These are the best gluten-free double chocolate chip cookies because they are so soft, chewy, and easy to make in just one bowl. They have a delicious chocolate dough flavored with cacao powder and they're filled with semi-sweet chocolate chips that melt in your mouth with each bite. These cookies are easy to make dairy-free, too!
While most chocolate chip cookie recipes are made with a combination of brown sugar and granulated sugar, these cookies are made without brown sugar. They are sweetened with coconut sugar to give them a rich, delicious chocolate taste with hints of caramel.
If you're looking for more gluten-free cookies to add to your baking list, you should try these 3-ingredient almond flour peanut butter cookies or these gluten-free gingerbread cookies. They're both delicious!
Why You'll Love These Cookies
- One bowl chocolate chip cookies - You only need one bowl to make these cookies. I love one-bowl recipes because it means fewer dishes to wash!
- Easy to make without brown sugar - Coconut sugar gives a delicious "brown sugar taste" without brown sugar in the cookies.
- Fudgy double chocolate - Who doesn't love chocolate? This cookie dough is chocolate-flavored from cacao powder. Chocolate chips are mixed into the dough to give them that delicious double chocolate taste.
- Soft, chewy texture - These cookies have firm edges, but soft, chewy centers. They have the perfect soft bite that melts in your mouth.
- Gluten-free (and dairy-free option) - This cookie recipe is completely gluten-free and can easily become dairy-free with a few simple ingredient swaps.
- Drop cookies - You don't need cookie cutters or any fancy baking skills to make these cookies. They are drop cookies which are super simple!
- No chill - You can make these cookies without chilling the dough. They are so quick to make in just 30 minutes.
You need less than ten ingredients to make these cookies. They are so easy!
- Butter - Use room temperature unsalted butter for the best taste. If you use salted butter, omit the salt in the recipe. For gluten-free dairy-free cookies, use vegan butter or solid, just slightly softened coconut oil. The taste may be different if you use coconut oil and you miss out on some of that delicious buttery taste.
- Coconut sugar - Since these are double chocolate chip cookies without brown sugar, coconut sugar sweetens the cookies instead. Coconut sugar is naturally vegan, gluten-free, and unrefined, unlike brown sugar. You can substitute granulated sugar or brown sugar, but if you do use brown sugar, do not pack it into the cup when you measure it or your cookies might be too dry.
- Baking soda - This is a leavening agent used to help the cookies rise.
- Egg - The egg binds the cookie dough together and gives the cookies their chewy texture. I have not tried making this recipe vegan, so I can't guarantee results if you use a flax egg. If you do substitute the egg, please let me know how they turn out.
- Vanilla - Be sure to use pure vanilla extract for best results, not imitation extract.
- Salt - This is important to balance the flavors and keep the cookies from becoming overly sweet. You just need a pinch!
- Cacao powder - I recommend using an unsweetened, organic cacao powder, not cocoa powder with added sugars. Unsweetened cacao powder has the strongest chocolate flavor and will provide the double chocolate flavor that you want.
- Gluten-free flour - Make sure your gluten-free 1:1 flour blend has xanthan gum in the ingredients. If it doesn't, you will need to add it yourself to ensure the cookies bake properly. I do not recommend using almond flour or coconut flour in the recipe. If you are not gluten-free, you can use all-purpose flour instead.
- Chocolate chips - I find semi-sweet chocolate chips provide the best taste in the cookies, but you can also use dark chocolate or milk chocolate. For dairy-free chocolate chip cookies, make sure you use dairy-free or vegan chocolate chips.
Difference Between Cacao And Cocoa Powder
Cacao powder (not cocoa powder) is what flavors the chocolate chip cookie dough and gives them their double chocolate taste. Cacao powder is less processed than cocoa powder and has a much stronger chocolate flavor. When combined with the coconut sugar in the cookies, the double chocolate flavor is perfectly sweet.
I recommend using unsweetened cacao powder for the best flavor and nutritional benefits in the cookies. However, you may also use dutch-processed cocoa powder or Hershey's Special Dark cocoa powder with good results. Just be wary of added sugars in cocoa powder varieties.
Mixing the cookie dough is super easy. You only need one large bowl and a mixer!
STEP 1: Cream the butter. Use an electric mixer or stand mixer to cream the butter for 2-3 minutes at medium-high speed, until it is light and fluffy.
STEP 2: Add the coconut sugar. Mix the sugar with the butter at medium-high speed for another 1-2 minutes. It will be crumbly at first. Mix it until smooth and well-incorporated.
STEP 3: Add egg and vanilla extract. Continue mixing at medium-high speed until fully incorporated and smooth.
STEP 4: Slowly add the baking soda, salt, and gluten-free flour. Mix at low speed until the flour is about halfway combined.
STEP 5: Add the cacao powder. Continue mixing at low speed until the dry ingredients and cacao powder are fully incorporated into the dough. It will be a thick and sticky mixture, this is good.
STEP 6: Fold in the chocolate chips. You can do this with a rubber spatula or with the mixer at the lowest speed. Mix until the chocolate chips are just combined into the dough. Try not to overmix.
STEP 7: Scoop the dough. Use a small cookie scoop, about 1-inch or 1 ½-inch in diameter, to scoop the chocolate chip cookie dough into evenly sized balls. Place them on a baking sheet lined with parchment paper about 2-3" apart to allow room for spreading.
TIP: Press additional chocolate chips into the tops of the cookie dough balls before baking so they peek through the tops and provide extra double chocolate flavor.
