These deliciously chocolaty Gluten Free Chocolate Cookie Cups can be filled in so many ways. They can be adapted for any holiday, depending on the filling and sprinkles! The cookie is crisp and chewy. This is an easy gluten free dessert to make in under 30 minutes!

A baking tray with six chocolate cookie cups with chocolate frosting.

If you are looking for the perfect versatile gluten free cookie recipe, these Gluten Free Chocolate Cookie Cups are it! They are chocolaty, delicious, and can be filled and decorated for any holiday!

Fill these cookie cups with frosting, sweetened cream cheese with fruit, or any of the delicious flavor options I share below!

I have dozens of gluten free cookie recipes to try. Check them all out and let me know which were your favorites! Try these Gluten Free Funfetti Cookie Cups for a festive option.

Why This Recipe Is Great:

  1. You can adapt these to be served over any holiday! I have ideas for most holidays, including the cute Halloween cookie cups pictured in this recipe.
  2. These cookies are full of delicious chocolate flavor.
  3. These mini cookie bites are perfect for entertaining!
  4. You can freeze these gluten free chocolate cookie cups and have them on hand for any occasion.

Always be sure to use the baking equipment. Here are some of my favorite cookie tools.

Top Pick
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Ingredient Notes:

Photos of the cookie cups ingredients.
  • Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend, Pillsbury Gluten Free Flour Blend, and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
  • Xanthan Gum – If your blend doesn’t contain xanthan or guar gum, you will need to add one teaspoon.
  • Cocoa Powder – There are many great brands of cocoa powder. Be sure to use one that is gluten free. I like Ghirardelli, Hershey’s, and Anthony’s Brand.
  • Baking Soda – Most baking soda is gluten free, but it is important always to read the label to be sure it isn’t made in a facility with shared equipment.
  • Salt – Use sea salt or kosher salt.
  • Butter – Use unsalted butter. If you are dairy-free, use a dairy-free or vegan butter.
  • Eggs – I used size large.
  • Vanilla Extract – I recommend using pure vanilla extract, but imitation is okay in this recipe because the vanilla flavor is muted due to the chocolate.
  • Food Coloring – If you are coloring frosting in the monster cookie cups pictured, as I did.

Recipe Step By Step Directions:

The photos of steps 1 and 2.

Step 1: Add your dry ingredients to a large mixing bowl. Use a wire whisk to blend them all.

Step 2: In a microwave-safe dish, add the chocolate chips and microwave for 30 seconds. Add your butter and cook for an additional 20 seconds. Stir the two together. Melting time for the chocolate will vary depending on the size of the chocolate you are melting.

Allow the mixture to cool slightly, and then add the rest of the wet ingredients and stir. You do not want to add the eggs to a hot mixture, or it can cook the eggs.

Photos of steps 3 and 4.

Preheat the oven to 350º F and ensure the rack is in the middle position.

Step 3: Mix the wet ingredients into the dry ingredients.

You can use a standing mixer with a paddle attachment if you prefer. If you use a stand mixer, add the wet ingredients first, then gradually add the dry ingredients.

Step 4: Spray a mini muffin pan with coconut or non-stick oil. Use a small cookie scoop to drop cookie batter into each cup. Press it flat with your fingers or a small spoon.

Photos of steps 5 and 6.

Step 5: Bake the mini muffins for 15 minutes until done. Remove the cookies from the oven and quickly use a small jar to press the middle down on each cookie.

Step 6: Let the cookie cups cool before trying to remove them. If they are too hot, they will fall apart when you try to lift them out. Let them sit for about 5-10 minutes.

Gently remove the cups to a wire cooling rack. I use a knife to lift each out of the pan gently.

A mixing bowl full of vanilla frosting.

Step 7: Prepare your filling! See below for a list of delicious filling options. If you are making frosting, I recommend making that now while the cookie cups are cooling. Note: do not fill the cookie cups until they are fully cooled!

Coloring frosting in a small bowl.

Use food coloring to color your frosting if you make these cookie cups for a holiday or special occasion. You can also make a fun flavor like these Gluten Free Peppermint Cookie Cups.

Frosting Recipes:

If you are filling your cookie cups with frosting, I have several incredible gluten-free flavored frosting recipes in this How To Make Frosting Tutorial.

A small serving platter with chocolate cookie cups decorated like monsters.

If you are decorating with sprinkles, verifying if your sprinkles are gluten-free is important. Some popular brands are made on shared equipment with wheat. Check on my Gluten Free Sprinkles List.

