These Gluten Free Chocolate Cookies have a rich, decadent flavor, and chocolate chips in every bite! They're made with simple ingredients like cacao powder, coconut oil, and coconut sugar. And best of all, you don't have to chill the dough!
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🍴Ingredient Notes
- Tapioca Flour - I would not recommend swapping this for any other flour.
- Cacao Powder - You can use traditional cocoa powder, but I like cacao powder because it’s less processed and more NUTRIENT DENSE. TerraSoul is one of my favorite brands – great quality, and great price!
- Room Temperature Egg - I have not tested this recipe with an egg replacement and would not recommend it.
- Coconut Sugar - Substitute with Lakanto Golden Monkfruit for a lower sugar option.
- Coconut Oil, Melted - I have not tested this recipe with any other oils. I love coconut oil for a dairy-free option!
- Dark Chocolate Chips - I personally love the brands Pascha and Hu Kitchen – they make high quality chocolate that’s dairy-free and soy-free. Feel free to swap for white chocolate!
🍴Step by Step Instructions
Step 1: Mix dry ingredients
Start by adding cacao powder, tapioca flour, baking soda, and salt into a small bowl. Mix together with a whisk until fully combined.
Step 2: Mix wet ingredients
Next add melted coconut oil and coconut sugar into a bowl. Mix well and then add the egg and vanilla extract. Mix until it's a smooth, sticky consistency.
Step 3: Fold together
Pour the dry mixture into the wet mixture and fold together until a sticky dough forms. Then, fold in the chocolate chips.
Step 4: Baking Cookies
Line a baking sheet with parchment paper and use a cookie scoop to add 6 cookies to the tray. Bake at 350 degrees for 12 minutes. (Do not flatten cookies, they will spread.)
Expert Tips
- Make the cookies around the same size so they bake evenly.
- Use a cookie scoop to place the dough on the tray. (It's so much easier!)
- Bake the cookies on a parchment paper lined baking sheet to avoid sticking.
- Measure the coconut oil first, and then melt it.
- Run the eggs under warm water for a couple minutes to make sure they're room temperature.
Frequently Asked Questions
No, for this recipe you can bake them right away!
Yes, you can freeze the cookies or the cookie dough for up to 2 months.
How to store leftovers
Store leftover cookies in an airtight container on the counter or in the refrigerator for about a week. You can also freeze cookies for up to 2 months!
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After you make this Gluten-Free Chocolate Cookies, make sure to leave a comment & rate the recipe!
Recipe
Gluten-Free Chocolate Cookies
Equipment
- Parchment Paper
- Baking Sheet
Ingredients
Dry Ingredients
- ⅓ Cup Tapioca Flour
- ½ Cup Cacao Powder
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Wet Ingredients
- 1 Room Temperature Egg
- ½ Cup Coconut Sugar Sub with Lakanto Golden Monkfruit for a lower sugar option.
- ¼ Cup Coconut Oil, Melted
- 1 Teaspoon Vanilla Extract
- ¼ Cup Dark Chocolate Chips
Instructions
- Start by adding cacao powder, tapioca flour, baking soda, and salt into a small bowl. Mix together with a whisk until fully combined.
- Next add melted coconut oil and coconut sugar into a bowl. Mix well and then add the egg and vanilla extract. Mix until it's a smooth, sticky consistency.
- Pour the dry mixture into the wet mixture and fold together until a sticky dough forms. Then, fold in the chocolate chips.
- Line a baking sheet with parchment paper and use a cookie scoop to add 6 cookies to the tray. Bake at 350 degrees for 12 minutes. (Do not flatten cookies, they will spread.)
Notes
Expert Tips
- Make the cookies around the same size so they bake evenly.
- Use a cookie scoop to place the dough on the tray. (It's so much easier!)
- Bake the cookies on a parchment paper lined baking sheet to avoid sticking.
- Measure the coconut oil first, and then melt it.
- Run the eggs under warm water for a couple minutes to make sure they're room temperature.
Nutrition
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Haley
I can’t believe these are gluten-free!! Will definitely try this recipe again. My husband loved them.