These sweet, decadent chocolate frosted cookies are the ultimate chocolate lovers’ cookies. They are delicious Crumbl copycat cookies based on their chocolate cookie with chocolate buttercream frosting. They are cupcake cookies that are perfect for any occasion!
These cookies are for my chocolate lovers! They are rich and full of dark chocolate flavor. They are sweet with the frosting, but that is with any frosted dessert. These gluten free chocolate cookies have the perfect texture and flavor. They have crisp edges and soft insides!
I know I have mentioned Crumbl Cookies coming to our neighborhood. Every week, this specialty cookie store creates new flavors for its giant cookies. Although they do not have gluten free at Crumbl, I hope to replicate a few of their cookies. These gluten free cupcake cookies are a good example!
If you love to bake cookies, these Gluten Free Crumbl Snickerdoodle Copycat Cookies are pretty amazing.
Why These Gluten Free Chocolate Frosted Cookies Are Great:
- These chocolate iced cookies are like a double chocolate cookie with fluffy frosting!
- The chocolate frosting is rich and full of chocolate flavor.
- These giant, delicious cookies are so pretty that they will be the star of any bake sale.
- If you want double chocolate chip cookies, feel free to add chocolate chips to the cookie dough.
- They freeze really well, so go ahead and make a double batch!
Oh my goodness. These are so good!! We made the dough last night and baked tonight. Thank you! My gluten eating husband is in love and I’m so so excited to have an amazing cookie. I never had crumbl but man these are the best. I’m in heaven!”Jenna R.
- Gluten free flour blend – I tested this recipe using 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. I do not recommend using coconut flour because it absorbs too much moisture.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Cocoa Powder – Most cocoa powder is gluten free. I like Anthony’s Organic Cocoa Powder, Ghirardelli, and Hershey’s for baking.
- Non-Dairy Milk – If you are using oat milk, be sure to see if oat milk is gluten free!
- Butter – Use unsalted butter.
- Eggs – Size large. You will use the whole egg, so don’t separate the eggs.
- Vanilla Extract – Please use pure vanilla extract for a true vanilla flavor.
- Chocolate – I used Ghirardelli dark chocolate melting wafers, but you can also use milk chocolate, dark chocolate, or bittersweet chocolate chips.
- Powdered Sugar – This is for the frosting.
Recipe Step By Step Directions:
Preheat the oven to 350º F and move the oven rack to the middle position.
Step 1: Add the gluten free flour blend, brown sugar, white sugar, cocoa powder, and baking soda to a large
Step 2: Add the unsalted butter and chocolate to a microwave-safe bowl. Heat for 35 seconds, then stir. For best results, I like to melt the butter and chocolate together. Let the mixture cool before adding the egg if the mixture gets really hot.
Step 3: Add the egg and vanilla extract to the cooled chocolate mixture. Whisk to blend them all together.
Step 4: Pour the wet ingredients into the dry ingredients. Use a large spoon to mix the ingredients into a soft cookie dough ball. You want this cookie dough.
HINT: You can also use a standing mixer with a paddle attachment to make the cookie dough. Put the liquid ingredients into the standing mixer bowl, then gradually add the dry ingredients.
Step 5: Use a medium
Roll the cookie dough into balls and place them onto a parchment paper-lined
Step 6: Bake the cookies for 8-10 minutes, depending on the size of the cookies. Remove the cookies from the baking pan to a wire rack to cool. You want the cookies to be 100% cooled before frosting them!
You may also enjoy these Gluten Free Chocolate Vanilla Cookies.
How To Make Chocolate Cookie Frosting:
Step 6: Time to make the chocolate frosting! Add the powdered sugar, cocoa powder, softened butter, vanilla extract, and milk to a stand mixer bowl. Use the whisk attachment.
Step 7: Turn the standing mixer on low speed and gradually increase it to medium speed as the ingredients mix. Whip the gluten free chocolate frosting ingredients until they are completely mixed.
Step 8: Use a medium-sized star tip. Set the tip up in a frosting bag. Add the chocolate frosting to the bag. Squeeze to pipe the chocolate frosting. Start in the middle of the cookie, working your way outward in a spiral.
Step 9: Place the cookies in the refrigerator for 15 minutes to make the frosting a little more solid.
Tip: Do not frost too close to the edges to easily hold the cookies.
Optional: Top these cookies with your favorite sprinkles! Always check the list to be sure your sprinkles are gluten free! Top the cookies with vanilla frosting or one of these gluten free frosting flavors!
