Double Chocolate Cookies (Gluten-Free & Dairy-Free)
These gluten-free dairy-free double chocolate cookies are soft, chewy, crackly on the outside and rich in chocolate flavor. Think brownies, but better! This gluten-free dairy-free double chocolate cookie recipe is approachable for bakers of all levels, and the cookies will come out perfectly every time. I love topping these cookies with sea salt and serving them up hot out of the oven with a scoop of dairy-free vanilla ice cream. These are one of my favorite cookies to date and I’m sure you’ll think so too!
Tips on how to make this gluten-free dairy-free double chocolate cookie recipe:
- Make sure to chill dough for an hour before baking. This allows the flavors to mingle and for the dry ingredients to absorb moisture from the wet ingredients creating a chewy texture.
- Add the salt to wet ingredients. Most cookie recipes suggest adding the salt to the dry ingredients, but I think adding salt to the wet ingredients better distributes the salt granules. But if you’d rather follow traditional baking protocol and add salt to the dry ingredients, go for it!
- Make sure to mix dry ingredients in a separate bowl. This way the baking powder, baking soda, gluten-free flour, and the cocoa powder are evenly combined before adding to the butter and sugar. (We definitely don’t want any of the cookies to taste like baking powder!)
- Use the flour blend listed in the ingredients list. I swear by Bob’s Red Mill 1:1 Gluten-Free Baking Flour (not sponsored) and this recipe has not been tested using other flour blends. (This isn’t to discourage you from experiments, by all means you do you, but I cannot guarantee stellar results.)d
- Use a #50 Cookie Scoop. Personally, I find using a cookie scoop helps make the cookies even in size and speeds up the process.
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What you need to make these double chocolate cookies gluten-free dairy-free:
Equipment:
- 2 Large baking sheets
- Cooling Rack
- Parchment Paper
- Plastic Wrap
- Large Mixing Bowl
- Medium Bowl
- Rubber Spatula
- Electric mixer or Whisk
- Measuring Cups
- Tablespoon & Teaspoon Measurements
- #50 Cookie Scoop or two tablespoons
Ingredients:
- 1 Cup Bob’s Red Mill 1:1 Gluten-Free Baking Flour
- 1 Cup Cocoa Powder
- 1 Cup Plant Butter
- 1 Cup Granulated Sugar
- 1 Large Egg
- 2 Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Tsp Salt
- 1 Tbsp Vanilla Extract
- 1 Bag Dairy-Free Dark Chocolate Chips (milk chocolate is best!)
How to make gluten-free and dairy-free double chocolate cookies:
In a medium bowl, use whisk or fork to gently com gluten-free flour, cocoa powder, baking powder, and baking soda. Set aside.
In a large bowl, use a whisk or electric/stand mixer to cream together granulated, vanilla extract and salt until thoroughly combined.
Add egg to the butter and sugar and mix until combined.
Pour dry ingredients into the large bowl. (If using an electric/stand mixer, make sure to mix in dry ingredients on a low setting and scrape the bottom of the bowl).
Gently mix using a rubber spatula or use an electric/stand mixer on low speed until the dry ingredients are completely incorporated.
Fold in dairy-free chocolate chips.
Cover with plastic wrap and chill in the refrigerator for an hour.
After chilling, use a #50 cookie scoop or two spoons to scoop 1-2 tablespoons of dough and place on lined baking sheet. (Try to limit each baking sheet to about 6 scoops of dough because it will spread.)
Try to limit each baking sheet to about 6 scoops of dough because it the dough will spread.
Bake for 11 minutes!
Serve and enjoy!
Equipment
- Electric mixer or Whisk
- #50 Cookie Scoop or two tablespoons
Ingredients
- 1 Cup Bob's Red Mill 1:1 Gluten-Free Baking Flour
- 1 Cup Cocoa Powder
- 1 Cup Plant Butter
- 1 Cup Granulated Sugar
- 1 Large Egg
- 2 Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Tsp Salt
- 1 Tbsp Vanilla Extract
- 1 Bag Dairy-Free Dark Chocolate Chips (milk chocolate is best!)
Instructions
- In a medium bowl, use whisk or fork to gently combine gluten-free flour, cocoa powder, baking powder, and baking soda. Set aside.
- In a large bowl, use a whisk or electric/stand mixer to cream together dairy-free butter, granulated sugar, vanilla extract and salt until thoroughly combined.
- Add egg to the butter and sugar and mix until combined.
- Pour dry ingredients into the large bowl and gently mix using a rubber spatula until the dry ingredients are completely incorporated. (If using an electric/stand mixer, make sure to mix in dry ingredients on a low setting and scrape the bottom of the bowl).
- Fold in chocolate chips.
- Cover with plastic wrap nd chill dough for 1 hour.
- At this time, preheat the oven to 350ºF and line baking sheets with parchment paper.
- After chilling, use a cookie scoop or two spoons to scoop 1-2 tablespoons of dough and place on lined baking sheet. (Try to limit each baking sheet to about 6 scoops of dough because the dough will spread.)
- Bake cookies for 12 minutes.
- Let cool completely since the cookies are delicate while hot.
- Repeat with remaining dough and enjoy!
Notes
Nutrition
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