Fudgy and bakery style is the best way to describe this small batch of gluten free double chocolate chip cookies! The cookies are made with an oat flour blend, maple syrup and sugar, and packed with chocolate. Then baked to perfection with caramelized edges and fudgy centers.
Gluten Free Double Chocolate Chip Cookie Recipe
I made a larger batch of double chocolate chip cookies a while ago, and ever since, they have been on my list to make into a small batch. And now that I am embracing a gluten free lifestyle, a gluten free cookie brimming with chocolate is a must!
I have a few gluten free cookies on the blog, like the classic chocolate chip cookie, or a super chewy sugar cookie, and even a copycat thin mint cookie. And while those are all tasty, these extra chocolate chip cookies might be my favorite.
Why I Think You’ll Love These Double Chocolate Cookies Too!
- They are fudgy – And I mean incredible fudgy centers. One could also coin this as chewy, but whichever word you use, the cookies are perfectly soft.
- Delicious caramelized edges – The cookies have a little crunchy bite on the outside before you get to the chewy center. Did someone say bakery style?!
- Balanced chocolate flavor – Have you ever had a cookie that was too acidic because of too much chocolate? I like to use Dutch process cocoa to avoid this. Plus, the salt in the cookie is everything!
- You won’t be able to tell they are gluten free – Again, as with all my gluten free recipes, my goal is to make sure they don’t taste like cardboard, are dry, or just downright unappealing. These cookies have all of the delicious features of a traditional cookie and the flour blend I use ensures that.
Do Gluten Free Cookies Taste Different?
We covered that a little above. However, in my opinion, if a gluten free cookie is made with the right flour blend, you’ll have a hard time telling it is gluten free. Of course all of the other ingredients need to remain that make a cookie great – butter and sugar! – but the wrong flour blend can make the cookie taste, well, gluten free.
Baking is a science, even with gluten free baking. And it gets even trickier when you are trying to swap in flours that will mimic the qualities of gluten flour – taste, absorbency, and elasticity. There is not one gluten free flour that does all this. Again, my opinion.
However, single gluten free flours have their own wonderful characteristics. Specifically the ones I chose for these double chocolate cookies:
- Oat Flour – The oat flour makes the cookies light and soft.
- Sweet Rice Flour – Sweet rice flour provides structure in that it’s properties mimic gluten. It also provides moisture.
- Almond Flour – Almond flour adds protein along with flavor, moisture, and texture.
- Tapioca Flour – Tapioca flour is great for adding chew and contributing to the crispy edges.
Everything You’ll Need To Make The Double Chocolate Chip Gluten Free Cookies
- Oat Flour – You can purchase oat flour, or make your own by grinding up gluten free rolled oats into flour (which is what I do).
- Sweet Rice Flour – Not to be confused with regular rice flour – they are not the same thing.
- Almond Flour – I always recommend blanched almond flour because it does not have the skins and it ground finer.
- Tapioca Flour – Also called tapioca starch – they are the same thing.
- Cocoa Powder – I recommend Dutch process cocoa for a bolder cocoa flavor and less acidity. I use it in most of my chocolate recipes!
- Baking Soda – A little baking soda will make the cookies spread and give them texture.
- Salt – Salt is a wonderful ingredient in baking to balance all of the flavors!
- Unsalted Butter
- Cane Sugar – I like to use cane sugar because it is not as refined as white granulated sugar.
- Maple Syrup – The maple syrup adds a little extra moisture, and provides a little flavor too!
- Egg Yolk – Only one egg yolk is needed.
- Vanilla Extract – Flavor!
- Chocolate Chips – I prefer semi-sweet chocolate chips, but you can certainly use milk or dark chocolate.
- Mixing Bowls
- Handheld Mixer – This is a sticky dough and the mixer is needed. You could use your tilt-head stand mixer with a smaller 3-quart mixing bowl. The small bowl works with the regular attachments.
- Cookie Scoop – The cookie scoop is the baker’s best friend, in my opinion!
- Baking Sheet with Parchment Paper
Helpful Tips For How To Make Gluten Free Double Chocolate Cookies
- Bring the refrigerated ingredients to room temperature – Room temperature butter just mixes easier. And, when all of the ingredients start at the same temp, they mix and bake more evenly.
