When I first decided to cut gluten out of my diet, I thought I’d have to say goodbye to my favorite cookies. But, let me tell you, gluten-free doesn’t mean giving up on indulgence!
These double chocolate chip cookies bring back all the joy of biting into a chewy, chocolatey treat without the stomach ache.
They’re rich, fudgy, and use fresh, wholesome ingredients you can find at your local farmer’s market or grocery store. I’ve shared this recipe with friends and family, and it’s always a hit—even with those who don’t avoid gluten!
Tips & Variations
- For a nut-free option: Swap almond flour for a gluten-free all-purpose flour blend.
- No coconut oil? Use avocado oil or melted butter instead.
- Extra crunch: Add a handful of chopped walnuts or pecans.
- Dairy-free: Use dairy-free chocolate chips and chunks.
- Sweeter option: Substitute coconut sugar with maple sugar for a deeper, caramel-like sweetness.
Serving Suggestions
Serve these cookies warm with a cold glass of almond milk or a dollop of whipped coconut cream.
For a dessert platter, pair them with fresh berries and a drizzle of melted dark chocolate. Arrange them neatly on a white plate for a pop of color!
Print
Gluten-Free Double Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 18 cookies 1x
Description
Rich, fudgy cookies with a double dose of chocolate. These gluten-free treats are easy to make and perfect for sharing!
Ingredients
- 1 ½ cups almond flour
- ½ cup cocoa powder (unsweetened)
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut sugar (or light brown sugar)
- ⅓ cup melted coconut oil (or unsalted butter, melted)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- ½ cup dark chocolate chips (use dairy-free if needed)
- ¼ cup semi-sweet chocolate chunks (optional, for extra gooeyness)
Instructions
- Preheat the oven: Set it to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk almond flour, cocoa powder, baking soda, and salt. This ensures everything’s evenly distributed.
- Combine wet ingredients: In another bowl, stir together coconut sugar, melted coconut oil, eggs, and vanilla extract until smooth.
- Mix it all up: Gradually add the dry mixture to the wet mixture. Stir until just combined—don’t overmix! Fold in the chocolate chips and chunks.
- Scoop the dough: Use a tablespoon or cookie scoop to drop dough balls onto the prepared baking sheet. Leave about 2 inches of space between them.
- Bake: Pop the tray into the oven for 10-12 minutes. They should look set but slightly soft in the center.
- Cool down: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 7g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
