Gluten-Free German Chocolate Cookies – Rich, Chewy & Chocolatey

This post may contain affiliate links, meaning I earn a small commission at no extra cost to you. This helps keep the blog running—thank you for your support!

If you’re a fan of German chocolate cake, you’re going to love these Gluten-Free German Chocolate Cookies! They have all the rich flavors of the classic cake—but in a chewy, decadent cookie form. Plus, this recipe is completely gluten-free while still being delicious enough for everyone to enjoy. Whether you’re baking for a party, holiday, or just a sweet craving, these cookies will be a new favorite!

Traditionally, German chocolate cake is made with pecans, but I use almonds instead due to an allergy. If you prefer a more classic flavor, feel free to swap the almonds for pecans!

Please Note: If you don’t follow a gluten-free diet, you can easily make these cookies with regular all-purpose flour. Simply substitute the gluten-free flour with an equal amount of all-purpose flour—no other adjustments needed! The result will still be soft, chewy, and packed with rich chocolate and coconut flavor.

Why You’ll Love These Gluten-Free German Chocolate Cookies

• Gluten-Free & Irresistible – Made with gluten-free flour, they’re safe for anyone with Celiac Disease or gluten sensitivity.
• Easy to Make – No complicated steps—just mix, bake, and enjoy.
• Perfectly Chewy & Chocolatey – A rich, fudgy chocolate cookie topped with a luscious coconut-almond frosting and finished with a drizzle of chocolate.
• Crowd-Pleasing Flavor – Whether you follow a gluten-free diet or not, these cookies are loved by all!

Tips for Best Results

1. Use High-Quality Gluten-Free Flour
Not all gluten-free flour blends are created equal. I highly recommend
King Arthur Measure for Measure as it is what I use in all my recipes. If your blend doesn’t include it, add ½ teaspoon of xanthan gum to the dry ingredients.

2. Don’t Overbake the Cookies
Gluten-free cookies can dry out quickly. Bake until the edges are set but the center is still slightly soft—they will continue to firm up as they cool.

3. Let the Frosting Cool Before Spreading
The coconut-almond frosting will thicken as it cools. Let it sit for 15-20 minutes in the fridge after cooking so it spreads smoothly without running off the cookies.

4. Toast the Almonds for Extra Flavor
For a richer, nuttier taste, lightly toast the almonds in a dry skillet over medium heat for 3-5 minutes before adding them to the frosting. This brings out their natural oils and enhances the flavor.

5. Drizzle Chocolate with a Steady Hand
For a professional-looking drizzle, use a fork or a piping bag with a small tip. If using a zip-top bag, snip off a tiny corner to create a thin, even drizzle.

6. Allow Time for the Chocolate to Set
If you want clean, neat cookies, let the chocolate drizzle set before stacking or serving. You can speed this up by placing the cookies in the refrigerator for 10-15 minutes.

5 from 1 vote

Gluten-Free German Chocolate Cookies

If you’re a fan of German chocolate cake, you’re going to love these Gluten-Free German Chocolate Cookies! They have all the rich flavors of the classic cake—but in a chewy, decadent cookie form. Plus, this recipe is completely gluten-free while still being delicious enough for everyone to enjoy. Whether you’re baking for a party, holiday, or just a sweet craving, these cookies will be a new favorite!

Servings 18 cookies

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Equipment

• Stand Mixer with paddle attachment
• 2 Large baking sheets
• Parchment Paper
• 1½ tablespoon-sized cookie scoop
• Piping Bag

Ingredients

• 1⅔ cups all-purpose flour 200g
• ½ cup Dutch-processed cocoa powder 50g
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter softened 170g
• ½ cup light brown sugar 110g
• ½ cup granulated sugar 100g
• 1 large egg room temperature
• 2 teaspoons vanilla extract or paste
• ½ cup semi-sweet chocolate chips 90g
• 4 ounces german chocolate chopped 113g

For the Frosting:

• ½ cup granulated sugar 100g
• ½ cup evaporated milk 120mL
• 1 large egg yolk
• ¼ cup unsalted butter cubed 56g
• ⅛ teaspoon salt
• 1 cup shredded sweetened coconut 95g
• ½ cup almonds (or pecans), toasted and finely chopped 50g
• ½ teaspoon vanilla extract or paste
• 1 cup semi-sweet chocolate chips 180g

