If you love cookies with crisp edges and a rich chocolate flavor, these Crispy Gluten Free Chocolate Cookies are for you! They bake up thin and crunchy with a deep cocoa taste that makes them hard to stop eating. Best of all, no one will ever guess they're gluten free.
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Ingredients
This recipe for crispy gluten free chocolate cookies uses the following ingredients:
- Gluten free flour - use a 1-to-1 gluten-free all purpose flour replacement
- Baking soda and salt
- Cocoa powder
- Granulated sugar and brown sugar - use either dark or light brown sugar
- Egg - use a large egg brought to room temperature
- Chocolate chips - use bittersweet chocolate chips
- Unsalted butter - soften butter to room temperature before starting recipe
See recipe card for quantities.
Instructions
Follow the instructions below and in no time you'll be enjoying these gluten free crispy chocolate cookies:
1 - Preheat oven to 350℉ (180℃).
2 - Prepare 2 baking sheet pans by lining with parchment paper or silicone baking mats.
3 - In a medium-sized bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside for later.
4 - Using a stand mixer with the paddle attachment, begin mixing the butter, granulated sugar and brown sugar together until light and creamy (2 - 3 minutes on medium speed). Scrape down sides of bowl as needed. Note - a hand mixer may also be used.
5 - Add the egg to mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.
6 - Add flour mixture to mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.
7 - Add chocolate chips to mixing bowl and stir until chips are evenly distributed throughout the dough.
8 - Scoop approximately 1½ tablespoons of cookie dough and roll into a ball. Gently roll each ball of dough in sugar, coating it lightly on all sides.
9 - Place balls of cookie dough on prepared baking sheets. Gently press down on each cookie to flatten slightly. Leave at least 2" of space between cookies to allow for spreading.
10 - Bake cookies for 13 - 14 minutes. Edges will be slightly browned, top will look crackled and center of cookie will have risen slightly.
11 - Allow cookies to cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Equipment
Gather the following equipment to make this cookie recipe:
- Cookie Sheet Pans - lined with silicone baking mats or parchment paper
- Electric mixer - you may use a hand- or stand-mixer
- Bowls, measure cups and spoons
- Silicone spatula
- Cookie scoop (optional) - helps achieve even sized cookies
Storage
Place cookies in an airtight container at room temperature for up to 4 days to keep them fresh. If you want to save them longer, wrap tightly in plastic wrap and freeze for up to 2 months.
More gluten-free dessert recipes
Looking for other recipes without gluten? Try these:
I hope you enjoy this gluten free crispy chocolate cookies recipe as much as my family and friends have over the years! If you give it a try, I’d love to hear what you think—feel free to leave a comment.
📋 Recipe
Crispy Gluten Free Chocolate Cookies
Equipment
- 2 Cookie Sheet Pans Lined with silicone baking mats or parchment paper
- 1 Electric mixer Hand or stand mixer
- Bowls, measuring cups and spoons
- 1 Cookie Scoop optional
Ingredients
- 1⅔ Cups Gluten-free flour
- ¼ Cup Cocoa powder
- 1½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 Cup Unsalted butter softened
- ¾ Cup Granulated sugar
- ¾ Cup Brown sugar use light or dark brown sugar
- 1 Large Egg room temperature
- 1 Cup Bittersweet chocolate chips
Sugar coating
- 1 Cup Granulated sugar
Instructions
- Preheat oven to 350℉ (180℃)
- Prepare 2 baking sheet pans by lining with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside for later.1⅔ Cups Gluten-free flour, ¼ Cup Cocoa powder, 1½ teaspoon Baking soda, ½ teaspoon Salt
- Using a stand mixer with the paddle attachment, begin mixing the butter, granulated sugar and brown sugar together until light and creamy (2 - 3 minutes on medium speed). Scrape down sides of bowl as needed. Note - a hand mixer may also be used.1 Cup Unsalted butter, ¾ Cup Granulated sugar, ¾ Cup Brown sugar
- Add the egg to mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.1 Large Egg
- Add flour mixture to mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.
- Add chocolate chips to mixing bowl and stir briefly until chips are evenly distributed.1 Cup Bittersweet chocolate chips
- Scoop approximately 1½ tablespoons of cookie dough and roll into a ball. Gently roll each ball of dough in sugar, coating it lightly on all sides.1 Cup Granulated sugar
- Place balls of cookie dough on prepared baking sheets. Gently press down on each cookie to flatten slightly. Leave at least 2" of space between each cookie to allow for spreading.
- Bake cookies for 13 - 14 minutes. Edges will be slightly browned, top will look crackled and center of cookie will have risen slightly.
- Allow cookies to cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: Place cookies in an airtight container at room temperature for up to 4 days to keep them fresh. If you want to save them longer, wrap tightly in plastic wrap and freeze for up to 2 months.
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