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Gluten Free Double Chocolate Chip Cookies

Indulge in a delicious gluten-free double chocolate chip cookies recipe that combines rich chocolate flavor with a soft, chewy texture. Perfect for satisfying your sweet tooth, these gluten-free chocolate cookies are easy to make and ideal for any occasion, including holiday gatherings.

Enjoy them as part of your cookie board or as a standout treat among gluten-free desserts. With this recipe, you'll create some of the best gluten-free chocolate chip cookies that are sure to delight everyone!

a blue floral plate of gluten free double chocolate cookies next to a small bowl of cocoa powder, a glass of milk and a small wooden bowl of chocolate chips

This recipe makes the best chewy gluten free double chocolate chip cookies! These easy and soft cookies are made with cocoa powder and chocolate chips. No need to melt chocolate, so these gluten free cookies can be made in one bowl.

If you are looking for more chocolate recipes try my Gluten Free Chocolate Pound Cake, my Gluten Free Double Chocolate Bundt Cake, my Gluten Free Chocolate Chip Banana Muffins or my Gluten Free Triple Chocolate Brownies.

You can find all of my cookie recipes here: Gluten Free Cookie Recipes

a blue floral plate of gluten free double chocolate cookies next to a small bowl of cocoa powder, a glass of milk and a small wooden bowl of chocolate chips
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Ingredients

Instructions

These cookies are super simple to make! The brown sugar, granulated sugar, unsalted butter, vanilla and eggs go into your mixer. Mix on medium high speed until these ingredients are well blended.

Add the flour, cocoa powder, baking powder, baking soda and salt. Mix until the dry ingredients are just incorporated with the wet ingredients. Add the chocolate chips and mix until they are blended into the dough.

I love to use a cookie scoop to make things really easy when placing the dough on your baking sheet. A cookie scoop helps you to have uniform cookies so they bake at the same temperature and time period.

Bake at 375 degrees for 15 minutes. The cookies edges will be slightly crisp, but the center will be soft.

Supplies

Frequently Asked Questions

Can these cookies be frozen?

Yes! These cookies can be frozen as pre-scooped dough to be baked later or they can be frozen after you have already baked them. Be sure to use freezer bags or containers so the cookies don't get freezer burned. They will keep in the freezer for up to a month.

What is the best gluten free flour for cookies?

Picking the best gluten free flour is a hot topic when it comes to gluten free baking. My top three picks are King Arthur Gluten Free Measure for Measure Flour, Bob's Red Mill Gluten Free 1-to-1 Baking Flour and Namaste Foods Gluten Free Perfect Flour Blend. I've used all three of these for years and have been happy with them.

They are all fine ground, so you don't get a gritty texture to your baked goods. Although, they do all contain xanthan gum I do still add extra in some recipes that I want extra rise and elasticity in.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Double Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x
  • Diet: Gluten Free
Print Recipe

Description

This recipe makes the best chewy gluten free double chocolate chip cookies! These easy and soft cookies are made with cocoa powder and chocolate chips.

Ingredients

Scale

Instructions

Preheat your oven to 375 degrees

Place the brown sugar, granulated sugar and unsalted butter into the bowl of your stand mixer. Mix on medium high speed until these ingredients are well blended. Add the vanilla and eggs and beat until blended.

Add the flour, cocoa powder, baking powder, baking soda and salt. Mix until the dry ingredients are just incorporated with the wet ingredients. Add the chocolate chips and mix until they are blended into the dough.

Using a cookie scoop place the dough on your lined baking sheets.

Bake at 375 degrees for 15 minutes. The cookies edges will be slightly crisp, but the center will be soft.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

I love anything chocolate, but I also love this recipe because it's easy to mix everything together in your mixer and have cookies in 20 minutes. I love to eat these cookies barely cooled right out of the oven, but they are also good later after they've cooled.

Gluten Free Sweet Potato Biscuits

This easy recipe for gluten free sweet potato biscuits is perfect to go along with a meal. These homemade biscuits are delicious warm and slathered with butter. I love to serve these simple gluten free biscuits with soup or on their own with some jam for breakfast.

a basket lined with a cream towel of gluten free sweet potato biscuits next to a plate with a biscuit cut in half with butter melting on top

If you are looking for more sweet potato recipes try my Gluten Free Sweet Potato Cake with Cream Cheese Frosting, my Sheet Pan Mini Meatloaves and Sweet Potatoes or my Air Fryer Sweet Potato Wedges.

