Gluten Free Death By Chocolate Cookies are rich, delicious, and full of chocolate! They are also so good that no one will know that they are gluten free.
I think the name Gluten Free Death By Chocolate Cookies, pretty much says it all. Chocolate, chocolate, and more chocolate. And they are gluten free too!
These Death By Chocolate Cookies are a recipe that I adapted to gluten free years ago. They are still a favorite.
My husband knows I love cookbooks and he knows I love America’s Test Kitchen, so years ago for my birthday, he got me one of their newest cookbooks, The America’s Test Kitchen Quick Family Cookbook.
Now, this is not a gluten free cookbook, in fact many of the recipes are gluten filled, but many of the recipes and techniques can easily be adapted for gluten free cooking.
Over the years I have converted quite a few of the recipes from the cookbook to gluten free. These cookies are one of the recipes.
Who doesn’t like chocolate?!
Okay so maybe there are a few people out there, but almost everyone loves chocolate. If you are one of those people that loves chocolate, these cookies are a must try.
When I saw the recipe for Death By Chocolate Cookies I knew I had to come up with a gluten free version for them.
One of the best tips I have for converting recipes to gluten free is to start with a good recipe. I knew this recipe came from a good source because it was America’s Test Kitchen.
It took some work to get the right ratio of gluten free ingredients, but the end result was worth it!
These cookies contain three different kinds of chocolate and are rich and delicious. These are so good no one will know they are gluten free.
- rice flour
- sweet rice flour
- xanthan gum
- dutch processed cocoa
- baking soda
- brown sugar
- vanilla extract
- gluten free dark chocolate chips
- gluten free semi-sweet chocolate chips
Does it make a difference if you stir cookies by hand? The answer to that depends.
In this recipe, it does make a difference. These cookies turn out much better when stirred by hand. Don’t skip that step and use a mixer. The end result is so much better when stirred with a wooden spoon.
Can I use a gluten free flour blend?
Technically you can use a gluten free flour blend. I have used Bob’s Red Mill 1 to 1 Gluten Free Flour Blend in this recipe and it worked. However, the cookies were so much better with the individual flours.
With the individual flours you get the right ratio of ingredients, for this recipe I really do recommend making the recipe as directed. Trust me, it is worth it.
- 1 cup rice flour
- 1/2 cup sweet rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon xanthan gum
- 1/2 cup dutch processed cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar
- 3/4 cup brown sugar
- 10 tablespoons butter, melted
- 2 eggs
- 1 teaspoon vanilla
- 1 cup gluten free dark chocolate chips
- 1 cup gluten free semi-sweet chocolate chips
- Preheat oven to 375 degrees,
- In a small bowl whisk together rice flour, sweet rice flour, cornstarch, xanthan gum, cocoa, and salt. Set aside.
- In another bowl mix together butter and sugars. (These turn out best mixed all by hand, not with a mixer. I am not sure why, but they did.)
- Stir in eggs and vanilla.
- Stir in flour mixture and stir until well combined.
- Stir in chocolate chips.
- Drop onto cookie sheet. I like these to be large cookies and used an ice cream scoop. You can make these smaller just cook for less time.
- For large cookies bake for 13-15 minutes. For smaller cookies bake 9-11.
- Cool on wire racks and serve.
Amount Per Serving: Calories: 144Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 64mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 1g
Nutritional values are approximate and aren't always accurate.
Originally posted January 2013. Updated May 2022.