These Gluten-free Double Chocolate Chip Cookies are soft and chewy with rich chocolate flavor and brownie like texture. Perfect for all the chocolate lovers in your life. Chocolate chocolate chip cookies are made with just 6 ingredients and ready in 15 minutes…what are you waiting for?
This post has been updated from the original that was published April 16, 2019.
Jump to:
Chewy, chocolatey, and decadent. Double chocolate cookies will satisfy even the most intense chocolate craving with their fudgy center, gooey chocolate chips….super rich brownie taste, but in cookie form. Ugh….the delicious cookie every sweet tooth is looking for.
Grain-Free Double Chocolate Cookies: the recipe you didn’t even realize you need. I’m not going to claim you can solve the worlds problems with a batch of these babies…BUT…they sure do make the cookie monster in your life happy
Why you’ll love these gluten-free cookies
- Double the chocolate…Um….extra chocolate…duh!
- Satisfying texture…somewhere right between brownie and cookie!
- No refined white sugar or brown sugar!
- Easy recipe that uses just one bowl! No stand mixer needed, use a large spoon and a large bowl. You do not even need a hand mixer.
- That little sprinkle of flakey sea salt…a chocolate lovers dream come true!
- Gluten-free cookies that actually taste good! (when’s the last time you came across a gluten-free cookie recipe that didn’t need gluten-free flour, xanthan gum, corn starch or other flour blend that’s often required in gluten-free baking?)
- Kosher for Passover…but they don’t taste like typical passover desserts.
Cacao or Cocoa?
- Raw cacao contains more minerals and antioxidants than processed cocoa powder. It also has a stronger chocolate taste.
- Cocoa powder is processed at a higher temperature, often alkalized during the process for a sweeter final product, often called dutch-processed cocoa.
- Either raw cacao powder or unsweetened natural cocoa powder will work in this recipe. Use wht you have.
Ingredients and Substitutions
- Chocolate: The combination of cocoa powder and dark chocolate chips gives these a rich and intense chocolate flavor. Use dark chocolate chunks or white chocolate chips next time for equally delicious results.
- Nut butter: I used crunchy almond butter because I like the extra texture and crunch. Creamy nut butter will produce smoother textured cookies. For nut allergies, use sun butter or tahini. You can also use creamy or crunchy peanut butter. Nut butter is a healthier choice than processed vegan butter with healthy fats.
- Almond flour: offers a slightly nutty, rich flavor and produces a moist cookie. Fine ground blanched almond flour works best and you can find it at most grocery stores.
- Eggs: For vegan double chocolate chip cookies, skip the eggs and instead use 2 tablespoons ground flax mixed with 6 tablespoons water. Allow to set for 5 minutes to gel before adding to the wet ingredients. Also add 1 teaspoon baking powder to the dry ingredients.
- Maple syrup: these cookies are perfectly sweetened without refined sugar.
- Make sure that all of your ingredients are certified gluten-free if you have celiac disease or a severe gluten allergy.
To make Vegan Chocolate Chocolate Chip Cookies
Skip the eggs if you want to make vegan double chocolate chip cookies. Make flax eggs by adding 2 tablespoons ground flax to 6 tablespoons water and mixing well. You can also do this with ground chia seeds. Allow to set for 5 minutes to gel before adding to the wet ingredients. Also add 1 teaspoon baking powder to the dry ingredients.
How to make them
Preheat the oven to 350 and line a large cookie sheet with a silicone mat or unbleached parchment paper. If you’re making vegan double chocolate cookies, mix up your flax egg or chia egg now, so it has 5 minutes to sit and gel.
First mix the wet ingredients together in a medium bowl. If you’re using vegan eggs made from chia seeds or flax seeds, mix those together with the nut butter and maple syrup. Otherwise, mix in your large eggs.
At this point, the cookie dough will be thick and sticky so use a rubber spatula or a large silicone spoon to mix everything.
I used crunchy almond butter so the batter appears lumpy. If you use creamy almond butter, your batter will be smooth and creamy.
Now, sprinkle on the cocoa powder and almond flour. If you’re making gluten-free vegan cookies, add one teaspoon baking powder with the dry ingredients now.
Continue to mix until the dry ingredients are well mixed in and there isn’t any powder streaking through.
Before mixing in the chocolate chips by hand, put a tablespoon of them aside to decorate the tops of the cookies. Mix until the chocolate is evenly dispersed.
Use a cookie scoop, ice cream scoop, or two large spoons to drop the batter onto the prepared baking sheet. If your cookie batter is super thick and sticky, then you did it right!
