Double Choco Chunk Cookies

Gluten-free Double Chocolate Chunk Cookies | The Baking Beauties
Alright, Chocoholics, are you ready for this recipe? These Double Choco Chunk Cookies were fantastic. So good, in fact, that I refused to share with my gluten-eating family. Boy, that’s a nice card to play at times…. “no, you can’t have those, they’re gluten-free, you’ll have to eat the regular cookies I baked for you.”. My 4 year old asks of various food items “is that gluten free?”, and if I say yes, he thinks he can’t eat it. Yes, I’m training him well. Hehe…more cookies for me! OK, sometimes I share. It’s hard not to, he’s kind of cute. :)

These chocolate chocolate chunk cookies are are sort of like a brownie on the go. They are moist, chewy little melt-in-your-mouth brownie bites. That’s how I’d describe them. If that didn’t get you, nothing will! Definitely give these cookies a try. Oh, did I mention that they are also allergen friendly? If you use dairy-free, soy-free chocolate chips, and rice milk (I used milk chocolate & cow’s milk myself) they will be perfect for nearly all allergen-prone people.

Double Choco Chunk Cookies
Serves: 24
  • 1 1/4 cups Basic Gluten-Free Flour Mix (see note)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/3 cup canola oil
  • 1/3 cup milk (rice, soy, cow, etc)
  • 2 teaspoons pure vanilla extract
  • 2/3 cup granulated sugar
  • 1 cup chocolate chunks or chips (dairy-free, soy-free if necessary)
  1. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
  2. Combine the flour mix, cocoa powder, xanthan gum, baking soda, cream of tartar, and salt. Mix thoroughly, being sure to work out any lumps of cocoa powder.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and milk, mixing on medium speed for 30 seconds. Add the vanilla and sugar. Mix for 20 seconds.
  4. Add the dry ingredients to the wet and mix on low speed, scraping down the sides of the bowl. Fold in the chocolate chunks.
  5. Scoop out the dough by heaping tablespoons and place on the baking sheets, 12 per sheet. Wet your hands with a little water and roll the dough into balls, moistening your hands again as necessary. (I just used the smallest Pampered Chef cookie scoop, and it worked well).
  6. Bake in the center of the oven for 12 minutes, until just set. Do not overcook, as chocolate burns easily. You want the inside to remain chewy, not dry.
  7. Let the cookies cool for 5 minutes on the baking sheets before transferring to a cooling rack.
NOTE: This is the "all purpose" flour mix I've been using lately, with really good results.
Cybele Pascal's Basic Gluten-Free Flour Mix
4 cups superfine brown rice flour
1 1/3 cups potato starch (not flour)
2/3 cup tapioca starch
Combine all ingredients in a large zipper-top bag. Shake until well blended.
Source: The Allergen-Free Baker's Handbook by Cybele Pascal



  1. Sarah says

    These look amazing. My littlest already adores chocolate more than anything on earth. These are going to be his birthday cookies! YUM.

  2. betty r says

    Jeanine..this is for chocolate lovers..that's for sure! Great looking cookie! Make sure you find a good hiding place for them:)

  3. Jenna says

    I love that these are made with cocoa powder and are therefore soy-free. These are going in may "I want to make" folder.

  4. Sheri says

    As soon as I saw the picture of those cookies I lost track of what I was reading. Those look divine.

  5. Annie says

    We are on our second batch!! My children are very picky with biscuits and these have been a great triumph!! Thank you for sharing the recipe!!

  6. Jeanine says

    Carolyn, you won't be disappointed! Just make sure to not over bake them. Slightly under-baked, they are like fudgey brownie, but bite size. :)