- Mix the dry ingredients together first – Because there are a few flours, cocoa, leavener, and salt, I like to mix them together separately first to make sure they are well incorporated. Plus, you can break up any lumps.
- Use a hand mixer – Even though this is a small batch cookie recipe, you will be thankful for the mixer because the dough is sticky.
- Let the dough rest for a few minutes – I give batter and dough made with sweet rice flour a little time to rest and hydrate. Which in turn strengthens it to give the cookies body.
- A cookie scoop is your friend – In fact, it may be the most underrated baking tool! It gives you equally portioned cookies and less mess!
- Note the bake time recommendations – If you prefer a softer or crispier cookie.
- Allow the cookies to cool completely – Gluten free cookies just taste better when they are cool.
- Decorate the cookies! – These cookies make adorable Halloween cookies, or make them a little more holiday festive with the gluten free chocolate peppermint cookies recipe!
Gluten Free Double Chocolate chip Cookies FAQ’s
I have not tested a larger batch. But if you do, let me know how it goes!
Probably not. I find the 1:1 flours to be dry and other ingredient ratios would likely need to be changed.
You can certainly try it! I prefer Dutch cocoa because it has a stronger cocoa flavor and isn’t as acidic.
The maple syrup adds a little moisture and flavor. You could try to swap it for brown sugar, though I can’t say for certain how the cookies will turn out.
Yes! I recommend making the cookie dough balls, then placing them in a Ziploc and freeze for up to 2 months. No need to thaw, just bake but adjust your bake time by a couple minutes to accommodate the frozen dough.
Yes! Wrap tightly and freeze for up to 2 months, then thaw at room temperature.
Fudgy Gluten Free Double Chocolate Cookies
- 1/4 cup gluten free oat flour (or grind your own oats into flour)
- 2 tablespoons sweet rice flour
- 2 tablespoons blanched almond flour
- 2 tablespoons tapioca starch/flour
- 2 tablespoons unsweetened cocoa powder, Dutch process
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, room temperature
- 1/4 cup organic cane sugar (or granulated sugar)
- 1 tablespoon pure maple syrup
- 1 large egg yolk, room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup semi-sweet chocolate chips
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- In a small mixing bowl, whisk together the oat flour, sweet rice flour, almond flour, tapioca flour, cocoa powder, baking soda, and salt.
- In a medium mixing bowl, add the butter, sugar, and maple syrup. Using a hand held mixer, cream the mix on medium speed until light, smooth, and creamy. Scrape down the sides of the bowl as needed. Add the egg yolk and vanilla extract and continue to beat until fully mixed.
- Sprinkle half of the dry ingredients over the wet and beat on low speed until just incorporated. Add the remaining dry ingredients and beat until no dry streaks remain. The dough will be sticky and feel like the mixer is getting a workout – this is ok!
- Add the chocolate chips and fold into the dough by hand with a spatula. Let the dough sit for 5 minutes to hydrate before scooping into cookies.
- Use a medium cookie scoop to portion the dough into 6 equal size cookie balls. Place at least 2 inches apart on the baking sheet. Bake the cookies for 10 to 11 minutes, or until the edges are set.
- For a chewier cookie – Check the cookies 10 minutes. They will look like the centers are underbaked, but they will continue to cook on the baking sheet when you take them out of the oven.
- For a crispier cookie – Check the cookies at 12 minutes. Keep in mind the cookies will continue to cook a little on the baking sheet when you take them out of the oven.
- Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes. Tip – To achieve perfectly round cookies, while still on the baking sheet, use a round cookie cutter or biscuit cutter and swirl the cookies in the center of the cutter. Transfer the cookies to the rack to cool completely. Enjoy!
- Serving Size – This is a small batch recipe. I have not tested a larger batch and can’t say for certain how it would turn out.
- Substitutions – I have only tested the recipe as written. You can swap the cane sugar for regular white granulated sugar. I do not recommend using a 1:1 gluten free flour in lieu of the single flours. I find the 1:1 blends to be much drier.
- Storing and Freezing Baked Cookies – The cookies can be stored in a covered container at room temperature. They can also be frozen for up to 2 months and thawed at room temperature.
- Freezing Cookie Dough – You can freeze the cookie dough for up to 2 months. I recommend scooping it into the cookie balls then place them in a Ziploc bag. The frozen dough does not need to be thawed, though you will need to adjust the bake time by a few minutes to accommodate the frozen dough.