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Soft & Double Chocolatey Gluten Free Cookies that are perfect for a treat – best of all, you won’t even realise they are Gluten Free!

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I have created many a cookie recipe, many chocolate recipes, and just… loads of recipes – however, only two Gluten Free recipes! This I felt was unfair, so I created these beauties! (However, it is again, chocolatey…my bad!)

This is genuinely one of my favourite cookie recipes, even though its gluten free. They are the perfect texture for me to be chocolatey & gooey, but the perfect cakeyness! I have experimented with other Gluten Free Cookie Recipes in the past, and I will probably be posting another one soon using Almonds for example, but with this one I wanted to demonstrate that Gluten Free Flour is definitely a good thing!

Gluten Free Double Chocolate Cookies 1

Obviously however, textures and such are different when there is no Gluten in a recipe – some it doesn’t matter at all, but sometimes it can make a different with things such as Cookies. I don’t mind the difference, such as how these are slightly more cakey – but thats perfectly delicious to me! 🙂 If you are Gluten Free I’m sure you already know this, but just double check that your Baking Powder and such are also Gluten Free as some apparently are not!

I love these, so I know you will too! And if you are GF, I hope you approve!! 🙂 I mean come on, just how chocolatey and yum do they look! Heaven!

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This recipe makes 15 Cookies! 

Ingredients

– 100g Unsalted Butter
– 200g Light Brown Sugar
– 2 Medium Eggs, beaten
– 250g Gluten Free Plain Flour
– 35g Cocoa Powder
– 1tsp Bicarbonate of Soda
– 1tsp Baking Powder
– 200g Chocolate Chips (I used White ones!)

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Method

1) Preheat your oven to 180C/170CFan and line 2-3 Baking Trays with Parchment paper!

2) Cream together your Butter and Sugar until light and fluffy (I use an electric stand mixer with the paddle attachment to make this all easier) Once the Butter/Sugar Mix is combined, start gradually adding the egg to the mix whilst still beating, continue till all is incorporated.

3) Sift in the Flour, Cocoa Powder, Bicarbonate, and Baking Powder in to mixture and beat again – should make a nice dark but smooth cookie dough!

4) Mix in the Chocolate Chips and then spoon onto the Baking Trays either using a tablespoon, or a cookie scoop! (I do 6 per tray so they don’t spread and touch) and Bake in the oven for 12-15 minutes until cooked through! They should rise slightly when baking!

5) Leave to cool on a wire rack and then devour them all yourself. No sharing allowed!

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Tips and Ideas

You can obviously use the same recipe to make normal cookies, but I like these as the Gluten Free ones! 🙂 Gluten Free Plain Flour can be found in most stores, sometimes not in the baking isle but in the ‘Free From’ section!

These will last in an airtight container for 4-5 days if they last that long!

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ENJOY!

Find my other Gluten Free & Cookie Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

35 Comments

  1. Julie on October 22, 2021 at 2:18 pm

    These went down a hit with gluten free person loved them , only one issue said too much sugar ,therefore does anyone know if I halved sugar ie 100 grams would they still be ok?
    Thank you Jane for fab recipe as he misses out on so many goodies 👏👏🤩

  2. Kirsty on September 19, 2021 at 10:21 pm

    Made these this evening as I’ve been feeling deprived of treats after being told by my Dr to go wheat free! Thank you so much for this recipe! I froze all but 3 so I can restrain myself…and I ate all 3! So it’s just aswell I only cooked 3 🙊

  3. Terri Kidd on June 19, 2021 at 2:13 pm

    Mine came out with more of a cake texture inside – is that wrong? 🤣

    • Jane's Patisserie on June 28, 2021 at 3:01 pm

      Hey, you may need to bake it for slightly longer for a crunchier texture x



  4. Danny on June 6, 2021 at 6:57 pm

    Hello!
    I’ve got an order for gluten & dairy free cookies and I found these and they look amazing. Do you think it is okay to substitute the butter and chocolate with dairy free options? I’m sure it is possible I just want to make sure I’ll do it well and it won’t turn out bad! Thank you so much in advance.

    • Jane's Patisserie on June 10, 2021 at 11:07 am

      Hiya, unfortunately I have not tried this but it is definitely worth a go xx



  5. Kelly on March 31, 2021 at 1:29 pm

    These taste fantastic Jane! I was just wondering how I could get the nutritional info as my son is type one diabetic and carb counts. Any help would be greatly appreciated ty x

  6. Tamsin on March 26, 2021 at 2:32 pm

    Hi Jane, loved your NYC cookies and going to try these. Can they be frozen before baking like the NYC ones, and cooked at a later date?

    • Jane's Patisserie on March 27, 2021 at 10:36 am

      Hello! I’m sure you can but I always try to bake these ones straight away xx



    • Tamsin on April 22, 2021 at 3:55 pm

      In case anyone else is interested I did try freezing the cookie dough with these and reheating from frozen, and they came out perfect! They don’t form into round balls like the regular nyc ones do, they’re more like a sploge of cookie dough. I froze them for an hour on a baking tray first before putting them into Tupperware separated by grease proof paper and put the Tupperware in the freezer. I cook them from frozen, as and when we want to eat one, and they come out perfect.



  7. Lisa on November 25, 2020 at 11:32 am

    Hi Jane. I’ve just tried this recipe and mine have just spread out and our flat as a pancake?! Not sure where I have gone wrong.