You can find all of my side dish recipes here: Gluten Free Side Dish Recipes

a basket lined with a cream towel of gluten free sweet potato biscuits
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Ingredients

instruction photos for gluten free sweet potato biscuits with the dough in a bowl, the dough rolled out, the dough cut into biscuits and the biscuits baked on a baking pan

Instructions

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer blend the gluten free flour, baking powder, xanthan gum, baking soda and salt to combine dry ingredient. Add the diced butter and beat together until combined with lumps still showing. 

Add the mashed sweet potato and milk to this mixture and beat until blended together. The dough will still have some lumps showing and will be soft and not sticky.

Using a dough mat or your countertop coated with some extra flour roll the biscuits out to ½-inch thickness.

Using a pizza cutter or knife, cut the dough into rectangles (or whatever shape you would like). 

Bake at 425 degrees for 12-15 minutes or until the biscuits are golden brown on the bottom. 

Let the biscuits cool slightly before serving.

Supplies

Frequently Asked Questions

Can you freeze gluten free biscuits?

Yes! I like to make the biscuits, roll them out, cut them and then freeze them on a baking sheet before storing them in a freezer safe container. They can be frozen for up to a month.

When you are ready to use them get them out and defrost the biscuit dough on a baking sheet and then bake at 425 degrees for 12-15 minutes. They are great to go with soups or a meal.

How do I make gluten free biscuits at home?

These gluten free sweet potato biscuits are really easy to make.

1. In your stand mixer beat together the dry ingredients. Then add the diced butter and beat until combined with lumps still showing. Add in the mashed sweet potatoes and milk and blend into a dough.
2. On a floured surface roll the dough into a ½-inch thick circle or rectangle and
3. using a pizza cutter or knife cut into rectangles. 4. Bake at 452 degrees for 12-15 minutes and serve warm.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Sweet Potato Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 35 minutes
  • Yield: 11 biscuits 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free sweet potato biscuits is perfect to go along with a meal. These homemade biscuits are delicious warm and slathered with butter. I love to serve these simple gluten free biscuits with soup or on their own with some jam for breakfast.

Ingredients

Scale

2 cups Gluten Free Flour
1 Tbsp. Baking Powder
2 tsp. Xanthan Gum
1 tsp. Baking Soda
1 tsp. Sea Salt
4 Tbsp. Unsalted Butter, diced
1 ½ cups mashed Sweet Potato
3 Tbsp. Milk

Instructions

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer blend the gluten free flour, baking powder, xanthan gum, baking soda and salt to combine dry ingredient. Add the diced butter and beat together until combined with lumps still showing. 

Add the mashed sweet potato and milk to this mixture and beat until blended together. The dough will still have some lumps showing and will be soft and not sticky.

Using a dough mat or your countertop coated with some extra flour roll the biscuits out to ½-inch thickness.

Using a pizza cutter or knife, cut the dough into rectangles (or whatever shape you would like). 

Bake at 425 degrees for 12-15 minutes or until the biscuits are golden brown on the bottom. 

Let the biscuits cool slightly before serving.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Breads
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

This recipe is really great for using up leftover sweet potatoes. You can use the sweet potatoes you served the day before to make biscuits for the next nights meal!

I like to prepare my sweet potatoes in my instant pot (pressure pot). Put one cup of water in the bottom of the instant pot and then put the rack in to keep the sweet potatoes out of the water. I add my sweet potatoes and then using manual pressure cook for 12-18 minutes depending on how many and how large the sweet potatoes are.

Let the steam release naturally from the instant pot and then remove the lid. Let the sweet potatoes cool completely and then remove the skins. Put the sweet potatoes in the bowl of your stand mixer and beat until they are mashed.

Favorite Things November 11, 2021

one of my favorite things for fall are orange pumpkins and lovely squash

This a collection of things I'm loving right now. I've included recipes that are perfect for this season and some of my favorite things. Grab a cup of your favorite beverage and scroll through all the stuff I've enjoyed this week.

Early Black Friday Deals

There are already lots of sales happening. I've found some great deals on kitchen appliances and home essentials. These would make amazing holiday gifts!

Recipe Ideas for the Week

Instant Pot Beef and Vegetable Soup

Gluten Free Sweet Potato Cake with Cream Cheese Frosting

Gluten Free Slow Cooker Cranberry Meatballs

Stuff I Love

What I'm Listening To - Do you use Amazon Music? I like to stream music from my Echo/Alexa. You can ask it to play the station 'My Soundtrack' and you get music you've listened to or liked along with a selection of similar music.

