A dense and fudgy cookie, these gluten free double chocolate chip cookies have the added bonus of being dairy and egg free too!
Here is another recipe I worked and tinkered with for quite awhile. Although it was good every time, I wanted to to achieve a dense cookie texture.
I knew I needed to lose as much of the moisture as possible to achieve this. It took multiple tries, but I finally hit it!
The results are dense, fudgy and oh so dreamy!!
We prefer to keep them in the freezer after the first day for best texture…they don’t freeze so rock hard that you can’t bite through them…this is my husband’s current favorite cookie!
I have another fudgey chocolate truffle cookie too that everyone always loves, but it contains eggs!
Gluten Free Dairy Free Chocolate Cookies?
Luckily, these are already dairy free and egg free! I
If you want to include eggs or dairy, I have offered substitution ideas in the recipe card for you!
The best way to shape your gluten free double chocolate chip cookies?
Over the years, all my baking trials and errors has enabled me to learn some tips and tricks for best results.
I discovered, consistent sized cookies bake up better! The best way to achieve uniform size when baking cookies is to use a cookie scoop to form the cookies! Not only will the cookies be uniformly sized and shaped. they will cook evenly too!
Generally, I like to use my 1 1/2 tablespoon cookie scoop.
Gluten Free Cookies Tips:
- Oven and ambient baking conditions vary. I sometimes run a ‘test run’ of a cookie batter if I am unsure! A little trick if a batter seems to thin or thick.
- If cookies are overly puffy when you remove them after baking, giving the cookie sheet a firm slam or two on the counter should so the trick of settling them into perfect dense cookie perfection!
- Once you remove these cookie from the oven, letting the rest to firm up for a few minute can avert cookie breaking disasters! Hot butter and oils mean the cookies are a bit fragile when still hot…give a few minutes to cool before removing to cooling rack.
- Sometimes, if a cookie is spreading too much, then placing the dough into the fridge to chill for 10-15 minutes will do the trick!
Additional Gluten Free Chocolate Cookies:
- Paleo double chocolate cookies
- Paleo chocolate peppermint cookies
- Homemade AIP Paleo Carob Cookies @ Clean Eating Veggie Girl
- Paleo AIP Oreo Cookies @ Forest & Fauna
Gluten Free Double Chocolate Chip Cookies Recipe:
If you try these gluten free chocolate cookies, I want to hear about it1 Please come back and leave a comment and rating!
Double Chocolate Chip Cookies - Gluten Free & Vegan
- 1/4 cup coconut oil
- 4 ounces unsweetened chocolate melted (or any chocolate of choice)
- 1 cup palm sugar or more to taste, any granulated sugar will work)
- 1/4 cup vegan butter palm shortening, or ghee
- 1/4 cup applesauce or pumpkin puree
- 2 tablespoons chia meal
- 2 teaspoons vanilla
- 1/2 cup sorghum flour
- 1/2 cup teff flour
- 1/2 cup tapioca flour
- 3/4 teaspoon sea salt
- 1/2 teaspoon guar gum
- 1/4 teaspoon baking soda
- 1/2 cup Chocolate chips to taste
Preheat your oven to 350 degrees.
First melt your chocolate and coconut oil together, set aside.
In a mixer, beat the butter, sugar.
Once creamy, beat in the applesauce, chia meal, vanilla, and the coconut oil/melted chocolate. Beat on high speed for a couple of minutes.
With the mixer still on medium, add in your baking soda, guar gum, and sea salt.
Continue with the flours.
Mix in your chocolate chips.
If batter seems thin, chill for about 10 minutes (as the chocolate and coconut oil cool, the dough hardens significantly!)
Place balls of about 2 tablespoons of dough on your cookie sheet, these will not move much, just press down to about 3/4" thick
Bake for 8-9 minutes until just set. DO NOT OVER COOK!
Let cool for a couple of minutes to firm up before transferring to a cooling rack.
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