Gluten Free Double Chocolate Chip Cookies (Dairy Free)

Five gluten free double chocolate chip cookies stacked to show the soft texture.

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.

Jennifer Farley

Prep Time 10

Cook Time 15

Total Time 25

Serving Size cookies

Equipment

baking sheet
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.

Please note nutrition facts are automatically calculated, and are only an estimate, not a guarantee.

Nutrition