Gluten Free Triple Chocolate Cookies

a bite taken out of a Gluten Free Triple Chocolate Cookie.

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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!


Units Scale
  • 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
  • 1/4 teaspoon salt
  • 140g mixed chocolate chips (dark chocolate, milk chocolate, and white chocolate)


  1. In a large mixing bowl use a wooden spoon to stir together cooled, melted butter and brown sugar. Mix well.
  2. To the butter/sugar mixture, add both eggs and mix until well combined.
  3. 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.
  4. Finally, use a rubber spatula to fold in the mixed chocolate chips until evenly distributed.
  5. Let the cookie dough rest, and in the meantime, preheat the oven to 350°F and line a baking sheet with parchment paper.
  6. Once the oven is preheated, you can portion the cookies. Use a 1 1/2 tablespoon cookie scoop, to scoop out the dough and place each dough ball 2 inches apart on prepared cookie sheet. 
  7. 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.


  • 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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