When I first started experimenting with gluten-free baking, I was convinced I’d have to sacrifice all the good stuff—chewy centers, rich chocolatey flavor, and that perfect cookie aroma. Boy, was I wrong. These gluten-free chocolate cookies are proof you can have it all.
They’ve got the soft bite of classic cookies, a deep cocoa flavor, and just the right amount of gooey chocolate chips.
And let me tell you, the moment you pull these out of the oven, you’ll feel like a baking genius—whether you’re gluten-free or not!
Tips & Variations
- Nutty Twist: Add ½ cup of chopped pecans or walnuts for extra texture.
- Flavor Boost: A sprinkle of flaky sea salt on top before baking takes these cookies up a notch.
- Substitutions: If you’re out of chocolate chips, chopped dark chocolate or white chocolate chunks work too.
Serving Suggestions
Pile these cookies on a rustic wooden board for a cozy vibe or pair them with a cold glass of almond milk. They’re also fantastic crumbled over a scoop of vanilla ice cream.

Perfectly Chewy Gluten-Free Chocolate Cookies
- Total Time: 20 minutes
- Yield: 20 cookies 1x
- Diet: Gluten Free
Description
Soft, fudgy chocolate cookies that are entirely gluten-free. Perfect for sweet cravings or sharing with friends!
Ingredients
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum included)
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened (or coconut oil for dairy-free)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs (or flax eggs for vegan: 2 tbsp flaxseed meal + 5 tbsp water)
- 1 tsp pure vanilla extract
- 1 cup dark chocolate chips (dairy-free, if needed)
Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth (about 2 minutes). Add the eggs and vanilla, mixing until fully combined.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring just until the dough forms. Fold in the chocolate chips with a spatula. (Pro tip: Don’t overmix; it keeps the cookies tender!)
- Scoop and Bake: Scoop tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes or until the edges are set. The centers might look soft—that’s perfect!
- Cool and Enjoy: Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack. They’ll firm up as they cool, but stay wonderfully chewy inside.
Notes
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg