The BEST Gluten Free Chocolate Cookie Recipe (Soft or Crunchy!)
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. I have been gluten free for over 16 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.
Servings: 24 cookies
Calories: 193kcal
Cost: $10
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
Storing - You can easily store these cookies in an airtight container for up to 5 days. Place the cookies on a wire rack or cooling rack to cool to room temperature before storing. I also like to display them on a cake stand with a dome lid for everyone to enjoy whenever they'd like.
Freezing - You can either freeze the cookies after baking them or you can also freeze the dough in a freezer safe container. I like to freeze them in individual/small portions so I can pick how many cookies to bake.
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.
Nutrition
Serving: 1cookie | Calories: 193kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 130mg | Potassium: 68mg | Fiber: 2g | Sugar: 17g | Vitamin A: 216IU | Vitamin C: 0.05mg | Calcium: 32mg | Iron: 1mg