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    Home » Recipes » Cookies » Gluten-Free Double Chocolate Cookies

    Gluten-Free Double Chocolate Cookies

    Published: Jan 4, 2021 · Modified: Apr 1, 2021 · This post may contain affiliate links · This blog generates income via ads.

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    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!

    Six brown cookies on white paper on a flat surface

    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.

    A bowl of white, yellow and brown dry ingredients; melted butter, sugars, and egg being beaten together

    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!

    Dry ingredients being mixed into wet with a mixer, chocolate chips in a brown cookie dough, scoops of brown cookie dough on a baking sheet

    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.

    A round white plate containing several brown chocolate chip cookies

    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!).

    Close-up of the inside of a brown cookie broken in half, set on white paper and next to a glass of white milk

    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.

    If you are looking for another gluten-free cookie recipe, take a look at my Soft and Chewy GF Chocolate Chip Cookies or my showstopping Coconut Almond Jam Thumbprint Cookies.

    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!

    ~ Lisa.


    Watch How To Make It!


    Gluten-Free Double Chocolate Cookies

    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!
    5 from 4 votes
    Print Pin Rate
    Course: Cookies, Desserts
    Cuisine: Western
    Keyword: chocolate cookies, gluten-free cookies
    Prep Time: 30 minutes
    Baking Time: 10 minutes
    Makes: 12 cookies
    Calories: 197kcal
    Author: Lisa from A Day in the Kitchen

    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 white sugar

    Remaining Ingredients:

    • 1 egg
    • ¾ teaspoon vanilla extract
    • ⅓ cup semi-sweet chocolate chips

    Equipment

    • Hand Mixer
    • Baking sheets
    • Cookie Scoop #16 size

    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.
    • 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.
    • Store in a sealed container on the counter or in the fridge.

    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.

    Nutrition

    Calories: 197kcal | Carbohydrates: 24g
    Have you tried this recipe?Mention @dayinthekitchen or tag #adayinthekitchen!

    Brown round cookies on a foil sheet, the words gluten-free double chocolate cookies on the bottom

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    Reader Interactions

    Comments

    1. Graeme

      September 08, 2021 at 9:18 am

      Can you substitute the Almond Butter with something else? Also Almond flour substitute?? Thanks.

      Reply
      • Lisa

        September 08, 2021 at 12:09 pm

        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!

        Reply
    2. NANCY

      January 25, 2021 at 2:43 am

      5 stars
      was just craving a chocolately cookie! thanks for the GF recipe!

      Reply
    3. Colleen

      January 23, 2021 at 11:59 pm

      5 stars
      Love these cookies, Lisa! The flour combo is perfect and I will be making them again. Thanks for the recipe!

      Reply
      • Lisa

        January 24, 2021 at 1:37 pm

        Thanks for making them, Colleen! So happy you like them!

        Reply
    4. AmyG

      January 22, 2021 at 8:07 am

      OMG! These look amazing and they taste even better. Thanks for sharing this recipe it will be forever included in my recipe book.

      Reply
      • Lisa

        January 22, 2021 at 8:38 am

        Thanks so much, Amy! I'm so glad you like them!

        Reply
    5. Elaine

      January 20, 2021 at 5:12 am

      5 stars
      This is a great flour combination, Lisa! These cookies rock!

      Reply
      • Lisa

        January 20, 2021 at 9:13 pm

        Thanks, Elaine!

        Reply

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    I cook up big ideas in my small kitchen in Hong Kong! My recipes are big on healthy eating, real food, and international flavors that you can create in any size kitchen. I also specialize in gluten-free cooking and baking, demystifying gluten-free and showing you how easy and delicious it can be!

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