Go Back
Print
Gluten-free chocolate sugar cookies.

Gluten-Free Chocolate Sugar Cookies

These drop-style gluten-free chocolate sugar cookies are easy to make. You don’t need to chill the dough! Simply mix the dough, roll into balls, and bake. The cookies come out with a deep chocolate flavor and a nice sweetness. These are perfect for Christmas cookie boxes!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 32 cookies

Ingredients

  • 2 cups gluten-free baking flour, see note 1 below (268 grams)
  • ½ cup natural cocoa powder, see note 2 (40 grams)
  • 1 teaspoon baking soda (5 grams)
  • ½ teaspoon table salt (3 grams)
  • 16 tablespoons softened butter (226 grams, 2 sticks)
  • 1 ½ cups packed brown sugar, see note 3 (300 grams)
  • 1 large egg (about 50 grams out of shell)
  • 1 teaspoon vanilla extract (5 grams)
  • About ½ cup sugar for rolling, see note 4 (100 grams)

Instructions

  1. Adjust two oven racks to the upper and lower position. Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
  2. Whisk together the gluten-free flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
  3. Combine the softened butter and brown sugar in a large bowl or the bowl of a stand mixer. Mix on medium-high speed until thick and creamy. Stop the mixer and scrape down the bottom and sides of the bowl. Turn the mixer on and mix until light, about one additional minute.
  4. Turn off the mixer. Add the egg and vanilla extract. Mix on medium speed until light, about one minute.
  5. Turn off the mixer again. Add the dry ingredients. Mix on medium-low speed until the dough comes together.
  6. Scoop the dough into balls, about 2-tablespoons each. Form into a ball and roll into the extra sugar.
  7. Place 8 balls of dough onto each of the prepared cookie sheets.
  8. Bake for about 10 minutes. Rotate the pans halfway through baking (at the five minute mark.) When done, the edges of the cookies will look set and middle will be puffy.
  9. Remove the pans from the oven. Let the cookies cool on the pan for about five minutes. They will deflate as they cool.
  10. Transfer the cookies to a wire rack. Bake remaining dough.
  11. Store the cookies in an airtight container at room temperature for up to 4 days or freeze the cooled cookies in a freezer container for up to 3 months.

Recipe Notes

  • Note 1: The recipe was tested with Bob’s Red Mill Gluten-Free Baking Flour
  • Note 2: Natural cocoa powder is acidic. It reacts with the baking soda to make the cookies rise. Using Dutch processed cocoa will make flat, dense cookies.
  • Note 3: Light or dark brown sugar works in this recipe.
  • Note 4: Roll the cookies in granulated sugar or coarse sugar. The coarse sugar gives them a nice crunch.