PERFECT Gluten Free Chocolate Cookies – Chewy & Delicious!
Fat, chewy, divinely fudgy, easy Gluten Free Chocolate Cookies that everyone will love. Optional dairy free.
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Don’t Lose These Cookies. Pin Them for Later
Sometimes things just go right… THESE are properly PERFECT, easy to make Gluten Free Chocolate Cookies… Fat, fudgy, packed with chocolate chips (I guess that makes them *Double* Chocolate Cookies 🤔) and totally delicious. They’re dark, dangerous and exactly as they should be. And… (in my humble opinion) need to be made on repeat! (For all the Coeliacs with my love ♥️)
Using knowledge gleaned from developing my Gluten Free Mini Egg Cookies, I’ve tweaked ratios and changed necessary ingredients to create these chocolate-packed wonders. They hit exactly the right balance of fat cookie texture (crisp on the edges and chewy in the middle) with cacao depth and richness. I tested them with my very glutenny builders and (even at prototype stage) they were devoured. So I’m pretty sure you’ll LOVE them too!
The observant among you will see that some of my cookies have a sprinkling of sea salt across the top. This is entirely optional. I tend to split batches half and half both for choice and contrast. The base cookies are not (in my opinion) over-sweet, as they are balanced for sugars and use dark chocolate. But adding the TINIEST sprinkle of salt tempers sweetness further and offers the most spectacular flavour contrast that goes ‘zing’ on the tongue. Salted chocolate cookies? Hell yeah!
Key Ingredients for Gluten Free Chocolate Cookies
The choice and ratio of ingredients for any recipe is important… These cookies have been fine tuned to guarantee they are at least as good as any gluten version. Feedback from my ‘testers’ is that they are *BETTER*. I’ll take that! It’s more than a win in the world of gluten free baking development.
But choice of ingredients is not just about making a cookie that looks the part. It’s about the right level and type of sweetness… The depth of chocolate hit… Avoiding any/excess grittiness… The desired degree of chewiness… How they spread in the oven (etc), as much as what they look like. So… this is what you need:
Gluten Free Flour Blend
Let’s start with the all-important flour blend as an essential component that can make or break the texture of any gluten free bake. Not all flour blends are equal either for texture, structure or nutrition.
These Gluten Free Chocolate Cookies have been tested with my Gluten Free Alchemist home-mixed flour blends A, B and C (for recipes click 🖕here). All work well, but there are notable differences in texture, dependent on the base flours in each blend. The cookie dough with Blend A is slightly firmer due to different hydration from the flours and (because it contains standard rice flour) the baked cookies are a little more ‘coarse’ in texture. The darker (wholegrain) rice-free Blend B gives a gentle earthy undertone that complements the chocolate nicely. And white rice-free Blend C offers a smoother, creamier texture.
No doubt you have a favourite flour blend in your own larder (whether home-mixed or ‘off the shelf’). The recipe should be good regardless, although higher-rice blends (such as Doves Freee) will inevitably result in a grittier bite.
Either way, be sure to use a PLAIN gluten free flour blend (not self-raising flour).
Extra Tapioca Starch
Adding a little additional tapioca starch to the chocolate cookie dough gives them a lighter, softer texture. However, if not available, making up the weight with your usual flour blend still makes great cookies.
Is Xanthan Gum required?
A very small amount of xanthan gum is added to the flour blend for additional structure and also to improve chewiness. I’ve kept it to a minimum however.
If you can’t tolerate xanthan gum, it’s fine to leave it out. The cookies may be a touch more crumbly, but this should not be excessive. OR… use an alternative binder such as guar gum or psyllium husk powder. You can find a full list of xanthan gum substitutes and how to use them in my guide: “Xanthan Gum in Gluten Free Baking”.
Raising Agents
My gluten free Chocolate Cookies are of the fat, fudgy variety, and raising agents add volume and lightness. A combination of baking powder + bicarbonate of soda (baking soda) used together create height, while maintaining softness.
Salt and Vanilla
Salt in the base dough enhances flavour and vanilla (optional) provides richness and depth.
An extra (very light) sprinkle of coarse sea salt (also optional) on top of the just-baked cookies gives a delightful contrast of flavours that zings yet complements the dark chocolate on the tongue.
The Best Sugar for Fudgy Chocolate Cookies
While you could use white (caster or granulated) sugar, using soft light brown sugar is (in my view) non-negotiable. Why? Because it provides a wonderful caramel-infused sweetness and ensures increased moisture in the dough, for a fudgier, chewier bite.
