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Gluten Free Double Chocolate Chunk Cookies Recipe

One of my husband’s favorite cookies is the Triple Chocolate Peppermint Cookies that I make every year for Christmas.

But, since they’re peppermint flavored and sprinkled with bits of candy cane, I only make them in December.

Gluten Free Double Chocolate Chunk Cookies Photo

He misses them every other month of the year and patiently (aka not so patiently) waits for me to make them again.

So, I decided to turn those beloved cookies into a more evergreen recipe – Gluten Free Double Chocolate Chunk Cookies which can and should be enjoyed year-round.

This recipe yields a thick, medium-large cookie that’s about 2 ¾ inches in diameter.

They’re ever so slightly crisp on the edges and soft and dense in the center.

Gluten Free Double Chocolate Chunk Cookies Picture

They’re basically bites of chocolate heaven.

The center of these cookies shouldn’t be gooey unless that’s what you’re going for and you really under-bake them.

How to Make Uniformly Shaped Cookies

Use a cookie scoop! For gluten free double chocolate chunk cookies, I use an OXO large cookie scoop and get 18-19 cookies.

Once the cookies are scooped, roll the cookie dough into balls and place them on a cookie sheet.

Gently press down on the top of the cookies to make them shaped like little hockey pucks.

When cookie dough is uniformly shaped, you’ll get perfectly shaped cookies that look like they came from a bakery case!

Gluten Free Double Chocolate Chunk Cookies Image

Do I have to use Dutch Processed Cocoa Powder?

Yes. Dutch Processed Cocoa Powder works better in this recipe. It has a deeper, richer chocolate flavor.

I tried this recipe with Hershey’s Natural Cocoa Powder and the cookies were drier and lacked in flavor.

If you can’t find Dutch Processed Cocoa Powder, Hershey’s Special Dark Cocoa Powder can be subbed.

Can I make these cookies dairy free?

I haven’t tried these with a dairy free sub but plant-based butter sticks like Earth Balance or Country Crock Plant Butter would probably work well.

I would recommend using butter sticks though because the buttery spread might make these cookies spread too thin while baking.

Can I make these cookies without eggs?

This recipe calls for one egg.

If you need to make these egg-free chocolate cookies, I would suggest replacing the egg in this recipe with a flax egg.

This recipe would probably also work well with a packaged egg-replacer.

Gluten Free Double Chocolate Chunk Cookies Pic

What kind of chocolate can I use?

I used semi-sweet chocolate chunks in this double chocolate cookie recipe. Feel free to use chocolate chips or chocolate discs in place of the chocolate chunks.

If you prefer using milk chocolate or dark chocolate in place of the semi-sweet chocolate, that works too!

Tips for Baking Gluten Free Cookies

  • Cool your cookie sheet completely before baking another batch of cookies on it. Placing cookie dough on a warm baking sheet will make the cookies spread more.
  • Once the cookies have baked, do not move them for 10 minutes. Trying to move warm cookies will make them fall apart.
  • Measure your flour and cocoa powder using the spoon and sweep method. Download my free printable guide here for an in-depth explanation and step-by-step photos.


More recipes for gluten free cookies

Gluten-Free Ginger Snaps

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Gluten Free Double Chocolate Chunk Cookies Photo

Gluten Free Double Chocolate Chunk Cookies Recipe

Sharon L.
Bakery Style Gluten Free Double Chocolate Chunk Cookies are easy to make at home. They’re rich in chocolate flavor with chunks of chocolate in every bite.
4.78 from 9 votes
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Cuisine Gluten Free
Servings 18 1 cookie
Calories 199 kcal


  • 1 1/2 cups All-Purpose Gluten Free Flour (see note 1)
  • 1/2 cup Dutch Processed Cocoa
  • 3/4 teaspoon Xanthan Gum
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Baking Powder
  • 1/2 cup Butter melted and cooled
  • 1 cup Light Brown Sugar packed
  • 1/4 cup Granulated Sugar
  • 1 large Egg room temperature
  • 1 1/2 teaspoons Pure Vanilla Extract
  • 1 1/4 cups Chocolate Chips or chocolate chunks


  • In a medium bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, salt, baking soda, and baking powder. Set aside.
  • Add the melted butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium low speed until completely combined.
  • Add the egg and vanilla extract then mix to combine and the mixture is smooth and creamy and turns lighter in color. Then scrape down the bowl with a spatula.
  • Add the dry ingredients to sugar mixture and mix on low until all of the dry ingredients are incorporated. Mix in the chocolate chunks/chips.
  • Cover the bowl with plastic wrap and chill the dough for 2 hours.
  • Once the dough has chilled, preheat the oven to 350 degrees and line 2 baking pans with silicone mats or parchment paper.
  • Use a large cookie scoop (3 tablespoons) to portion the cookie dough into 18 cookies. Roll each portion into a ball then place on the prepared baking mats. Gently press down slightly to flatten the top.
  • Bake for 10-12 minutes (see note 3).
  • When the cookies come out of the oven, press a few extra pieces of chocolate into the tops of the cookies, if desired.
  • Cool the cookies on the pan on a wire rack for 10 minutes. Transfer the cookies to a wire rack and cool completely.


  • I use my Nightshade Free Gluten Free Flour Blend in this recipe. If you use a blend that contains xanthan gum, omit the amount called for in the recipe.
  • Hershey’s Special Dark Cocoa can be subbed for the Dutch Processed Cocoa powder but I don’t recommend using Natural Cocoa Powder, it will yield a drier cookie with less flavor.
  • I like to bake 6 cookies at a time on the center rack for even baking. I bake in batches leaving the dough in the fridge when not in use.
  • To freeze the cookie dough, portion your cookie dough out, form into balls, and flatten slightly and press a couple chocolate chips into the dough. Freeze on a sheet pan until completely frozen. Transfer to a freezer bag for storage. Bake the frozen cookie dough for 12-14 minutes.


Calories: 199kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 114mgFiber: 1gSugar: 21g
Keyword Baked, Baking, Chocolate, Chocolate Chip Cookies, Family Meals and Snacks, Gluten Free, Gluten Free Baking, Gluten Free Desserts, Snacks
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