Gluten-Free Chocolate Cookies (grain-free, dairy-free, and refined sugar-free options)

These gluten-free chocolate cookies (aka gluten-free brownie cookies / gluten-free double chocolate cookies) are like brownies in cookie form: fudgy, chewy, and perfectly crackly on top. With just 6 main ingredients, they're easy to whip up and even easier to eat. And they make killer ice cream sandwiches too. Thanks to Vermont Creamery for sponsoring this post! Originally published Jan 20, 2012; updated December 3rd, 2020.

These cookies go by many names: gluten-free double chocolate cookies, gluten-free chocolate chocolate chip cookies, chocolate brownie cookies, fudge brownie cookies, mudslide cookies... the list goes on! When I first published this recipe in 2012, I called them "über chocolate cookies" since they contained unsweetened and bittersweet chocolate as well as cacao nibs. All the chocolate! 

These were the days before Über became synonymous with tech bros and predatory capitalism. It was also the days before I knew how to make my recipes findable on the internet. Thus my post was just a series of haiku along with some process images. Simpler times! 

I wanted to give this favorite GF chocolate cookie recipe a fresh look and show off my favorite butter while I was at it. But don't worry – I've left the haiku and an original photo below the recipe for posterity! 

My Best Gluten-Free Chocolate Cookies: years in the making

This gluten-free brownie cookie recipe has become quite dear to me over the years. I first found the base recipe in 2005 in an issue of Cook's Country, the sister publication to Cook's Illustrated and America's Test Kitchen. Whipped eggs and sugar created an airy base for unsweetened and bittersweet chocolates melted with butter. Vanilla and espresso powder added depth, and chocolate chips folded in melted into gooey pockets.

I brought this recipe to an organic bakery that I worked at circa 2006, and made a big batch every week. I developed a gluten-free version, shared here in 2012, and proceeded to bake gluten-free chocolate cookies at summer music camps. The scent of baking brownie cookies would permeate the kitchen each night, beckoning campers to the kitchen with its siren song. 

I streamlined the recipe and swapped in buckwheat flour and turned them into cherry ice cream sandwiches. I published the recipe, with optional citrus zest, in my cookbook Alternative Baker. There it became the most-made recipe in the entire book, baked by many of my baking heroes on the internet and beyond. They are really the perfect chocolate brownie cookie! 

Looking at all of these beautiful wheat-free chocolate cookies made me itch to revisit to the recipe that started it all. So now I present to you the ultimate gluten-free brownie cookie!

Ingredients & Substitution Suggestions

• This recipe is all about the chocolate, so use one that you love the taste of. Guittard and Valrhona 66% both work beautifully. Note that if you use a chocolate with a lower cacao mass the cookies will be more thin, whereas a higher cacao mass will yield cookies that spread less. 
• Whipped eggs create a lofty base, giving the cookies the texture of flourless chocolate cake and keeping them from tasting overly dense. I wouldn't recommend subbing out the eggs here. But if you're looking for an eggless version, try these vegan double chocolate cookies instead. 
• Melted butter adds richness. My favorite butter comes from Vermont Creamery, a certified B-corp that I had the pleasure of visiting a few years ago. Vermont Creamery butter tastes fresh and clean, with extra lactic flavor from the culturing process. It gives these cookies a melt in your mouth texture. (And if you wanted to brown the butter with a vanilla bean, I'm sure it wouldn't hurt.)
• Sugar adds sweetness and helps aerate the eggs. I use organic granulated sugar, which is more coarse than refined white sugar and retains a bit of molasses for a golden hue and warm flavor. For those avoiding unrefined sugar, try this with coconut or maple sugar instead. 
• Flour binds the ingredients together. The cookies shown here are made with cassava and tapioca flour for grain-free chocolate cookies.  I've made versions with sweet rice flour, cassava flour, and buckwheat flour, all with a bit of tapioca flour to add chew. The dough is so full of sticky ingredients, you can use just about any flour you like, substituted by weight. An all-purpose flour (gluten-free, paleo, or wheat) would work great too. 
• Baking powder adds extra lift. 
• Fine salt sharpens the flavors of the batter and flaky salt adds addictive crunch to the tops. 

How to make gluten-free double chocolate cookies: step-by step images and instructions

Gluten-Free Brownie Cookies / Fudge Brownie Cookies

These easy gluten-free chocolate cookies are basically brownies in cookie form. The batter uses the same method as my favorite gluten-free brownie recipe. They're rich and fudgy, a little bit chewy and very, very chocolatey. 

Allergy-Friendly Options:

These gluten-free brownie cookies can accommodate a wide range of dietary preferences. 