What I'm Watching - There's already been several new Hallmark Christmas movies. My favorites so far are 'You, Me and the Christmas Tree', 'Christmas in my Heart', 'Coyote Creek Christmas' and 'Next Stop Christmas'. I also really liked 'Love Hard' on Netflix.

What I'm Reading - I'm reading The Sisters Sweet by Elizabeth Weiss and I'm really liking it so far. Twin sisters who perform a vaudeville act in the early 1920's are broken up when one sister runs away and they both make their own lives.

What I'm Loving - If you follow along with my stories on Instagram you've seen our basset hound Mario. He's the best good boy, but he sheds a lot. I just got this Kong Zoom Groom Tool and it does an amazing job of de-shedding his coat.

What I Want - I'm trying to be patient to see if my favorite planner comes in stock for 2022 (seems like it should be in store by now). If it doesn't show up I'm looking at this Rachel Parcell Peony Planner. Do you have a favorite planner?

New Gift Ideas

Favorites From Around the Web

I'm loving all the pretty wooden advent calendars I'm seeing this year. This wooden advent calendar has LED lights and is so pretty!

I really like the plaid holiday pajamas I'm seeing in stores. This pair looks warm and cozy. I also really like the pattern of this pair.

As the weather starts to get colder I've been looking at jackets. This green jacket looks super warm and comfy. I also like this classic pea coat for a dressier look.

I want a new Christmas tablecloth this year. There are some really pretty plaid ones. This dark green and red, this red with a little green and this red and black buffalo plaid are all lovely. This holly berry tablecloth is also pretty.

I loved the HBO series Stanley Tucci: Searching for Italy. He has a new book out that I want to read called Taste: My Life Through Food.

Speaking of books, I also want to read Food Saved Me by Danielle Walker. This would make a great gift for someone with an autoimmune disease. Her story is really inspiring.

Articles I Read This Week

Step Up Your Grain Game: Here's How to Cook Rice Like a Pro - I like to cook jasmine rice on my stovetop. I put 2 cups of rice with 4 cups of water in a pot on my stovetop on medium high heat. When it comes to a boil I turn the temp down to low and cook covered for 14 minutes. Then fluff the rice with a fork and serve.

Astringent vs. Toner: What's the Difference and Does It Matter? - This is a helpful read. With my rosacea I do best with a toner for my skin.

I'm A Nutritionist: These Are My 6 All-Time Favorite Foods For Longevity - I've been adding more legumes into my diet and I do think I've had more energy lately.

What To Look For In Hand Cream Formulas For Dry Skin Protection - I try to make sure I'm putting hand cream on 2-3 times a day as the weather gets colder. Especially if I'm in the kitchen a lot with my hands in water.

Gluten Free Sweet Potato Cake with Cream Cheese Frosting

This easy recipe for gluten free sweet potato cake with cream cheese frosting is perfect for fall and Thanksgiving. This gluten free take on a classic southern recipe is simple to make in a 9x13 pan or two nine-inch pans. I love the ease of a sheet cake that I can frost and sprinkle some chopped pecans on before serving.

a 9x13 gluten free sweet potato cake with cream cheese frosting and chopped pecans sprinkled on top next to a bowl of pecans

For the sweet potato in this recipe I cook a large sweet potato in the Instant Pot for 12 minutes on manual and then let the steam release naturally. Once the sweet potato has cooled I peel the skin off and then mash the sweet potato in a bowl. You can also put the sweet potato in your mixer and blend until mashed.

If I need a side dish to go with dinner I will cook multiple sweet potatoes and raise the cook time to 18 minutes. Then I follow the same steps reserving one cup of mashed sweet potato for this recipe and serving the rest with our meal.

You can find more cake recipes here: Gluten Free Cake Recipes

You can find more Thanksgiving recipes here: Delicious Gluten Free Thanksgiving Recipes

a 9x13 gluten free sweet potato cake with cream cheese frosting and chopped pecans sprinkled on top next to a bowl of pecans
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Ingredients

Instructions

Cook your sweet potato, let it cool, remove skin and then mash. I cook my sweet potato in my instant pot for 10 minutes on manual and then let the steam release naturally.

Preheat your oven to 350 degrees.

Grease a 9x13 baking pan or two 9-inch cake pans with butter or coconut oil. Set aside.

In a mixing bowl whisk together the gluten free flour, baking powder, xanthan gum, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.

In the bowl of your stand mixer add the butter, granulated sugar and brown sugar. Beat these ingredients together until well combined and fluffy. Add the eggs, vanilla, sweet potato and milk. Blend until ingredients are well combined.

