Gluten-Free Chocolate Cookies
Looking for a delicious gluten-free chocolate cookie recipe? These cookies are soft, chewy and filled with a rich chocolate flavor that will satisfy any sweet tooth. With puddles of melted chocolate and a sprinkle of flaky sea salt on top, these gluten-free chocolate cookies are so decadent. With no chill time required, these gluten-free cookies are ready in under 30 minutes!
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Servings: 24 cookies
Ingredients
- 2 cups gluten-free all purpose flour (280g, use a blend that contains xanthan gum)
- 2/3 cup cocoa powder (65g)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cups unsalted butter (softened to room temperature (226g))
- 1 cups granulated sugar (200g)
- 3/4 cup brown sugar (150g)
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups dark chocolate chunks or roughly chopped dark chocolate (divided (280g))
- 1 tbsp flaky sea salt
Instructions
- Preheat the oven to 350F (177C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together gluten-free flour blend, cocoa powder, baking soda, and salt. Set aside.
- Cream together butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add in eggs and vanilla extract. Mix until combined.
- Add in dry ingredients, a little bit at a time, and mix until just combined. Stir in the chocolate chunks, reserving ½ cup of chocolate chunks for later.
- Scoop out the dough into 2.5 tablespoon sized balls and place on the prepared baking sheets, leaving at least 2 inches between each ball.
- Top the dough balls with the remaining chocolate chunks.
- Bake at 350F for 10-12 minutes, until edges are set. Remove from the oven and immediately sprinkle the tops of the cookies with flaky sea salt. Allow the cookies to cool for 5 minutes on the pan before placing on a cooling rack to finish cooling.
Notes
- This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure for Measure Gluten Free Flour. Both of these flours already contain xanthan gum so there is no need to add it to the recipe. If your blend does not contain xanthan gum, you will need to add it to the recipe. I recommend adding ¾ teaspoon of xanthan gum to this recipe.
- For best results, follow the weight measurements instead of the volume measurements. Scooping the flour with a measuring cup can be very inconsistent and may result in too much flour, making your gluten-free gingerbread cookies very dense.
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