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Gluten Free Triple Chocolate Cookie Recipe

One of my brother in law's loves cookies and biscuits so this past Christmas I made him a whole box of fresh Gluten free triple chocolate cookies, my partner helped me do the taste test and enquired If I was giving them all away? Yes, but I can make more! Needles to say I made two batches of these as they were such a hit!

The gluten free triple choc chip cookies have a lovely rich cocoa flavour, crisp exterior and a tender gooey chewy centre with chips of white and milk chocolate.

To get my cookies to be roughly the same size I weighed out the dough into 22gram balls.

Gluten Free

25 Cookies


Gluten free triple choc chip cookies

  1. Heat oven to 190 deg C

  2. Line baking tray with greaseproof paper

  3. Beat sugars, butter and vanilla extract in a bowl with an electric mixer until the mixture is well blended.

  4. Beat in eggs until light and fluffy.

  5. Sieve flour into a separate bowl and stir in xantham gum, baking powder, bicarbonate of soda, cocoa powder and salt until thoroughly blended.

  6. Stir flour mixture into butter mixture until well combined

  7. Stir in chocolate chips.

  8. Drop cookie dough onto the prepared baking trays, with each cookie around 1 tablespoon. Roll the dough into a ball. Leave a gap of about 5cm in between each cookie.

  9. Bake for 7 to 9 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking trays for a few minutes before transferring to wire racks to cool completely.

  10. Once completely cooled, store these cookies in an air tight container.


Gluten free triple choc chip cookies

  • 110g brown sugar

  • 75g granulated sugar

  • 110g butter (unsalted)

  • 1 tsp vanilla (extract)

  • 1 large eggs

  • 65g gluten free plain flour

  • 95g gluten free rice flour

  • 1 tsp xantham gum

  • 0.5 tsp baking powder

  • 0.5 tsp bicarbonate of soda

  • 1 pinch salt

  • 100g milk chocolate (chips)

  • 100g white chocolate (chips)

  • 50g cocoa powder

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