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Gluten-Free Double Chocolate Cookies

Q. Anker

"These are probably the best gluten-free cookies I've ever made. Not chalky, but chewy. I haven't tried making these egg-free, but that might work. I make a flour mix for baking that is quarter each of rice, sorghum, tapioca, and chestnut flours, with a pinch of xanthan gum, then use it in place of flour...sifting or whisking helps. I dusted with confectioners' sugar...looks nice with the dark chocolate."
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1 h 35 m servings 156 cals
Original recipe yields 24 servings (2 dozen cookies)

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  1. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicon baking mat.
  2. Mix white sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum together in a large bowl.
  3. Melt 4 ounces chocolate chips, with butter and vanilla extract in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
  4. Stir eggs into the flour mixture; slowly pour melted chocolate mixture into flour mixture. Stir until incorporated. Fold 4 ounces chocolate chips into the batter.
  5. Drop batter roughly in a ball shape, 1 tablespoon per cookie, onto the prepared baking sheet, keeping balls 2 inches apart.
  6. Bake in the preheated oven until cookies are spread and top surface is slightly cracked, 12 to 15 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack to allow cookies to set.

Nutrition Facts

Per Serving: 156 calories; 7.3 g fat; 23.5 g carbohydrates; 1.6 g protein; 26 mg cholesterol; 111 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 36
  1. 41 Ratings

Most helpful positive review

Ok, these cookies are awesome, but this recipe makes it far too difficult Save yourself some trouble and follow these tips: 1) Use 1 cup Red Mill all-purpose g-free baking flour instead of the...

Most helpful critical review

I wouldn't make it again, the only reason being it was more like blobs than cookies. It was definitely not like the picture even though I followed all the directions.

Most helpful
Most positive
Least positive

Ok, these cookies are awesome, but this recipe makes it far too difficult Save yourself some trouble and follow these tips: 1) Use 1 cup Red Mill all-purpose g-free baking flour instead of the...

Delicious gluten free cookies! Subbed coconut flour for the chestnut flour and added M n M peanuts! Amazing!!

Crisp & light on the outside, chewy gooey on the inside- delish!

These are the best GF cookies I have ever made! They are the best when warm. I used 1 cup of all purpose gluten free flour (bob's red mill) and they were fantastic!!!!

Awesome, substituted coconut flour for the chestnut, decreased sugar by 1/2 c, added 1/4 c shortening with butter (alt adjustment), used 3/4 c of semi sweet chocolate chips for the 4 ozs and rep...

These cookies are amazing. Forget about amazing for being gluten free, they are amazing period. Like others I substituted coconut flour for the chestnut flour. I made them with margarine instead...

Chewy, tasty, scrumptious! I subbed black bean flour and garbanzo & fava flour for the sorghum and chestnut flours.

The whole family loved this and were surprised they were GF. I used white chocolate chips to add to the dough.

I make these for my GF elderly parents. Quite tasty. I use ATK's GF flour blend and walnuts and double the recipe. I just add the choco chips rather than melting them. I also let the dough r...