STEP 8: Bake. Bake the cookies for 10-12 minutes at 350 F. They will spread and become fluffy in the oven. The tops will lose their shine and the edges will be slightly firm, but they will be soft in the center.
STEP 9: Remove from the oven and cool. Remove the cookies from the oven when they appear slightly underbaked. Let them cool on the baking sheet for 5-10 minutes so they can finish setting up. This gives you the best chewy chocolate chip cookies!
Expert Baking Tips
- Properly measure flour - The proper way to measure flour is with a baking scale or using the "spoon and level method." Use a spoon to sprinkle flour into a measuring cup, without packing it down. Level the top with a knife. This ensures you do not over-measure your flour or compact it in the measuring cup.
- Don't overbake the cookies - Remove the cookies from the oven even if they look a bit underbaked. If you wait for them to become brown around the edges, they will be overbaked and too crunchy. They can finish setting up on the baking sheet.
- Add extra chocolate chips - Before the cookies go in the oven, add a few extra chocolate chips into each ball of cookie dough so they peek through the tops of the cookies after baking,
- Encourage spreading - If you like a flatter, chewier cookie instead of a fluffy one, slightly flatten the cookie dough balls before baking to encourage them to spread in the oven. Don't flatten them too much, but just enough for them to spread more.
Dairy-Free Double Chocolate Chip Cookies
These cookies are gluten-free, and you can easily make dairy-free double chocolate chip cookies by swapping a few ingredients. This also makes them lactose-free chocolate chip cookies.
- Use vegan butter or coconut oil - Replace the butter in the recipe with vegan butter instead. I recommend using vegan "stick butter" rather than a spread. You may also use solid coconut oil in place of butter, but the cookies won't have such a buttery, delicious taste. Microwave the coconut oil for 5 seconds so it is soft enough to cream with the sugar, but be sure it stays in a solid state and does not melt or become hot.
- Use dairy-free chocolate chips - Use vegan or dairy-free chocolate chips in the cookies. I recommend semi-sweet chocolate or dark chocolate, but you can use milk chocolate for a sweeter cookie.
Check out these dairy-free sugar cookies for another great dairy-free cookie option!
Frequently Asked Questions
Yes, chocolate chips are gluten-free in most cases. Chocolate is naturally gluten-free because it is made of cacao, milk, and sugar, which do not contain gluten. You can look for certified gluten-free chocolate chips to ensure allergen-friendly chocolate chip cookies.
No, I do not recommend using almond flour or coconut flour in these cookies. The texture of the cookies would be completely different with nut flours, and I have only tested the cookies with gluten-free 1:1 flour.
The egg is what gives these cookies their chewy texture, so I do not recommend making them without eggs. If you want to try using a flax egg in the cookies, please let me know how they turn out.
These cookies are free from gluten, wheat, soy, peanuts, and tree nuts. You can make them lactose-free (dairy-free) by using vegan butter and vegan chocolate chips.
Storing & Freezing
Store leftover cookies in an airtight container at room temperature for 3-5 days. It's best to let them cool completely before storing.
Freezing Chocolate Chip Cookies
You can freeze the cookies once they are baked and cooled. Place them in an airtight container with parchment paper between each layer of the cookies so they don't freeze together. They will keep in the freezer for 2-3 months. Allow them to thaw for a few hours before enjoying them again.
You may also freeze the cookie dough balls before baking. Place the cookie dough balls in an airtight container with parchment paper between each layer. They can freeze for 30 days. It's best not to freeze the cookie dough longer than this.
More Gluten-Free Cookie Recipes
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Easy Gluten Free Double Chocolate Chip Cookies
- 1 Large Mixing Bowl
- 1 Electric Hand Mixer or Stand Mixer
- 1 Large Baking Sheet
- Parchment Paper
- ½ cup unsalted butter, room temperature can sub vegan butter
- 1 cup coconut sugar can sub brown sugar or granulated sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ⅔ cup gluten-free 1:1 flour with xanthan gum
- ⅓ cup unsweetened cacao powder
- 1 cup chocolate chips dark or semi-sweet preferred
- Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, use an electric mixer to cream the butter on high speed for 2-3 minutes, until light and fluffy.½ cup unsalted butter, room temperature
- Add the coconut sugar to the bowl and mix on medium-high speed for another 1-2 minutes. It will be crumbly at first, but keep mixing until smooth.1 cup coconut sugar
- Add the egg and vanilla extract. Mix on medium speed until well combined.1 large egg, ½ teaspoon pure vanilla extract
- Add the baking soda, salt, and gluten-free flour to the bowl. Mix on low speed until about halfway combined. Then, add the cacao powder and continue mixing until a thick dough forms. It may be sticky. That's normal.½ teaspoon salt, ½ teaspoon baking soda, 1 ⅔ cup gluten-free 1:1 flour, ⅓ cup unsweetened cacao powder
- Gently mix in the chocolate chips until incorporated. Don't over mix!1 cup chocolate chips
- Use a small 1-inch or 1 ½-inch cookie scoop to scoop the dough into evenly sized balls. Place them on the cookie sheet 2-3 inches apart. Press extra chocolate chips into the dough right before baking, if desired.
- Bake the cookies for 10-12 minutes, until they have spread slightly and have fluffy tops. The edges will be slightly firm, but the centers should still appear soft, like they are slightly underbaked. This is good!
- Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes to finish setting up. Then transfer them to a wire cooling rack. Enjoy!