Add the dry ingredients to the wet ingredients and beat together until just combined and your cake batter forms.

Pour the cake batter into the greased baking pan(s) and spread with a spoon or spatula until in an even layer.

Baked at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.

Let the cake stand in the pan for 10 minutes and then invert onto a cooling rack.

Once the cake is cooled combine the frosting.

In the bowl of your stand mixer ad the cream cheese, room temperature butter and vanilla. Blend until all lumps are gone. You will want to stop the mixer a couple of times and using a spatula push the ingredients down the side of the mixer bowl and then blend again.

Once those ingredients are smooth add the sifted powdered sugar and beat the frosting until it is smooth.

Frost your completely cooled cake(s) and then if you like sprinkle chopped pecans on top.

Supplies

Frequently Asked Questions

How do I make my gluten free cakes more moist?

Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free sweet potato cake the mashed sweet potato makes it moist and delicious.

If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.

Do gluten free cakes take longer to bake?

Yes, gluten free baking in general takes a little bit longer to bake than a cake made with regular wheat flour. However, gluten free baked goods tend to brown faster. So you will want to test the cake with a tooth pick in the center to make sure it's actually done even if it looks browned.
 
Your cake should be a nice golden brown and a tooth pick inserted in the center of the cake should come out clean. You may need to bake your cake up to 5-8 minutes more. If your cake is already very brown, but not done in the center you will need to lower the oven temperature by 25 degrees and cook a bit longer.

More Recipes You Might Enjoy

Gluten Free Orange Cranberry Cake
Gluten Free Gingerbread Bundt Cake
Delicious Gluten Free Thanksgiving Recipes
Gluten Free Pumpkin Oatmeal Cake
Gluten Free Chocolate Mayonnaise Cake

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Sweet Potato Cake with Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 1 hour 5 minutes
  • Yield: 20 slices
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free sweet potato cake with cream cheese frosting is perfect for fall and Thanksgiving. This gluten free take on a classic southern recipe is simple to make in a 9x13 pan or two nine-inch pans. I love the ease of a sheet cake that I can frost and sprinkle some chopped pecans on before serving.

Ingredients

Cake:
1 cup Unsalted Butter, at room temperature
½ cup Granulated Sugar
½ cup Brown Sugar
2 large Eggs
1 tsp. Vanilla Extract
1 cup mashed Sweet Potato
½ cup Milk
2 cups Gluten Free Flour
2 tsp. Baking Powder
1 tsp. Xanthan Gum
1 tsp. Baking Soda
1 tsp. Sea Salt
1 tsp. Ground Cinnamon
½ tsp. Ground Nutmeg
¼ tsp. Ground Cloves
½ cup Pecans, roughly chopped for on top of frosting

Frosting:
8 ounces Cream Cheese
½ cup Unsalted Butter, at room temperature
2 tsp. Vanilla Extract
2 cups Powdered Sugar, sifted to remove lumps

Instructions

Cook your sweet potato, let it cool, remove skin and then mash. I cook my sweet potato in my instant pot for 10 minutes on manual and then let the steam release naturally.

Preheat your oven to 350 degrees.

Grease a 9x13 baking pan or two 9-inch cake pans with butter or coconut oil. Set aside.

In a mixing bowl whisk together the gluten free flour, baking powder, xanthan gum, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.

In the bowl of your stand mixer add the butter, granulated sugar and brown sugar. Beat these ingredients together until well combined and fluffy. Add the eggs, vanilla, sweet potato and milk. Blend until ingredients are well combined.

Add the dry ingredients to the wet ingredients and beat together until just combined and your cake batter forms.

Pour the cake batter into the greased baking pan(s) and spread with a spoon or spatula until in an even layer.

Baked at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.

Let the cake stand in the pan for 10 minutes and then invert onto a cooling rack.

Once the cake is cooled combine the frosting.

In the bowl of your stand mixer ad the cream cheese, room temperature butter and vanilla. Blend until all lumps are gone. You will want to stop the mixer a couple of times and using a spatula push the ingredients down the side of the mixer bowl and then blend again.

Once those ingredients are smooth add the sifted powdered sugar and beat the frosting until it is smooth.

Frost your completely cooled cake(s) and then if you like sprinkle chopped pecans on top.

