Gluten Free Triple Chocolate Cookies

These gluten free triple chocolate cookies are everything a chocolate cookie should be. Rich, fudgy, and absolutely loaded with chocolate in every single bite.

We’re talking three types of chocolate chips here – white, semi-sweet, and milk chocolate – all folded into a soft cocoa-based dough. It’s chocolate on chocolate on chocolate.

The best part is that these are completely gluten free and nobody will ever be able to tell. They taste just as good as any traditional chocolate cookie out there.

The recipe is simple and straightforward. No complicated steps, no weird ingredients, and no long waiting times. You can have a batch ready in under 30 minutes.

If you love chocolate and need a reliable gluten free cookie recipe, this one is for you.

Why You’ll Love This Recipe

Triple Chocolate Overload – Three kinds of chocolate chips in a cocoa-based dough means every single bite is rich and deeply chocolatey.

Perfectly Fudgy Texture – These cookies bake up with crackly tops and soft gooey centers that taste like a brownie in cookie form.

No One Will Know They Are Gluten Free – The intense chocolate flavor and chewy texture make these taste just like classic bakery cookies.

Ingredients

• 1/2 cup Unsalted Butter (softened)
• 3/4 cup Granulated Sugar
• 1/4 cup Packed Light Brown Sugar
• 1 large Egg
• 1 tsp Pure Vanilla Extract
• 1 1/4 cups Gluten Free 1:1 Flour Blend
• 1/2 cup Unsweetened Cocoa Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Fine Sea Salt
• 1/2 cup White Chocolate Chips
• 1/2 cup Semi-Sweet Chocolate Chips
• 1/2 cup Milk Chocolate Chips

How to Make

Step 1

Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.

Step 2

In a large bowl, beat the softened butter, granulated sugar, and light brown sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until smooth.

Step 3

In a separate bowl, whisk together the gluten free flour blend, cocoa powder, baking soda, and fine sea salt. Add this to the butter mixture and mix on low speed until a thick chocolate dough forms with no dry streaks.

Step 4

Fold in the white chocolate chips, semi-sweet chocolate chips, and milk chocolate chips with a rubber spatula until evenly distributed throughout the dough.

Step 5

Scoop the dough into 1 1/2-tablespoon balls and place them about 2 inches apart on the prepared baking sheets. Gently press each ball down just slightly.

Step 6

Bake for 10 to 12 minutes until the edges are set and the tops look dry and slightly crackled but the centers still feel soft. The cookies will puff up in the oven and then settle as they cool.

Step 7

Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. These are rich, intensely chocolatey, and loaded with three kinds of melty chocolate in every bite.

My Tips

Make Sure Your Butter Is Actually Softened

Your butter should be soft enough that you can press a finger into it and leave a dent, but it shouldn’t be melty or greasy looking. If it’s too cold, the sugar won’t cream into it properly and you’ll end up with dense, flat cookies.

If you forgot to take it out ahead of time, cut it into small cubes and let it sit for about 20-25 minutes. Don’t microwave it because you’ll almost always end up partially melting it, and that changes the texture of the final cookie.

Whisk the Dry Ingredients Well

Gluten free flour blends can sometimes clump together, and cocoa powder almost always does. Give the dry ingredients a really good whisk before adding them to the butter mixture.

If you skip this step, you might end up with little pockets of cocoa powder or baking soda in your cookies. It only takes 30 seconds and makes a big difference in getting an even chocolate flavor throughout.

Sift Your Cocoa Powder

Cocoa powder is known for forming hard little lumps in the container. If you just scoop it straight into the bowl, those lumps don’t always break up during mixing and you’ll find them in your finished cookies.

Run it through a fine mesh strainer into your dry ingredient bowl. This takes a minute but it gives you a smoother dough and a more even chocolate taste in every bite.

More Tasty Recipes

• Gluten Free Chocolate Crinkle Cookies
• Gluten Free Chocolate Chip Cookies
• Gluten Free Triple Chocolate Brownies
• Gluten Free Caramel Stuffed Chocolate Cookies
• Gluten Free Espresso Chocolate Chip Cookies

FAQ

Can I use a different gluten free flour instead of a 1:1 blend?

A 1:1 gluten free flour blend is really the best choice here because it already contains xanthan gum, which helps the cookies hold together and gives them that classic chewy texture. Brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure work great.

If you use a blend that doesn’t include xanthan gum, you’ll want to add about 1/2 teaspoon on your own. Without it, the cookies can turn out crumbly and fall apart easily.