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Gluten-Free Double Chocolate Cookies Recipe (with Video)

Fish-free, Soy-free, Shellfish-free

Discover our Gluten-Free Double Chocolate Cookies Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 8min


- 2 cups gluten free flour, includes xanthan gum
- 0.5 cup Cocoa powder
- 0.75 teaspoon fine sea salt
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.667 cup Unsalted butter, softened at room temperature
- 0.333 cup Coconut oil, melted (refined, not virgin)
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 1 Large egg
- 1 teaspoon Honey
- 1.5 teaspoons Vanilla extract
- 2 cups Chocolate chips
- Chocolate, for drizzling (optional)
- freeze dried strawberries, (optional)
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Preparing the Cookie Dough
1. In the bowl of a stand mixer, beat butter, melted coconut oil, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
2. Add a large egg and beat until combined.
3. Beat in honey and vanilla extract.
4. Scrape the sides and bottom of the bowl with a spatula.
5. In a bowl, whisk together gluten-free 1-to-1 flour, cocoa powder, salt, baking soda, and baking powder.
6. Add this to the creamed butter a little at a time and beat after each addition.
7. Scrape the sides and bottom of the bowl with a spatula and mix in the chocolate chips.
8. Cover the bowl and let it chill in the fridge for a minimum of 2 hours.
Baking the Cookies
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Take a cookie scoop (about a heaped tablespoon size) and scoop out the cookie dough onto the parchment paper leaving a 2-inch gap between the dough.
3. Bake for 7-9 minutes.
4. Immediately after they come out of the oven, take a large round cookie cutter, enclose the flattened cookie and swirl it around until it forms a perfect circle.
5. Let the cookies cool for 5 minutes on the pan before taking them onto a wire rack.
Optional: Decorating the Cookies
1. Drizzle on some melted chocolate and sprinkle on some freeze-dried raspberries.

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