These Gluten Free Basic Chocolate Cookies are so rich and chocolate-y! Serve them plain or with your favorite mix-ins and no one will even know they are gluten free!
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Need a recipe for plain gluten free chocolate cookies? 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 Chocolate Cookies came about after feeling guilty for making Dark Chocolate Cookies that my gluten free fiancé wasn’t able to eat. I simply swapped out the regular all purpose flour for a gluten free all purpose flour and viola! These cookies turned out amazing – you can’t even tell they are gluten free!
Why This Recipe Works
- These homemade gluten free cookies taste just as delicious as a non-gluten free version.
- The cookies come out of the oven soft in the center with crispy edges just as you’d expect any homemade cookie to be.
- This is a versatile recipe that you can enjoy on it’s own, or add mix-ins like chocolate chips, caramel, nuts, or even fruit bits to.
How to Make Gluten Free Chocolate Cookies
Prep!
Make sure to set your butter out to come to room temperature about an hour before you begin baking. If your butter is too warm (if you microwave it to soften it this can happen) or too cold, the cookies may not turn out perfectly.
When you are ready to begin, preheat your oven to 350°F.
Create!
In a medium bowl, combine the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.
Add the butter and sugar to the bowl of an electric mixer. Cream together on medium speed until completely smooth. Lower the speed and add the eggs one at a time, then the vanilla.
Gradually add the flour mixture to the wet ingredients and mix until well combined.
Stir in any mix-in’s, if you’re using them.
Drop by the tablespoon full about 2 inches apart on to a baking sheet (I use a Silpat mat to prevent sticking).
Bake 9-10 minutes until cooked through.
Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to prevent breakage.
Present!
Serve these Gluten Free Chocolate Cookies warm out of the oven, or cooled. They go great with an ice cold glass of milk!
Mix-in Suggestions
I’ve made a few different varieties of gluten free chocolate cookies using this Gluten Free Chocolate Cookies recipe as the base. If you need some ideas for what you may want to mix in, try these to start:
- Gluten Free Salted Caramel Chocolate Chip Cookies
- Gluten Free Walnut Chocolate Chip Cookies
- Gluten Free Triple Chocolate Chip Cookies
Tips & Techniques for the Best Gluten Free Chocolate Cookies
- Make sure your butter is room temperature soft. If it’s too warm (as it might be if you microwave it to softened it) or too cold, the final results of the cookies may differ.
- Don’t pack the flour into the measuring cup. Simply spoon it in and level off the top.
- Be sure to allow the cookies to cool on the baking sheet for about 5 minutes before moving to a cooling rack. If you attempt to move them too soon, they may break. They “set-up” more as they cool.
- Store extra cookies in an air-tight container and use within a week for the best results.
FAQ’s
- What is the best gluten free flour to use for baking cookies? I have made this recipe with both Pillsbury Gluten Free All Purpose Flour and Bob’s Red Mill Gluten Free All Purpose Flour. I found that the cookies made with Pillsbury puffed up a little more, but broke a little easier. The cookies made with Bob’s Red Mill had more “crinkling” on top but held up a little better.
- Can you freeze these gluten free cookies? Yes. You can roll out the dough ahead of time and store it in a freezer bag in the freezer for up to 3 months. Be sure to add a couple minutes to the bake time. You can also freeze baked cookies on a baking sheet first, then transfer to a freezer bag.
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Gluten Free Chocolate Cookies
Ingredients
- 2 cups gluten free all purpose flour * see notes for recommendations
- 3/4 cups unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups butter * softened
- 2 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 Cup mix-ins of your choice * optional
Instructions
- Preheat your oven to 350°F
- In a medium bowl, combine the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.
- Add the butter and sugar to the bowl of an electric mixer. Cream together on medium speed until completely smooth. Lower the speed and add the eggs one at a time, then the vanilla.
- Gradually add the flour mixture to the wet ingredients and mix until well combined.