Cookie baking tips:
- Use room-temperature butter and eggs. It sounds crazy to use butter and eggs at room temperature, but it dramatically helps how your cookies turn out. You’ll thank yourself later if you try it.
- Take special care to measure correctly. If you add in too much gluten free flour or other ingredients, it can mess with the cookies as they bake. If they don’t have the proper ratios of ingredients, you may end up with a disaster.
- Your oven temperature may be off. Periodically, check your oven temperature to make sure it’s right. Otherwise, the cookies will, for sure, spread if it’s not accurate.
- Use a cooled
cookie sheetwhen baking. Don’t take a hot cookie sheetand put the batter on it, or I promise the cookies won’t turn out. They start baking immediately, and it messes with their shape. Use a couple of sheets and rotate them out when making large batches of cookies.
- Don’t let the cookies sit on the pan too long. After they have baked, only let them sit up to 5 minutes on the baking sheet. The pan will still be hot and continue baking them otherwise.
Tips And Recipe FAQ:
Using the flour I tested, you do not have to chill the cookie dough. Otherwise, I leave it to your discretion.
The frosting is optional.
You can easily make these cookies dairy-free by using dairy-free or vegan butter.
These cookies will keep fresh for up to 4 days in an air-tight container or up to 4 months in the freezer.
I have not tested any egg replacers in this recipe. If you test this using a flax egg or other replacers, please leave a comment to let everyone know how it worked.
More Delicious Gluten Free Cookie Recipes:
- Gluten Free Crumbl Snickerdoodles Copycat Cookies
- Easy Gluten Free Cookie Cake
- The Best Gluten Free Chocolate Brownie Cookies
Gluten Free Chocolate Frosted Cookies
*As an Amazon Associate, I earn a small commission from qualifying purchases.
- 1 cup gluten free flour blend * see note
- ½ cup cocoa powder * see note
- 1 teaspoon baking soda
- ⅛ teaspoon sea salt
- ¾ cup brown sugar
- ¼ cup sugar
- 2 ounces chocolate * see note
- ½ cup butter
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup butter unsalted
- 3 cups powdered sugar
- ½ cup cocoa powder
- ¼ cup milk
- Preheat the oven to 350º F. Add the gluten free flour blend, brown sugar, white sugar, cocoa powder, and baking soda to a large mixing bowl. Use a wire whisk to blend the dry ingredients together.
- Add the unsalted butter and chocolate to a microwave-safe bowl. Heat for 35 seconds, then stir. For best results, I like to melt the butter and chocolate together.
- Hint: Let the mixture cool before adding the egg if the mixture gets really hot.
- Add the egg and vanilla extract to the cooled chocolate mixture. Whisk to blend them all together.
- Pour the wet ingredients into the dry ingredients. Use a large spoon to mix the ingredients together into a soft cookie dough ball. You want this cookie dough to be workable so you can roll it.
- Use a medium cookie scoop to scoop up the dough. I use two scoops of dough per cookie if you are making these oversized as Crumbl Cookies does.
- Roll the cookie dough into cookie dough balls, and place them onto a parchment paper-lined cookie sheet. Press them down a little bit.
- Bake the cookies for 8-10 minutes, depending on the size of the cookies.
- Remove the cookies from the baking pan to a wire rack to cool. You want the cookies to be 100% cooled before frosting them!
- Add the powdered confectioners' sugar, cocoa powder, softened butter, vanilla extract, and milk to a bowl of a standing mixer. Use the whisk attachment.
- Turn the standing mixer on low speed and gradually increase it to medium speed as the ingredients mix together. Whip the gluten free chocolate frosting ingredients until they are completely mixed.
- Use a medium-sized star tip. Set the tip up in a frosting bag. Add the chocolate frosting to the bag. Squeeze to pipe the chocolate frosting. Start in the middle of the cookie, working your way outward in a spiral.
- Place the cookies in the refrigerator for 15 minutes to make the frosting a little more solid.
- I have tested this recipe with King Arthur Measure for Measure GF. That doesn’t mean others will not work. I just have not tested other flours.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add one teaspoon.
- I used Anthony’s cocoa powder for this recipe, but I also recommend Ghirardelli cocoa powder and Hershey’s.
- I used Ghirardelli chocolate melting wafers, but you can use any chocolate chips if you prefer.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These cookies will keep for up to 4 days in an air-tight container or up to 4 months in the freezer.
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.
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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