These Gluten Free Basic Chocolate Cookies are delicious on their own, or add your favorite mix-in’s to make them exactly how you want them!
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Need a plain ole gluten free chocolate cookie? One that tastes great and won’t crumble into a million pieces? One you can add your choice of mix-ins to and it’ll hold up? You found it! These Gluten Free Basic Chocolate Cookies are delicious on their own,or change it up and add your choice of mix ins to the recipe! Chocolate chips, caramel, nuts, and dried fruit all work great with this recipe!
The only differences between this recipe and my non-gluten free version, are that I used Pillsbury Gluten Free Flour Blend (King Arthur’s brand is great too) and regular unsweetened cocoa powder (instead of dark cocoa). This recipe will give you a thicker cookie that can handle mix-ins really well! It will be chewy in the center and crispy on the edges. While it won’t crumble into pieces, some breakage can occur (common with a lot of gluten free baked goods, unfortunately), however, it was far less than other recipes I’ve tried and did not stop my boyfriend from eating almost the entire batch of cookies! My 8-year-old son ate the rest and didn’t even seem to notice they were gluten free!
Gluten Free Basic Chocolate Cookies
The Silpat mat shown above is one of my all time favorite baking discoveries! I use it for everything from cookies, to toasting nuts or seeds, and even sometimes under a broiler pan to make clean up easier! Amazon even had their own less expensive version now! I highly recommend these instead of laying foil down or greasing/oiling to prevent the cookies from sticking!
I’ve made a few different varieties of gluten free chocolate cookies using this Gluten Free Basic Chocolate Cookies recipe. If you need some ideas for what you may want to mix in you can check out my Gluten Free Salted Caramel Chocolate Chip Cookies, Walnut Chocolate Chip Cookies, and Triple Chocolate Chip Cookies (the most chocolaty of all!)
- 1 1/4 Cups butter softened
- 2 Cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 Cups gluten free all purpose flour I used Pillsbury
- 3/4 Cups unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 Cup mix-ins of your choice **optional
Preheat oven to 350 degrees F.
In a medium bowl mix together the butter and sugar in an electric blender on low-med speed. Add the eggs one at a time, then the vanilla.
In a second bowl combine the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to the wet ingredients until well combined. Stir in mix-in's if you're using them.
Drop by tablespoons about 2 inches apart on a baking sheet (I use a Silpat Mat to prevent sticking). Bake 8-9 minutes until cooked through. LET COOL before removing from the baking sheet to prevent them from breaking. Enjoy!