Gluten-Free Double Chocolate Cookies Recipe -
Gluten-Free Double Chocolate Cookies Recipe

Gluten-Free Double Chocolate Cookies

Recipe by  

"These are probably the best gluten-free cookies I've ever made. Not chalky, but chewy. I haven't tried making these egg-free, but that might work. I make a flour mix for baking that is quarter each of rice, sorghum, tapioca, and chestnut flours, with a pinch of xanthan gum, then use it in place of flour...sifting or whisking helps. I dusted with confectioners' sugar...looks nice with the dark chocolate."

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Ingredients Edit and Save

Original recipe makes 2 dozen cookies Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    1 hr 35 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicon baking mat.
  2. Mix white sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum together in a large bowl.
  3. Melt 4 ounces chocolate chips, with butter and vanilla extract in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
  4. Stir eggs into the flour mixture; slowly pour melted chocolate mixture into flour mixture. Stir until incorporated. Fold 4 ounces chocolate chips into the batter.
  5. Drop batter roughly in a ball shape, 1 tablespoon per cookie, onto the prepared baking sheet, keeping balls 2 inches apart.
  6. Bake in the preheated oven until cookies are spread and top surface is slightly cracked, 12 to 15 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack to allow cookies to set.
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2012

Delicious gluten free cookies! Subbed coconut flour for the chestnut flour and added M n M peanuts! Amazing!!

Most Helpful Critical Review
Nov 23, 2014



21 Ratings

Jan 24, 2015

Ok, these cookies are awesome, but this recipe makes it far too difficult Save yourself some trouble and follow these tips: 1) Use 1 cup Red Mill all-purpose g-free baking flour instead of the 4 other flours that are listed 2) Don't melt anything ahead of time. Just beat the butter, eggs and vanilla together and then add the dry ingredients 3) Xantham gum. What is that? Whatever it is, my cookies were not missing it 4) Bake according to instructions. Melt in your mouth delicious!!

Jan 14, 2013

Crisp & light on the outside, chewy gooey on the inside- delish!

Dec 15, 2013

These are the best GF cookies I have ever made! They are the best when warm. I used 1 cup of all purpose gluten free flour (bob's red mill) and they were fantastic!!!!

Oct 08, 2013

Awesome, substituted coconut flour for the chestnut, decreased sugar by 1/2 c, added 1/4 c shortening with butter (alt adjustment), used 3/4 c of semi sweet chocolate chips for the 4 ozs and replaced the remaining chocolate chips with white chocolate chips. They turned out so good I made a second batch (needed gluten free for church function) and accidently forgot to add the vanilla, and I think they tasted better without the extract. Thank you for this wonderful recipe it is so hard to find great tasting gluten free recipes, my boys didn't even know they were gluten free.

May 11, 2013

Chewy, tasty, scrumptious! I subbed black bean flour and garbanzo & fava flour for the sorghum and chestnut flours.

Mar 30, 2013

The whole family loved this and were surprised they were GF. I used white chocolate chips to add to the dough.


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  • Calories
  • 156 kcal
  • 8%
  • Carbohydrates
  • 23.5 g
  • 8%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 111 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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