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These Gluten-Free Double Chocolate Chip Cookies are thick and fudgy and stuffed with milk and dark chocolate chips. They are a super quick and easy one-bowl recipe so you can be getting your chocolate fix in no time. Made with your favourite brand of gluten-free flour, almond flour and no xanthan gum.
What I love best about these Gluten-Free Chocolate Cookies is that they are so simple to make. My 9 year old helped me develop this recipe one half term holiday when he wanted to bake something really fun and since then they have become a regular weekend treat because:
They can be whipped up in no time.
- They can be made in just one-bowl – so minimal washing up!
- I can always rope in one of the kids to help as the weighing, mixing and shaping of the cookies is easy.
- There are never any leftovers as every member of the family loves them, adult and kids alike.
- And, if you didn’t want to produce two trays of cookies, you can freeze some of the rolled cookie dough balls to bake at a future date.
So let me show you how to make and bake these chocolate cookies perfectly first time including step-by-step images and a recipe video to build your confidence.

Recipe Highlights
Texture. These Gluten-Free Chocolate Chocolate Chip Cookies have a great super fudgy texture.
Flavour. They taste rich in chocolate with both milk and dark chocolate chips.
Speed. Quick to make the cookie dough. It takes no more than 10-15 minutes to get the dough made (they then require 2 hours of chilling) but after they are quick to shape, get in the oven and bake.
Simplicity. So easy to make, no special techniques are needed.
Gluten-Free Flour. You can use any gluten-free flour blend. Almond flour is used to balance out the blend and improve the structure and texture so that no xanthan gum is needed.
Watch the Video
Sometimes it helps to see a visual of what I'm talking about. So watch the video to see what it looks like to make your new favourite Gluten-Free Double Chocolate Chip Cookies.
Ingredients Needed

Chocolate chips. This recipe uses a mix of good quality 70% dark and 33% milk chocolate. I recommend the Callebaut milk chocolate chips and Callebaut dark chocolate chips.
Butter. Unsalted is the best choice here. We use melted butter to give the cookie a fudgy texture.
Brown sugar. Gives lovely gentle molasses flavour and moisture.
Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell). We use 1 whole egg and then an added egg yolk to help with the flavour and texture of the cookies.
Vanilla extract. You don’t need to use the best quality vanilla extract here as it’s included to amplify the richness of the chocolate. A supermarket brand is just fine.
Gluten-free flour. This recipe can be made with your favourite brand of gluten-free flour. Although I particularly recommend my Homemade Gluten-Free Flour Mix which gives the best results.
Almond flour. This is used to help balance out the flour blend as it’s got a high protein content so will give your cookie a better structure and texture than if you were only to use the gluten-free flour. If you are in the UK then almond flour is sold as 'ground almonds' in most major supermarkets. These are blanched and ground almonds - if you are confused then check out this post which discusses how you know you are using the right almond flour for your recipe.
Cocoa powder. Choose a high quality organic brand if possible. This recipe was tested with Dutch-processed cocoa powder (which is the more common type in the UK – but do check the labels).
Bicarbonate of soda. Also known as baking soda, this is a white crystalline powder that is commonly used as a leavening agent in baking.
Baking powder. A leaving agent which causes the cake to rise and become light and fluffy. Do check your baking powder is gluten-free before use.
Whole milk. This is to add moisture to the dough.
Salt. I like to use kosher salt in the cookie dough as it has a round gentle flavour. Then finish off the cookies with flaked sea salt.
How To Make Gluten-Free Double Chocolate Chip Cookies
For full recipe instructions go to the recipe card at the end of this post.
Mix Wet Ingredients: In a large bowl, combine melted butter, sugar, egg, egg yolk, milk, and vanilla extract. Mix until well combined.

Add Dry Ingredients: Add gluten-free flour, almond flour, cocoa powder, salt, bicarbonate of soda, and baking powder. Mix into the wet ingredients to form a dough.

Add Chocolate Chips: Reserve 30g of chocolate chips for topping, then mix the rest into the dough evenly.

Chill the Dough: Refrigerate the dough for 2 hours or overnight. If chilled overnight, let it rest for 10–15 minutes at room temperature before rolling.
Prepare for Baking: Preheat the oven to 190°C (170°C fan)/325°F/gas mark 5. Line a baking tray with parchment paper.
Shape the Dough: Roll the dough into 40g balls. Place them on the tray, spacing them apart. Bake in batches of 9–10 cookies.

Bake the Cookies: Bake for 10 minutes. While warm, use a cookie cutter to round the edges if desired. Press reserved chocolate chips into the tops and sprinkle with flaked sea salt, if using.

