Gluten Free Triple Chocolate Chip Cookies

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Gluten Free Triple Chocolate Chip Cookies are loaded with three different kinds of chocolate chips to please even the most serious chocolate lovers! These homemade cookies are chewy in the center with crispy edges and so good! No one will be able to tell they are gluten free!

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This recipe for Gluten Free Triple Chocolate Chip Cookies is the most indulgent of the variations of gluten free chocolate cookies that I made using my basic Gluten Free Chocolate Cookies recipe. I mentioned before that the salted caramel version was my favorite, but when I’m seriously craving chocolate, this is the recipe that I reach for!

While I originally created this recipe for my fiancé, who follows a gluten free diet, these cookies turned out so good that we all enjoy them!

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. They hold up perfectly!
• With three different kinds of chocolate chips, these cookies are perfect for serious chocolate lovers!

How to Make Gluten Free Triple Chocolate Chip 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 all three varieties of the chocolate chips.

Tip: to get cookies that look like the ones in the photos, leave some of the chocolate chips to the side, then press them on top of the dough balls before putting them in the oven. 

Drop by the tablespoon full about 2 inches apart on to a baking sheet.

Tip:  using a Silpat mat like the one pictured above not only helps keep cookies from sticking, but it makes clean up really easy too!

Bake 9-10 minutes until cooked through.

Present!

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

Tips & Techniques for the Best Gluten Free Triple Chocolate Chip Cookies

• Set the butter out at least an hour before you begin baking to let it come to room temperature. If the butter is too warm (as it might be if you were to soften it using a microwave etc.) or too cold, the cookies may not turn out perfectly.
• Don’t pack the flour into the measuring cup. Simply spoon it in and level off the top.
• Using a Silpat mat helps keep the cookies from sticking to the baking sheet.
• 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 all purpose 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.

Other Recipes to Try

I have several more recipes for variations of gluten free chocolate cookies:

• Gluten Free Salted Caramel Chocolate Chip Cookies
• Gluten Free Walnut Chocolate Chip Cookies
• Gluten Free Chocolate Cookie Recipe a base gluten free chocolate cookie recipe you can use as is or mix in whatever it you love!

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

Print

Gluten Free Triple Chocolate Chip Cookies

If you love chocolate, you will love these Gluten Free Triple Chocolate Chip Cookies!

Course Dessert

Cuisine Gluten Free

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 36 cookies

Calories 156kcal

Author Lauren Vavala

Ingredients

• 2 Cups gluten free all purpose flour * see notes
• 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
• 1/3 Cup milk or semisweet chocolate chips
• 1/3 Cup dark chocolate chips
• 1/3 Cup white chocolate chips

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 all three of the varieties of the chocolate chips.
  
• Drop by the tablespoon full about 2 inches apart on to a baking sheet.
  
• 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 Triple Chocolate Chip Cookies

• Set the butter out at least an hour before you begin baking to let it come to room temperature. If the butter is too warm (as it might be if you were to soften it using a microwave etc.) or too cold, the cookies may not turn out perfectly.
• Don’t pack the flour into the measuring cup. Simply spoon it in and level off the top.
• Using a Silpat mat helps keep the cookies from sticking to the baking sheet.
• 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 all purpose 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.

Nutrition

Serving: 1cookie | Calories: 156kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 40mg | Potassium: 53mg | Fiber: 1g | Sugar: 13g | Vitamin A: 215IU | Calcium: 23mg | Iron: 0.6mg

This recipe was originally published on May 28, 2016. It was updated with new images and text in February 2019.