Gluten Free Chocolate Cookie Cups

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!

Jump To:

• Why This Recipe Is Great:
• Ingredient Notes:
• Recipe Step By Step Directions:
• Frosting Recipes:
• Filling and Holiday Decorating Options:
• Gluten Free Chocolate Cookie Cups FAQ:
• More Gluten Free Cookie Recipes:
• Recipe
• Comments

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!

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.

Ingredient Notes:

• 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:

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

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.

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

Step 3: Pour the wet ingredients into the dry ingredients and mix well.

Note that you can use a standing mixer with a paddle attachment if you prefer. If you use a stand mixer, you will need to add the wet ingredients first, then gradually add the dry ingredients.

Step 4: Spray a mini muffin pan with coconut or another 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.

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 in 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.

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!

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.

If you are decorating with sprinkles, it is important to verify if your sprinkles are gluten free. 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 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.

Gluten Free Chocolate Cookie Cups FAQ:

More Gluten Free Cookie Recipes:

• Gluten Free Cookies and Cream Cookies
• Easy Gluten Free Chocolate Cupcake Cookies
• Gluten Free Peanut Butter Cookies
• Gluten Free Brookie Cookies (A cross between a cookie and a brownie!)

Recipe