These double chocolate cookies are perfect for any time you're craving something sweet! They are crisp on the edges, nice and chewy on the inside, and loaded with chocolate. They are so good that you would never guess that they're gluten-free!
We all enjoy a cookie once in a while and what better than a delectable double chocolate cookie that also happens to be gluten-free?
This was inspired by my Chocolate Chocolate Chip Cookies recipe which is undeniably delicious, but I wanted to create a gluten-free version so no one is left out!
Ingredients
For creaming together:
- Melted butter
- Almond butter
- Brown sugar
- Sugar
Dry Ingredients:
- Brown rice flour
- Tapioca starch
- Almond flour
- Cocoa
- Baking soda
- Salt
Other ingredients:
- Egg
- Vanilla extract
- Semi-sweet chocolate chips
See recipe card for quantities.
Instructions
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In a mixing bowl, combine the melted butter, almond butter, brown sugar, and regular sugar. In the recipe video below, I use a mixer, but a whisk works just as well!
Add an egg and vanilla extract to the creamed butter-sugar mixture and beat well.
Add the almond brown rice flour, tapioca starch, almond flour, baking soda, and salt to the creamed mixture.
Use a spoon or spatula to mix the dry ingredients together with the wet until it comes together into a dough.
Mix the chocolate chips into the dough.
Place scoops of cookie dough onto a parchment-lined baking sheet. Bake in a preheated 375F/190C oven for 10 minutes.
Baking Tips and Notes
Use a cookie scoop. I like using a cookie scoop (affiliate link) to make portioning the cookie dough easier and to get cookies all about the same size.
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.
Scoop the cookie dough into balls before refrigerating or freezing. If freezing the cookie dough balls, freeze them on pan first, then transfer them to a resealable freezer bag to store in the freezer until you're ready to bake!
Don't overcrowd the cookies on the baking sheet. For a standard sized baking sheet (affiliate link), 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.
Let the cookies rest and firm up a bit on the cookie sheet for at least 5 minutes before transferring them to a sheet of foil on the counter. Letting them cool on the countertop allows them to firm up on a flat surface which is more stable than the grills of a cooling rack.
FAQ
I tried using liquid sweeteners like maple syrup and honey, but the cookies didn't turn out like I wanted them to. So I do not suggest using them as a substitute.
The brown sugar helps make the cookies chewy. The white sugar helps give some crispness to the edges. The crisp edges will be most noticeable on the day of baking and then they will soften.
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.
Other Recipes You Might Like
Looking for more gluten-free cookie recipes? You should definitely check these out!
If you are you looking for more chocolate recipes, definitely give these a try!
Drinks to Pair with the Cookies
These are my favorite drinks to sip while I'm enjoying a cookie!
Baking delicious gluten-free cookies is easier than you think and these double chocolate cookies are a great example! They're so good, you're going to love them whether you are gluten-free or not!
~ Lisa.
Watch How To Make It!
Gluten-Free Double Chocolate Cookies
Ingredients
Dry Ingredients:
- 50 grams brown rice flour
- 50 grams tapioca starch
- 30 grams almond flour
- 30 grams cocoa
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cream Together:
- ½ cup packed brown sugar
- ¼ cup butter, melted
- ¼ cup almond butter
- 1 tablespoon sugar
Remaining Ingredients:
- 1 egg
- ¾ teaspoon vanilla extract
- ⅓ cup semi-sweet chocolate chips
Instructions
- Preheat oven 375F/190C.
- Whisk brown rice flour, tapioca starch, almond flour, cocoa, baking soda, and salt in a bowl. Set aside.
- Combine brown sugar, butter (melted), almond butter, and white sugar in a bowl and cream together using a hand mixer or whisk.
- Beat egg and 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.
Notes
- 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.
** This post was originally published on January 4th, 2021 and updated May 1st, 2024 with an updated recipe, new photos, and new writing.
Graeme says
Can you substitute the Almond Butter with something else? Also Almond flour substitute?? Thanks.
Hi Graeme! The almond butter is what contributes to the chewiness in the cookie. Other nut butters or peanut butter would be what I would suggest as substitutes. As for the almond flour, you could try substituting with oat flour, or omit it completely and change the amount of rice flour to 80 grams. I am not sure how the cookies will turn out with the substitutions, but this is what I would try. I hope that helps!
NANCY says
was just craving a chocolately cookie! thanks for the GF recipe!
Colleen says
Love these cookies, Lisa! The flour combo is perfect and I will be making them again. Thanks for the recipe!
Thanks for making them, Colleen! So happy you like them!
AmyG says
OMG! These look amazing and they taste even better. Thanks for sharing this recipe it will be forever included in my recipe book.
Thanks so much, Amy! I'm so glad you like them!
Elaine says
This is a great flour combination, Lisa! These cookies rock!
Thanks, Elaine!