Gluten-Free Double Chocolate Cookies Recipe

Everyone loves these gluten free double chocolate cookies! They’re intensely chocolatey with soft, chewy centers and plenty of melted chocolate chips. No mixer required.

I may have a cookie problem—if I keep baking gluten-free chocolate cookies I might turn into one. These double chocolate cookies are that irresistible: fudgy, slightly crackled on top, soft in the middle, and loaded with chocolate chips. Best of all, they’re easy to make and the texture holds up even without a stand mixer.

Make a batch of these gluten free double chocolate cookies and you’ll win over everyone at the table, whether they avoid gluten or not. The recipe is straightforward, requires minimal equipment, and yields reliably chewy cookies with a rich chocolate flavor.

Key Ingredients:

• Unsalted butter — melted to combine with the chocolate. If you only have salted butter, omit the added salt in the ingredients.
• Dark chocolate chips — melt with the butter to create a fudgy base.
• Granulated sugar and dark brown sugar — the brown sugar adds moisture and a hint of caramel flavor.
• One large egg + one egg yolk — the extra yolk makes the cookies richer and chewier.
• Gluten-free all-purpose flour (1:1 blend) — use a reliable brand for good flavor and texture.
• Dutch-processed cocoa powder — gives a deep, smooth chocolate flavor; do not substitute with natural cocoa if you want the same taste.
• Baking soda — provides lift so the cookies rise and then settle to form cracked tops.
• Semisweet chocolate chips — stir in a generous amount for pockets of melty chocolate throughout.

How to Make Gluten Free Chocolate Cookies

This recipe is intentionally simple and requires only basic tools. Follow these steps for consistent results:

• Melt butter and dark chocolate: In a large microwave-safe bowl, gently melt the butter and dark chocolate together. Stir until smooth; avoid overheating the chocolate.
• Add sugars: Stir granulated sugar and dark brown sugar into the chocolate-butter mixture until combined.

• Stir in eggs: When the chocolate mixture is warm but not hot, whisk in the whole egg and extra yolk until smooth.
• Add dry ingredients: Fold in the gluten-free flour, Dutch-processed cocoa powder, baking soda, and salt. The dough will be softer than traditional cookie dough—more like a thick brownie batter. Do not add more flour.

• Fold in chocolate chips: Stir in about 1 1/4 cups semisweet chocolate chips so every bite has melty chocolate.
• Scoop and bake: Use a small cookie scoop to portion dough onto prepared sheet pans, leaving room to spread. Bake at 375°F (190°C) for about 7–8 minutes. Pull cookies when they still look slightly underbaked; they will finish setting as they cool.
• Cool and serve: Let cookies cool on the sheet pan for at least 10 minutes before moving them to a rack. This helps them hold together and remain chewy.

Expert Tips

• Use a portion scoop for uniform cookies. A small scoop makes even baking easier and consistent results from batch to batch.
• Don’t overheat the chocolate. Melt gently in short bursts and stir between intervals so the chocolate stays glossy and smooth.
• Choose Dutch-processed cocoa. It delivers a rounded, less acidic chocolate flavor than natural cocoa.
• Avoid overbaking. Remove the cookies while the centers still look slightly soft. They will firm up as they cool and stay chewy.
• Let cookies set on the pan. They finish cooking and stabilize while cooling; moving them too soon can cause them to fall apart.

Storage & Freezing

• Allow cookies to cool completely before storing to avoid sogginess.
• Room temperature: Store in an airtight container or zip-top bag for up to 4 days.
• Freeze dough: Scoop dough into balls and freeze for 1 hour, then transfer to a bag and freeze up to 3 months. Bake from frozen adding a minute or two if needed.
• Freeze baked cookies: Once cooled, freeze in a sealed bag for up to 3 months. Warm a frozen cookie in the microwave briefly for a fresh-baked feel.

Other Gluten-Free Cookie Ideas

• 21 Irresistible Gluten Free Cookies (collection)
• Gluten Free Shortbread Cookies
• Gluten Free Chocolate Chip Cookies
• Gluten Free Chocolate Wafer Cookies

Gluten Free Double Chocolate Cookies — Recipe

Author: Carolyn

These gluten free double chocolate cookies are rich, chewy, and easy to make without a mixer.

Prep time: 10 mins • Cook time: 20 mins • Total time: 30 mins • Yields: about 21 cookies

Equipment

• Large microwave-safe bowl
• Spatula
• Sheet pan lined with parchment or silicone mat
• Small cookie scoop (optional)

Ingredients

• ½ cup (4 oz / 1 stick) butter
• ¼ cup dark chocolate chips (for melting)
• ½ cup granulated sugar
• ¼ cup dark brown sugar
• 1 large egg
• 1 egg yolk
• 1 cup gluten-free 1:1 all-purpose baking flour (such as Bob’s Red Mill 1:1)
• 2½ tablespoons Dutch-processed cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1¼ cups semisweet chocolate chips

Instructions

1. Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper or a silicone mat.
2. In a large microwave-safe bowl, melt the butter and dark chocolate together in short bursts, stirring until smooth.
3. Add the granulated sugar and dark brown sugar to the melted chocolate mixture and stir to combine.
4. When the mixture is warm (not hot), stir in the whole egg and the additional yolk until incorporated.
5. Add the gluten-free flour, Dutch-processed cocoa, baking soda, and kosher salt. Stir until a thick cookie dough forms; it will be softer than standard cookie dough.
6. Fold in the semisweet chocolate chips. Use a small cookie scoop to portion dough into 8 cookies per pan, leaving space for spreading.
7. Bake 7–8 minutes. Cookies should appear slightly underbaked when removed; they will set while cooling. Cool on the sheet pan for at least 10 minutes before transferring to a wire rack.
8. Repeat with remaining dough. This recipe makes about 21 cookies.

Notes

A portion scoop helps produce evenly sized cookies, which is especially useful with moister dough like this one.

Nutrition (per cookie, approximate)

• Calories: 167 kcal
• Carbohydrates: 19 g
• Protein: 2 g
• Fat: 10 g (Saturated fat: 6 g)
• Sodium: 124 mg
• Fiber: 2 g
• Sugar: 12 g

Keyword: gluten free chocolate cookies, gluten free double chocolate cookies

Tried this recipe? Let us know how it turned out in the comments.