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Gluten Free Chocolate Chocolate Chip Swirl Cookies will satisfy all of your chocolate cravings! Make a batch of these moist, chewy, and totally scrumptious gluten free cookies today!
Even though this is the 3rd year for the annual Christmas cookie recipe swap, this is the first year I participated {and I’m a co-host too}. I was paired with the amazing mother-daughter team Like Mother Like Daughter. We sent each other a tried and true cookie recipe, so I sent them my Cinnamon Chip Pretzel Cookies and they sent me their Chocolate Chocolate Swirl Cookies. I couldn’t wait to make this recipe….it just sounded totally amazing.
I took her recipe and made just a couple swaps and made it gluten free and dairy free so I could eat them too. Let me tell you….these are AMAZING! I don’t think I could have packed any more chocolate into these cookies.
If you’re looking for more gluten free chocolatey goodness…check out my scrumptious Coconut Chocolate Chip Oatmeal Cookies! YUM!
Gluten Free Chocolate Chocolate Chip Swirl Cookies
Satisfy all of your chocolate cravings and make a batch of these moist, chewy, and totally scrumptious Gluten Free Chocolate Chocolate Chip Swirl Cookies today.
Ingredients
For the Chocolate Chip Cookie Dough
- 1/2 cup butter, softened (I used Earth Balance)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups Cup 4 Cup gluten-free flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup chocolate chips
For the Chocolate Cookie Dough
- 1/2 cup butter, softened (I used Earth Balance)
- 1/2 cup sugar 1/2 cup brown sugar
- 1 large egg
- 2 Tbsp almond milk
- 1 1/4 cups Cup 4 Cup gluten-free flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cocoa powder
- 3/4 cup chocolate chips
Instructions
For the Chocolate Chip Cookie Dough:
- Cream together butter and both sugars in a large bowl. Add the egg and vanilla and mix together.
- Add the flour, baking powder, baking soda and salt and stir to combine. Gently stir in the chocolate chips. Cover and refrigerate for 30 minutes.
For the Chocolate Cookie Dough:
- Cream together butter and both sugars in a large bowl. Add the egg and vanilla and mix together.
- Add the flour, baking powder, baking soda, salt, and cocoa powder and stir to combine. Gently stir in the chocolate chips. Cover and refrigerate for 30 minutes.
For the Swirl Cookies:
- Preheat oven to 350F degrees. And spray cookie sheet with non-stick cooking spray.
- Remove both cookie doughs from the fridge and take about 1/2 tablespoon of each dough, pres them together and roll them into a ball. Place the cookie balls on prepared cookie sheet.
- Bake cookies for 10 to 12 minutes or until done.
Nutrition Information:
Yield: 24 Serving Size: 1 cookieAmount Per Serving: Calories: 195Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 240mgCarbohydrates: 24gFiber: 1gSugar: 22gProtein: 1g
These cookies look so delicious and I want to make these for my family. I love soft cookies and these are gluten free. I have not made gluten free products before and this looks like a good cookie for me to try!
wow, these look amazing. been craving cookies. perhaps this will be my nye treat!
My best friend was diagnosed with celiac disease and needs to eat gluten free. I will be making this cookies for her next week.
It’s the best of both worlds in one cookie, I love it! Huge chocolate fan here, these would be great with a big glass of milk.
These cookies are awesome!!!! Love the two tones.
I love the 2 colors, and chocolate cookies~Yum! Sounds like a winner!
They certainly look delicious.
I’ve got to get my act together to participate next year, it sounds like such fun! Love your two-tone cookies!
Wendy, these cookies look absolutely delicious! Bet your cookie swap partner enjoyed them very much!