    • Jane's Patisserie on November 27, 2020 at 11:28 am

      Sometimes that can happen with cookies depending on the butter, temperature of the cookie dough etc! Maybe next time chill the dough before baking x



  8. Maddie on June 11, 2020 at 5:03 pm

    Hi Jane!
    Can I make these plain by taking out the cocoa powder? Would I need to add more flour to do this

    • Jane's Patisserie on June 13, 2020 at 10:04 pm

      I haven’t tried this myself, but I don’t see why not! I would replace with the same weight of more flour!



  9. Biddy on November 23, 2019 at 8:25 am

    I have drawn my recently GF colleague in the work secret santa and she is struggling to adjust to life without most cakes/biscuits etc so want to make a selection of delicious treats for her – in case she wants to make them last until the new year would these be suitable for freezing?

  10. Emma on July 19, 2019 at 1:53 pm

    Hi Jane, I make alot of your recipes but never actually baked cookies before so going to try these as my partner is gluten free and moans when I make stuff he can’t eat 😂 he loved your gf chocolate cake! Wouldn’t even let me have any… But anyways when you bake these what’s the best way to tell when they’re cooked? Just because I’ve never done any cookies before

    • Jane's Patisserie on July 19, 2019 at 7:27 pm

      Just stick with the timings – they’ll be cooked! All cookies are a little soft when they come out, but they’re firm up soon enough!



  11. Jackie O'Hara on October 22, 2015 at 1:10 pm

    Can you use coconut or almond flour for these .

    • Jane's Patisserie on October 22, 2015 at 4:58 pm

      I’ve never tested it as I was asked to do one with GF flour, I’m developing one using different flours though!



  12. Sharon - creativityandfamily on September 7, 2015 at 12:37 pm

    Hi Jane, well I’ve made them and they are delicious. I made them dairy free too and I love them. Thanks. x

  13. Seema on September 4, 2015 at 11:03 am

    Hi Jane, This recipe looks super yummy and I’m excited to try it. My only question is about your flour. There are SO many kinds of gluten free flour, that I’m curious which one you have found so much success with for your cookie textures. I’ve tried dozens of different flours and they all bring such different flavors and textures; coconut flour; rice flour; potato flour; tapioca flour; almond flour; quinoa flour etc. And often times a gluten-free flour is some very specific combination of these. All that to say, if you found a magic combo, I would LOVE to know what’s in it! Thank you for all the tips and such a yummy cookie idea 🙂

    Between Jane, I also mailed you few days back, did you checked that, can you help?

    • Jane's Patisserie on September 4, 2015 at 4:24 pm

      The Gluten Free flour is just sold as “Gluten Free Plain Flour” in my shop so I’m not sure what its made up of entirely I’m afraid! 🙂 and I haven’t been able to check my emails yet sorry.



  14. JoJo @ Every Nook & Cranny on September 3, 2015 at 7:27 am

    I’ll have to make these for my dad! He’d be delighted at a cookie good enough to eat. I’m surprised to learn they keep so well but I’m willing to try!

    • Jane's Patisserie on September 3, 2015 at 9:10 am

      Oh well I hope approves, he might not! And yes this is what my GF friend has said she has done (as I gave her these cookies) which is what I went by, but some people think stuff lasts longer then others so! 🙂



  15. jabrush1213 on September 2, 2015 at 10:55 pm

    My grandmother is gluten free and I am sure she will appreciate this recipe. We have been trying to find a good gluten free chocolate cookie recipe for a while now.

    • Jane's Patisserie on September 3, 2015 at 9:10 am

      Aww yay I’m glad! I really hope she approves!! 🙂



  16. Lauren at Knead to Dough on September 2, 2015 at 6:52 pm

    Yum these look so good! I’m supposed to reduce the gluten I eat because my tummy isn’t a fan, but baking is always my downfall. Definitely trying these thanks Jane 🙂 xxx

    • Jane's Patisserie on September 2, 2015 at 10:31 pm

      Ohh I think we are more similar by the day! Ive always been asked to cut out gluten & dairy alternatively to see which is worse for my body but then cake & chocolate happens and I give up 😛 These are tasty though haha so I hope you like them!! 🙂 xx



    • Lauren at Knead to Dough on September 3, 2015 at 8:31 am

      It’s spooky haha! I’ve struggled with my tummy from various things the last few years, but this year the doctor decided gluten was the current culprit. But I love traditional baking too much to cut it out completely, pasta I can ditch no problem but cakes and biscuits? Not so easy! I’m sure I’ll love them excited to bake them now! 🙂 xx



    • Jane's Patisserie on September 3, 2015 at 9:11 am

      Ohhh haha thats not good! The world used to have it so easy, never used to be any allergies or intolerances in comparison to these days! But I agree, cake and biscuits are just so good! Thank you! 🙂 xx



  17. Bright Young Food on September 2, 2015 at 5:21 pm

    These look amazing! 🙂

  18. Sharon - creativityandfamily on September 2, 2015 at 3:38 pm

    Brilliant I have got to do some GF baking next week, I shall definitely be giving these a whirl! Thanks for sharing. x

    • Jane's Patisserie on September 2, 2015 at 5:26 pm

      Aww yay thanks Sharon! 🙂 Let me know how you get on x



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