Chewy Double Chocolate Chunk Cookies (Gluten Free)
Prep time
Cook time
Total time
Serves: About 2 dozen
  • 2 cups brown rice flour
  • ¼ cup cocoa powder
  • ¼ cup cornstarch
  • 2 tablespoons tapioca flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup melted coconut oil, butter, or other oil of choice
  • 1½ cups light brown sugar
  • 1½ teaspoons pure vanilla extract
  • 12 ounces chocolate, chopped (or chocolate chips)
  • 1 large egg
  1. Carefully measure the flours and cornstarch. In a mixing bowl, sift together the flours, cornstarch, xanthan gum, salt and baking soda. Set aside.
  2. In a large mixing bowl, add the melted coconut oil (or butter or other oil) and sugars. Beat for about 1 minute. Add the egg and vanilla extract and beat until combined.
  3. Gradually add the flour mixture to the wet mixture until thoroughly combined. Stir in the chocolate chunks. Cover and refrigerate the cookie dough for 1 hour.
  4. Preheat the oven to 375 degrees F. Form the cookies into 1-inch balls and place on a lined cookie sheet. Bake for 10-12 minutes, rotating the cookie sheet halfway into it for even baking. Let the cookies cool for a couple of minutes before transferring them to a wire rack.
Recipe by The Daring Gourmet at