- Stir in any mix-in’s, if you’re using them.
- Drop by the tablespoon full about 2 inches apart on a baking sheet (I use a Silpat Mat to prevent sticking).
- Bake 9-10 minutes until cooked through.
- Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to prevent breakage.
Notes
Tips & Techniques for the Best Gluten Free Chocolate Cookies
- Make sure your butter is room temperature soft. If it's too warm (as it might be if you microwave it to softened it) or too cold, the final results of the cookies may differ.
- Don't pack the flour into the measuring cup. Simply spoon it in and level off the top.
- Be sure to allow the cookies to cool on the baking sheet for about 5 minutes before moving to a cooling rack. If you attempt to move them too soon, they may break. They "set-up" more as they cool.
- Store extra cookies in an air-tight container and use within a week for the best results.
FAQ's
- What is the best gluten free flour to use for baking cookies? I have made this recipe with both Pillsbury Gluten Free All Purpose Flour and Bob's Red Mill Gluten Free All Purpose Flour. I found that the cookies made with Pillsbury puffed up a little more, but broke a little easier. The cookies made with Bob's Red Mill had more "crinkling" on top but held up a little better.
- Can you freeze these gluten free cookies? Yes. You can roll out the dough ahead of time and store it in a freezer bag in the freezer for up to 3 months. Be sure to add a couple minutes to the bake time. You can also freeze baked cookies on a baking sheet first, then transfer to a freezer bag.
Nutrition
This recipe was originally posted on May 30, 2016. New images and text were added in January 2019. The recipe itself was not changed.
Dorinda says
These are, without a doubt, the most intensely chocolate cookies I have ever eaten. I wanted a super chocolatey cookie without a lot of add-ins (I did add Lily stevia sweetened chocolate chips) to satisfy my love of chocolate, but help me to stay within my endless dieting guidelines. I did halve the sugar, however, using one half cup brown sugar and one half cup white sugar – which worked great for me, or you could even get by happily with only 1-1/2 cups of sugar, if you were a “grownup”. I followed your instructions exactly, so that they wouldn’t crumble but still remain mouth-wateringly buttery and chocolatey. Thank you very much!
Lauren Vavala says
So happy to hear the recipe worked out for you with your modifications. I LOVE those Lily chocolate chips!
– Lauren
Michelle says
Absolutely delicious, use bob mill’s and coconut sugar, turned out great 👍 thank you for recipe !
Lauren Vavala says
Thanks Michelle! Bob’s Red Mill is definitely one of the best GF flours 🙂
– Lauren
Phoebe says
These were the best gluten free cookies I’ve ever made. I used Nuttlex (dairy free butter) and Orgran egg replacer so they were also vegan. I also put in a quarter cup less cocoa and they needed to be cooked for about 18 mins. I added 250g chopped dark chocolate and they were just sooooo amazing, crispy and so chewy and fudgy. Honestly the best thing I have ever baked in my life. Thank you!
Lauren Vavala says
So awesome to hear this! I’m gad you were able to make the recipe work out vegan, as well.
– Lauren
Renee says
I used the Neat Egg replacer to make them egg free and plant based butter for dairy free – they turned out great! Ran out of Gluten free flour so I ended up using 1-1/2C Bob’s Red Mill GF Flour and 1/2C Almond Flour. Bob’s Red Mill suggests adding xanthum gum so I followed the back of the bag and did 1/2tsp total. Best cookies I’ve ever made! Glad to know they’re flexible if I run out of stuff.
Cynthia says
These were AMAZING! Thanks for sharing this recipe. I used King Arthur Gluten Free Flour, and 2 TBS ground flaxseed + ¼ cup water to replace the two eggs. I made cookie sandwiches with them by placing a smear of Sunbutter in between two, and my husband and toddler LOVE them!
