Melt-in-Your-Mouth Buttermilk Chocolate Cookies

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A stack of buttermilk chocolate chip cookies.

I have made chocolate chip cookies thousands of times and needed something new to vamp up the chocolate chip cookie. Then I saw this recipe for melt-in-your-mouth buttermilk chocolate cookies.

Uh helloooo! With a name like that how could I possibly turn these bad boys down! Even better was that this recipe made about 48 cookies so I was able to share the wealth with tons of my friends and they were very appreciative.

This is definitely going to be one of my go-to recipes in the future. The cookies are flat, but so chewy and rich.. my mouth is just watering thinking about these.

P.S. the dough is egg-free so I felt a whole lot better about eating the dough since raw eggs freak me out.. so in actuality my dough made only like 43 cookies… but that’s my own fault.

A pile of buttermilk chocolate chip cookies.

Gluten-Free Chocolate Buttermilk Cookies

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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 48 cookies
Calories: 108kcal
Author: Megan


  • 2 cups gluten free flour blend (I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour)
  • 1/2 teaspoon xanthan gum (if your gluten free flour blend doesn't already contain it)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup cocoa powder
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup buttermilk
  • 2 cups chocolate chips


  • Preheat the oven to 350F.
  • Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, xanthan gum (if using), baking soda and salt. Set aside.
  • In a small, microwave safe bowl, melt the butter. In a large bowl, combine the melted butter with cocoa powder and whisk together until smooth.
  • Then, whisk in the sugar, vanilla extract and buttermilk.
  • Gradually stir in the flour mixture until it is fully incorporated.
  • Stir in the chocolate chips.
  • Drop dough in 1-inch balls on the baking sheet, leaving about 2 inches in between each of the cookies since they spread a little bit.
  • Bake at 350F for 10-12 minutes, until the cookies are set around the edges.
  • Cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.


Calories: 108kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 62mg | Potassium: 24mg | Fiber: 1g | Sugar: 13g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.5mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

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