These Gluten-Free Chocolate Cookies have the chewy texture you love, with the flavor of a brownie. Roll them in powdered sugar for an easy Chocolate Crinkle Cookie!
Why You’ll Love Them
They taste amazing. If you love brownies, you’ll love these chewy chocolate cookies. They bake in less than 10 minutes, for an easy gluten-free dessert.
They are easy to customize. The variations are endless with this cookie dough. Stir in peanut butter chips for a chocolate peanut butter cookie, add a little peppermint extract for a mint chocolate flavor, or just stir in some regular chocolate chips for a double chocolate cookie.
They are allergy friendly. These cookies are naturally gluten-free, but you can also make them dairy-free and vegan by using coconut oil instead of butter, and a flax egg instead of a regular egg.
They are made with only 1 type of flour. Instead of using a gluten-free flour blend, this recipe relies on oat flour, which is a super-affordable option for gluten-free baking. You can even make oat flour with just rolled oats and a blender! Because oats can be contaminated during processing, be sure to buy a package that says “certified gluten-free” if you are serving someone who can’t consume gluten.
Ingredients You’ll Need
What’s in gluten-free chocolate cookies?
- Oat flour
- Cacao powder (or cocoa powder)
- Coconut sugar
- Egg (or flax egg)
- Butter (or coconut oil)
- Baking soda
- Salt
This recipe comes together quickly in one bowl, and if you need a dairy-free or vegan option, it’s super-easy to make substitutions. You can also use any other granulated sugar you have on hand, like brown sugar, to replace the coconut sugar.
Note: Oat flour is not always tolerated by everyone who has a gluten intolerance, so if you need to use a gluten-free flour blend (like Bob’s Red Mill 1-to-1 baking flour) you can swap that for the oat flour in this recipe. The result is slightly more dry in that case, but it still “works.”
How to Make the Best Gluten-Free Chocolate Cookies
1. Mix the dry ingredients.
In a large mixing bowl, combine the oat flour, cocoa powder, coconut sugar, baking soda, and salt. Use a whisk to mix the ingredients, which will help to break up any clumps.
2. Add in the wet ingredients.
To the bowl, add in the egg, melted butter, and vanilla extract. Mix well, until the dough looks uniform. If you want to make gluten-free double chocolate cookies, fold in a 1/2 cup of chocolate chips, too.
The cookie dough will be slightly sticky, so let the dough rest in the bowl for 15 minutes. The oat flour will continue to absorb the moisture, and will be easier to handle after it rests.
3. Bake.
Preheat the oven to 350ºF and line a large baking sheet with parchment paper.
Use a 1-ounce cookie scoop or tablespoon to scoop the cookie dough, then roll the dough in powdered sugar, if you’d like to make a crinkle cookie.
Arrange the cookies 2 inches apart from each other on the baking sheet, then bake at 350ºF for 8 to 10 minutes. (For soft centers, remove them after 8 minutes.)
Let the cookies cool completely on the pan, as they will be very fragile while they are still warm. Once they have firmed up, you can transfer them to a wire rack to cool completely, if you need to use the pan to bake the remaining cookie dough.
Storage Tip: Store leftover cookies in an airtight container in the fridge for up to 1 week. You can also store cookies in the freezer for up to 3 months! These cookies are delicious when served cold, or at room temperature.
Make Ahead Tip: If you don’t want to bake all of the cookies right away, you can freeze the dough! Drop the cookie dough onto a pan or plate lined with parchment paper, and place it on a flat shelf in your freezer. Once they are firm (about 1 hour) you can transfer the frozen cookie dough balls to an airtight container, and keep them stored in the freezer for up to 3 months. Bake the cookie dough straight from the freezer for an extra 3-5 minutes, for a freshly baked cookie anytime.
Frequently Asked Questions
This gluten-free cookie recipe was developed to use oat flour, so I don’t recommend using almond flour or coconut flour, but another grain-based flour will most likely work similarly. Gluten-free flour blends are often made with a combination of gluten-free flours, like rice flour and starches, so they may create a more dry cookie when compared to using oat flour. Feel free to use slightly less flour when making that substitution. (You don’t need a blend with xanthan gum for this recipe, unlike my gluten-free cinnamon rolls.)
Yes, you can replace the butter with melted coconut oil, but be sure to use a refined or expeller pressed coconut oil, if you’d like the cookies to have zero coconut flavor. You can replace the egg with a powdered egg substitute, or a flax egg. The cookies will spread slightly more with these modifications, so be sure to chill the dough before baking.
Looking for more gluten-free recipes? Try Almond Flour Chocolate Chip Cookies, Gluten-Free Cinnamon Rolls, Soft Pretzel Bites, or Oat Flour Banana Bread.
Gluten-Free Chocolate Cookies
These chocolate cookies have a perfectly chewy texture, and taste like a brownie! Made with oat flour, they are naturally gluten-free, but you’d never know just by tasting them.
Servings:
Ingredients
- 1 ¼ cups oat flour (certified gluten-free, if needed)
- 6 tablespoons cacao powder
- 1 cup coconut sugar (or other granulated sugar)
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup melted butter or coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (optional; for rolling)
Instructions
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Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the flour, cacao powder, sugar, baking soda, and salt. Whisk well to help break up any clumps.
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Add in the melted butter or oil, egg, and vanilla extract, and mix again until the dough looks uniform. The oat flour will continue to absorb some of the moisture as it rests, so let the dough rest in the bowl for 15 minutes. (This will make it easier to work with.)
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Next, use a 1-ounce cookie scoop to scoop the dough and roll it between your hands to form a ball. For a chocolate crinkle cookie, place the ball in a small bowl of powdered sugar and roll it around to coat the outside. Place the ball on the parchment lined baking sheet, then repeat the process with the remaining dough. You should get roughly 20 cookies from this batch, so you may need to bake these cookies in 2 batches. (Or use 2 pans, if you prefer to bake them all at once.)
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Bake the cookies at 350ºF for 8 to 10 minutes. The cookies should puff up and spread slightly. Let them cool on the pan for 10 to 15 minutes, as they will be fragile while they are still warm. As soon as they are firm enough to handle, transfer the cookies to a wire rack to finish cooling, so you can bake the remaining cookies in the batch.
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As soon as the cookies are firm enough to pick up, they are ready to serve. You can store leftover cookies in an airtight container on the counter for up to 3 days, or they will last up to a week in the fridge. (Or store them in the freezer for up to 3 months.)
Notes
• For a double chocolate cookie: Skip the powdered sugar and stir in a 1/2 cup of mini chocolate chips, instead.
• For a vegan cookie: Use refined or expeller pressed coconut oil (which has no coconut flavor) as a swap for the butter, and replace the egg with a flax egg.
• Prefer to use less sugar? You can reduce the sugar in this recipe to 3/4 cup for a slightly less sweet and darker chocolate flavor.
Nutrition
Calories: 105kcal, Carbohydrates: 13g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 22mg, Sodium: 114mg, Potassium: 56mg, Fiber: 1g, Sugar: 5g, Vitamin A: 155IU, Calcium: 9mg, Iron: 1mg
If you try this gluten-free chocolate cookie recipe, please leave a comment and star rating below letting me know how you like them.