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Calling all chocolate lovers! These incredible Gluten Free Double Chocolate Chip Cookies made with whole food ingredients are soft, chewy, and deliciously fudgy. They have an irresistible flavor and texture! As an added plus, they don’t require any chill time and they come together quickly. The perfect treat for kiddos and adults.

 

A double chocolate chip cookie with a bite taken out and crumbs.

 

If you’re a fan of chocolate desserts, you will adore these Gluten Free Double Chocolate Chip Cookies! They remind me of a fudgy brownie with just the right amount of sweetness and rich chocolate flavor. Just one bite will keep you coming back for more! These are great any time of the year, but they are especially great for enjoying during the holiday season!

 

Why you’ll love this recipe:

  • Made gluten free, but so tasty you would never know!
  • They are completely grain free, paleo and can be nut free and dairy free.
  • Soft, fudgy and chewy chocolate cookies! 
  • 10 simple, whole food ingredients is all you need.
  • No refined sugar and lower sugar content than other cookies to help keep blood sugar balanced.

 

What makes these chocolate cookies healthy?

These are truly the best gluten free double chocolate cookies because they’re filled with nutrient-dense ingredients, yet they taste oh-so decadent. Here are a few notes on what makes them so nutritious:

  • They are filled with dark chocolate and cocoa antioxidants.
  • Gluten free ingredients are used to avoid inflammatory ingredients and provide options for people with sensitivities like dairy and nuts.
  • This cookie recipe uses coconut sugar instead of cane sugar for a slightly less inflammatory and blood sugar balancing dessert. Any type of sugar is still going to impact blood sugar levels, but coconut sugar does contain some minerals and may have a lower glycemic response than cane sugar. Learn more about coconut sugar vs cane sugar.

 

Ingredients needed

This gluten-free double chocolate chip cookies recipe is made with almond flour, tahini (or almond butter) and coconut sugar for a healthier sweet treat that still has amazing flavor, and texture that is out of this world. Here’s everything you’ll need to make them:

  • Dark chocolate: We like to use 70% dark chocolate to give these rich chocolate flavor. It’s important to use a high quality chocolate made with cocoa beans, not cocoa liquor; otherwise they’ll fall flat (literally).
  • Unsalted butter: Adds flavor, structure, and plenty of moisture in each bite.
  • Tahini or smooth almond butter: Gives these a rich, slightly nutty flavor and wonderful texture. We recommend a good-quality tahini where sesame seeds are the only ingredient, like Soom.
  • Egg: One large egg, plus one extra egg yolk provide structure and richness.
  • Sugar: Coconut sugar will naturally sweeten these cookies perfectly.
  • Vanilla extract: For a boost of cozy flavor.
  • Almond flour: This recipe uses almond flour for the perfect texture while still keeping the cookies gluten free.
  • Cocoa powder: Use unsweetened cocoa powder, and not Dutch-process powder. Dutch-process cocoa powder is neutralized and doesn’t have the acidity needed to react with the baking soda to give these a proper rise while baking. 
  • Baking soda: For proper baking.
  • Salt: To enhance the flavor.
  • Dark chocolate chips: To make these extra chocolatey! 

 

Ingredients for gluten free double chocolate chip cookies.

 

How to make this recipe

  1. Prep: Heat the oven to 350ºF and line two baking sheets with parchment paper.
  2. Melt the chocolate & butter: Fill a small pot with 3 inches of water and bring to a simmer over medium-high heat. In a large heat proof bowl, add the chocolate broken into small pieces and the butter. Place the bowl on top of the pot and allow the chocolate to melt. When it looks about 50% melted, start to gently stir so the bottom doesn’t burn.
  3. Add tahini: Once nearly melted, add the tahini; stir and remove from the heat. The residual heat will continue to melt the chocolate.
  4. Combine egg with sugar: In a medium bowl, add the whole egg, egg yolk, coconut sugar, and vanilla extract. Use a hand mixer or stand mixer, and beat the eggs on high speed until they become pale and thick, about 3-5 minutes.
  5. Mix chocolate with eggs: Pour the chocolate mixture into the eggs and beat on medium speed to combine to a thick mixture.
  6. Whisk dry ingredients: In a small bowl, combine the almond flour, cocoa powder, baking soda and salt. Pour this mixture into the chocolate and use a spatula to gently fold the flour into the chocolate.
  7. Add chocolate chips and scoop dough: Pour the chocolate chips into the cookie batter and fold to combine. Scoop 1 tablespoon of batter onto the lined baking sheet, spacing them 2 inches apart.
  8. Bake: Place in the oven and bake 7-8 minutes, until the edges are slightly crispy and the top is cooked but the centers are a little soft. Cool on the pan for 10 minutes or until you can pick them up without falling apart.

 

Substitutions & Variations:

We recommend following the recipe as written (especially when baking), but here are some swaps that will work just fine.

  • Flour: Feel free to replace the almond flour for hazelnut flour or buckwheat flour for a nut-free cookie.
  • Tahini: If you don’t frequently use tahini in recipes and don’t want to buy it just for this one, you can sub with cashew butter or smooth almond butter.
  • Sugar: These cookies call for coconut sugar, but to decrease the sugar even further, try monkfruit or allulose instead. And use stevia sweetened chocolate chips like Lily’s.
  • Butter: For a dairy free option, use an equal amount of coconut oil.
  • Chocolate chips: Use dark chocolate chips or white chocolate chips or peppermint chips for the holidays.

