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Gluten Free Triple Chocolate Chip Cookies

· Updated on 2/21/19 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!

Close Up of 2 Gluten Free Triple Chocolate Cookies on a White Plate with another cookie and a black and tan mug in the background on a wood background

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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!

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 until smooth in a silver mixing bowl on a wood background

Add the butter and sugar to the bowl of an electric mixer. Cream together on medium speed until completely smooth.

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

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 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. 

6 Gluten Free Triple Chocolate Chip Dough Balls on a Silpat Mat

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!

6 Gluten Free Triple Chocolate Chip Cookies on a Silpat Mat

Bake 9-10 minutes until cooked through.

Present!

Overhead View of a chocolate Cookie on a white plate with 3 cookies on the wood background around it and a blue napkin and mug of milk

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:

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
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
If you love chocolate, you will love these Gluten Free Triple Chocolate Chip Cookies!
Course: Dessert
Cuisine: Gluten Free
Servings: 36 cookies
Calories: 156 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.
  4. Lower the speed and add the eggs one at a time, then the vanilla.

  5. 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.

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

  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 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 Facts
Gluten Free Triple Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 156 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 26mg 9%
Sodium 40mg 2%
Potassium 53mg 2%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 13g
Protein 1g 2%
Vitamin A 4.3%
Calcium 2.3%
Iron 3.2%
* Percent Daily Values are based on a 2000 calorie diet.

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

Comments

    • Thanks! I try to make the gluten-free version of any recipe as close to the non-gluten free as possible 🙂

      Reply

  13. Oh boy, Lauren! Your delicious triple chocolate chip cookies have me craving cookies. This recipe is perfect for my niece who must maintain a gluten-free diet. I will be sharing this post with her. Thank you so much for sharing this awesome recipe inspiration. Please, enjoy a cookie for me! 🙂

    Reply

  16. Love these cookies! We make a similar one and I love Bob’s Red Mill GF flour for any GF baking we do. I’ll have to check out the Pillsbury version too. I didn’t even know Pillsbury made a GF flour! My kids would LOVE these too 🙂

    Reply

    • We recently found the Pillsbury GF flour…slightly less expensive than my usual go to – King Arthur’s. I also like it comes in a resealable bag.

      Reply

  17. These sure do look amazing! I’m always looking for some great gf desserts and this one my family will devour. Thanks for sharing!

    Reply

  20. OOOOHHHHHH! Love these cookies. Super tempting, I regularly bake chocolate cookies for my little one and this recipe is going into my oven for my next batch of cookies. 🙂

    Reply

  21. I love that more food companies are including more gluten free products – the flour for example. I know just last year there weren’t as many options! It’s great for those that need it!

    Reply

    • It’s definitely easier to find in stores now…we don’t have to order as much online!

      Reply

    • They must remind people of Christmas…someone asked me to use this recipe in their Christmas Cookie Round-up…lol

      Reply

  24. My best friend is gluten free so I’ll have to give this a shot! I’ve been looking to make her something forever!

    Reply

    • Its really not that hard to bake gluten free…just use really good flours if you don’t know how to combine other non-gluten flours…makes it easier!

      Reply

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