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Gluten-Free Double Chocolate Chip Cookies


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  • Author: Judy Goudy
  • 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

Scale
  • 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

  1. Preheat the oven: Set it to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk almond flour, cocoa powder, baking soda, and salt. This ensures everything’s evenly distributed.
  3. Combine wet ingredients: In another bowl, stir together coconut sugar, melted coconut oil, eggs, and vanilla extract until smooth.
  4. 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.
  5. 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.
  6. Bake: Pop the tray into the oven for 10-12 minutes. They should look set but slightly soft in the center.
  7. 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