Gluten Free* Double Chocolate Cookies | Recipes

Gluten Free* Double Chocolate Cookies

(167) Ratings:
Prep Time:
Baking Time:
Makes:about 45 cookies
Freezing:not recommended

Double chocolate means double yum in this delicious gluten free recipe.


3/4 cup 175 mL Crisco® All Vegetable Shortening
1/2 cup 125 mL butter, softened
3/4 cup 175 mL granulated sugar
3/4 cup 175 mL packed brown sugar
2 eggs
1 tsp 5 mL vanilla extract
1 3/4 cups 425 mL Robin Hood® Gluten Free Flour Blend
1 1/4 cups 300 mL cocoa powder
2 tsp 10 mL baking soda
1 cup 250 mL semi-sweet chocolate chips


  1. Preheat oven to 350ºF (180ºC). Line cookie sheets with parchment paper.
  2. Beat shortening, butter and sugars until creamy.  Beat in eggs and vanilla.
  3. Combine flour blend, cocoa powder and baking soda in a separate large bowl. Beat into egg mixture. Add chocolate chips.
  4. Tip

    Once the mixture has been beaten, your little ones can easily join in by tossing in some chocolate chips.

  5. Roll in 1” (2.5 cm) balls. Flatten slightly. Place on prepared cookie sheets, about 2” (5 cm) apart.
  6. Tip

    Your little ones can help out by rolling the mixture into balls and then giving them a little squish onto the pan.

  7. Bake 8-10 minutes. Cookies should still be soft in centre. Let cool on baking sheet for 3-5 minutes. Remove, cool on wire rack.


  • *Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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