Gluten-Free Double Chocolate Cookies

Gluten-Free Double Chocolate Cookies

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"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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1 h 35 m servings 156 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 26 Ratings

Most helpful positive review

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

Most helpful critical review


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

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...

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

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!!!!

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 rep...

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

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


These cookies were amazing! Perfect chocolaty chewy cookies. :) I subbed chestnut flour with coconut flour and everything was a-ok. These were for a get-together and no one there could tell that...

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