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Gluten Free Basic Chocolate Cookies

· Updated on 1/31/19 Cookies

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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! 

Close up of 3 gluten free chocolate cookies on a white plate

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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!

Dry ingredients for chocolate cookies in a silver bowl with a spoon on wood background

In a medium bowl, combine the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.

Butter and sugar creamed together in a silver bowl with a green spatula on a wood background

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.

Gluten Free Chocolate Cookie dough in a silver mixing bowl on a wood background

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.

12 balls of raw chocolate cookie dough on a silpat baking mat

Drop by the tablespoon full about 2 inches apart on to a baking sheet (I use a Silpat mat to prevent sticking).

12 Baked Gluten Free Chocolate cookies on a silpat baking mat

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!

Close up of 5 Gluten Free Chocolate cookies stacked on top of each other with part of a mug and another cookie in the background all on a wood background

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:

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.

Love this Gluten Free Chocolate Cookies recipe?  Follow me on Pinterest, Instagram, and Facebook for more!

Close up of 3 gluten free chocolate cookies on a white plate
Print
Gluten Free Chocolate Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

These Gluten Free 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! 

Course: Dessert
Cuisine: Gluten Free
Servings: 36 cookies
Calories: 130 kcal
Author: Lauren
Ingredients
Instructions

  1. Preheat your oven to 350°F

  2. In a medium bowl, combine the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.
  3. 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.
  4. Gradually add the flour mixture to the wet ingredients and mix until well combined.

  5. Stir in any mix-in’s, if you’re using them.

  6. Drop by the tablespoon full about 2 inches apart on a baking sheet (I use a Silpat Mat to prevent sticking).

  7. Bake 9-10 minutes until cooked through.

  8. Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to prevent breakage.

Recipe 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.

** nutritional information is an estimate and may vary. It does not account for any mix-ins you may add to the recipe.

Nutrition Facts
Gluten Free Chocolate Cookies
Amount Per Serving (1 cookie)
Calories 130 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 26mg 9%
Sodium 36mg 2%
Potassium 38mg 1%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 11g
Protein 1g 2%
Vitamin A 4.2%
Calcium 1.2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally posted on May 30, 2016. New images and text were added in January 2019. The recipe itself was not changed.

Comments

    • 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!

      Reply

  5. 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.

    Reply

  6. Gluten free cookies are tough to make, these ones look delicious though! I’ll be adding these to next week’s cookie baking time.

    Reply

  11. 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!

    Reply

  12. 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.

    Reply

    • 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.

      Reply

  14. 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 ????????

    Reply

  15. 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!

    Reply

  16. 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.

    Reply

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