Filling and Holiday Decorating Options:

  • St. Patrick’s Day Cookie Cups- Use green frosting and sprinkles.
  • Valentine’s Day Cookie Cups – Fill the chocolate cookie cups with my homemade Raspberry Mousse and top with a fresh raspberry.
  • Christmas Cookie Cups – Pipe green frosting up high like a mini Christmas Tree and top with sprinkles.
  • Halloween Cookie Cups – You can use these cookie cups to make monsters, a witch’s cauldron, or even a mini graveyard with bone-shaped sprinkles. Use frosting or pudding to fill the cups.
  • Hanukkah Cookie Cups – Fill with blue-colored frosting and top with blue sprinkles.

You may also love this Gluten Free Black Forest Cookie Cups recipe!

Can you make these gluten free cookie cups dairy-free?

You can make these cookie cups dairy-free using a dairy-free or vegan butter like Smart Balance.

How long will cookie cups keep fresh?

Store these cookie cups in an airtight container for up to 4 days. I recommend storing them in the refrigerator so they don’t spoil.

Can you freeze cookie cups?

I love to freeze cookie cups, so I have them on hand for quick desserts. I recommend placing them in a large container and flash-freezing the cookie cups. You can move them to a zipper bag once they are frozen.

A baking tray with six chocolate cookie cups with chocolate frosting.

Gluten Free Chocolate Cookie Cups

Sandi Gaertner
Delicious gluten free chocolate cookie cups filled with chocolate buttercream frosting, or one of the many filling ideas!
Love this recipe?Give it a star rating!
5 from 4 votes
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nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 36 cookie cups
Calories 62 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 1 cup gluten free flour blend * see note
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ¾ cup sugar
  • 2 ounces chocolate chips
  • ½ cup butter
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • dash salt

Instructions
 

  • Preheat the oven to 350º F. Set the oven rack to the middle position.
  • In a large mixing bowl, combine the dry ingredients and whisk to blend them together.
  • In a microwave-safe dish, melt the chocolate chips for 30 seconds. Add the butter and melt for an additional 20-25 seconds. Stir them together. Allow the mixture to cool slightly.
  • Pour the wet ingredients including the egg and vanilla, into the dry ingredients and mix it into a cookie dough.
  • Spray a mini muffin pan with coconut oil. Drop a scoop of cookie dough into each cup and press it down.
  • Bake for 15 minutes.
  • Take a small jar and press it down into each cookie cup while the cookie dough is hot.
  • Let the cookie cups cool in the pan for 10 minutes before trying to remove them.
  • Whip up frosting, mousse, pudding, or any filling you plan to use. See notes for ideas!
  • When the cookie cups are cool, pipe your chosen filling into each cookie cup.

Notes

I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work. I just have not tested other flours.
Store these cookie cups in an airtight container for up to four days.
Frosting Recipes: https://www.fearlessdining.com/how-to-make-creamy-gluten-free-frosting/
Check to ensure your sprinkles are gluten free: https://www.fearlessdining.com/gluten-free-sprinkles/

Filling and Holiday Decorating Options:

  • St. Patrick’s Day Cookie Cups- Use green frosting and sprinkles.
  • Valentine’s Day Cookie Cups – Fill the chocolate cookie cups with my homemade Raspberry Mousse and top with a fresh raspberry.
  • Christmas Cookie Cups – Pipe green frosting up high like a mini Christmas Tree and top with sprinkles.
  • Halloween Cookie Cups – You can use these cookie cups to make monsters, a witches cauldron, or even a mini graveyard with bone-shaped sprinkles. Use frosting or pudding to fill the cups.
  • Hanukkah Cookie Cups – Fill with blue-colored frosting and top with blue sprinkles.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1cookie cupCalories: 62kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 23mgPotassium: 21mgFiber: 1gSugar: 5gVitamin A: 89IUVitamin C: 0.01mgCalcium: 7mgIron: 0.3mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Recipe Rating




6 Comments

  1. 5 stars
    Tasty without being overly sweet! I made these yesterday (used Bobs 1to1) for a Halloween treat, filled with chocolate pudding, and topped with piped frosting. Great balance of sweet,chocolate, crunchy & smooth. Adding it to our recipes as it is so versitile.

  2. The picture of the ingredients shows salt but when I followed the recipe at the bottom and the required amounts of ingredients salt was not mentioned. Also what about the egg?

  3. 5 stars
    I devoured them faster than I would like to admit. Very rich and chocolatey, I filled them with a cream cheese frosting.