Instructions

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium mixing bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt until well combined.
  1⅔ cups all-purpose flour, ½ cup Dutch-processed cocoa powder, ¾ teaspoon baking soda, ½ teaspoon salt
• In a large bowl, using either a stand mixer with a paddle attachment or a handheld electric mixer, cream together the butter, brown sugar, and granulated sugar on medium speed for about 3 minutes, until the mixture becomes light and fluffy.
  ¾ cup unsalted butter softened, ½ cup light brown sugar, ½ cup granulated sugar
• Add the egg and vanilla extract, then mix on low speed for about 30 seconds, just until combined.
  1 large egg room temperature, 2 teaspoons vanilla extract or paste
• Reduce the mixer speed to low and gradually incorporate the dry ingredients, adding a few tablespoons at a time. Mix until just combined before adding more.
• Gently fold in the chocolate chips and chopped chocolate, mixing on low speed just until evenly distributed.
  ½ cup semi-sweet chocolate chips, 4 ounces german chocolate chopped
• Use a cookie scoop or two spoons to portion the dough into rounds of about 1½ tablespoons (35g each). Arrange them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
• Bake for approximately 9 minutes, or until the cookies are set. Remove from the oven and gently tap the baking sheet on the counter to slightly flatten the tops—this will create a better surface for the frosting.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

For the Coconut-Almond Frosting

• In a small saucepan, combine the sugar, milk, and egg yolk, whisking until smooth.
  ½ cup granulated sugar, ½ cup evaporated milk, 1 large egg yolk
• Add the butter and salt, then place the saucepan over medium heat, stirring frequently with a silicone spatula. Cook for about 5 minutes, until the butter has melted and the mixture reaches a gentle boil.
  ¼ cup unsalted butter cubed, ⅛ teaspoon salt
• Once the mixture starts boiling, continue cooking for 1 more minute, stirring frequently, until it thickens slightly and coats the back of a spoon.
• Remove from heat and stir in the shredded coconut, chopped almonds, and vanilla extract. Let the frosting cool completely, stirring occasionally to prevent it from hardening. For faster cooling, transfer the mixture to a bowl and place it in the refrigerator, stirring every few minutes.
  1 cup shredded sweetened coconut, ½ cup almonds (or pecans), toasted and finely chopped, ½ teaspoon vanilla extract or paste
• Once the cookies and frosting are both cooled, spread about 1 tablespoon of frosting onto each cookie, spreading it almost to the edges.

For the Chocolate Drizzle

• In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring between each round. Once it starts softening, reduce heating to 15-second intervals, stirring until the chocolate is fully melted and smooth.
  1 cup semi-sweet chocolate chips
• Drizzle the melted chocolate over the frosted cookies using a spoon, piping bag, or zip-top bag with a small corner snipped off.
• Allow the drizzle to set before serving. For quicker setting, place the cookies in the refrigerator for 10-15 minutes.

Notes

Use a high-quality 1:1 gluten-free flour blend that contains xanthan gum for the best texture. If your blend doesn’t include it, add ½ teaspoon of xanthan gum to the dry ingredients.

A mix of chocolate chips and chopped chocolate gives the cookies a richer flavor and melty texture.

If the coconut-almond frosting seems too runny, let it cool longer, or return it to the stove and cook for another 1-2 minutes until it thickens.

Cost: $20

Course: Dessert, Snack

Cuisine: American

Keyword: Bakery, Cookies, Sweet

Storage & Freezing Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep for up to a week for maximum freshness.
• Freezer: Freeze cookies (without frosting) for up to 3 months.

Troubleshooting Common Issues

Even the best bakers run into problems sometimes. Here’s how to fix the most common issues when making Gluten-Free German Chocolate Cookies.

The Coconut-Almond Frosting is Too Runny
Make sure you stir continuously while cooking and let it thicken properly before removing from heat.
If it’s still runny, return it to the stove and cook for another 1-2 minutes until it reaches a spreadable consistency.

My Chocolate Drizzle is Too Thick or Too Thin
If too thick, microwave for 5-10 seconds to warm it up. You can also stir in ½ teaspoon of coconut oil to thin it out.
If too thin, let it cool for a minute before drizzling.

My Cookies are Sticking to the Pan
Solution: Always line your baking sheet with parchment paper or use a lightly greased silicone mat to prevent sticking. If they still stick, let them cool for 5 minutes before gently removing them with a spatula.

The Cookies Taste Grainy
Let the cookie dough rest for 15-20 minutes before baking to allow the flour to absorb moisture.
Try a different brand of gluten-free flour—some blends perform better than others.
I highly recommend King Arthur Measure for Measure as it is what I use in all my recipes.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tylerjamescooking on Instagram.