Gluten-Free Double Chocolate Cookies

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Gluten-Free Double Chocolate Cookies

Gluten-free chocolate cookies? Can it be true? Now chocolate lovers don't have to make sacrifices.

  • Prep Time: 30 mins
  • Cook Time: 9-11 mins
  • Servings: varies


  • 1 cup(s) butter
  • 1 1/2 cup(s) sugar
  • 2 large eggs
  • 1 tsp(s) pure vanilla extract
  • 2 cup(s) quinoa flour
  • 3/4 cup(s) unsweetened cocoa powder
  • 1 tsp(s) baking soda
  • 1/2 tsp(s) sea salt
  • 1 cup(s) semi-sweet chocolate chips
  • 1/2 cup(s) walnuts
  • dash(es) of cinnamon

Tips and Suggestions

1. Store in a sealed container up to one week or freeze up to one month.
2. Freeze scoops of unbaked cookies in a sealed container and thaw them before baking.
3. You can substitute 1 cup quinoa flour and 1 cup gluten-free all purpose flour in place of all quinoa flour


1. Preheat oven to 350 degrees.
2. Cream butter and sugar in a large bowl.
3. Add eggs and vanilla, then blend until smooth.
4. In a separate bowl, combine flour, baking soda, cocoa and salt.
5. Add flour mixture to butter mixture and mix well.
6. Stir in chocolate chips and nuts.
7. Use a small cookie scoop and place dough 2 inches apart on an ungreased cookie sheet and flatten slightly. If dough is too soft, put it in the freezer for 15 minutes. Bake 9 to 11 minutes.
8. Cookies will be fluffy right out of the oven and will flatten as they cool.

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