Gluten-free double chocolate cookies are rich, chewy chocolate cookies loaded with chocolate chips for an extra chocolatey bite. They have that classic bakery style taste and texture, but they're made with oat flour for a simple gluten-free option.
A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Double Chocolate Cookies
🕒 Ready In: ~25 minutes
👪 Makes: 18 cookies
🍽 Calories: ~180 per cookie (estimated)
🥣 Main Ingredients: Oat flour, cocoa powder, butter, coconut palm sugar, honey, eggs, chocolate chips
📖 Dietary Info: Gluten-free; naturally sweetened
👌 Difficulty: Easy - one-bowl cookies
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These cookies come together quickly with basic ingredients, and the cornstarch helps them stay soft and chewy instead of dry. They're perfect for cookie trays, weeknight baking, or when you want a chocolate dessert that feels easy.
If you love gluten-free cookies, try our Chocolate Chip Zucchini Cookies, Gluten-Free Oatmeal Raisin Cookies, Gluten-Free Pizzelles, or No Bake Almond Cookies.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Gluten-Free Double Chocolate Cookies:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Gluten-Free Double Chocolate Cookies:
- Recipe Notes & Tips:
- How to Store:
- Healthy Rice Crispy Treats FAQs:
- More Cookie Recipes You'll Love
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- Gluten-Free Double Chocolate Cookies
Why You'll Love Gluten-Free Double Chocolate Cookies:
Deep Chocolate Flavor: Cocoa in the dough plus chocolate chips makes them extra chocolatey.
Soft and Chewy: Cornstarch helps the cookies stay tender instead of dry.
Simple Ingredients: Made with oat flour and pantry staples without a complicated gluten-free flour blend.
Perfect Anytime: Great for cookie trays, easy desserts, and chocolate cravings.
Key Ingredients:
- oat flour. Keeps the cookies gluten-free and gives them a soft, chewy texture.
- cocoa powder. Adds rich chocolate flavor to the cookie dough.
- cornstarch. Helps create a softer, chewier cookie texture.
- coconut palm sugar. Adds sweetness with a deeper flavor than regular sugar.
- semi-sweet chocolate chips. Add extra chocolate in every bite.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Sugar swap: Brown sugar works instead of coconut palm sugar if that's what you have.
- Dairy-free option: Use a dairy-free butter alternative and dairy-free chocolate chips.
- Extra chocolate: Add a mix of dark and semi-sweet chocolate chips for more depth.
- Add espresso: Stir in a small pinch of instant espresso powder to deepen the chocolate flavor.
How to Make Gluten-Free Double Chocolate Cookies:
- Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper. In a large bowl, cream together the butter and coconut palm sugar.
- Step 2: Beat in the eggs, honey, and vanilla extract until well combined.
- Step 3: Add the oat flour, cocoa powder, cornstarch, baking soda, and salt. Stir until a thick cookie dough forms. Fold in the chocolate chips.
- Step 4: Scoop the dough onto the baking sheet and bake for 11 minutes, until the edges are set. Let cool on the baking sheet, then transfer to a wire rack to cool completely.
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Recipe Notes & Tips:
- Use certified gluten-free oat flour: This keeps the cookies truly gluten-free since oats can be cross-contaminated.
- Do not over bake: Pull them when the edges are set and the centers still look soft so they stay chewy.
- Chill for thicker cookies: If you want thicker cookies, chill the dough for 30 minutes before baking.
- Cool before moving: Let the cookies cool on the pan first so they set up and do not break.
- Measure cocoa carefully: Too much cocoa can dry the dough, so level the measuring cup for best texture.
How to Store:
Room temperature: Store gluten-free double chocolate cookies in an airtight container for up to 4 days.
Refrigerator: For longer storage, keep them in the fridge for up to 7 days.
Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Healthy Rice Crispy Treats FAQs:
Double chocolate cookies can be gluten-free with oat flour, but you need to use certified gluten-free oat flour. Regular oats can be cross-contaminated with wheat during processing.
Gluten-free double chocolate cookies can turn dry if the oat flour is overmeasured or the cookies are over baked. Spoon and level the oat flour and bake only until the edges are set and the centers still look soft.
Yes, you can make gluten-free double chocolate cookies dairy-free by using a dairy-free butter alternative and dairy-free chocolate chips. The rest of the ingredients are naturally dairy-free.
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Gluten-Free Double Chocolate Cookies
Ingredients
- ½ cup butter, softened
- ½ cup coconut palm sugar
- 2 eggs
- ¼ cup honey
- 1 teaspoon vanilla extract
- 2 cups oat flour
- ¼ cup cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and coconut palm sugar until smooth.
- Beat in the eggs, honey, and vanilla extract until well combined.
- Add the oat flour, cocoa powder, cornstarch, baking soda, and salt. Stir until a thick cookie dough forms.
- Fold in the chocolate chips.
- Scoop the dough onto the baking sheet and bake for 9 to 11 minutes, until the edges are set and the centers still look slightly soft.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
- Use certified gluten-free oat flour: This keeps the cookies truly gluten-free since oats can be cross-contaminated.
- Do not over bake: Pull them when the edges are set and the centers still look soft so they stay chewy.
- Chill for thicker cookies: If you want thicker cookies, chill the dough for 30 minutes before baking.
- Cool before moving: Let the cookies cool on the pan first so they set up and do not break.
- Measure cocoa carefully: Too much cocoa can dry the dough, so level the measuring cup for best texture.
Arianna says
So yummy! Satisfied my chocolate craving without the unnecessary gluten.