Decorate the top with the chocolate chips you set aside. Then, if desired sprinkle with a pinch flakey sea salt.
Bake in preheated oven for 10 minutes. The chocolate chips or chocolate chunks on top will be super gooey when they first come out of the oven, so let the cookies sit on the pan as they begin cooling.
Transfer baked cookies to a wire rack and allow to cool completely before storing in an airtight container.
Debra’s Pro Tips
- Keep a batch in your freezer….they’re perfect for any occasion, including an average Tuesday.
- Freeze balls of cookie dough to bake another time…then just pop them into the oven when you’re ready for freshly baked cookies.
- If you prefer larger, stackable cookies, make just 12 cookies and flatten before baking with the bottom of a glass that’s been sprayed with oil or is wet. Or use a fork and make marks in the tops of the cookies as you would for peanut butter cookies.
- Use your favorite dark chocolate bar and roughly chop into chunks. Use that instead of chocolate chips…even more chocolatey goodness, yay!
How to Store and Freeze Cookies
- Make sure cookies are completely cool before storing in an airtight container.
- Use freezer safe containers to avoid freezer burn.
- Use a sheet of parchment paper in between layers or flash freeze cookies flat on a baking tray before transferring cookies to a freezer safe zip top bag.
- Cookies will stay good at room temperature for 4 days, in the refrigerator for a week or the freezer for 3 months if properly stored.
Did you know commenting and rating recipes is one of the best ways to support your favorite food bloggers? If you made this recipe, please consider a five star rating below and leave a comment. Also, please share your photos on instagram by tagging me @dkhealthcoach and using the hashtag #debraklein
📖 Recipe
Gluten-free double chocolate chip cookies
Ingredients
- 1 cup almond butter
- 2 eggs
- ⅓ cup maple syrup
- ⅓ cup almond flour
- ¼ cup cacao powder
- ¼ cup dark chocolate chips
- pinch flakey sea salt
Instructions
- Preheat oven to 350. Line large rimmed baking sheet with unbleached parchment paper.
- Use a medium sized bowl to mix together almond butter, maple syrup and eggs until well combined.
- Sprinkle almond flour and cocoa powder onto the wet ingredients and mix well.
- Set aside a few chocolate chips to decorate the tops of the cookies and mix the remaining chips into the cookie batter.
- Use a cookie scoop or two spoons to drop cookies onto the prepared tray. You can make about 20 small cookies or a dozen large cookies.
- OPTIONAL: Sprinkle maldon finishing salt onto tops of cookies before baking.
- Bake for 10 minutes. Let cookies cool on the tray for 10 minutes before transferring to a wire rack to finish cooling.
- Let cookies cool completely before storing in an airtight container.
- Cookies will stay good at room temperature for 4 days, refrigerated for a week or freeze for 3 months.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Gloria
Well I don’t know anyone who can resist a homebaked cookie. I don’t know anyone who could resist a chocolate cookie. It is Easter this weekend. I think this is a great time to make these homebaked chocolate cookies. The guests will love them.
Debra Klein
YES! Everyone loves them….it’s never not a great time to make homemade chocolate cookies when they’re this good and so easy to make. Even the clean up is a breeze.
Sarah
We don’t celebrate Passover, but I sure would celebrate these cookies! Lol. So much chocolate! So much almond yumminess.. I want them all! I’ll have to save this- I have some friends who are totally grain free. (But mainly I want to eat them)
Debra Klein
That you want to eat them is good enough reason to whip up a batch! Sharing with friends, optional! LOL.
Courtney Lopez
These are the perfect bite – love that they’re grain free and allergy friendly for my family. 🙂
Debra Klein
That’s exactly the way I feel about them.
ANNETTE TOOMEY
Wish I had these ingredients on hand so I could bake a batch. Thank you for the recipe. When are your cooking workshops? I would love to attend.
Thank you! Happy Passover! Happy Easter!
Annette
Debra Klein
Cooking workshops are always posted on the events page…unless they are private—which is often. If you subscribe to get my newsletter, you will get updates whenever new recipes are posted on the blog as well as notices as soon as new workshops are posted in the events page…they sell out quickly so this is the best way to stay informed and have the opportunity to sign up. Thank you for your interest and I hope to see you in class soon.
Julie Menghini
I use to make cookies for the kids before they got home from school and it was always a treat. These cookies look amazing. All that chocolate goodness looks soft and delicious and exactly the way I like them.
