Gluten Free Double Chocolate Chip Cookies are so good that no one will know they are gluten free!
Cookies are one of my favorite things to make and to eat. Who doesn’t love a delicious cookie?! Especially a chocolate chip one!
I have been gluten free for almost ten years. In my quest to find the best gluten free cookies I have made a lot of gluten free cookies over the last ten years.
This gluten free double chocolate cookie is one that I have worked and worked on over the last year. I wanted to get the perfect gluten free double chocolate cookie.
It had to be full of chocolate with a taste and texture so good that no one would know it was gluten free.
After quite a bit of work I finally got it just right. These cookies have just the right amount of chocolate with a texture and taste just like a regular gluten filled cookie.
Can I use a gluten free flour blend in these cookies?
This recipe calls for individual gluten free flours. I have tried a blend in this recipe and it is good, but not as good as it is with the individual flours. The individual flours give it the best taste and texture.
I worked hard to get the right amounts of each individual ingredient. In a blend you can’t control the amount of rice flour vs starch vs gum.
So yes you can use a gluten free blend, but for the best gluten free double chocolate cookie make the recipe as it I have it. It will give you a cookie that both gluten free and non gluten free eaters will enjoy!
Can I make these gluten free cookies dairy free?
I have not tried these dairy free. I am guessing a butter substitute will work, but since I have not tried it I cannot say for sure. I think the taste and texture would be slightly different without the butter though.
Why does this cookie recipe call for 1 egg and 1 egg yolk?
This recipe is a little different in that it calls for 1 egg and 1 egg yolk. I know that is a little different, but it works in this recipe. You really need to use that amount. Yes, you could use 1 egg or 2 eggs instead, but the texture will be different.
This recipe is based on a recipe I use to make all the time. It called for 1 egg and 1 egg yolk. I have tried making it other ways and it wasn’t the same. When I was experimenting with this recipe I tried again and got different results. For best results use the 1 egg and 1 egg yolk.
What is sweet rice flour?
I often get asked about the sweet rice flour that I use in many of my desserts. I shared a post several years ago sharing all about what is sweet rice flour and why I love using it in gluten free desserts.
Need more gluten free cookie recipes? Try one of our favorites.
- Flourless Peanut Butter Chocolate Chip Cookies
- Gluten Free Iced Oatmeal Cookies
- Flourless Chocolate Chip Oatmeal Cookies
- Flourless Chocolate Cookies
- 1 cup white rice flour
- 1/2 cup sweet rice flour
- 1/4 cup cornstarch
- 1/3 cup baking cocoa
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons butter, melted
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg plus 1 egg yolk
- 2 teaspoons vanilla
- 2 cups gluten free chocolate chips
- Preheat oven to 325.
- In a bowl combine rice flour, sweet rice flour, cornstarch, baking cocoa, xanthan gum, baking soda, and salt. Set aside.
- In another mixing bowl, combine butter and sugars until well blended.
- Add egg, yolk, and vanilla and mix well.
- Add dry ingredients and mix until well combined.
- Stir in chocolate chips.
- Scoop in ¼ c. balls onto cookie sheet. I use an ice cream scoop because we like these to be large bakery style cookies. Place 6 on each cookie sheet. If making large cookies you should only place 6 per sheet because these are large cookies and they spread out.( If making these cookies smaller reduce the baking time by 2-3 minutes.)
- Bake for about 12-14 minutes or until edges are slightly browned.
- Let cool on cookie sheet for 2-3 minutes. Remove to wire rack to finish cooling.
Serving Size:1 cookie
Amount Per Serving: Calories: 221Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 123mgCarbohydrates: 31gFiber: 1gSugar: 20gProtein: 2g