 

Baking tips:

  • Don’t over-bake: To guarantee your cookies are perfectly soft, take them out of the oven after about 8 minutes (depending on your oven). This will keep the interior soft and chewy. The cookies will continue to cook a bit and set as they sit on the sheet pan after being removed from the oven.
  • Follow the recipe: Unless otherwise noted, do not use any substitutes in these grain free double chocolate cookies. For example, almond flour should not be replaced with all-purpose flour or coconut flour.
  • Double the recipe: As written this recipe makes 20 cookies, but it can easily be doubled, if you’re feeding a crowd! They also freeze well, so you can make a double batch and freeze one for later.
  • Fresh baking soda. For proper baking, use fresh baking soda. Baking soda loses its potency over time. When you open the container write the date on the lid. After 6 months, buy a new container.

 

Storing/freezing/reheating:

  • Storing: Place any leftovers in an airtight container for up to 3 days at room temperature. You can move them to the fridge to keep them fresh for an extra couple of days.
  • Freezing: Freeze baked cookies in a freezer-safe container or bag for up to 2 months. Allow freshly baked cookies to cool to room temperature before storing, to avoid them becoming soggy.
  • Freeze dough: Flash freeze cookie dough balls on a lined cookie sheet in the freezer for 30 minutes. This will set the cookie dough balls’ shape, and prevent them from sticking together in the container. Once they firm up, transfer them to a freezer-safe bag or container, and store for up to 2 to 3 months. To bake from frozen, follow the baking instructions, but add a minute or two onto the bake time.
  • Reheat: If you like warm cookies, pop them into the microwave for 10 to 15 seconds before enjoying.

 

A try of double chocolate chip cookies and one cookie is missing a bite.

 

Other gluten free dessert recipes you’ll love:

 

 

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A double chocolate chip cookie with a bite taken out and crumbs.

Gluten Free Double Chocolate Chip Cookies

  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 28 minutes
  • Yield: 20 cookies 1x
  • Category: Dessert
  • Cuisine: American

Description

Calling all chocolate lovers! These incredible Gluten Free Double Chocolate Chip Cookies made with whole food ingredients are soft, chewy, and deliciously fudgy. They have an irresistible flavor and texture! As an added plus, they don’t require any chill time and they come together quickly. The perfect treat for kiddos and adults.


Ingredients

Units Scale
  • 6 oz 70-80% dark chocolate ((see note))
  • 4 tablespoons unsalted butter
  • 4 tablespoons tahini or smooth almond butter
  • 1 large egg
  • 1 large egg yolk
  • 1/3 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup almond flour
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate chips

Instructions

  1. Heat the oven to 350ºF and line two baking sheets with parchment paper.
  2. Fill a small pot with 3 inches of water and bring to a simmer over medium-high heat. In a large heat proof bowl, add the chocolate broken into small pieces and the butter. Place the bowl on top of the pot and allow the chocolate to melt. When it looks about 50% melted, start to gently stir so the bottom doesn’t burn.
  3. Once nearly melted, add the tahini; stir and remove from the heat. The residual heat will continue to melt the chocolate.
  4. In a medium bowl, add the whole egg, egg yolk, coconut sugar, and vanilla extract. Use a hand mixer or stand mixer, and beat the eggs on high speed until they become pale and thick, about 3-5 minutes.
  5. Pour the chocolate mixture into the eggs and beat on medium speed to combine to a thick mixture.
  6. In a small bowl, combine the almond flour, cocoa powder, baking soda and salt. Pour this mixture into the chocolate and use a spatula to gently fold the flour into the chocolate.
  7. Pour the chocolate chips into the cookie batter and fold to combine. Scoop 1 tablespoon of batter onto the lined baking sheet, spacing them 2 inches apart.
  8. Bake 7-8 minutes, until the edges are slightly crispy and the top is cooked but the centers are a little soft. Cool on the pan for 10 minutes or until you can pick them up without falling apart. Store in an airtight container for 3 days.

Notes

Use a high quality chocolate bar that’s made of cocoa beans, no cocoa liquor. This will result in a flat, more crumbly, poor quality cookie. I recommend Theo Chocolate, 70%.

Substitute butter for coconut oil for a dairy free double chocolate cookie.

  • Storing: Place any leftovers in an airtight container for up to 3 days at room temperature. You can move them to the fridge to keep them fresh for an extra couple of days.
  • Freezing: Freeze baked cookies in a freezer-safe container or bag for up to 2 months. Allow freshly baked cookies to cool to room temperature before storing, to avoid them becoming soggy.
  • Freeze dough: Flash freeze cookie dough balls on a lined cookie sheet in the freezer for 30 minutes. This will set the cookie dough balls’ shape, and prevent them from sticking together in the container. Once they firm up, transfer them to a freezer-safe bag or container, and store for up to 2 to 3 months. To bake from frozen, follow the baking instructions, but add a minute or two onto the bake time.
  • Reheat: If you like warm cookies, pop them into the microwave for 10 to 15 seconds before enjoying.

Nutrition

  • Calories: 126
  • Sugar: 6.3
  • Sodium: 69
  • Fat: 9.2
  • Carbohydrates: 9.4
  • Fiber: 1.7
  • Protein: 2.2

Keywords: double chocolate chip cookies, gluten free chocolate cookies, paleo double chocolate chip cookies

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