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.
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.
This recipe would be perfect for Passover. Looking for more healthy recipes for Passover? Here you’ll find a collection of delicious and wholesome recipes that are perfect for this important Jewish holiday. From vegan main courses to sides, snacks, and desserts, we have something for everyone! Our recipes cater to various dietary restrictions, including gluten-free, vegetarian, and vegan diets. Discover new and exciting ways to enjoy Kosher for Passover Recipes while maintaining a healthy and balanced diet.
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.
DID YOU KNOW?
- 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
Step 1: 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.
Step 2: 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.
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.
Step 3: 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.
Step 4: 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.
Step 5: 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!
Step 6: Decorate the top with the chocolate chips you set aside. Then, if desired sprinkle with a pinch flakey sea salt.
Step 7: 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.
Step 8: 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.
Double Chocolate Chip Cookie FAQs
Yes! Double chocolate chip cookie dough can be frozen. Using wet hands, roll dough into balls, flash freeze on a baking sheet and then transfer to freezer bag. Put frozen cookie balls straight into preheated oven (no need to bring to room temperature first) and bake as directed above, adding 1 minute to cooking time.
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Gluten-free double chocolate chip cookies
- 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
- 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.