Gluten free chocolate chocolate chip cookie recipe lovers, you’re in for a treat. This isn’t just any cookie recipe—it’s a chewy, rich, double-chocolate dream that happens to be 100% gluten-free. As a chef who grew up in Tuscany mastering the classics, transitioning to gluten-free baking was tough. But I refused to give up the deep cocoa flavors and soft centers I loved. This recipe is one of my proudest recreations—simple, nourishing, and wildly satisfying. If you’ve been hunting for a cookie that doesn’t taste “free-from,” this is the one. And yes, it even holds its own next to a glass of cold almond milk.
Table of Contents
1: My Gluten-Free Journey to the Perfect Chocolate Chocolate Chip Cookie
The Italian baking roots I had to rethink
When I first started developing my gluten free chocolate chocolate chip cookie recipe, I was chasing a memory—those deep, fudgy cookies from my childhood in Tuscany. As a classically trained chef, I once baked with fine wheat flour, mastering the art of texture and chew. But after discovering my gluten intolerance, I had to start over. And let me tell you, finding a gluten free chocolate chocolate chip cookie recipe that didn’t fall apart or taste like sand? Nearly impossible.
I tried dozens of blends, balancing nut flours and starches, but the flavor and texture were never quite right. Most gluten-free cookies either lacked richness or turned into brittle crisps. Still, I was determined to recreate that nostalgic bite—a soft center, a chewy edge, and a double hit of chocolate.
Why this gluten free cookie finally nailed it
The breakthrough came when I combined almond flour with a bit of tapioca starch for softness. Then I loaded in cocoa powder and two kinds of chocolate chips for that deep flavor. This gluten free chocolate chocolate chip cookie recipe delivers everything: rich cocoa notes, golden edges, and gooey chocolate pockets in every bite.
It’s now a staple in my kitchen, right up there with my fluffy gluten-free waffles and gluten-lactose free dessert favorites. Even my non-gluten-free friends ask for the recipe, shocked it’s wheat-free. What makes it even better? No chilling needed, and it’s all mixed in one bowl.
If you’ve been hunting for a foolproof gluten free chocolate chocolate chip cookie recipe, this is the one that finally checks every box—taste, texture, and simplicity.
2: Ingredients That Make This Gluten Free Chocolate Chocolate Chip Cookie Recipe Work
Core ingredients that deliver texture and flavor
The success of this gluten free chocolate chocolate chip cookie recipe starts with the right flour base. Almond flour adds richness and moisture, while a spoonful of tapioca starch helps bind the dough and mimic that classic chew. Unsweetened cocoa powder brings a bold, deep chocolate backdrop—and we double down with dark chocolate chips for bursts of melt-in-your-mouth goodness.
Coconut sugar gives a subtle caramel depth, and just a touch of vanilla extract brightens the chocolate. Baking soda provides lift, while a sprinkle of flaky salt at the end brings it all into focus. This simple mix of pantry staples delivers a cookie that’s anything but ordinary.
Easy substitutions for every dietary preference
Need it nut-free? Swap almond flour with sunflower seed flour or oat flour for a similar texture. Avoiding dairy? Use coconut oil or a quality vegan butter in place of standard butter—either will still yield that perfect softness. Chocolate chips? Go for dairy-free options like Enjoy Life or Hu Kitchen for a cookie that’s 100% dairy-free and gluten-free.
You can even adjust the sweetness by using monk fruit or date sugar if you’re watching your intake. These cookies also play well with a splash of espresso powder if you’re into deeper cocoa notes, much like in our cottage cheese banana oat pancake bites that sneak in richness with clean ingredients. And for dessert inspiration beyond cookies, check out this gluten-free dairy-free pizza that balances savory cravings with clean ingredients.
With just a few swaps, this gluten free chocolate chocolate chip cookie recipe can adapt to almost any kitchen—without losing its signature flavor and chew.
3: How to Bake the Perfect Gluten Free Chocolate Chocolate Chip Cookie
Step-by-step instructions that actually work
You don’t need a mixer or fancy gear—just a bowl, a spoon, and 25 minutes. Start by whisking the dry ingredients: almond flour, tapioca starch, cocoa powder, baking soda, and a pinch of salt. In another bowl, stir together your melted butter (or coconut oil), coconut sugar, egg, and vanilla. Then combine both mixtures until a thick, brownie-like dough forms. Fold in those luscious chocolate chips.
Scoop the dough onto a parchment-lined baking sheet, leaving a bit of space between each. Bake at 350°F (175°C) for 10–12 minutes—no more. They’ll look slightly underdone, but trust the process. Let them cool on the tray to set properly before moving to a rack.
