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+ servings
2 chocolate chocolate chip cookies topped with coarse salt on white plate. Plate with cookie in back, milk bottle on right.

Gluten Free Chocolate Chocolate Chip Cookies

Author: Janet Harlow
Course: Baked Goods
Cuisine: American
Servings: 30 cookies
These soft gluten-free chocolate chocolate chip cookies have a double dose of chocolate and melt in your mouth.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins


  • 1 c gluten-free flour blend see notes
  • 1/2 c cocoa powder
  • 1/2 tsp xanthan gum*
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 12 Tbsp 6 oz unsalted butter, soft
  • 1/2 c brown sugar light or dark
  • 1/2 c sugar
  • 2 egg yolks
  • 1 Tbsp milk or milk substitute I prefer coconut
  • 1 tsp vanilla extract
  • 2 c chocolate chips


  • Preheat the oven to 350°F and line baking sheets with parchment.
  • This cookie dough can be mixed by hand or with an electric mixer.
  • In a small mixing bowl thoroughly whisk the flour, cocoa powder, xanthan gum, baking soda and salt.
  • In a medium sized mixing bowl, cream the butter and sugar together until smooth.
  • Add the egg yolks, milk and vanilla and beat until smooth.
  • Add the dry ingredients in 2 additions and mix until combined.
  • Stir in the chocolate chips by hand.
  • Drop about 2 Tbsps dough per cookie onto the baking sheet.
  • For cookies that don't spread and stay softer, chill the dough (portioned cookie dough on the pan) in the refrigerator for at least 30 minutes.
  • Bake 8-10 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.


For an easy DIY gluten-free flour blend, combine:
2 c brown rice flour
2/3 c potato starch
1/3 cup tapioca starch
*Omit the xanthan gum if your flour blend contains it.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.