This rich and decadent gluten free chocolate cookie recipe is perfect all on its own or wonderful topped with crushed candy canes for a festive flair during the holidays. They are so cute when served next to our gluten free linzer cookies.
I have been gluten free for over 17 years and personally love them soft and chewy but they can also be made crispy and crunchy. They are full of fudgy flavor thanks to two types of chocolate, both chunks and chips.
Ok, I am a cookie fanatic! I have always been a bigger cookie fan than cake so taking our gluten free chocolate chip cookie base and making it an ooey gooey double chocolate cookies has been on my list. Our fudgy gluten free brownies are always a hit in our house so I knew this would be as well.
This recipe works perfectly because they can be made soft and chewy or crispy and crunchy. I actually like both a lot and when I served them to my girlfriends who aren't gluten free, they loved them too! that's always a win in my book.
OK, HERE'S WHY THEy work so well both crispy or soft...
- They can be crunchy or soft and chewy: Whether you are a chewy cookie fan or a crunchy cookie fan, these cookies can be made either way and both are delicious! I liked the soft ones at first but then the crunchy ones really grew on me. And the only thing you have to do different is cook them 5 minutes longer for the crunchy ones. As Ina would say, How easy is that?!
- A chocolate lovers dream: Thanks to the rich cocoa powder, chocolate chips AND chocolate chunks that we combined in this cookie recipe, it is truly a chocolate lovers dream! The flaky sea salt on top is a touch I like to add but my kiddos do not so I will leave the one up to you. I do the same on our chewy nostalgic lunch lady brownies with marshmallow frosting.
- Fast and simple: Very few steps are required to make these tasty cookie so they can be made in a jiffy.
- So easy to customize: We have enjoyed these on their own or as cookie ice cream sandwiches. But my favorite way is to add crushed candy canes and white chocolate on top for holiday flair.
Key chocolatey INGREDIENTS
- Cocoa Powder: I like to use dark, high quality cocoa powder for the best flavor possible. Try to choose one that doesn't have any fillers.
- Butter & Sugars: As you can imagine, butter and sugars are key ingredients in these cookies as they are in most cookies. I make them dairy free all the time and they still work fantastic! If using dairy free, I recommend Miyokos or Country Crock plant based sticks.
- Chocolate Chips & Chunks: Using both gives these cookies a nice texture variation and more depth or rich chocolate flavor. If you don't have chunks, you can easily cut a candy bar or even use extra chocolate chips. Maybe even try two different sizes like mini and regular. I have even used dairy free chocolate and they are great!
- Almond Flour: Almond flour gives these cookies the perfect slightly crisp edges that you love. When combined with the gluten free all purpose flour, it makes the best base for these cookies.
- Gluten Free Flour: King Aurthur's Gluten Free Flour Blend is my favorite kind of gf all purpose flour. It is what is mostly used but when combined with the almond flour, it creates the perfect cookie.
Ready for Chocolatey goodness?
Pro Tip: For a Christmas version, simply top with crushed candy canes and white chocolate before baking.
Need more chocolate recipes in your life?
I would say that some of our favorite gluten free chocolate recipes are for sure these 15-minute gluten free chocolate crinkle cookies, chocolate orange cookies, Dr Pepper cupcakes and our fudgy gluten free brownies (or these gluten free dairy free brownies if you need that).
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The BEST Gluten Free Chocolate Cookie Recipe (Soft or Crunchy!)
Ingredients
- ¾ Cup brown sugar
- ½ Cup sugar
- ¾ Cup butter melted and slightly cooled
- 2 eggs
- 1 teaspoon gluten-free vanilla extract
- 1 ½ Cup gluten free all purpose flour
- ½ Cup cocoa powder
- ¼ Cup almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon nutmeg
- 1 Cup chocolate chips
- ½ Cup chocolate chunks
Instructions
- Preheat your oven to 350°
- In a stand mixer or in a bowl, whisk or beat the butter, sugars and melted butter together until smooth and glossy then add eggs and vanilla and whisk until incorporated.
- In another bowl, combine dry ingredients minus the chocolate chips then slowly add the dry ingredients to the wet ingredients (dough will be slightly thick and sticky) then fold in chocolate chips and chunks.
- Place the cookie dough in the fridge, covered, to chill for 30 minutes
- Remove and scoop 2-tablespoon portions 2 inches apart on prepared silicone mat, or parchment paper lined baking sheets and bake 9-11 minutes until edges are just set but centers look soft (for crunchy cookies, cook 5 minutes longer).
- Let them cool slightly on the baking sheet then transfer to a wire rack to continue cooling this is where the centers will firm up a bit for that perfect chewy bite.
Video
Notes
Tips for making the best gf cookies
- To keep your cookies from crumbling, keep the oven door closed while the cookies are baking for best results. A higher heat will prevent them from spreading or crumbling.
- For an extra chocolatey flavor, use chocolate chunks or chop a bar of chocolate. This way, there's more chocolate spread throughout the cookie. You can also use white chocolate chips as well.
- Sprinkle with flakey sea salt on top of the cookies right after they're done baking or an extra touch. There's nothing better than the salt and chocolate combo.
- For perfectly shaped cookies, use a cookie cutter or a large glass cup to shape the cookies right after they're done. While they're still warm, you will be able to mold the cookies into perfect circles.
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