Sometimes you need a little bit of something to satisfy your sweet tooth. This small batch of gluten free double chocolate chip cookies will definitely hit the spot. This recipe makes only five bakery size (3 ½") chewy chocolate-y cookies filled with delicious chocolate chips - perfect for chocolate lovers! Bonus, no chilling time so you can be eating these treats in less than 30 minutes.
Get ready to cure you chocolate cravings. These chocolate chocolate chip cookies are so good, you probably won't even want to share. Five cookies can be a single serving, right? Asking for a friend. 😉
Small batch recipes are just perfect for small families or singles who are gluten free. If you love this recipe, you will also like my small batch chocolate chip cookies or my small batch peanut butter cookies.
Ingredient Notes
This easy recipe uses ten simple ingredients, which you probably have in your pantry. It's both gluten free and dairy free as written.
- Gluten-Free Flour Blend - for almost all of my recipes, I use Bob's Red Mill 1-to-1 Gluten Free Flour Blend. You can use your own favorite flour blend but keep in mind this recipe was developed with BRM, so your final product may be slightly different.
- Cocoa Powder - For this recipe we want natural cocoa powder, NOT dutch-processed cocoa powder. This is important because it will change the spread of the cookies. I used Hershey's brand cocoa powder, which is certified kosher and gluten free.
- Vegan Butter - I normally use either Miyoko's Vegan Butter or Country Crock Plant Butter in my recipes, but any vegan stick type butter will work. If you're not dairy free, you can use regular butter in the same measure.
- Chocolate Chips - Use a good allergen free chocolate chip, like Enjoy Life brand or Nestle Allergen Free. This recipe would also be great with white chocolate chips or even peanut butter chips. Go crazy!
See recipe card for full list with quantities.
Substitutions & Variations
- Not Dairy Free - use dairy unsalted butter in the same measure.
- Make it Vegan / Egg Free - Replace the single egg yolk with 2 tablespoons of non-dairy milk.
- No Chocolate Chips - Replace the chocolate chips with white chocolate chips, peanut butter chips, or even chopped up candy (like Reese's peanut butter cups)
- More Intense Chocolate Flavor - I tried a variation of this cookie with an addition of ½ teaspoon of espresso powder. It gave a slightly more intense chocolate/coffee flavor. If you're into that sort of thing, give it a try.
How to make gluten free double chocolate chip cookies
These double chocolate cookies are very easy to make and can be mixed by hand or with a handheld mixer. Before you begin mixing, line a single large baking sheet with parchment paper.
STEP 1: Combine the gluten free flour, cocoa powder, baking powder and salt in a small bowl. Whisk together until it's well mixed with no lumps.
STEP 2: Add the brown sugar, white sugar and vegan butter to a medium sized mixing bowl. Beat on medium speed with a handheld mixer for 3 minutes until smooth and lighter in color.
STEP 3: Add the egg yolk and vanilla extract to the creamed butter and sugar. Beat for another minute.
STEP 4: Add the dry ingredients to the mixing bowl. Mix on low speed or stir in by hand until just incorporated.
STEP 5: Add the chocolate chips to the cookie dough and stir together with a rubber spatula.
STEP 6: Scoop ¼ cupfuls of the dough and form it into cookie dough balls. Place the dough balls on your prepared baking sheet. Top each ball with a few chocolate chips and then flatten it to the shape of a hockey puck. Then bake.
How many cookies does this recipe make?
This recipe makes 5 bakery sized cookies - measuring about 3 ½" across. You could use a smaller scoop and get 10 small cookies. My favorite thing about this recipe is all the cookies fit on one baking sheet, so it's less time waiting by the oven.
Storage
What are leftover cookies??
Seriously, this is a small batch. But if you do have leftovers store them in an airtight container at room temperature. They will be good for about 3 days.
Recipe FAQs
Gluten free flour blends usually contain an ingredient called xanthan gum or a similar binder, which acts as a replacement for gluten. It helps to make the dough a little more stretchy. In addition to that, egg proteins help to hold things together.
You can, but it's not necessary. It is more important to measure the flour accurately. Using digital scales is the most accurate way to measure flour, but if you don't have a scale make sure to spoon your flour into the measuring cup and level off the top to get the right amount.
Most likely you have used too much flour or have baked them too long.
Yes, if you want to make the dough ahead of time you can cover it and store it in the refrigerator for up to 48 hours before baking. If you need to store it longer, you should form it into balls and place them in an airtight container in the freezer.
More gluten-free chocolate chip cookies to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Double Chocolate Chip Cookies
Ingredients
- ½ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 3 Tablespoon Unsweetened Cocoa Powder
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- ⅓ Cup Light Brown Sugar
- 3 Tablespoon Sugar
- ¼ Cup Vegan Butter room temperature
- 1 Egg Yolk
- ½ teaspoon Vanilla
- ½ Cup Allergen Free Chocolate Chips plus an extra 2 tablespoon for sprinkling on top
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a small bowl, combine the flour, cocoa powder, baking powder and salt. Stir until well combined. Set aside.½ Cup Gluten Free 1-to-1 Flour Blend, 3 Tablespoon Unsweetened Cocoa Powder, ½ teaspoon Baking Powder, ¼ teaspoon Salt
- In a large bowl, combine the butter, brown sugar and white sugar. Beat with a handheld mixer on medium speed for 3 minutes. Scrape down the bowl.⅓ Cup Light Brown Sugar, 3 Tablespoon Sugar, ¼ Cup Vegan Butter
- Add the egg yolk and vanilla , then beat another 60 seconds. Scrape down the bowl.1 Egg Yolk, ½ teaspoon Vanilla
- Turn your mixer to the lowest setting and slowly add the flour mixture to the wet ingredients. Mix until just combined.
- Pour in ½ C of the chocolate chips. Fold them into the dough with a spatula until they are evenly incorporated.½ Cup Allergen Free Chocolate Chips
- Scoop the dough into ¼ cupfuls and place onto your baking sheet, leaving about 3 inches space in between. Sprinkle the tops of the dough balls with the remaining chocolate chips. Flatten the dough balls slightly, so they are like hockey pucks.
- Bake in preheated oven for 11-12 minutes. If you want soft centered cookies with chewy edges, remove from the oven when the edges are just starting to stiffen. Cool on the baking sheet for 3 minutes, then remove to a wire rack to cool.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Leigh says
These were so delicious that I made 2 extra batches! Thanks so much for so many tasty gluten free recipes to try.