulated sugar to the bowl of a stand mixer. Mix on low speed until combined, about 15 seconds.
Step 3: Add the egg and vanilla extract and mix for 15 seconds. Scrape the sides of the bowl and mix on medium speed for 30 seconds.
Step 4: Add the dry ingredients to the wet mixture and mix on low for 15 seconds. Scrape down the bowl and mix on medium for 15 seconds.
Step 5: Stir in the chocolate chips, then cover the bowl with a tea towel and set the batter aside to rest for 30 minutes. In the meantime, preheat the oven to 350F and line baking sheets with parchment paper.
Step 6: Use a cookie scoop or spoon to form cookies into 3 tablespoon portions. Place them 2 inches apart on the baking sheet.
Baking & serving
Step 7: Flatten the tops slightly with a plastic spatula and sprinkle each cookie with coarse sea salt.
Step 8: Bake the cookies for 10-12 minutes at 350F. Let them cool slightly on the baking sheets, then move the cookies to a wire rack to finish cooling.
ðŸ’Pro tips for making these cookies
1. Weigh the dry ingredients
Weighing out ingredients is a best practice in baking. I always recommend using a digital scale to measure the ingredients that are listed with a weight next to them, since this is the most accurate way to measure them.
2. Let the dough rest
Setting the dough aside to rest for 30 minutes is a critical step for these cookies. This rest time helps the starch and flour absorb the liquid in the dough and will yield a better and more evenly baked cookie.
3. Use a cookie scoop to portion the cookies
Portioning the cookies evenly will be easy if you use a cookie scoop (or at least a large spoon). This way, the cookies will all be the same size and will bake at the same rate.
4. Prepare the dough ahead of time
To save yourself time, you can make the dough, form into balls, and freeze them. When you’re ready to bake and serve the cookies, bake them as directed but add a minute or two to the baking time.
5. Helpful tools
Here are a few tools that will help you make these cookies:
Double Chocolate Chip Cookies FAQs
Store these cookies in a sealed plastic bag at room temperature. They are best when eaten within 2 days of baking. If they last that long!
Yes! This a great make-ahead recipe. You can freeze balls of the cookie dough and bake them when you’re ready to. Just add 1-2 minutes to the baking time since they’ll be going into the oven frozen. I don’t recommend freezing the cookies once they have been baked – they are best freshly baked!
Yes, it really does need those 30 minutes of rest time! This allows the flour mix to absorb the liquid from the dough. The cookies will bake more evenly this way. You can start cleaning up, preheat the oven, and prepare your baking sheets while you wait!
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Recipe
Gluten Free Double Chocolate Chip Cookies (Dairy Free)
Wow! These gluten free double chocolate chip cookies are doubly delicious with the addition of cocoa powder AND dairy free semi-sweet chocolate chips. Your chocolate lovers will thank you.
Servings: 25 cookies
Calories: 131kcal
Instructions
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In a medium mixing bowl, mix together the King Arthur Measure for Measure GF flour mix, cocoa powder, salt, baking soda and baking powder. Whisk until combined.
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In the bowl of a stand mixer, add the melted butter, brown sugar and granulated sugar. Mix on low speed for 15 seconds until combined.
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Add the egg and vanilla extract and mix for 15 seconds. Stop the machine and scrape down the bowl. Mix for 30 seconds on medium speed.
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Add the dry ingredients to the bowl and mix on low speed for 15 seconds. Stop the machine and scrape down the bowl. Mix on medium speed for another 15 seconds.
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Stir in the chocolate chips.
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Lightly cover the bowl with a tea towel. Set the batter aside to rest for 30 minutes.
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Preheat oven to 350F. Place sheets of parchment paper on cookie sheets.
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Use a large cookie scoop or large spoon, form cookies into 3 Tablespoon portions. Place on the cookie sheets, about 2 inches apart.
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Use a plastic spatula and flatten the tops slightly. Sprinkle with coarse sea salt.
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Bake for 10-12 minutes.
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Remove from the oven and let cool slightly on the baking sheets.
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Remove the cookies to a wire rack to finish cooling.
Notes
- This recipe was tested with King Arthur Measure for Measure gluten free flour mix. Other brands may work but they have not been tested.
- Use regular cocoa powder. Dark cocoa powder does not work.
- Recipe was tested with Country Crock vegan butter. Dairy butter may be used.
- Swerve sweeteners are an okay substitute for the sugars. They do change the taste, but the cookie is still delicious.
- A flax egg is an acceptable substitute for the egg.
- Recipe was tested with Nestle Allergen Free chocolate chips. Regular chocolate chips may be used.
- The rest time helps the starch and the flour in the cookies. Do not skip it.
- Cookies are best enjoyed within 2 days of baking. Store in a sealed plastic bag.
- Cookie batter may be frozen. Portion individual balls of cookie dough and instead of baking, place in the freezer. When ready to bake, bake at the same temperature for 1-2 minutes longer than instructed.
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Nutrition
Calories: 131kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 7mg | Sodium: 103mg | Potassium: 46mg | Fiber: 2g | Sugar: 14g | Vitamin A: 183IU | Calcium: 26mg | Iron: 1mg
