These gluten free chocolate cookies are loaded with cocoa powder, chocolate chunks and flakey salt and perfect for any occasion.

A hand holding a cookie with a stack of chocolate cookies on a white table.

This recipe was originally developed on Valentine’s Day a few years back. I’ve never been big on the holiday, but what I do love about February is the amount of chocolate we all collectively consume.

It’s the perfect remedy for the world’s corniest holiday.

Staying in alone to cry and watch sad movies? A chocolate cookie will go great with that! Meeting a tinder date for the first time? Break the ice with the most amazing home baked treats! Staying in with your loved one to Netflix & chill? You get the drift.

These cookies take a half hour to make, require very minimal clean up and go great with any occasion.

In other words, they are a chocolate lover’s dream.

A stack of chocolate cookies on a white table.

Essential tools:

If you’re making these cookies for the first time, there are a few essential tools that will help you knock them out of the park: 

  • I recommend investing in one of these scoopers . They make baking uniformly sized cookies stress free and are dishwasher safe so it barely adds to the clean up situation!
  • Parchment paper. If you follow my cooking you have probably noticed this is a trend for me. I love the stuff for any and all kinds of baking. Never worry about sticking again with parchment!
A close up shot of chocolate cookie dough.

Freezer friendly

These gluten free chocolate cookies get extra bonus points for being freezer friendly. If you’ve ever baked a batch of cookies, only to finish the entire batch within 24 hours, this trick is for you.

Freezer friendly cookies are my new go-to for a few reasons:

  • Fast – you don’t have to wait around to bake all 40 some cookies. Bake however many you want, and freeze the rest!
  • No overeating – again, you bake however many you want. The temptation of having a plate FULL of cookies on your counter isn’t so intense this way.
  • Convenient – next time you’re craving a sweet, it’s as easy as grabbing a frozen cookie dough ball and throwing it in the oven for 10-12 minutes!

Freezing your extra cookie dough balls really is a game changer. I like to scoop out all the dough into balls, and freeze on a plate or cookie sheet (whichever fits in your freezer). Once the balls are frozen through, you can toss them into a freezer bag and save for the next time you want something sweet!

So what are you waiting for? Let’s get started!

Check out some of my other favorite desserts here!

A stack of chocolate cookies on a white table.

Happy baking,

Salima written in cursive
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A stack of chocolate cookies on a white table.

Gluten Free Chocolate Cookies

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  • Author: Salima Benkhalti
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2436 cookies 1x
  • Category: Baking, Dessert, Cookies
  • Method: Baked
  • Cuisine: American, Chocolate
  • Diet: Gluten Free


  • 1 cup Butter
  • 1 3/4 cups gluten free flour
  • 1 1/2 cups sugar
  • 1 tsp vanilla
  • 3/4 cup cocoa powder
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup chocolate chips
  • 2 tsp flake salt to top


  1. Preheat your oven to 350 degrees.
  2. In a large mixing bowl mix together the butter and sugar.
  3. Mix in vanilla and eggs.
  4. In a smaller bowl, whisk together flour, salt, cocoa powder and baking soda.
  5. Fold the flour mixture into the wet mixture.
  6. Fold in chocolate chips.
  7. Bake at 350 degrees for 7-8 minutes, pull from the oven, top with flake salt, and return to the oven for another 1-2 minutes. Cool and enjoy!