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!
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.
- 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.