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–+ servings
Overhead picture of double chocolate chip cookies on a parchment paper lined baking sheet.

Gluten-Free Double Chocolate Chip Cookies

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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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 10 Cookies
Calories 206 kcal

Equipment

  • 1 Baking Sheet
  • 1 Parchment Paper
  • 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

Serving: 1ServingCalories: 206kcalCarbohydrates: 23gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 16mgSodium: 99mgPotassium: 110mgFiber: 3gSugar: 18gVitamin A: 24IUVitamin C: 0.03mgCalcium: 50mgIron: 1mg
Keywords dairy free chocolate cookies, gluten free chocolate cookies, gluten free double chocolate chip cookies, gluten free double chocolate cookies
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