Debra Klein
So did I! Now, the kids are grown and I make cookies for hubby to have with his evening tea…and I’m always prepared when someone with kids stops by!
Daniela
I love that these cookies not only look delicious, but they are also good for you! And anything that has the texture of a brownie is a winner in my book. I hope you have a lovely Passover!
Debra Klein
Thanks, the holiday has been fantastic so far…and we will continue to eat these delicious cookies all year round.
Jenni LeBaron
These cookies look and sound delicious! We eat very little grain and refined sugar so I am excited for another great cookie recipe to add to our rotation of sweets. These look like they’ll satisfy my chocolate-loving fella’s sweet tooth!
Debra Klein
Perfect! These cookies aren’t overly sweet but definitely satisfy those cravings. Enjoy.
Dana
I want these RIGHT NOW. I love using maple syrup as a natural sweetener in baking. It adds such a nice flavor and perfect sweetness, and it works so well with the chocolate and almond butter in this recipe. I’m ready for another batch! The fact that I found this recipe while pregnant is very, very bittersweet 😉
Debra Klein
Haha….pregnancy meals you get to eat doubles…no wonder it’s already time to make more!
Marisa F. Stewart
Oh, the cookies look so good. Homemade cookies makes you a hero or heroine in the family– I bet those cookies didn’t last long. I haven’t baked with almond flour but I’d love to try. This recipe would be a good one to try it on. I’m pinning.
Debra Klein
You’re right….can’t keep them in stock here! I love how easily accessible finely ground almond flour is these days. Both trader joes and costco have awesome choices.
Tracy
Kid tested and approved! Yes! Love how healthy these are and that they don’t lack in flavor. They’re going on mom approved snacks for my girls, thank you!
Debra Klein
I was testing this recipe while staying with a friend whose kids came in from school and devoured them….that’s how I knew they would be a big hit.
Sean@Diversivore
Oh man, I can definitely get on board with brownie-like cookies! I love my flour-based cookies, but I’m always eager to try something different, and these look amazing! Love the way you’ve used almond flour here (in fact, I just love using almond flour in general). Awesome stuff.
Debra Klein
Thanks for giving them a try….they are something to get on board with, for sure.
Charity
I haven’t been able to give up flour yet. But if grain free cookies means subbing flour for almond butter, that sounds like a compromise I could make! You can’t go wrong putting almond and chooclate flavors together, right?
Debra Klein
Sometimes you can swap out almond flour for regular flour….but the moisture content isn’t exactly the same, so it doesn’t always work. These are tested to have the right ratios…and you are so right, almond butter and chocolate…YUM.
Gia
These are amazing!! I made them with stevia sweetened chocolate chips to reduce the sugar further and the whole family loved them THANK YOU!! XOXO
Debra Klein
YAY!! Love to hear of healthy culinary success!
Amanda
I love the idea of an elementary school reunion. We have regular high school reunions, but with families moving and whatnot, you don’t get to catch up with the people you knew in those very formative younger years. How fun! These cookies look scrumptious, too, and I love that they’re grain free! I have a few friends following a grain free diet and it’s great to be able to offer a dessert that everyone can love.
Debra Klein
It was really an awesome idea…nothing like the way those first friends make you feel and how it takes you instantly back!! I keep a batch of these in my freezer just for those grain-free friends. They are so good, everyone loves them.
Tina
Glad you had fun at your reunion! I’ve recently heard of these, and they sound like fun! These cookies look incredible, and are perfect for our house because they are chock full of chocolate and grain-free. What a great treat!
Debra Klein
Thank you. Nothing like your original first friends! I think these cookies are perfect for any house! So much goodness.
Trish Bozeman
Does this mean I can eat the whole batch of these? Because I totally could! I adore chocolate and nut butter together and love whipping up cookies with my toddler. Bookmarking this one!
Debra Klein
Haha…portion control is difficult with these tasty cookies, but still a good idea.
Jenni
These look so delicious. Going to have to try them tonight.
Debra Klein
These are right up your clean eating alley….disclaimer tho….highly addictive!
Jessica Formicola
You had me sold at double chocolate! And I can’t believe they are grain free- even better! I can’t wait to make them!
Debra Klein
If you like rich and chocolatey, you’ll love them!
Laurie Jacobs
I have to be on a no gluten diet so made these as a treat for myself. But my husband and daughter like them so much I have to share. Now I need to make another batch. Delicious!
Debra Klein
Awesome when you find a treat the whole family can enjoy.