Butter
Use natural block butter for best flavour and stability (not spreadable versions). If dairy free is required, substitute weight for weight with a comparable dairy free/vegan block alternative. In the UK, I recommend Flora Plant B+tter or Stork or Naturli vegan baking blocks.
The butter is melted before mixing to reduce air, add density and thus enhance chewiness.
Cocoa
For an intense chocolate hit, the cookies contain both chocolate chips and cocoa. The cocoa should be the standard (unsweetened) variety. If you are in North America, you need ‘Dutch processed’. Double check it’s gluten free!
Note that how you add the cocoa to the mix is important! I tried several options… From mixing with the flour blend; through creating a paste with boiling water; to beating into the melted butter and sugar. The last of these is, without doubt, the best option. It ensures the cocoa hydrates properly (so there is no ‘chalkiness’ in the cookie), while giving full control over final moisture levels in the dough (to avoid over-spreading).
An extra tablespoon (only!) of boiling water is added at the same time as the cocoa to ensure effective hydration.
Egg
You want fat, chewy cookies? Add an extra egg YOLK alongside a whole egg. Seriously! It makes a HUGE difference… The extra protein and fat (without excess liquid) gives the cookie dough structure, binding, moisture and richness. And that means fudgier, fatter, chewier chocolate cookies (gluten free or otherwise)!
Chocolate for Gluten Free Chocolate Cookies
It goes without saying that chocolate cookies need chocolate… LOTS of chocolate. No scrimping. No corner cutting. And the best quality you can afford!
My preference is always to use dark chocolate in whole or as the majority ratio… It’s got depth and screams decadence without excess sweetness. I always use Callebaut 811 Dark Chocolate Callets. It may seem extravagant to buy chocolate in bulk, but I’ve done the maths and it more than pays off both for cost and for the genuine quality of having Belgian chocolate in the mix.
If your personal preference is to go milk or white with the chocolate chips, then substitute some or all of the chocolate weight as is right for you. I even tried a batch with a half-half mix of dark and Ruby Chocolate Callets for contrast.
Can I Make These Cookies Without Chocolate Chips?
No! These are SERIOUS chocolate cookies and the chocolate chips are integral to the cookie structure as much as the flavour.
If you prefer a sweeter or more ‘dappled’ cookie, you can vary the chips to milk, dark, white or even ruby!
Tips to Make Gluten Free Chocolate Cookies Perfect
In addition to the ‘right’ ingredients, here are a few important tips to ensure the best texture, shape and bake for your gluten free chocolate cookies.
- Weigh ingredients carefully using a set of digital scales.
- For chewier cookies (particularly if using rice-based flour blends) add a little extra tapioca starch in the dry mix (as instructed on the recipe).
- For fudgier texture, MELT the butter.
- BEAT the sugar with the hot melted butter to help it dissolve (preferably with an electric whisk). This gives the cookies richness and caramel depth.
- To HYDRATE the cocoa, also beat this thoroughly with the melted butter… Add a tablespoon of boiling water at the same time.
- Use a firm wood/silicone spoon to beat the eggs and dry ingredients. This prevents excess air in the mix (which can lead to cakey cookies).
- For equal-size cookies, weigh the dough balls. The recipe makes 14 gluten free chocolate cookies, with each dough ball around 71 to 72 g.
- Poke a few extra chocolate chips on top of the cookies before baking or while still hot for a pretty top.
- CHILL the dough balls thoroughly before baking. This is essential to avoid them over-spreading in the oven. Chilling may take anywhere from 1 to 3 + hours, depending on dough softness, fridge temperature, etc. To speed the process, pop them in the freezer to harden.
- Make sure the balls are completely round and not flattened before baking.
- Leave plenty of space between cookie dough balls on the baking tray. Too close and they may spread and stick to each other.
- Don’t over-bake. The surface and edges should be starting to crisp, but with fat, soft middles. In my oven, the optimum bake time at Fan 170 C is 16 to 17 minutes for a thoroughly chilled 71g dough ball.
How to Store Gluten Free Chocolate Cookies
Gluten free chocolate cookies should be stored in an airtight container at room temperature. They are best eaten within 2 days of baking. However, they last pretty well for up to around 5 days (although gradually dry as time passes).
To re-squidge and eat warm, pop them in the microwave for a few seconds on medium to high.
Freezing Chocolate Cookie Dough
For freshly-baked ‘on demand’ cookies, freeze your rolled, ready-to-bake cookie dough balls and bake as and when desired.