Gluten-Free Dairy-Free Chocolate Cookies

Swap the butter out for plant-based butter such as Miyoko's and decrease the salt by half if the butter is salty. 

Grain-Free Cookies

Use cassava and tapioca flours.

Paleo Cookies

Make the grain-free version and use coconut or maple sugar instead of granulated. 

Flavor Options:

These fudge brownie cookies take well to flavor variations. Here are a few favorites that I've tested!

Chocolate Peppermint Cookies / Candy Cane Cookies

Add peppermint extract to the batter and sprinkle chopped candy cane on top instead of flaky salt. Optionally use chopped chocolate bark instead of chopped chocolate or chocolate chips. 

Mexican Hot Chocolate Cookies

Add cinnamon and cayenne to the dough for a spicy kick.

Chocolate Bergamot Cookies / Chocolate Orange Cookies

Add finely grated citrus zest to the batter along with the butter. 

Espresso Chocolate Cookies

Add instant espresso powder along with the vanilla extract. 

Make-Ahead Cookies

I always bake these cookies off right away, but readers have had success making the batter ahead and refrigerating it until ready to bake, up to a few days. 

Freezing Cookies:

Freeze extra cookie dough and when you're ready to bake, thaw the batter in the fridge or at room temperature until it's soft enough to scoop. Scoop and bake as directed. 

Baked cookies can also be frozen. Warm them in a toaster oven when you're ready to eat cookies. 

Easy Gluten-Free Chocolate Cookies for Everyone

Bite into one of these pillows of choco-love straight from the oven and you're met with the earthy tastes of chocolate and vanilla enhanced with just enough salt to keep things interesting. These heavenly flavors are all wrapped up in a crackly cocoa cookie studded with gooey pockets of dark chocolate.

With options for every dietary preference, you can share these gluten-free chocolate cookies with everyone. Be sure to have a glass of milk or plant milk at the ready to wash down these rich little cookies. 

Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free chocolate cookie recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.

MORE GLUTEN-FREE COOKIE RECIPES:

• Thick and Chewy Gluten-Free Chocolate Chip Cookies
• Gluten-Free Cocoa Cookies
• Tahini Chocolate Chip Cookies (gluten-free, grain-free, paleo)
• Vegan Paleo Chocolate Chip Cookies
• Vegan Gluten-Free Oatmeal Chocolate Chip Cookies with Tahini and Maple
• Vegan Gluten-Free Almond Butter Cookies with Buckwheat and Oats
• Gluten-Free Brownies
• Flourless Peanut Butter Cookies with Chocolate
• Gluten-Free Chewy Chocolate Cookies from Snixy Kitchen

More Chocolate Recipes:

• Triple Chocolate Chile Cookies
• Vegan Truffles with Coconut Milk
• Vegan Salted Caramel Chocolate Swirl Popsicles {refined sugar-free}
• Nibby Chocolate Chip Oatmeal Cookies

More Vermont Creamery Collaborations:

• Fig Galettes with Goat Cheese and Honey
• Gluten-Free Lemon Bars
• Gluten-Free Apple Cake with Brown Butter & Hazelnut
• Goat Cheese Stuffing
• Garlic Bread Bruschetta
• Gluten-Free Chocolate Cake
• Blueberry Cheesecake Popsicles

5 from 4 votes

Gluten-Free Chocolate Brownie Cookies

Print Recipe Pin Recipe

These gluten-free chocolate cookies are like brownies in cookie form: packed with chocolate, butter, and bound with just a touch of gluten-free flour. Easy to whip up and even easier to eat!

Prep Time: 20 minutes

Cook Time: 12 minutes

Total: 32 minutes

Servings: 20 cookies

Ingredients

• 10 ounces (285 g) coarsely chopped bittersweet chocolate or chocolate chips, divided use (60-70% cacao mass)
• 6 tablespoons (85 g) Vermont Creamery cultured unsalted butter (or plant butter for dairy-free)
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• ½ cup + 2 tablespoons (125 g) organic granulated sugar (or try coconut sugar)
• 1/2 teaspoon fine sea salt (decrease if using salted butter)
• ¼ cup + 2 tablespoons (55 g) flour (cassava, sweet rice, buckwheat, or GF AP flour)
• 2 tablespoons (15 g) tapioca flour (or try arrowroot)
• ¾ teaspoon GF baking powder
• flaky salt such as Maldon, for sprinkling