Pro tips to avoid gluten-free cookie flops
The biggest issue with gluten free chocolate chocolate chip cookie recipes? Dry, crumbly cookies. That’s why it’s essential not to overbake. Take them out while they’re soft in the center—they’ll firm up as they cool. And don’t skip the resting time; it helps bind the cookies as the heat redistributes.
If you want thicker cookies, chill the dough for 20 minutes. Want crispier edges? Press them down slightly before baking. For extra richness, sprinkle flaky sea salt right after they come out of the oven—it adds a gourmet touch, much like the satisfying finish of our pizza gluten free recipe.
And for those who love experimenting with healthy desserts, this cookie shares the same fast-and-easy vibe as the viral Oatzempic weight loss drink—no stress, just results.
4: How to Serve, Store, and Customize This Gluten Free Chocolate Chocolate Chip Cookie Recipe
Serving ideas that elevate the experience
These cookies are best served slightly warm—gooey chips, soft centers, crisp edges. Pair them with a cold glass of almond milk or crumble over your favorite dairy-free vanilla ice cream. Want to turn them into an occasion? Sandwich two with coconut whipped cream for an irresistible frozen treat.
They also hold their shape well, making them perfect for lunchboxes, road trips, or gifting. That’s why I often include them in my weekend bakes along with fan favorites like our gluten free waffle recipe—great for sweet brunch spreads or meal-prep desserts.
How to store and freeze them right
To keep your cookies fresh, store them in an airtight container at room temperature for up to four days. Want to enjoy them longer? They freeze beautifully. Just cool completely, layer with parchment in a freezer-safe container, and freeze for up to two months. Reheat in the oven for 3–4 minutes at 300°F for that just-baked softness.
Planning ahead? Freeze the dough instead. Scoop onto a tray, freeze until solid, then transfer to a bag. Bake straight from frozen—just add 2–3 extra minutes. This way, your gluten free chocolate chocolate chip cookie recipe is always just one step away from fresh-baked bliss.
And if you’re playing with flavors, try mixing in orange zest, chopped nuts, or even subbing in white chocolate chips. These variations turn your basic batch into something special—kind of like the way our Oatzempic recipe spins a few ingredients into something surprisingly craveable.
5: Conclusion
This gluten free chocolate chocolate chip cookie recipe is proof that you don’t need gluten to enjoy deep chocolate flavor, soft centers, and perfectly crisp edges. Born from a desire to keep my Italian traditions alive—without the wheat—it’s now a weekly staple in my kitchen. Easy to adapt, quick to make, and loved by gluten-free and non-gluten-free eaters alike. Give it a try, and I promise it’ll become your go-to cookie. For more wholesome ideas, check out our homepage and keep baking with joy.
Can I make gluten free chocolate chocolate chip cookies without eggs?
Yes! Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) or 1/4 cup applesauce as an egg replacement. The texture will be slightly softer but still rich and chewy.
What’s the best flour for gluten free chocolate cookies?
A mix of almond flour and tapioca starch gives the best results—chewy, moist, and not grainy. Avoid single-substitute all-purpose blends for this recipe.
Can I freeze the cookie dough?
Absolutely. Scoop the dough into balls, freeze on a tray, then store in a freezer bag. Bake directly from frozen with 2–3 extra minutes added to the time.
Why are my gluten free cookies dry or crumbly?
Overbaking is usually the culprit. Gluten-free cookies need slightly less time in the oven and benefit from resting on the tray to finish setting.
Gluten Free Chocolate Chocolate Chip Cookie Recipe That Tastes Like the Real Deal
- Total Time: 22 minutes
- Yield: 12 cookies 1x
Description
These gluten free chocolate chocolate chip cookies are chewy, rich, and packed with chocolate. Easy one-bowl recipe with simple ingredients.
Ingredients
1 ½ cups almond flour
2 tbsp tapioca starch
¼ cup cocoa powder
½ tsp baking soda
¼ tsp sea salt
⅓ cup coconut sugar
1 large egg
¼ cup melted butter or coconut oil
1 tsp vanilla extract
½ cup dark chocolate chips
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. In a bowl, whisk almond flour, tapioca starch, cocoa, baking soda, and salt.
3. In another bowl, mix melted butter, sugar, egg, and vanilla.
4. Combine wet and dry ingredients to form a thick dough.
5. Fold in chocolate chips.
6. Scoop dough into balls and place on baking sheet.
7. Bake for 10–12 minutes. Do not overbake.
8. Cool on tray before transferring to rack.
Notes
Store in airtight container for up to 4 days.
Freeze dough balls or baked cookies for longer storage.
Add espresso powder or flaky salt for extra depth.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 9g
- Sodium: 75mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg