Gluten-Free Double Chocolate Chip Cookies have the perfect soft and chewy texture! Plus, they're made with simple ingredients like almond flour, cacao powder, and sweetened with coconut sugar.
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Why You'll Love This Recipe
Chewy Double Chocolate Chip Cookies are a chocolate lover's dream! They’re rich and decadent with a soft gooey center and slightly crispy edges. (Basically, a brownie in cookie form.)
Plus, this recipe is made with wholesome ingredients like almond flour, cacao powder, and coconut oil which makes it a great option for anyone with dietary restrictions.
And best of all, there’s no need to chill the dough, so you can have a fresh batch ready to enjoy in less than an hour!
🍴Ingredient Notes
- Almond Flour - My favorite almond flour brands are Bob’s Red Mill and Blue Diamond. For more information on almond flour, check out my almond flour for beginners post!
- Cacao Powder - You can use traditional cocoa powder, but I like cacao powder because it’s less processed. TerraSoul is one of my favorite brands – great quality, and great price!
- Egg - Make sure the egg is at room temperature.
- Coconut Sugar - You can also substitute with Lakanto golden monkfruit or any granulated sugar.
- Coconut Oil - To keep these cookies dairy-free I love using coconut oil instead of butter.
- Vanilla Extract - To balance out the richness of the chocolate in this recipe, I love adding in vanilla extract or vanilla paste.
- Baking Soda & Salt
- Chocolate Chips - I used dairy-free & vegan chocolate chunks from Pascha Chocolate.
Recipe Variations
If you love a sweet and salty combination, I suggest sprinkling flaky sea salt on top of the cookie when they come out of the oven.
To switch up the flavor, try swapping the dark chocolate chips for white chocolate chips, peanut butter chips, or almond butter cups!
🍴Step by Step Instructions
Step 1: Dry Ingredients
Start by adding all of the dry ingredients into a mixing bowl. Whisk together until fully combined.
Step 2: Wet Ingredients
Next, add the coconut sugar and egg into a mixing bowl. Whisk together by hand or with a hand mixer until fully combined.
Then add in in the melted coconut oil and vanilla extract. Whisk together until it's a smooth mixture.
Step 3: Fold Together
Add the dry mixture into the wet mixture and use a spatula to fold together until all of the flour has been absorbed.
Finally, fold in the chocolate chips.
Step 4: Prepare to Bake
Use a medium sized cookie scoop to add 10 even cookie dough balls onto a parchment paper lined baking sheet. Gently press in some extra chocolate chips on top.
Step 5: Baking & Cooling Cookies
Bake the cookies at 350 degrees for 10 minutes.
Let the cookies set on the tray for a couple of minutes, then transfer them to a metal rack to cool.
Expert Tips
- They will still be pretty soft when you take them out, so make sure to let them rest on the tray for 1-2 minutes before transferring to a cooling rack.
- When measuring the almond flour, make sure to shake the bag around first so it's not tightly packed together. Scoop the flour and take a butter knife to scrape the excess flour off. DO NOT PACK the flour into the measuring cup.
- Make sure the egg is room temperature, so it does not solidify the coconut oil when you mix them together.
- Use parchment paper on the cookie sheet for easy cleanup and so the cookies don't stick!
How to Store Leftovers
You can store your cookies at room temperature in an airtight container to keep them soft and moist.
To keep them fresh for longer, I suggest keeping the container in the refrigerator.
You can also store the cookies in a freezer bag or airtight container in the freezer for up to 3 months! (Especially if you make a double batch!)
PRO TIP: Frozen cookies are actually really delicious! If you don’t want to bake all of the cookies at once, you can store the cookie dough in the freezer for a rainy day!
More Gluten-Free Cookies!
After you make these Gluten Free Double Chocolate Chip Cookies, make sure to leave a comment & rate the recipe!
Recipe Card
Gluten-Free Double Chocolate Chip Cookies
Equipment
- 1 Baking Sheet
- 2 Mixing Bowls
Ingredients
Dry Ingredients
- 1 Cup Almond Flour
- ½ Cup Cacao Powder
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Wet Ingredients
- 1 Egg, Room Temperature
- ¾ Cup Coconut Sugar You can also substitute with lakanto golden monkfruit.
- 3 Tablespoons Coconut Oil, Melted
- 1 Teaspoon Vanilla Extract
Chocolate Chips
- ⅓ Cup Chocolate Chips Dark chocolate or milk chocolate works great with this recipe!
Instructions
Making the Cookie Dough
- Start by adding all of the dry ingredients into a mixing bowl. Whisk together until fully combined.
- Next, add the coconut sugar and egg into a mixing bowl. Whisk together by hand or with a hand mixer until fully combined. Then add in in the melted coconut oil and vanilla extract. Whisk together until it's a smooth mixture.
- Add the dry mixture into the wet mixture and use a spatula to fold together until all of the flour has been absorbed.
- Finally, fold in the chocolate chips.
Baking & Cooling
- Use a medium sized cookie scoop to add 10 even balls onto a parchment paper lined baking sheet. Gently press in some extra chocolate chips on top.
- Bake the cookies at 350 degrees for 10 minutes.
- Let the cookies set on the tray for a couple of minutes, then transfer them to a metal rack to cool.
Notes
Expert Tips
- They will still be pretty soft when you take them out, so make sure to let them rest on the tray for 1-2 minutes before transferring to a cooling rack.
- When measuring the almond flour, make sure to shake the bag around first so it's not tightly packed together. Scoop the flour and take a butter knife to scrape the excess flour off. DO NOT PACK the flour into the measuring cup.
- Make sure the egg is room temperature, so it does not solidify the coconut oil when you mix them together.
- Use parchment paper on the cookie sheet for easy cleanup and so the cookies don't stick!
How to Store Leftover Cookies
You can store your cookies at room temperature in an airtight container to keep them soft and moist. To keep them fresh for longer, I suggest keeping the container in the refrigerator. You can also store the cookies in a freezer bag or airtight container in the freezer for up to 3 months! (Especially if you make a double batch!) PRO TIP: Frozen cookies are actually really delicious! If you don’t want to bake all of the cookies at once, you can store the cookie dough in the freezer for a rainy day! See full post for more information and step by step photos!Nutrition
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