Gluten Free Double Chocolate Chunk Cookies Recipe

I’ve perfected my gluten free cookie recipe and these Brown Rice Flour Cookies are a game changer. Combining softened unsalted butter, granulated and brown sugars, and dark chocolate chunks with cocoa powder and eggs results in a rich, double-chocolate delight. Join me for a bite of pure indulgence.

I’ve been experimenting in my kitchen for years and nothing beats my gluten free double chocolate chunk cookies. I first came across this twist on classic cookies when I discovered using brown rice flour truly elevates the texture, giving it an extra edge compared to your typical rice flour cookies.

There’s something really satisfying about mixing 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until they blend perfectly with 2 large eggs and a teaspoon of vanilla extract. When I add in 1 1/2 cups brown rice flour, 1/3 cup unsweetened cocoa powder, 1/2 teaspoon baking soda and a pinch of salt, the dough comes together in a way that feels both indulgent and light.

And trust me on this, the addition of 1 cup dark chocolate chunks takes it to another level, making it irresistible for anyone looking for that GF double chocolate bliss. Enjoy trying this one out!

Why I Like this Recipe

I love this recipe because it’s my go-to treat when I want something both indulgent and gluten free. First off, I really dig that I can swap out regular flour for brown rice flour or any gluten free mix I have lying around. It makes me feel like I’m actually taking care of my body without giving up on flavor.

Another reason that I like it is the perfect balance of cocoa and real dark chocolate chunks. I love the rich, fudgy taste that gives me that hearty chocolate kick, and I’ve even played around with adding extra choco when I’m feeling extra adventurous.

Lastly, the recipe is super straightforward. I appreciate that it doesn’t require any fancy skills or equipment. It’s just me, a bowl, a spoon and some ingredients that I probably already have, plus the fact that the cookies come out with soft centers and slightly crisp edges makes them even more addictive.

Ingredients

• Unsalted butter offers a rich, moist texture and helps carry flavors throughout cookies.
• Granulated sugar sweetens the dough, aids browning during baking, and enhances overall flavor.
• Brown sugar adds a deep caramel note and extra moisture making cookies tender.
• Eggs bind the mix together, provide proteins, and create a soft, cakey crumb.
• Brown rice flour keeps these cookies gluten free while offering a mildly nutty taste profile.
• Cocoa powder supplies rich chocolate flavor and a hint of fiber for subtle health boosts.
• Dark chocolate chunks give extra indulgence, melty sweetness, and a satisfying crunch when baked.
• Vanilla extract enhances overall flavor, blending sweetness and warmth in these cookies.

Ingredient Quantities

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups brown rice flour (or any gluten free flour mix you like)
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dark chocolate chunks (feel free to add up to 1 1/2 cups if you love extra choco)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream the softened unsalted butter with the granulated sugar and the packed brown sugar until it’s light and fluffy.

3. Beat in the eggs one at a time and stir in the vanilla extract until well combined.

4. In a separate bowl, whisk together the 1 1/2 cups of brown rice flour, 1/3 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

5. Slowly mix the dry ingredients into the wet mixture just until combined – try not to overmix it.

6. Fold in the chocolate chunks (or add up to 1 1/2 cups if you love extra choco).

7. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

8. Bake the cookies for about 10-12 minutes, until the edges start to set and they look soft in the middle.

9. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before moving them to a wire rack.

10. Enjoy these gluten free double chocolate chunk cookies warm or at room temperature for the best flavor.

Equipment Needed

1. Oven (set to 350°F)
2. Baking sheet
3. Parchment paper
4. A large mixing bowl for the wet ingredients
5. A separate mixing bowl for the dry ingredients
6. Electric mixer or a sturdy whisk and spatula for creaming and mixing
7. Measuring cups and spoons
8. A cookie scoop or rounded tablespoon for dropping the dough
9. A wire rack for cooling the cookies

FAQ

Gluten Free Double Chocolate Chunk Cookies Recipe Substitutions and Variations

• Unsalted butter: You can use coconut oil in a 1:1 ratio. It gives a slight coconut flavor that can be nice if you like it.
• Granulated sugar: Try using coconut sugar instead. It might make the cookies a bit denser but still tasty.
• Eggs: If you’re out or prefer an eggless option, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg and let it sit for a few minutes.
• Brown rice flour: You may substitute a gluten free all purpose flour blend or almond flour. They can change the texture a bit so its good to keep that in mind.
• Unsweetened cocoa powder: In a pinch, you can use carob powder. Its slightly sweeter but works well in the recipe.

Pro Tips

1. Make sure your butter is at room temp so it creams nicely with the sugars; it really helps the texture and makes mixing way easier.
2. Try not to overmix your dough when you add the dry ingredients because overworking it can make the cookies tough instead of soft.
3. Be gentle folding in the chocolate; you dont want the chunks to break up too much or mix unevenly in the dough.
4. Let the cookies sit on the baking sheet for awhile after they come out of the oven; it helps them finish setting and keeps them from crumbling when you move ’em.