This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!
I don’t know about you but for me, there’s nothing better than really chewy gluten free cookies. These are just the best gluten free cookies! Deliciously chewy, with a crackled effect and big chunks of chocolate. Absolute cookie heaven and so easy to make.
Walking past bakeries and cookie shops can be pretty depressing when you have coeliac disease, which is why I wanted to perfect an easy gluten free cookie recipe.
These triple chocolate, chewy gluten free cookies are just like the ones in the bakery bags I always miss.
They’ve got the size of my giant gluten free double chocolate cookies and are a chewy alternative to my soft, bakery-style chocolate chip cookies.
They’re big, bold, chewy and easy-to-make… everything a gluten free cookie should be!
Why is this the BEST gluten free cookies recipe?
- Gluten Free: This recipe is completely gluten free and coeliac-safe, and made using easy ingredients found in the supermarkets.
- Great for beginners: Anyone can make these gluten free cookies! I’ve done all the hard work and recipe testing so you don’t have to.
- Perfect for kids: This would be a great school holiday baking project for making with kids. It’s a really simple method to follow.
- BIG Cookies! I don’t know why everything gluten free seems to be miniature – but that is certainly not the case with these monster gluten free cookies!
Ingredients
There’s a printable recipe card below, but here are the main ingredients you’ll need to make these gluten free cookies:
- Self-Raising Gluten Free Flour: If you don’t have self-rising flour you can use a gluten free plain flour or all purpose flour blend, and mix in 1 tsp baking powder per 100g flour, to make your own gluten free self raising flour. You’ll also need to add 1/4 teaspoon of xanthan gum to the entire quantity of plain flour for this recipe if your gluten free flour blend doesn’t contain it already.
- Butter: I use unsalted butter in my baking. Stork Baking Block would be a good dairy-free alternative.
- Light Brown Sugar: This creates the chewy cookie texture and adds a caramel flavour.
- Eggs: For a gluten-free, egg-free cookies recipe, check out my vegan gluten free cookies.
- Vanilla Extract: To add a little extra sweetness and flavour to the cookie dough.
- Salt: A little salt enhances the flavours.
- Chocolate Chunks: I use a mixture of dark, milk and white chocolate chunks – chocolate chips work too. Just check for may contain warnings.
How to make chewy gluten free cookies
There’s a printable recipe card below with the method, but here are some step-by-step photos to show you how easy these gluten free cookies are to make.
First, pre-heat the oven to 180’C / Fan 160’C / Gas Mark 4. Line two large baking trays with baking paper and set to one side.
Melt the butter in a large pan on a low heat. Once melted, remove from the heat immediately and stir in the sugar, eggs and vanilla extract. Stir well until it forms a thick, sticky batter.
In a separate mixing bowl add the flour and salt and stir to mix together. Pour the dry mixture into the butter mixture and stir with a wooden spoon well until fully combined. It will become quite thick as the butter cools so you may need some elbow grease!
Add the chunks of chocolate and stir until they are evenly distributed throughout the mix.
To make the cookies, place around one-and-a-half heaped dessert spoonfuls of dough in blobs at least two inches apart on the baking tray.
These will spread so the extra space is important – you may have to bake them in batches of 3-4 per tray depending on the size of your oven.
Smooth the blobs of dough into round shapes using your hands and then bake for 8-10 minutes.
You’ll know they’re done when the cookies have spread out and turned golden brown with a slight crackle on top.
Remove from the oven onto a cooling rack and let them cool on the tray for at least 10-15 minutes before attempting to move them, as they will be soft!
While the cookies are still hot, you can also place a few extra chocolate chunks on top of each for decoration.
More gluten free cookie recipes
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Chewy Gluten Free Triple Chocolate Cookies
Ingredients
- 110 g unsalted butter
- 350 g light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 350 g self-raising gluten free flour, See notes if using plain flour
- 1/4 tsp salt
- 50 g white chocolate chunks
- 50 g milk chocolate chunks
- 50 g dark chocolate chunks
- Extra chocolate chunks/chips for serving, optional
Instructions
- Pre-heat the oven to 180’C / Fan 160’C / Gas Mark 4. Line two large baking trays with baking paper and set to one side.
- Melt the butter in a large pan on a low heat. Once melted, remove from the heat immediately (you don’t want it to start bubbling or boiling) and stir in the sugar, eggs and vanilla extract. Stir well until it forms a thick, sticky batter.
- In a separate mixing bowl add the flour and salt and stir to mix together. Pour the dry mixture into the butter mixture and stir with a wooden spoon well until fully combined. It will become quite thick as the butter cools so you may need some elbow grease!
- Add the chunks of chocolate and stir until they are evenly distributed throughout the mix.
- To make the cookies, place around one-and-a-half heaped dessert spoonfuls of dough in blobs at least two inches apart on the baking tray. These will spread so the extra space is important – you may have to bake them in batches of 3-4 per tray depending on the size of your oven.
- Smooth the blobs of dough into round shapes using your hands and then bake for 8-10 minutes. You’ll know they’re done when the cookies have spread out and turned golden brown with a slight crackle on top.
- Remove from the oven onto a cooling rack and let them cool on the tray for at least 10-15 minutes before attempting to move them, as they will be soft! While the cookies are still hot, you can also place a few extra chocolate chunks on top of each for decoration.
Video
Notes
- These cookies will store for 3-5 days in an airtight container. See the FAQs below this recipe card for details on freezing the cookies and cookie dough, plus any other recipe troubleshooting.
Nutrition
Frequently Asked Questions
Here are some FAQs about this easy gluten free cookies recipe – if you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
The good news is, if you don’t want to eat all the chewy gluten free cookies in one go, you can freeze both the doughs and cookies.
To freeze the cookie dough: Lay the gluten free cookie dough balls out on a baking tray and freeze. Bake from frozen (add a few extra minutes onto the time) or defrost in the fridge before baking.
To freeze the cookies: You can also freeze the cookie and just defrost them whenever you need a sugar fix. If not, you can store them in an airtight container for up to a week.
Also, if your gluten free flour blend does not contain xanthan gum, I’d recommend adding 1/4 teaspoon to the flour as well. Xanthan gum really helps with the texture in gluten free baking. It’ll make the cookies a lot easier to handle and less crumbly when they bake. A lot of self-raising gluten free flour already contains xanthan gum.
Get my cookbook!
Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.
They are the best GF cookies i have ever tried to bake. Thank you so much, for such a great recipe!!!!
Mine were soooo runny … I certainly couldn’t form them into balls in my hand.. is there a step missing or something? Like is the dough supposed to be frozen?
I’m intrigued to try these as they are similar to a recipe I adapted from The Boy who bakes but with half the amount of butter and half the eggs! Look forward to experimenting!