Gluten Free Double Chocolate Cookies 1

Eating cookies aint never gonna make you skinny, but it does make you feel that wee bit better knowing its gluten free. Who in their right mind could say no to anything Chocolate, specially if it looks that good. As for me, I wouldn’t mind the regular gluten cookie either, only that I’d probably just stick to having one or two. Whereas one could easily have a couple of more of these. Specially if one is recommended to stick to gluten free for health reasons. These cookies, you probably wouldn’t be able to tell the difference, they taste so good, you’d rather have them this way. That is, if you like them, gooey n chewy, slightly dense , crackling on the outside and soft on the inside.

Gluten Free Double Chocolate Cookies 2

There are some tips you might want to follow …

The Sweetness : The Chocolate you use will decide the quantity of sugar you need. A really sweet cookie can really kill it for me. So if you use semi sweet chocolate then stick to 1/2 cup of sugar, if you use a very dark chocolate, you could add a little more sugar. Completely your call.

The cookie dough : Once the cookie dough is ready, it may be a little runny. Runny batter / dough will result in flat cookies, so I would recommend you let it sit for a few minutes till it turns lumpy. Place tablespoon fulls on a cold sheet and bake for just about 12 minutes not more.

The Baking Mat : I used a silicon mat, and try using a cooking spray or a very light brush of butter. This will prevent the cookies from sticking to the mat.

Hope you enjoy making and devouring this as much as I have.

Gluten Free Double Chocolate 3

  • 227 gms Dark Chocolate chopped up
  • 4 tbsps room temperature Butter
  • 1/3 cup + 2 tbsp Almond Flour
  • 1/3 cup cornmeal
  • 1/2 Demerara Sugar ( I tend to use less sugar, but for the average sweet tooth add about 1/4 cup more )
  • 2 large eggs
  • 1 tsp vanilla bean extract
  • pinch of salt
  • 1 tsp baking powder
  • 340 gms semisweet / dark chocolate chips

Pre heat the oven to 180°C and keep your baking mat ready. Melt the butter and 227 gms chocolate in a microwave safe bowl. Let it cool slightly. Meanwhile sift together the flours, salt and baking powder. In your stand mixer beat together the vanilla, eggs and sugar till light and fluffy. Add to it the melted cooled chocolate and mix well, fold in the flour mix gently. Now add the chocolate chips and give it a good stir and let it stand for 5-10 mins. Once the mix looks a little dry, place tablespoon fulls on the greased baking mats and bake for 10 mins for soft and 12 mins for perfect cookies. You might have to make a couple of batches. Cool and store in an air tight container

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Comment :


Any replacement for egg?


Any replacrment for the eggs in the recipe ?

Extremely tempting! A wonderful treat.



Yes always yes to cookies with chocolate! Pass one please!


Dhwani … hey unfortunately , i haven’t tried an e.g. free version.
Rosa 🙂
Meeta hehe for Sure ! We must meet on your next trip to India.

Most gluten free cookies aren’t that gooey – those look great!

Some people were asking about egg replacements: a flax “egg” can replace any eggs in the recipe. (just mix together hot water and some ground flaxseed; works as a replacement for eggs in many recipes) Yum! A must try!


Lauren Thanks for the egg replacer tip … a lot of readers do always keep asking 🙂


Would you please confirm how much Demerara Sugar to start with, I assume 1/2 CUP, but am new to Gluten Free baking. In ‘regular’ baking I always use less sugar, but don’t want to go to low. — thank you “1/2 Demerara Sugar ( I tend to use less sugar, but for the average sweet tooth add about 1/4 cup more )”


Hello Beth, the sugar is completely up to your taste. you could try a batch with less sugar, and if you find it less sweet simply drizzle some melted dark chocolate over it.

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