To freeze, place the balls, separated, on a tray (so they don’t stick together) and once frozen, transfer to a sealable bag or airtight container. Either bake from frozen (add an extra couple of minutes to the bake time) or defrost and bake as usual.
Ready to Make Gluten Free Chocolate Cookies?
Thank you for reading. The recipe for these incredible Gluten Free Chocolate Cookies is below. If you have any extra questions, feel free to contact me. You can either leave a comment at the bottom, message me through social media (Facebook, Instagram and Pinterest) or email kate@glutenfreealchemist.com
Love cookies? We have a whole Gluten Free Biscuits and Cookies Index to make it easy to browse all the recipes on the Gluten Free Alchemist website. I also adapted my epic dough for some new soft and chewy Pistachio Cookies with Chocolate! If you can’t find what you’re looking for, let me know.
Meanwhile, Happy Baking
Ultimate Gluten Free Chocolate Cookie Recipe
Key equipment
- Oven
Ingredients
- 215 g plain gluten free flour blend
- 30 g tapioca starch – improves the chewy texture. If not available, add the same weight additional plain GF flour blend.
- ¼ tsp xanthan gum
- ¼ tsp fine sea salt
- ¾ tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 200 g light soft brown sugar
- 120 g unsalted block butter – melted (or comparable dairy free block alternative)
- 1 tbsp boiling water
- 45 g cocoa powder (unsweetened/dutch processed)
- 1 large egg UK large – liquid weight 57 to 60g
- 1 egg yolk
- ½ tsp vanilla paste or extract (optional)
- 300 g dark chocolate chips (or milk/white/ruby as preferred – All or mixed ratios (dairy free as required))
- 30 g additional dark or milk chocolate chips – to add later (dairy free as required)
- coarse sea salt to sprinkle (optional)
Instructions
- Weigh and mix together the gluten free flour blend, tapioca starch, xanthan gum, salt, baking powder and bicarbonate of soda and set aside. *TIP: Weigh into an airtight container and shake vigorously to mix.
- In a large bowl, beat the sugar with the melted butter, boiling water and cocoa until well-blended and even. This can be done with an electric whisk (preferably), or by hand.
- Add and beat through the egg, egg yolk and vanilla by hand, using a wooden/firm silicone spoon until well combined.
- Add the dry-mixed ingredients to the bowl and mix until even (also using a firm wooden/silicone spoon).
- Add the main chocolate chips and stir until evenly distributed.
- Shape the dough into 14 balls (each weighing around 71 to 72g).
- Divide the remaining chocolate chips between the cookie balls, gently poking them into the top surface of each (or wait and poke them into the tops when the cookies are still hot after baking).
- If the balls have flattened, roll back into balls (they may need to be chilled first).
- Place the balls on a lined tray/plate in the fridge (chocolate chip side up) to chill for at least an hour and preferably longer, until very firm. *Do NOT skip this step.
- Pre-heat the oven to 180 C/170 Fan/350 F.
- Line a couple of large baking sheets with baking paper and set aside (*Note: Because the cookies need room to spread, they need to be batch-baked).
- When ready to bake, arrange a maximum of 4 cookie balls on each large tray with plenty of space around each to spread (including at the sides of the tray). Return the remaining dough balls to the fridge until ready to bake.
- Bake for 14 to 17 minutes, rotating the trays part-way through to ensure an even bake. The cookies should be starting to crisp on the outside, but otherwise soft (they will firm on cooling).
- Remove from the oven and if sprinkling sea salt (the tiniest amount), do so now.
- Leave on the trays for 10 to 15 minutes, or until firm enough to transfer (using a palette knife/fish slice) to a wire rack to finish cooling.
- Allow the metal trays to cool completely before arranging and baking the remaining cookie dough balls.
- Once cold, store in an airtight container at room temperature.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Chocolate Cookies shared with
- Full Plate Thursday with Miz Helen’s Country Cottage
- Fiesta Friday with Angie
Hi Kate,
Thank you for this lovely recipe. I made up the mixture and baked five of them, the remaining mixture (portioned) is in the freezer for another time. These baked really well and tasted lovely. I used a cupcake tray to help divide the mixture and cool. I then placed the individual mounds of cookie mixture on a lined baking tray and pressed down hard for a rough cookie shape. I’m going to try your jaffa cake recipe and updated scone recipe next…once the heatwave has passed. Thank you again. Sarah
Thank you Sarah. You’re welcome.
I currently have lots of cookie dough balls ready to bake when I want them in my freezer too.
I’m pleased you enjoyed them.
Shout if you have any questions about the other recipes. xx