Say goodbye to dry, crumbly gluten-free desserts forever! This is the ultimate recipe for rich, chewy, and intensely fudgy Gluten Free Chocolate Cookies. We’ve cracked the code to achieve that perfect bakery-style texture that everyone, gluten-free or not, will adore. Forget complicated ingredients or disappointing results; this straightforward recipe delivers pure chocolate bliss in every single bite. They are the perfect treat for satisfying a serious chocolate craving.
Why You’ll Love This Gluten Free Chocolate Cookies Recipe
If you’ve been searching for a go-to chocolate cookie recipe that just happens to be gluten-free, this is it. These cookies are not just “good for gluten-free,” they’re simply incredible cookies, period.
- Unbelievably Fudgy Texture: A slightly crisp edge gives way to a soft, brownie-like center that stays moist for days.
- Intense Chocolate Flavor: We use both high-quality cocoa powder and chocolate chips for a deep, rich, double-chocolate experience.
- Simple, Accessible Ingredients: No hard-to-find flours or binders. This recipe uses a standard gluten-free all-purpose flour blend you can find at most grocery stores.
- Quick and Easy: From mixing bowl to cooling rack in under 30 minutes! It’s the perfect recipe for a last-minute dessert.
Key Ingredients for Success
The magic of these cookies lies in using the right combination of high-quality ingredients. Here’s what you’ll need and why it matters.
The Best Gluten-Free Flour
The most crucial ingredient is a good quality gluten-free all-purpose flour blend that contains xanthan gum. Xanthan gum is essential for providing the structure and elasticity that gluten typically provides, preventing your cookies from becoming crumbly. We recommend blends like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure.
Other Essential Ingredients
- Unsweetened Cocoa Powder: Choose a high-quality Dutch-processed cocoa powder for a smooth, less acidic, and richer chocolate flavor.
- Unsalted Butter: Using melted butter helps create that desirable fudgy texture. For a dairy-free option, you can substitute with melted coconut oil or a quality plant-based butter.
- Sugars: A combination of brown sugar and granulated sugar provides the perfect balance of moisture, chewiness, and sweetness.
- Egg: One large egg acts as a binder, adding richness and structure.
- Chocolate Chips: We love semi-sweet chocolate chips, but feel free to use dark chocolate, milk chocolate, or even a mix! For a truly decadent cookie, try using chocolate chunks.
How to Make Gluten Free Chocolate Cookies
Making these delicious Gluten Free Chocolate Cookies is incredibly simple. Just follow these steps for perfect results every time.
- Prep Your Station: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This prevents sticking and ensures even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, and salt. Whisking helps to aerate the mixture and distribute everything evenly.
- Mix Wet Ingredients: In a separate large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg and vanilla extract and mix until smooth and glossy.
- Combine and Form Dough: Pour the dry ingredients into the wet ingredients and mix with a spatula until just combined. Be careful not to overmix. Gently fold in the chocolate chips.
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. For a bakery-style look, press a few extra chocolate chips onto the tops of the dough balls. Bake for 10-12 minutes, or until the edges are set and the centers are still soft.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
Baker’s Tips for Perfect Cookies
Want to elevate your cookie game? Here are a few expert tips to ensure your gluten-free chocolate cookies are the best on the block.
- Don’t Overbake: The key to a fudgy center is to pull the cookies from the oven when they look slightly underdone. They will continue to cook on the hot pan.
- Chill The Dough: For thicker cookies that spread less, chill the dough for at least 30 minutes before baking. This solidifies the fat, leading to a taller, chewier cookie.
- Add a Sprinkle of Sea Salt: A light sprinkle of flaky sea salt on top of the cookies before baking enhances the chocolate flavor beautifully. If you enjoy this sweet and salty combination, you might also like these salted honey cinnamon cookies.
Variations and Mix-Ins
While this recipe is fantastic as is, it’s also a great canvas for your creativity. For a different but equally delicious treat, try our classic bakery-style chocolate chip cookies. Or, mix things up with these ideas:
- Nuts: Add a ½ cup of chopped walnuts or pecans for a delightful crunch.
- Peanut Butter: Swirl in a ¼ cup of creamy peanut butter into the dough for a classic flavor combination. Fans of this combo should check out our oat flour peanut butter cookies.
- Espresso Powder: A teaspoon of instant espresso powder will intensify the chocolate flavor without making the cookies taste like coffee.
Storage Instructions
Store your gluten-free chocolate cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, you can add a slice of bread to the container. The cookie dough can also be frozen for up to 3 months. Simply scoop the dough balls onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag.
Frequently Asked Questions
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More Delicious Dessert Recipes
If this recipe has you ready to bake, you won’t want to miss some of our other favorites. For another amazing chocolate experience, try these chewy chocolate crinkle cookies.
Ready to Bake The Best Cookies?
We can’t wait for you to try this recipe for Gluten Free Chocolate Cookies! It’s a game-changer for anyone who loves a rich, decadent treat. If you make them, please leave a comment below and let us know what you think. Don’t forget to save this recipe to your favorite board on Pinterest!
Gluten Free Chocolate Cookies: The Ultimate Chewy & Fudgy Recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar together until combined. Whisk in the egg and vanilla extract until the mixture is smooth.
- Add the dry ingredients to the wet ingredients and mix with a rubber spatula until just combined. Do not overmix. Fold in 1 cup of the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. Press the remaining chocolate chips gently onto the tops of the dough balls.
- Bake for 10-12 minutes, until the edges are firm and the centers are soft. They will look slightly underbaked.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chill the Dough: For thicker, less spread-out cookies, chill the dough for 30-60 minutes before baking.
Sea Salt Finish: A sprinkle of flaky sea salt on top before baking enhances the chocolate flavor.