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: Gluten Free

Gluten Free Slow Cooker Cranberry Meatballs

This easy recipe for gluten free slow cooker cranberry meatballs is a perfect holiday appetizer! They are cooked in your crockpot for 2-4 hours on low and then ready to serve hot. I used ground beef, but you could easily use ground turkey for these tangy meatballs with cranberries and chili sauce.

a large plate next to a smaller plate of gluten free slow cooker meatballs with parmesan cheese sprinkled on top next to a small wooden bowl of cranberries

Gluten-free slow cooker cranberry meatballs are a delightful and savory addition to your holiday gatherings, making them an ideal appetizer for Christmas or Thanksgiving celebrations.

This easy meatball recipe combines the richness of homemade meatballs with a sweet and tangy cranberry chili sauce, creating a dish that is sure to impress your guests.

Perfect as a cocktail meatball option for serving at parties, these bite-sized treats are both satisfying and easy to prepare, allowing you to enjoy time with your loved ones rather than spending all day in the kitchen.

For this recipe you can purchase whole cranberry sauce or you can make my recipe for gluten free cranberry jam. I like the convenience of purchasing cranberry sauce, but I also love to have extra of my cranberry jam for the holidays too.

If you are looking for more meatball recipes try my Gluten Free Slow Cooker Hawaiin Meatballs, my Gluten Free Slow Cooker Barbecue Meatballs, my Gluten Free Swedish Style Meatballs or my Gluten Free Slow Cooker Meatballs.

a large plate next to a smaller plate of gluten free slow cooker meatballs with parmesan cheese sprinkled on top next to a small wooden bowl of cranberries
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Ingredients

Instructions

In a mixing bowl using your hands or a large spoon mix together the ground beef, gluten free bread crumbs, egg, parmesan cheese, onion, garlic, salt, pepper and parsley until well combined.

In a mixing bowl or large measuring cup whisk together the cranberry sauce, chili sauce, water and brown sugar until well combined.

Pour enough of the sauce mixture on the bottom of your slow cooker to coat it. Then roll the meatball mixture into golf ball sized balls and place them touching, but not on top of each other on the bottom of the slow cooker.

After all the meatballs are in the slow cooker pour the rest of the sauce on top of the meatballs.

Set your crockpot to low and and cook 2-4 hours until the internal temperature is a minimum of 165 degrees.

Move the meatballs to a plate and pour a bit of sauce over them to serve with toothpicks for an appetizer or over mashed potatoes or buttered noodles for a meal.

Supplies

Frequently Asked Questions

How do I make gluten free meatballs from scratch?

The key is gluten free breadcrumbs. There are several brands that have certified gluten free breadcrumbs. You can also use rice crumbs. I've used both and been happy with both options.

The gluten free bread or rice crumbs along with the egg will help the meatballs to hold their shape. Once the meatballs are in the crockpot I don't stir them until they are fully cooked so they don't fall apart.

What do you serve cranberry meatballs with?

I like to use these meatballs as an appetizer during the holidays and I serve them on their own with toothpicks. They are also delicious served with mashed potatoes or buttered pasta for a meal.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Slow Cooker Cranberry Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 3 hours 20 minutes
  • Yield: 2 pounds meatballs 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free slow cooker cranberry meatballs is a perfect holiday appetizer! They are cooked in your crockpot for 2-4 hours on low and then ready to serve hot. I used ground beef, but you could easily use turkey for these tangy meatballs with cranberries and chili sauce.

Ingredients

Scale

Meatballs:

Sauce:

Instructions

In a mixing bowl using your hands or a large spoon mix together the ground beef, gluten free bread crumbs, egg, parmesan cheese, onion, garlic, salt, pepper and parsley until well combined.

In a mixing bowl or large measuring cup whisk together the cranberry sauce, chili sauce, water and brown sugar until well combined.

Pour enough of the sauce mixture on the bottom of your slow cooker to coat it. Then roll the meatball mixture into golf ball sized balls and place them touching, but not on top of each other on the bottom of the slow cooker.

After all the meatballs are in the slow cooker pour the rest of the sauce on top of the meatballs.

Set your crockpot to low and and cook 2-4 hours until the internal temperature is a minimum of 165 degrees.

Move the meatballs to a plate and pour a bit of sauce over them to serve with toothpicks for an appetizer or over mashed potatoes or buttered noodles for a meal.

Notes

I used ground beef in this recipe, but you could also use ground turkey.

  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Category: Meatballs
  • Method: Slow Cooker
  • Cuisine: Gluten Free

Top Tip

My favorite chili sauce is Thai Kitchen Red Chili Dipping Sauce. Their brand doesn't have any added artificial colors or flavoring. I checked several other brands and they all had artificial colors and added ingredients that I didn't want.