These Gluten-Free Chocolate Cookies are so simple to prepare! They have a fantastic fudgy texture and are so delicious. These triple chocolate cookies are a must make for chocolate lovers!
Why we love this recipe:
This easy Gluten-Free Cookie recipe will become a family favourite. This simple recipe produces a cookie that has a fudgy centre and is packed full of chocolate – three kinds, in fact!
You will love these cookies because:
- You simply melt your butter and chocolate and mix through the other ingredients.
- The cookies can be made any size you wish – we have prepared a larger cookie, but they work just as well when made smaller.
- They can be customised to your liking – after a nut free cookie? Leave out the macadamias! Or, if you’d prefer to use another nut, almonds, pistachios or peanuts all work well. For a festive cookie, try our Peppermint version.
- They can be baked in advance – they retain great texture for 4-5 days, making them ideal to have on hand for family and friends.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Dark chocolate – use good quality chocolate. We use one that has 70% cocoa solids.
Butter – I use unsalted butter but you could also use lightly salted.
Light brown sugar – adds a delicious caramel flavour to the cookies.
Eggs – we use large, free-range eggs.
Cocoa powder – we use Dutch-processed cocoa powder. It adds a rich chocolate flavour to the cookies.
Gluten-free plain/all-purpose flour – our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. If your flour blend already contains either of these gums, there is no need to add more. If you do not require the recipe to be gluten-free, you can use regular flour.
White chocolate chips – you could also use dark or milk, or a combination.
Macadamia nuts – a delicious addition to these cookies. You can certainly omit the nuts if you prefer, or add chopped almonds.
Step by step instructions:
Start by preheating your oven and preparing your baking trays.
- In a large bowl, melt your butter and dark chocolate. Allow it to cool slighly.
- Mix through your sugar and eggs, followed by the rest of the ingredients.
- Allow the mixture to chill for 10 minutes before using an ice cream scoop to scoop out your cookie dough into balls. Allow space between the cookies.
- Bake in your preheated oven and allow to cool on the tray slightly before moving to a cooling rack to cool completely.
Tips for success and FAQs:
Our Gluten-Free Chocolate Cookies are full of rich, chocolate flavour. For the best results, use good quality dark chocolate, white chocolate chips and Dutch-processed cocoa powder.
We chill the cookie dough for 10 minutes, however, if it is a hot day, you may need to chill the mixture for 30 minutes.
They are best enjoyed within 4-5 days of baking. Cool them completely and store them in an airtight container, at room temperature, with a sheet of baking paper to separate the cookies from sticking together.
Try different nuts, add a mixture of chocolate chips, or even drizzle or dip the cookies in melted chocolate once they have cooled completely.
More delicious recipes for you to try:
If you’re after some more delicious chocolate ideas, we recommend giving these recipes a try:
- Chocolate Tiffin
- Vegan Chocolate Cupcakes
- Chocolate Popcorn Bars
- Chilli Chocolates
- Homemade Chocolate Freckles
- Or, view our full collection of Chocolate Recipes.
Enjoy these delicious and simple to prepare Gluten-Free Chocolate Cookies! Be sure to let me know in the comments below when you have given them a try.
Gluten-Free Chocolate Cookies
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
- ½ cup (125 g) unsalted butter
- 50 g (1.7 oz) dark cooking chocolate See Note 1
- 1 cup (200 g) brown sugar
- 2 large eggs – beaten – at room temperature
- ¼ cup (30 g) Dutch-process cocoa See Note 2
- 1 ¼ cup (190 g) plain/all-purpose flour See Note 3
- 100 g (3.5 oz) white chocolate chips
- 50 g (1.7 oz) macadamia nuts – roughly chopped
- Preheat your oven to 180 Degrees C (350 F).Prepare two baking trays with non-stick baking paper.
- Put the chocolate and butter into a large bowl and place over a pan of barely simmering water. Melt chocolate and butter then remove from the heat. (Alternatively – melt together in a microwave, being careful not to burn.)Set aside to cool for 5 minutes.
- Stir in the sugar and beaten eggs.
- Sift in the flour and cocoa and add the chocolate chips and macadamia nuts.Chill the mixture in the fridge for 10 minutes.
- Using an ice cream scoop (about 3 tbsp/2 oz), scoop out the cookie mixture – 6 per tray – leaving space for the cookies to spread slightly.
- Bake in the preheated oven for 10-12 minutes.
- Remove the cookies from the oven. Allow the cookies to cool on the tray for 5 minutes, before gently removing them to a cooling rack to cool completely.
- I use dark chocolate that contains 70% cocoa solids. Use good quality chocolate for the best flavour.
- I use Plaistowe Dutch Processed Cocoa, available in supermarkets. It gives a lovely rich, chocolatey colour and deep flavour.
- Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. If your flour blend already contains either of these gums, there is no need to add more. If you do not require the recipe to be gluten-free, you can use regular flour.
- Please note, the nutritional information is based on one cookie. The nutritional information is an estimate only.
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.