Cool the Cookies: Let the cookies cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Tips and Troubleshooting
When you melt butter for a recipe it is best to weigh after melting (as butter can be lost in the melting process). I usually melt about 10g more than the recipe suggests so that when I weigh out the melted butter it’s the correct amount. Allow the melted butter to cool before starting to avoid scrambling the eggs.
Sift the brown sugar and the cocoa powder before using to prevent clumping.
I do recommend leaving the cookies for at least 2 hours to chill. Chilling the dough for 2 hours helps to hydrate the flours, develop the flavour, and cool the butter. The colder the dough, the more fudgy the cookie.
Baking tray management: This recipe makes 18–20 cookies, so you’ll need two baking trays. If you have two, it makes things much easier since the cookies need to bake on cold trays. Once you take the dough out of the fridge, roll and shape half of it and pop them in the oven for 10 minutes. While those bake, you can roll and shape the rest, so they’re ready to go when the first batch is done. Let the cookies cool on the tray for 10 minutes before moving them to a wire rack—perfect timing to keep everything running smoothly!
FAQs
You can make a few substitutions to create a dairy-free version of this recipe:
Butter. You can swap for oil. (olive oil or coconut oil) I recommend using 20% less than the recipe requires.
Whole milk. You can use your favourite plant-based alternative.
Chocolate Chips. You need to choose dairy-free chocolate.
Yes, the cookie dough can be make up to 2 days before you want to shape into balls and bake. I recommend allowing the cookie dough to rest out of the fridge for 10-15 minutes to soften slightly before rolling.
You can store these baked cookies in an airtight container. Then store the cookies in a cool dark place for up to 3 days.
Absolutely. I recommend rolling the cookie dough into balls before freezing and you can bake them directly from the freezer. To freeze cookie dough, roll it into balls and place them on a parchment-lined tray in the freezer for 1–2 hours until firm. Transfer the frozen balls to an airtight container or freezer bag, label with the cookie type and baking instructions, and freeze for up to 3 months.
To bake from frozen, preheat your oven as directed, arrange the frozen dough balls on a lined tray, and bake for 2–3 minutes longer than the original recipe time. Keep an eye on them, and enjoy fresh cookies straight from the freezer whenever you like!

More Gluten-Free Cookie Recipes You'll Love
These Gluten-Free Chocolate Chip Cookies are irresistibly chewy with a crisp edge and a gooey centre filled with puddles of molten chocolate. Even if you are a novice baker, these are so easy to make using one bowl, all-purpose gluten-free flour and no xanthan gum.
These incredibly popular quick and easy Gluten-Free Oat & Raisin Cookies are made with rolled oats and oat flour for a gloriously chewy bite with crispy edges. Boasting a deep flavour with a subtle hint of cinnamon and vanilla, these gluten-free cookies are a deliciously moreish treat and a huge hit with everyone.
A good ginger biscuit should be spicy, have a good crunch and survive a good tea dunking. These Gluten-Free Ginger Biscuits pass all those tests with flying colours. They make a wonderful cookie treat, a superb base to your cheesecake and take under 30 minutes to make from start to finish.

Gluten-Free Double Chocolate Chip Cookies
Ingredients
- 120 g melted unsalted butter - allowed to cool
- 170 g soft light brown sugar
- 1 egg - medium
- 1 egg yolk - medium
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 140 g gluten-free flour*
- 125 g almond flour - ground almonds in UK
- 50 g cocoa powder - sifted
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 70 g milk chocolate chips
- 70 g dark chocolate chips
Instructions
- In a large mixing bowl, combine the melted butter, sugar, egg, egg yolk, milk and vanilla extract. Mix well until the ingredients are fully incorporated.
- Add the gluten-free flour, almond flour, cocoa powder, salt, bicarbonate of soda and baking powder to the bowl. Mix the dry ingredients into the wet ingredients until a dough forms.
- Reserve 30g of chocolate chips (just a small handful), and set aside for finishing the cookies after baking, then mix in the rest of the chocolate chips into the dough until evenly distributed.
- Place the dough in the refrigerator for 2 hours, or overnight if desired. If chilling overnight, allow the dough to rest at room temperature for 10-15 minutes before proceeding, so it becomes slightly softened and easier to handle.
- Pre-heat the oven to 190°C /170°C fan-assisted /325F / gas mark 5. Line a large baking tray with baking parchment paper.
- Remove the dough from the refrigerator and roll the dough into equal sized balls, each weighing approximately 40g.
- Place the cookies onto the prepared baking tray, spaced apart. You will have to bake the cookies in batches, 9-10 in each batch (or use 2 x baking trays).
- Bake the cookies in the pre-heated oven for 10 minutes.
- Once baked, remove the tray from the oven. While the cookies are still warm, you can use a large round cookie cutter to swirl around the cookies to gently coax them into perfect circles if you like. Press some of the extra chocolate chips into the tops of the cookies
- You can sprinkle a small amount of flaked sea salt over each cookie if you want to.
- Allow the cookies to cool on the tray for 10 minutes. Then transfer them to a wire rack to finish cooling completely.
Video
Notes
Tips
- Let the melted butter cool before starting to avoid scrambling the eggs.
- Weigh the butter after melting to ensure the right amount in the dough.
- Sift brown sugar to prevent clumping.
- Chill the dough for 2 hours to hydrate flours, develop flavour, and cool the butter.
Storing
The cookies will keep well for up to 3 days in an airtight container in a cool dark place.Freeze
You can freeze the cookie dough in rolled balls ready for baking. Or you can freeze the baked cookies. Store for up to 3 months. If you are baking the cookie dough balls direct from the freezer then preheat your oven as directed, arrange the frozen dough balls on a lined tray, and bake for 2–3 minutes longer than the original recipe time.Ingredient measurements
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements
These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cupsNutrition information
Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist's advice for further clarification.The nutrition serving is for 1 cookie.
DebS says
These look amazing, must give them a whirl. I'm using your gf flour mix, which I love. I need to be nut free due to severe nut and peanut allergies in my family. Can I replace the almond flour with more of our gf flour mix, or is there something else I could use?
Georgina Hartley says
I didn't test this recipe with just the gluten-free flour but it will work (as long as you use my flour mix) - it just might be a slightly different texture - less fudgy. But still delicious. Let me know how you get on.