Gluten-Free Double Chocolate Chip Cookies

This recipe for Gluten-Free Double Chocolate Chip Cookies comes from Tara Barker, an amazing baker who creates gluten-free recipes for William-Sonoma and other brands.

Tara uses her own gluten-free flour blend, but you can use a cup-for-cup style, or even conventional AP flour too!

These rich double chocolate cookies are chewy and full of flavor. They're perfect with a cup of coffee or in a cookie exchange.

Choosing your cocoa is choosing your flavor!

You can make these gluten-free chocolate chip cookies with only Dutch-process cocoa powder, or a blend of Dutch cocoa + black cocoa powder, which will give the cookie a deeper, more "Oreo" flavor. Learn more about types of cocoa here.

The recipe also calls for chocolate chips, so it can be double or triple chocolate, depending on your choices.

Substitutions: swapping out the eggs or dairy in this Gluten-Free Double Chocolate Chip Cookies recipe

You can replace the eggs in this recipe with ½ cup of prune puree. The prune puree actually deepens the flavor of the chocolate flavor in the cookies and adds an incredible chewy texture, but you may lose a bit of the glossy top that comes from the eggs. (The sheen of the cookie can also be altered by the flour blend you use.)

To swap out the dairy in this Gluten-Free Double Chocolate Chip Cookies, use coconut oil in place of the butter, and use dairy-free chocolate chips. That's all it takes.

Here's what you need to make these chocolate cookies:

If you want an easier chocolate cookie recipe, or one to pair with this recipe on a cookie plate: