Gluten-free double chocolate chip cookies

Plate full of double chocolate chip cookies, sprinkled with salt.

5 from 32 votes

Gluten-free double chocolate chip cookies

These gluten-free double chocolate chip cookies and rich and moist, decadent and fudgy. They've got brownie-like soft centers, a crisp edge and they're addictively delicious.

Prep Time5

Cook Time10

Total Time15

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: cookies

Calories: 123kcal

Author: Debra Klein

Equipment

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

Vegan substitute for eggs: Combine 2 tablespoons ground flax with 6 tablespoons water. Mix well and let sit 5 minutes to gel before adding to wet ingredients. Also add 1 teaspoon baking powder to the dry ingredients.

Nut butter: If you love the crunch of nuts in your cookies, then definitely use crunchy almond butter. Otherwise use creamy nut butter. Either way, be sure to store unopened nut butter upside down in your pantry and then mix the jar thoroughly when first opening so it has an even, drippy consistency. You can use almond butter, peanut butter, cashew butter, sun butter or even tahini in this recipe.

Make sure that all of your ingredients are certified gluten-free if you have celiac disease or a severe gluten allergy.

Nutrition