These are the best gluten-free double chocolate chip cookies with their soft, chewy texture and double chocolate flavor. They are so easy to make in one bowl and without brown sugar. You can make them dairy-free with vegan butter and vegan chocolate chips. These cookies are perfect for any occasion!
½cupunsalted butter, room temperaturecan sub vegan butter
1cupcoconut sugarcan sub brown sugar or granulated sugar
½teaspoonpure vanilla extract
1 ⅔cupgluten-free 1:1 flourwith xanthan gum
⅓cupunsweetened cacao powder
1cupchocolate chipsdark 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!
Storing & Freezing: Store leftover cookies in an airtight container at room temperature for 3-5 days. To freeze the cookies, place them in an airtight, freezer-safe container with parchment paper between each layer of cookies. They will keep in the freezer for 2-3 months.Making Dairy-Free Cookies: Use vegan butter (the stick kind) and dairy-free chocolate chips of choice. Making Vegan Cookies: I have not tested these gluten-free cookies without eggs. If necessary, you can try making them with a flax egg, but I can't guarantee how they will turn out. If you try them, let me know!Sugar Substitute: You can replace coconut sugar with brown sugar, granulated sugar, or cane sugar. Do not pack the brown sugar.Flour Substitute: I have not tested the gluten-free cookies with other flour. I do not recommend using almond flour or coconut flour. You can replace gluten-free flour with all-purpose flour or white whole wheat flour if you are not gluten-free.Cacao Powder: I use Milliard Organics cacao powder. It is naturally gluten-free, vegan, and unsweetened. Most unsweetened cacao powders should work just fine.Please see the blog post for more detailed tips and tricks for making the cookies.