These double chocolate cookies are the perfect answer to your sweet cravings! Crisp on the edges and nicely chewy on the inside, these cookies are so delectably good, you’re going to love them whether you’re gluten-free or not!
Who can resist a cookie?
It’s a nice tidy little package of sweetness that can hit the spot, especially with a glass of cold milk or a hot cuppa tea.
There are several different kinds of cookies, but a favorite has to be one that’s crisp on the edges and a bit chewy in the middle.
And chocolate? It’s always a good flavor choice.
But what if you’re gluten-free?
Well, I’ll show you that you can be gluten-free and still have your cookie and eat it, too!
The Cookie Dough
I get started by putting together all my dry ingredients into a bowl. In this case, it’s a gluten-free blend of brown rice flour, tapioca starch, almond flour, baking soda, and salt which get whisked together and set aside.
Next are the ingredients that help contribute to the crispness and the chewiness of this cookie, and that all comes from almond butter, melted butter, brown sugar and regular granulated sugar. I attempted making these cookies with liquid sweeteners such as maple syrup or honey, but chemistry-wise, it didn’t quite work. The brown sugar contributes to chewiness and the bit of white sugar is what gives the cookies their crisp edge…qualities I haven’t been able to reproduce with liquid sweeteners.
These ingredients all get creamed together with a mixer until smooth, and then it’s time to mix in the other standard cookie ingredients…an egg and some vanilla extract.
Once the wet mixture is well-blended, mix in the dry ingredients and get that all incorporated into the wet ingredients before finally stirring in the chocolate chips…the ingredient that puts the “double” in these double chocolate cookies!
Using a cookie scoop or a couple of spoons, drop them by the mounds onto a parchment-lined baking sheet and they are ready to bake! In a quick 10 minutes, you’re going to have the most amazing gluten-free chocolate cookies!
Baking Tips and Notes
You can make the cookie dough ahead of time and store the dough in the fridge. Let the cookie dough come to room temperature for about 10 minutes before you make your scoops for the baking sheet.
For a standard sized baking sheet, I bake 8 cookies at a time, not wanting to crowd the cookies and to allow the edges to crisp up nicely.
These cookies are thicker than your standard cookie. If you would like them a bit flatter, you can always flatten them slightly with a fork, but I find they’re really good as they are.
I let the cookies rest on the cookie sheet for about 5 minutes before transferring them to a sheet of foil on the counter. Fresh out of the oven, the cookies are a bit soft and can break easily if you try sliding a spatula underneath them. Giving them that extra bit of time on the pan allows them to cool enough and stiffen up a bit before you move them. Letting them cool on the countertop instead of on a cooling rack allows them to further firm up on a flat surface which is more stable for the cookies than the grills of a cooling rack.
The crisp edges are most noticeable on the day of baking and they will soften by the next day, but the cookies will still have their chewiness.
Keep the cookies in a sealed container on the counter, or do like I do and keep them cookies in the fridge! My boys and I love cold cookies and the cooler temperature firms them up just enough to make the chewiness slightly more pronounced. Keeping them in the fridge also helps them last a little longer (not that we ever have any problems finishing these off!).
A tall glass of milk is always a good way to wash down one of these cookies, but they are also divine with a hot Ginger Milk Tea Latte, or add some more chocolate to the mix with Chocolate Peppermint Tea Latte! The cookies also pair really nicely with a lighter tea like Soothing Ginger Honey Tea.
Finding good gluten-free baked treats like cookies can be a challenge sometimes, but you can take control and learn how to make them yourself! Baking delicious home-baked gluten-free cookies is, indeed, possible and these double chocolate cookies are a perfect place to start!
Watch How To Make It!
Gluten-Free Double Chocolate Cookies
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1/4 cup almond butter
- 1 tablespoon white sugar
- Preheat oven 375F/190C.
- Whisk together 50g brown rice flour, 50g tapioca starch, 30g almond flour, 30g cocoa, 1/2 tsp baking soda, and 1/4 tsp salt in a bowl. Set aside.
- Combine 1/2 cup brown sugar, 1/4 cup butter (melted), 1/4 cup almond butter, and 1 tbs white sugar in a bowl and cream together using a hand mixer.
- Beat 1 egg and 3/4 tsp vanilla extract into butter-sugar mixture until smooth.
- Add dry ingredients to butter-sugar mixture and beat well until well combined.
- Stir chocolate chips into cookie dough.
- Drop mounds of cookie dough onto a parchment-lined baking sheet.
- Bake for 10 minutes.
- Let cookies rest on cookie sheet for 5 minutes before transferring to a sheet of foil on the counter to cool completely.
- Store in a sealed container on the counter or in the fridge.
- Cookie dough can be made ahead of time and refrigerated until ready to bake.
- Do not crowd the cookies on the baking sheet.
- Let the cookies rest on the cookie sheet for 5 minutes before transferring them to a sheet of foil on the countertop to cool completely.
- Cookies can be stored in a container on the countertop, or keep them in the refrigerator for cold chewy cookies.