Instructions

• Position racks in the upper and lower thirds of the oven and preheat to 350º. Line two cookie sheets with parchment paper.
• Place the butter in a small, heavy-bottomed saucepan set over the lowest possible heat. Add 6 ounces (170 g / 1 cup) of the chocolate and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is pleasantly warm, but not super hot, to the touch. Remove from the heat and keep warm.
• In a small bowl, sift together the flour, tapioca flour, and baking powder and set aside.
• Meanwhile, place the eggs, sugar, and fine salt in the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until the mixture triples in volume and is very light and fluffy, 5 minutes. (You can also do this in a large bowl with an electric egg beater, or a whisk and your buff arms.)
• Turn the mixer to low and stir in the vanilla until just combined, then the warm (but not too hot!) chocolate/butter mixture.
• Add the flour mixture and beat on low speed until just combined. Remove the bowl from the mixer and use a flexible silicone spatula to fold in the remaining 4 ounces (115 g / 3/4 cup) chopped chocolate.
• If the batter is very runny, let it cool for a few minutes until it firms to the consistency of a thick brownie batter. Use a #40 spring-loaded ice cream scoop or 2 spoons to drop heaping tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches (5 cm) apart. Top each cookie with a few chunks of chocolate and a pinch of flaky salt.
• Bake the cookies until puffed and cracked and the edges are set, 8–12 minutes, rotating the pans front to back and top to bottom halfway through baking. Let cool slightly and enjoy warm or at room temperature.
• Extra cookies keep well in an air-tight container for up to 4 days.

Notes

• The key to getting the pretty crackles on top is making sure the chocolate/butter mixture is warm enough to partially dissolve the sugar, but not so hot as to cook the eggs. It should feel pleasantly warm to the touch, like you could take a bath in it, but not hot enough to scald your finger. 
• This recipe is all about the chocolate, so use one that you love the taste of. Guittard and Valrhona 66% both work beautifully. Note that if you use a chocolate with a lower cacao mass the cookies will be more thin, whereas a higher cacao mass will yield cookies that spread less.

Make-Ahead:

• Chilling cookie dough: I always bake these cookies off right away, but readers have had success making the batter ahead and refrigerating it until ready to bake, up to a few days.
• Freezing Cookies: Freeze extra cookie dough and when you're ready to bake, thaw the batter in the fridge or at room temperature until it's soft enough to scoop. Scoop and bake as directed.
• Baked cookies can also be frozen. Warm them in a toaster oven when you're ready to eat. 

Allergy-Friendly Options:

• Gluten-Free Dairy-Free Cookies: Swap the butter out for plant-based butter such as Miyoko's and decrease the salt by half if the butter is salty. 
• Grain-Free Cookies: Use cassava and tapioca flours.
• Paleo Cookies: Make the grain-free version and use coconut or maple sugar instead of granulated. 

Flavor Options:

• Chocolate Peppermint Cookies / Candy Cane Cookies: Add 1/2-3/4 teaspoon peppermint extract to the batter and sprinkle chopped candy cane on top instead of flaky salt. Optionally use chopped chocolate bark instead of chopped chocolate to fold into the batter, or swap in some chopped white chocolate. 
• Mexican Hot Chocolate Cookies: Add cinnamon and cayenne to the dough for a spicy kick.
• Chocolate Bergamot Cookies / Chocolate Orange Cookies: Add finely grated citrus zest to the batter along with the butter.
• Espresso Chocolate Cookies: Add instant espresso powder along with the vanilla extract. 
• Cacao Nib: Add 2 tablespoons cacao nibs to the batter along with the chopped chocolate.

Skillet Brownies:

Spread the batter in a buttered 8-inch ovenproof skillet (well-seasoned cast iron works well). Bake at 350ºF until a toothpick inserted near the center comes out with moist crumbs, 20-30 minutes. You can leave it gooier if you prefer! Scoop into bowls and serve warm topped with ice cream. 

Nutritional values are based on one of 20 cookies.

Nutrition

Calories: 154kcalCarbohydrates: 16gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 26mgSodium: 96mgPotassium: 102mgFiber: 1gSugar: 12gVitamin A: 136IUVitamin C: 1mgCalcium: 22mgIron: 1mg

Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

Haiku from my original post in 2012. Leaving them here for posterity!

Chocolate glistening
melting gooily beneath
shiny, crackled crust

Whipped eggs and sugar
Chocolates and butter, folding
folding into you

Globs of sticky dough
hit the oven's heat, slumping
into crinkled discs

Crispy, chewy goo
bittersweet and earthy
and flecked with cacao nibs

How can these cookies
taste so good and yet, surprise!
still be gluten-free?

The answer is here:
whipped eggs, sticky dark chocolate
a touch of rice flour

Chocolate cookies and
a glass of milk make you smile
on a rainy day