Gluten Free Triple Chocolate Cookies are the ultimate chocolate lover's cookie! A soft, chewy chocolate based cookie is loaded with dark chocolate, milk chocolate, and white chocolate. This is a simple, decadent cookie recipe everyone is sure to love!
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These triple chocolate gluten free cookies are the BEST. They're soft, chewy, fudgy, and so so simple to make.
A rich chocolate cookie base is loaded with not one, not two, but THREE different kinds of chocolate. Making this the ultimate chocolate lover's cookie.
Make these for Christmas, Valentine's Day or just because you have a little chocolate craving. If cookies aren't your style, try this edible brownie batter or these white chocolate covered strawberries.
Why You'll Love These Cookies
- Quick and simple: With only a 15 minute chill time, these cookies are ready to go in less than 30 minutes.
- Made in one bowl: No need for multiple dishes, all you need is one bowl and a wooden spoon.
- Soft, chewy texture: These gluten free triple chocolate cookies are SO soft, chewy, and fudgy.
- Gluten free and can be dairy free: These cookies are naturally gluten free, but I've also included a variation to make them dairy free as well.
- Perfect for the holidays: With Christmas coming up, serve these at your next cookie exchange and people will be begging for the recipe.
Key Ingredients Needed
*for the full list of ingredients and measurements see recipe card below*
- Butter: I like to use salted butter in my baking because I've found that it helps balance out the flavors more. However, unsalted will also work.
- Brown sugar: Brown sugar makes these gluten free cookies extra soft and chewy! I typically use light brown sugar, but dark brown will work as well.
- Eggs: For the best texture, this recipe uses 1 whole egg and 1 egg yolk.
- Gluten free flour: Make sure you're using an all purpose gluten free flour that contains xanthan gum. I like Bob's Red Mill best!
- Cornstarch: For a little extra softness, I like to add a bit of cornstarch. You can also use tapioca starch or arrowroot starch if necessary.
- Cocoa powder: These are made with Dutch processed cocoa powder, but regular unsweetened will work the same.
- Baking soda: Baking soda is key in helping the cookies to spread and not be too thick.
- Chocolate chips: For triple chocolate cookies, I use a mixture of dark chocolate, milk chocolate, and white chocolate chips.
How To Make Gluten Free Triple Chocolate Cookies
STEP ONE: In a large mixing bowl stir together cooled, melted butter and brown sugar.
STEP TWO: To the butter/sugar mixture, add both eggs and mix until well combined.
STEP THREE: Next, to the bowl of wet ingredients, add in the dry ingredients except the chocolate chips. Mix until well combined and no traces of flour remain.
STEP FOUR: Finally, use a rubber spatula to fold in the mixed chocolate chips until evenly distributed.
STEP FIVE: Let the cookie dough rest, and in the meantime, preheat the oven to 350°F and line a baking sheet with parchment paper.
STEP SIX: Once the oven is preheated, you can portion the cookies. Use a 1 ½ tablespoon cookie scoop, to scoop out the dough and place each dough ball 2 inches apart on prepared cookie sheet.
STEP SEVEN: Bake for 6-8 minutes, or until the edges start to look set. Carefully take the cookies out of the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Expert Baking Tips
- Use room temperature ingredients: Room temperature ingredients make all the difference. They come together easier and form a smoother dough.
- Measure ingredients properly: I HIGHLY suggest using a kitchen scale to measure your ingredients. Weight measurements are more accurate than volume.
- Let the dough rest: It's best if gluten free cookie dough can rest to allow time for the flour to hydrate and bake up into a more chewy cookie.
- Don't over bake: Chocolate cookies are hard to tell when they're done, but look for a slight color difference in the edges. I typically bake mine for 7-8 minutes.
Frequently Asked Questions
No, you need an all purpose gluten free flour with xanthan gum. Using a different flour like oat, almond, or coconut won't work because of the varying textures.
I use Dutch processed cocoa powder in the cookie dough, then a mixture of dark, milk, and white chocolate chips as add-ins.
This recipe makes about 16 medium sized cookies, or 24 smaller ones.
Yes, it's important for gluten free baked goods to rest a bit before baking to allow the flour to hydrate and keep them soft and chewy.
Storing and Freezing Instructions
STORING-
Keep leftover cookies in an airtight container at room temperature for up to 4 days.
FREEZING-
You can also freeze these and have a yummy gluten free cookie anytime! Simply place into a freezer safe bag and freeze for up to 2 months. Thaw to room temperature and enjoy when the craving hits.
A quick note about baking in grams...
You may notice that my recipes are listed in grams instead of cups. That's because it's really the most accurate way to measure and bake exceptional treats every time with little room for error.
While the recipe card does have an option for you to switch from Metric measurements to US measurements, I personally have not tested the switch. I recommend purchasing a $10 scale from Amazon and simplifying your life!
More Gluten Free Recipes!
Did you make these fudgy Gluten Free Triple Chocolate Cookies? If so, I would appreciate you leaving a comment and star rating down below.
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PrintGluten Free Triple Chocolate Cookies
Gluten Free Triple Chocolate Cookies are the ultimate chocolate lover's cookie! A soft, chewy chocolate based cookie is loaded with dark chocolate, milk chocolate, and white chocolate. This is a simple, decadent cookie recipe everyone is sure to love!
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 16 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 113g salted butter (1 stick)- melted and cooled slightly
- 150g light brown sugar
- 2 large eggs- room temperature
- 130g gluten free all purpose flour with xanthan gum
- 10g cornstarch
- 50g Dutch processed cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 140g mixed chocolate chips (dark chocolate, milk chocolate, and white chocolate)
Instructions
- In a large mixing bowl use a wooden spoon to stir together cooled, melted butter and brown sugar. Mix well.
- To the butter/sugar mixture, add both eggs and mix until well combined.
- Next, to the bowl of wet ingredients, add the gluten free flour with xanthan gum, cornstarch, cocoa powder, baking soda, and salt. Mix until well combined and no traces of flour remain.
- Finally, use a rubber spatula to fold in the mixed chocolate chips until evenly distributed.
- Let the cookie dough rest, and in the meantime, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Once the oven is preheated, you can portion the cookies. Use a 1 ½ tablespoon cookie scoop, to scoop out the dough and place each dough ball 2 inches apart on prepared cookie sheet.
- Bake for 6-8 minutes, or until the edges start to look set. Carefully take the cookies out of the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature ingredients: Room temperature ingredients make all the difference. They come together easier and form a smoother dough.
- Measure ingredients properly: I HIGHLY suggest using a kitchen scale to measure your ingredients. Weight measurements are more accurate than volume.
- Let the dough rest: It's best if gluten free cookie dough can rest to allow time for the flour to hydrate and bake up into a more chewy cookie.
- Don't over bake: Chocolate cookies are hard to tell when they're done, but look for a slight color difference in the edges. I typically bake mine for 7-8 minutes.
- Storing: Keep leftover cookies in an airtight container at room temperature for up to 3 days.
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