Gluten free double chocolate chunk cookies
I think these gluten free double chocolate chunk cookies are my favorite cookies ever!! They are super healthy and good for you.
OMG, these gluten-free double chocolate chunk cookies are A.M.A.Z.I.N.G
Luckily for my friends and family these gluten chocolate cookies are going to make it to the goodie Christmas bags this year.
I don’t know who it is that told me once that gluten-free goodies always taste bad. Not these cookies, and for sure not any of the gluten-free goodies I have posted in my blog so far. If it is not good, I just simply do not post it.
Now, for these gluten-free chocolate cookies I used chocolate chunks but I am sure you could also use chocolate chips. I also used brown rice flour, which is one of my favorite gluten-free flours to bake with. One thing I learn is that, you must keep open bags stored in the refrigerator. So please do that, otherwise it will spoil.
I also bake a lot with coconut flour, but this flour is more for spongy cakes and muffins than for cookies. Almond flour is another good choice for me as well as oatmeal flour. Besides these ones I don’t think I have experimented with any other gluten-free flours before.
Well, there is not much to elaborate about these sensational gluten-free chocolate chunk cookies. I hope you get to make them soon. I will be making two batches of them in a couple of weeks to give away to friends and family together with other goodies.
If you get to try them, I hope you like them.
Enjoy!
These gluten free double chocolate chunk cookies are truly out of this wold. They are so good that they will make it to my Christmas goodie bags this year. I hope you get to try them soon. You will not be disappointed.
Here you can see the batter process of mixing. Done with my rubber spatula. I don’t have stand mixer and this method works fine. A tiny bit more work, but it is OK with me. The batter is nice and smooth when mixed. Just scoop it out onto the baking sheets when done. It gives about 24 cookies.
PrintGluten free double chocolate chunk cookies
Miryam's original recipe
Yield: 22-24 cookies
Total Time: 20 minutes
Ingredients:
- 2 organic eggs
- 1/2 cup olive oil
- 1 tsp vanilla extract
- 3/4 cup unrefined sugar, I will try 1/2 cup next time
- 1 1/2 cup brown rice flour
- 1/2 cup cocoa powder
- 1 tsp aluminum free baking soda
- 10 oz dark chocolate chunks
- 1 tsp chili Ancho powder, optional
- Pinch of salt
Directions:
Preheat oven to 350F. Lined two cookie sheets with unbleached parchment paper and set aside.
In a safe microwave dish, over 45 second intervals and stirring the chocolate in between, melt five ounces of the chocolate chunks. Set aside.
In a large mixing bowl, with a wire whisk, you can also use a stand mixer, add the eggs, sugar, and oil and beat until combine. Add the vanilla and melted chocolate and beat constantly while you add it.
Add the flour, baking soda, salt and cocoa powder, and the remaining chocolate chunks (f using, add the chili powder as well) and combine. I do this step with a rubber spatula.
With a medium cookie scoop, scoop cookie batter on each baking sheet about 2 inches apart. Bake for 10-12 minutes. Cool cookies on a wire rack and store in an air tight container.
Nutrition facts calculated based on the recipe giving 24 cookies
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
They look divine and who would have thought they were gluten free!
Looks so lethal.. but you used Olive Oil, whew!
:-)
Gorgeous
Oh wow – these cookies sound fantastic and they look spectacular! Seeing they are gluten free and healthy I could easily eat 2 or three right? :)
These indeed look amazing! Heavenly!
Wow these look delicious! I’ll have to try them soon!
Miryam, those look so decadent!
I’d have a hard time sharing ;)
My mother in law made these for me since I’m newly gluten intolerant..we both agreed they are delicious but a bit dry. Any suggestions on where we may have went wrong?
Really? I am not sure. I made them for Christmas and they were fine. If anything I think perhaps adding a bit less flour next time may work. Maybe 1 1/3 cup instead of 1 1/2 cup of brown rice flour may make them a bit less dry. I will try to do that next time I make them and see how they turn. Thanks for letting me know and thanks for visiting my blog.
I have baked several times with this recipe and they are divine. I play around with the ingredients and when it turned out dry (as you said) I added 1/2 spoons of milk and it changes the texture. I might add this was done without eggs, as my daughter has an e.g. intolerance, so I use 1/4 tsp of apple cider vinegar as a subtitute. Best gf cookie recipe ever!. Thanks for sharing.
These look to die for! I am always looking for chocolaty brownie like desserts! Yum!
These look wonderful. I was wondering if you have tried these using coconut oil?
No I haven’t but you could if you want to. I am sure they will still be great :-)
I was wondering if almond or coconut flour – which I have at home – would work just as well and if so do I need to change the quantity? Thanks – they look wonderful and I can’t wait to try them.
I know coconut flour will not but I am not sure about almond flour. Try to divide the recipe by two in case something goes wrong if you can so that you don’t waste the ingredients. Thanks for stopping by.
Hi. I just wanted to let you know that I tried this with almond flour and they came out super tasty! I only made half a batch just in case but I will definitely be making them again :)
That is super awesome. Thanks for letting me know :-)
Awesome!! How much almond flour did you sub for the wheat?
I think she used almond flour instead of rice brown flour which is what the recipe calls for :-)
Oooppps! I’m confusing this recipe with another one that calls for wheat flour! Lol sorry
I made these this afternoon and added a 1/3 cup puréed raw baby spinach to the batter. You couldn’t see or taste it! The kids each gobbled down two cookies when they came home from school:)
That is just fantastic. What a great addition :-) Thanks for letting me know and stopping by!