Lauren says
Awesome!! I LOVE that you were able to use a “flax egg” and that the recipe still turned out great. My youngest is severely allergic to eggs. I’m going to have to do that next time I make these 🙂 Lauren
Arlene Lizotte says
Have you tried Cup4Cup GF flour? i’m also sugar free, would erythritol sweetener work?
Lauren says
The two flours I mention in the post are both cup for cup so it’s likely any brand that claims to be the same would work. I can’t speak for erythritol (I’m keto but haven’t tested this recipe with it) but do know it’s not as sweet as sugar. You MIGHT have better luck with monk fruit but again, I haven’t tested it myself. Hope this is helpful – Lauren
B says
Mine came out a little flat and not puffy like the picture.
Lauren says
Ahh sorry to hear this! Usually this might be related to the butter being more melted, then just softened, like it you left it at room temperature for awhile. I haven’t had anyone else have this issue, but baking can be so sensitive to the smallest differences. I’ll be testing this recipe again soon just to be sure!
Michelle says
Cookies are by far my favorite dessert and these looks so chocolatey and just asking to be dunked in milk
Lauren says
Definitely!
Catherine says
These cookies look perfect and so soft. I love them both plain and with the mix-ins. Love that they are also gluten free!
Lauren says
Thank you Catherine!
Veena Azmanov says
I love that these are gluten-free. I love having them on hand sometimes for my sweet cravings. Love how simple and easy this is. Saving this for later.
Lauren says
Thanks!
Marisa Franca says
I’m making this recipe for my daughter plus including the recipe. She has to watch her wheat intake and she simply loves chocolate cookies. This recipe is perfect for her.
Lauren says
My fiance avoids gluten most of the time and ate almost the whole batch! Hope she enjoys them!
Alexis says
Gluten free cookies are tough to make, these ones look delicious though! I’ll be adding these to next week’s cookie baking time.
Lauren says
Definitely took some experimenting, but we love the results!
Jyothi (Jo) says
I cant believe these gorgeous cookies are gluten free. Looks so so good!
Lauren says
Thanks Jo!
Dan Zehr says
Oh God, I want to eat these Chocolate Cookies every day! My whole family would go crazy for these! Love Love Love this recipe!
Lauren says
Thank you!!
Kylee from Kylee Cooks says
What an awesome recipe to have on hand – baking to suit everyone is so hard! This recipe would simplify it!
Lauren says
Thank you! It can definitely be challenging!
Melissa says
These sound delish, they would be the perfect chocolate cookie for making an ice-cream sandwich!!
Lauren says
What a great idea!
Claudia Lamascolo says
I love that these are gluten free. I am going to send this one to my sisterinlaw that has gluten allergies. She is a huge chocolate fan!
Lauren says
Thanks Claudia!
Valerie says
My youngest is gluten-free and would enjoy these cookies. I usually use 1-for1 flour, I wonder if that would turn out as well.
Lauren says
I can’t say for sure, but I honestly don’t think quite as well. This combo of flavors worked best through a few tests and it’s been awhile so I can’t remember what all we tested.
Cathleen @ A Taste of Madness says
These cookies look so good!! I have many students in my class that are gluten free, so I can finally make something for them 😉
Lauren says
That’s so sweet!
[email protected] says
These are wonderful as a basic cookie! I did 2 sticks of butter on accident but let them cook longer and I flattened them a bit. My sister whom is cileac will love them. They are so tasty! I tested and my anti gluten free spouse did as well, couldn’t tell and wanted more! I also used 2 1/2 cups choc. Chips ????????
ourlittleeverything says
Yay! I’m so glad they worked out great for you too! I hope your sister loves them!
Krista Dial says
I’ve never made gluten-free baked goods, but I’m definitely saving this to fix for my sweet friends who have gluten allergies. They look and sound so delish!
ourlittleeverything says
Thank you Krista!
candy says
These look really delicious. I would make them first, let the family eat them and then tell them what I did different. They would never know the difference.
ourlittleeverything says
I know – we are always tricking people with the gf things we make lol