Gluten Free Double Chocolate Chip Cookies (Dairy Free)
These gluten free double chocolate chip cookies are rich, brownie-like, and packed with melty chocolate in every bite, all without gluten, dairy, or refined sugar. They’re quick to make, use simple pantry ingredients, and bake into a perfect soft-meets-chewy texture. If you need an easy chocolate cookie that works for cookie trays, holiday parties, or just with your morning coffee, you’re going to want to make these.
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Every December, my neighbors bring over such a sweet, curated homemade cookie tray, and this year I was determined to return the favor with a tray of my own. These gluten free double chocolate cookies were the first flavor I wanted. They’re perfect as-is, but you can also add some crushed peppermints to the top for a festive twist.
They’re soft and a little bit chewy, almost brownie-like, and packed with chocolate in the best way. My family loves cakey cookies and I love chewy ones, so landing somewhere perfectly in the middle felt like a major win. And because these are naturally gluten free and dairy free (like everything on this site), you can take them to a party and no one will ever know they’re made without the usual ingredients.
As someone who can’t have gluten or dairy (and I also don’t even know how to cook/bake that way – Ha!), I make treats I can actually enjoy along with everyone else. These are the kind of cookies you feel good sharing because they’re so good, no matter how you normally eat cookies.
With simple ingredients, lots of chocolate, and a classic holiday-cookie texture, I dare you not to crave one with your morning coffee.
Why You’ll Love These Cookies
- Made with simple gluten and dairy free ingredients you probably already have on hand.
- They come together fast – no chilling, and ready in under 30 minutes.
- The texture hits that perfect middle ground between cakey and chewy.
- Makes a generous batch, perfect for cookie trays, holidays, or freezing for later.
Ingredient Notes
Avocado Oil – This is my favorite neutral oil, so I use it most often, but you can use any neutral oil you have on hand.
Maple Syrup – Make sure to use pure maple syrup, not pancake syrup. I’m a sucker for the Costco brand maple syrup, which is what I use most often.
Almond Flour – Use blanched almond flour, not almond meal. The blanched flour has the skins removed from the almonds before grinding, and gives a finer flour that (IMHO) works best in gluten free baking.
Cacao – I always use raw cacao because it’s what I keep in my pantry. Unsweetened cocoa powder gives the same chocolatey flavor. Use whichever you have on hand.
Chocolate Chips – Enjoy Life chocolate chips are my favorite. They’re free of the top 14 allergens. I typically use the minis, but in this recipe I prefer the larger ones. Mini chips will work too, but increase the amount a bit if you go that route. If you want a completely refined sugar free option, Hu chocolate chips are great – just a tad less sweet.
Full ingredient list can be found in the recipe card below.
How To Make These Gluten and Dairy Free Cookies
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a stand mixer with a paddle attachment, or using electric beaters, cream together the avocado oil, maple syrup, vanilla extract and coconut sugar for about 5 minutes until smooth and has a caramel like texture.
- Add the egg and mix until fully incorporated.
- In a separate bowl, whisk together the almond flour, arrowroot starch, baking powder, sea salt, and cacao powder. Add to the wet mixture and mix until a thick dough forms.
- Stir in the ½ cup chocolate chips until evenly distributed.
- Using a cookie scoop or spoon, scoop balls of dough onto the prepared baking sheets. The dough will be a bit wet and sticky. Space balls about 2 inches apart.
- If desired, press a few chocolate chips into each dough ball. I like to do about 3-5. This makes the cookies look better.
- Bake for 10-13 minutes, or until the edges are just starting to turn brown and the centers look set.
- Pull the cookies out and top them with sparkle sugar or flaky sea salt if desired to give a little more visual interest.
- Let the cookies cool on the baking sheet for 10-15 minutes before transferring to a wire cooling rack.
Jen’s Recipe Tips
- Store in an airtight container at room temperature for up to 4 days.
- You can also freeze in a zip top bag. Thaw at room temperature or heat in the microwave to bring back the soft texture. I microwave for precisely 22 seconds, then flip the cookie, and microwave for another 22 seconds for the perfect texture.
Recipe FAQs
I haven’t tried these cookies with any other flour. Typically cashew flour and tiger nut flour (for nut free) behave the same as almond flour, but I haven’t tried.
This dough is naturally softer, but overspreading usually means the oil and sugar weren’t mixed long enough at the beginning. Make sure the mixture looks smooth and glossy before adding the dry ingredients. Also double-check that you used almond flour, not almond meal, which is more coarse.
Yes! They’re dairy free as written. Just be sure to use dairy-free chocolate chips (I prefer Enjoy Life brand).
You bet! Scoop the dough onto a parchment lined sheet pan/cookie and flash freeze for an hour or two. Then transfer to a zip top bag (don’t forget to label!). You can bake straight from frozen and add 1–2 minutes to the bake time.
The edges should look set and slightly darker, but the centers will still look soft. They continue to firm up on the baking sheet as they cool.
Gluten Free Double Chocolate Chip Cookies (Dairy Free)
Equipment
- Parchment paper
Ingredients
- ½ cup Avocado oil or any neutral oil
- ½ cup Maple syrup
- 1 teaspoon Vanilla extract
- ⅓ cup Coconut sugar
- 1 Large egg
- 2 cups Blanched almond flour
- ⅓ cup Arrowroot starch
- 1 teaspoon Baking powder
- ½ teaspoon Sea salt
- 3 tablespoons Cacao or cocoa powder
- ½ cup Semi-sweet chocolate chips (I recommend Enjoy Life brand)
Optional toppings
- Sparkle sugar or flaky sea salt
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a stand mixer with a paddle attachment, or using electric beaters, cream together the avocado oil, maple syrup, vanilla extract and coconut sugar for about 5 minutes until smooth and has a caramel like texture.
- Add the egg and mix until fully incorporated.
- In a separate bowl, whisk together the almond flour, arrowroot starch, baking powder, sea salt, and cacao powder. Add to the wet mixture and mix until a thick dough forms.
- Stir in the ½ cup chocolate chips until evenly distributed.
- Using a cookie scoop or spoon, scoop balls of dough onto the prepared baking sheets (I use a 2 tablespoon scoop to get 22 cookies). The dough will be a bit wet and sticky. Space balls about 2-3 inches apart.
- If desired, press a few chocolate chips into each dough ball. I like to do about 3-5 for each.
- Bake for 10-13 minutes, or until the edges are just starting to turn brown and the centers look set.
- Pull the cookies out and top them with sparkle sugar or flaky sea salt if desired.
- Let the cookies cool on the baking sheet for 10-15 minutes before transferring to a wire cooling rack.
Notes
- Store in an airtight container at room temperature for up to 4 days.
- You can also freeze in a zip top bag. Thaw at room temperature or heat in the microwave to bring back the soft texture. I microwave for precisely 22 seconds, then flip the cookie, and microwave for another 22 seconds for the perfect texture.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