Do you know if using regular AP flour would work? I’m not on a gluten-free diet so I don’t have any of the special flours in my home.
I think it will work. Thanks for stopping by :-)
I made your cookies and these were O-M-G DEEEELICIOUS!! I used almond flour instead (it’s what I had) and substituted the olive oil for coconut. They came out so moist and chewy. Both my boys loved them! Definitely kid approved! Thank you for the recipe! I love your website by the way! A lot of the recipes I make at home come from YOU! :-)
That is awesome. I need to make them again soon. They are one of my favorite cookie recipes :-) Thanks for letting me know and stopping by!!
Hola..una pregunta..puedo substituir la harina de arroz por whole wheat pastry flour?? No tengo ninguna otra harina en casa solo esa y si puedo usar la misma cantidad?? Gracias.
Creo q si pero usa un poco menos por si acaso absorbe mas moisture. Usa como 1/4 cup menos y mira a ver la consistencia. Si esta muy mojada usa mas harina :-) Espero q te salgan bien!
Hi – I’ve made these cookies in the past using almond flour and they are fantastic. I want to try making them with coconut flour just for fun and was wondering if the amount would be the same 1.5 cups as with the almond flour? Thanks.
I wouldn’t try to use coconut flour in cookies. I have never done so bc coconut flour behaves totally different than any flour. It absorbs a lot of moisture so you normally have to end up using half if not less of the original flour. Coconut flour works best on cake batters but if you would like to experiment with coconut flour with these cookies I woulld suggest using half if not less of it :-)
Why the chili powder?
It is said to enhance to chocolate flavor but you can omit it if you like.
Hi! These look fantastic! Have you tried making it without sugar or used a sugar replacement?
I don’t think they will hold too good w/out sugar, however, you can try using maple syrup instead if you like. I think that may work!
These are the best gf cookies I’ve tasted yet! Thanks so much for posting this recipe. My good friend made them and was kind enough to share your recipe ;) My husband, daughter and I are Big Fans! Appreciate it.
I am glad you liked them so much :-) Thanks for stopping by!
Love!
I exchanged the Olive oil for virgin raw coconut oil and instead of the ancho powder I used 2t cinnamon. Amazingly Delish!
Do you think I could use coconut sugar?
They look delicious!
For sure :-)
Do you think refrigerating he batter before hand will affect them negatively or positively?
I really I am not sure. Sorry I couldn’t be of more help!
So my youngest son came home from college and asked me to make some chocolate chip cookies with recipe he grew up with. I have been gluten free for past year and he isn’t that cool with it. So I did. I also made these. I was concerned about the olive oil. I also used cacao powder which is a superfood instead of cocoa powder. And I used organic dark chocolate. Well I think he ate more of these. I haven’t told him yet how healthy they are. Lol. So good. Thanks for sharing!
But please tell me why olive oil and not organic butter. Thanks again.
So yummy,
Ann
I am glad you liked them :-) You can use organic butter, coconut oil or olive oil, which ever you prefer. The cookies will still turn out great so if you make them again go ahead and use it! Thanks for stopping by.
Tienes la receta en castellano? Gracias me encantan tus recetas!
Si, tengo el google translator en la derecha donde le puedes dar para ponerlo en Espanol :-)
How did you get the cookies to go flat? Ours turned out crumbly and ended up making balls. Still turned out amazing :) Just wondering how you did it :)
Ummm…maybe you can flatten them out a bit with the palms of your hand next time? I have not made in a while but I will soon so I hope the recipe it is still good :-) Will let you know of any changes!
Just made these and they turned out great!! I used normal cheap vegetable oil because olive oil is expensive :) added just a little bit extra (about two Tbsp) because the mixture seemed a bit thick. Spread perfectly, great flavor, chewy in the middle! Thanks :) also used plain gluten free baking flour from the store and omitted the chile powder
That is great. I need to make them again soon. One of my favorite cookies of all times! Thanks for stopping by my blog.
I only had half the amount of chocolate chips that I needed but really wanted to make some cookies. I knew I would have to add something besides the melted chocolate so the mix wouldn’t dry out. Right next to my mixer was an avocado that had to get used up. It was a perfect substitute! The cookies turned out so airy and soft but still very sweet and chocolatey. I also substituted coconut sugar instead of the white.
Just made these. Added a dash of cayenne. They are just “ok” according to my family. I have to agree. While the dough was a good texture, the cookie itself is a bit dry, crumbly. I will probably make them again but with modifications to increase the moisture.
I agree these are ok. My husband (who these are for) doesn’t like undercooked cookies, so they have to be “well-done” and that makes these crumbly. I will probably make again but add something for moisture. Avocado is interesting, maybe applesauce? I’m not GF so I still know what good cookies taste like and I’m trying to recreate for him.
Hello! I tried making this and it turned out dry, may I ask why this happened? is it because I over beated it or is there another reason?
cookies were very dry; rice flour mix tastes chalky. big fail even using directions and ingredients listed.
I didn’t use a rice flour mix but straight brown rice flour. Sorry you didn’t like them!
I wanted these to turn out so bad! Sadly, like a few others mentioned, mine came out really dry :( I followed the recipe to a T so am unsure what happened!!
These are amazing!! After reading some of the comments that they might be dry I added 1/3 cup puréed spinach and a splash of almond milk. The batter then seemed a bit thin so I used a muffin tin to make sure they didn’t flatten too much. With 24 cookies they came out moist and delicious almost just like 2 bite brownies. Thanks for the recipe!