Gluten Free Double Chocolate Cookies
What I love about Gluten Free Double Chocolate Cookies
I’ve been wanting to create a recipe for Gluten-Free Double Chocolate Cookies for the longest time, and now that I finally have, I can’t stop enjoying them—they’re that good! These cookies are made for all the chocolate lovers out there, because let’s be honest: when it comes to chocolate, there’s no such thing as too much. In fact, the more, the better!
Not only do they taste amazing, but the texture is spot on. Fresh out of the oven, they have perfectly crisp edges and a soft, chewy centre that melts in your mouth. Even better? They take just 15 minutes from start to finish, with absolutely no chilling time required. Lately, I’ve been making them on repeat—they’ve quickly become my favourite after-dinner sweet treat!
Though the recipe mentions flakey sea salt as an optional garnish, I highly recommend you go for it! It really brings out all of those deep chocolatey flavours and brings that delicious, sweet and salty vibe that we love! If you’re hesitant, just try it! And if you like this recipe, be sure to check out my Almond Flour Tahini Chocolate Chip Cookies which are also a favourite! Or, my personal favourite: Almond Flour Oatmeal Chocolate Chip Cookies with the perfect chew.
Recipe Notes
A few things to keep in mind:
- Sugar – You will need both brown and regular sugar for this recipe. I like to use xylitol in place of raw sugar to minimize the amount of total sugar, but regular granulated sugar works as well.
- Espresso powder – I usually make my own by grinding coffee on the finest setting of a coffee grinder, typically meant for espresso. If you don’t have a coffee grinder, you can buy it online.
- Almond flour – I love baking with almond flour because it is naturally gluten-free, grain-free and lower in carbs. You’ll want almond flour, not almond meal for this recipe.
- Cocoa powder – You can use whatever you have in terms of cocoa powder. I like the dutch processed cocoa powder because it gives that really dark, deep brown, almost black, colour.
- Chocolate chips – You can use whatever you prefer for chocolate whether it’s chocolate chips, chocolate chunks or a chopped chocolate bar. I like dark chocolate, but milk is fine too.
How to Make it
Step 1: Mix the butter, sugars, espresso and vanilla.
Preheat the oven to 350F and line a baking sheet with parchment paper. In a medium-sized mixing bowl or bowl of a stand mixer, add the softened butter, granulated sugar, brown sugar, espresso powder and vanilla extract. Beat with a hand mixer or stand mixer on medium speed until combined.
Step 2: Add the egg.
To the same bowl, add the egg. Mix again until it is completely incorporated with the other ingredients.
Step 3: Add the dry ingredients.
To the same bowl with the butter and egg mixture, add the almond flour, cocoa powder, baking soda and salt and mix to combine. Fold in the chocolate chips.
Step 4: Scoop cookie dough onto baking sheet.
Using a 2 tablespoon cookie scoop, scoop the dough onto the prepared baking sheet and top with optional chocolate chunks. You may need to bake in two batches.
Step 5: Bake the cookies.
Bake the cookies in the preheated oven for 9 minutes or until just set. Let them cool completely on the baking sheet before removing. They will be very delicate when they first come out fo the oven. Enjoy warm!
FAQ:
No, the espresso powder is totally optional! It just really brings out the chocolate flavour which we foodies love! If you want to make them kid-friendly or just don’t want to add it, no worries! You can simply omit it.
I don’t recommend substituting almond flour with any other flour unless you know the exact conversion. Because the texture of almond flour is so unique, it’s not comparable to other flours. Gluten free all purpose flour blends have a different texture and therefore do not measure 1:1.
It’s best to store these cookies in the fridge and then microwave for 10-20 seconds to reheat and enjoy gooey again! If stored in the fridge in an air-tight container, they will stay fresh for up to 10 days.
Yes, simply swap the butter for coconut oil, at room temperature (soft). It may slightly alter the texture but is still a great option if you want to make them dairy-free!
Gluten Free Double Chocolate Cookies
Equipment
- 1 Baking Sheet
Ingredients
- 1/2 cup unsalted butter (at room temperature)
- 1/2 cup organic brown sugar (packed)
- 1/4 cup organic raw sugar or cane sugar
- 1 tsp espresso powder
- 1 tsp pure vanilla extract
- 1 egg (at room temperature)
- 2 cups almond flour
- 1/3 cup dutch-processed cocoa powder (sifted)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2/3 cup chocolate chips
- chocolate chunks for topping, optional
- flakey sea salt for topping, optional but highly recommended!
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk the softened butter, brown sugar, raw sugar, espresso powder and vanilla until combined. Add the egg and whisk again.
- To the same bowl, add the almond flour, cocoa powder, baking soda and salt and mix with a wooden spoon until fully combined. Mix in the chocolate chips.
- Scoop 2 tbsp mounds of cookie dough onto the prepared baking sheet and very slightly flatten each one with the palm of your hand.
- Top the cookies with extra chocolate chips and bake for 9 minutes in the preheated oven.
- Remove the pan from the oven and smack it on the stove or counter 3 times or until you see the cookies flatten a little more and start to crack on the top.
- Let them cool completely before transferring to a wire rack. (They will be quite delicate when they first come out of the oven).
- Enjoy warm with a glass of milk!
