A stack of Gluten-Free Double Chocolate Chip Cookies.

Gluten-Free Double Chocolate Cookies

In preparing for the “month of love”, I wanted to share a chocolatey dessert that was still fairly healthy. These cookies are similar to my Gluten-Free Almond Flour Chocolate Chip Cookies but with double the chocolate!

They’ve been a huge hit in my house, particularly enjoyed by my toddler. Though they do contain sugar with the addition of maple syrup and chocolate chips, there’s not a ton added. Feel free to experiment with reducing the maple syrup or chocolate chips!

To make these cookies “double chocolate”, I used unsweetened cacao powder and chocolate chips. It gives them such a nice chocolatey taste!

A plate of Gluten-Free Double Chocolate Chip Cookies.

Double Chocolate Chip Cookie Highlights

The extra chocolate. The cacao powder adds a rich chocolate flavor to these cookies!

9 ingredients. This recipe only has nine ingredients, including salt and baking soda, making it a simple recipe to make.

Under 25 minutes. These cookies take under 25 minutes to prepare!

Gluten-Free Double Chocolate Chip Cookie Ingredients

Blanched almond flour

Unsweetened cacao powder

Baking soda

Salt

Coconut oil

Vanilla extract

Maple syrup

Egg

Chocolate chips

An overhead view of a plate of cookies.

How to Make Gluten-Free Double Chocolate Chip Cookies

STEP 1 – Make the cookie dough

In a large bowl, mix almond flour, cacao powder, baking soda, and salt. In a small microwave-safe bowl melt the coconut oil by microwaving it for about 30 seconds. Then, mix in the vanilla, maple syrup, and egg. Stir wet ingredients into the flour mixture until just combined. Finally, fold in the chocolate chips.

STEP 2 – Prep the baking sheet

Using a spoon or cooking scoop, scoop cookie dough into balls and place on a prepared baking sheet, leaving some room between each cookie. Push down on the cookies so they sit pretty flat and shape them how you’d like. Sprinkle the tops of the cookies with more chocolate chips if desired.

STEP 3 – Bake

Bake the chocolate cookies in the oven for 13 minutes. Allow the cookies to cool on the baking sheet for 5 more minutes after you take them out of the oven. Then, transfer them to a wire rack to finish cooling. Enjoy!

Storage Tips

Store in an air-tight container on the counter or in the fridge for up to 3 days. These cookies have the best texture at room temperature the same day you bake them!

Gluten-Free Chocolate Cookie FAQ

Can I make these cookies vegan?

Since almond flour is more grainy in texture than regular flour, it needs a good binding ingredient, like eggs, for it to stick together. I personally have not tried making these vegan yet. However, you can try to make the cookies vegan by using a chia or flax egg instead of an egg. To do this, mix 1 tablespoon chia seeds or flax meal with 2.5 tablespoons water and let sit for about 5 minutes until it forms a gel-like texture. Add this to the mixing bowl just as you would the regular egg.

Can I use another type of flour?

Yes! You can use regular flour or another gluten-free flour instead of almond flour. I would start by using 1 cup of flour instead of 1 1/2 cups though, to make sure the cookie batter doesn’t come out too dry. If the cookie batter seems too runny, then add the remaining 1/2 cup of flour.

A double chocolate chip cookie with a bite taken out of it. A stack of cookies sits behind it.

More Yummy Cookie Recipes!

Gluten-Free Almond Flour Chocolate Chip Cookies

Peanut Butter Date Cookies

Healthy Raspberry Thumbprint Cookies

Vegan Oatmeal Chocolate Chip Cookies With Coconut

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A stack of Gluten-Free Double Chocolate Chip Cookies.
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Gluten-Free Double Chocolate Chip Cookies

Yield: 12 cookies
These Gluten-Free Double Chocolate Chip Cookies are for chocolate lovers! These chocolatey almond flour cookies are easy to make and low in sugar.
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes

Ingredients
 

  • 1 ½ cups blanched almond flour
  • ½ cup unsweetened cacao powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup coconut oil
  • 1 teaspoon vanilla extract
  • cup maple syrup
  • 1 egg, (room temperature*)
  • ¼ cup chocolate chips, (plus more to top cookies, if desired)

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
  • In a large bowl, mix almond flour, cacao powder, baking soda, and salt.
  • In a small bowl, mix melted coconut oil, vanilla, maple syrup, and the egg together.
  • Pour the wet ingredients into the flour mixture and stir until just combined. Add in the chocolate chips and mix.
  • Using a spoon or cooking scoop, scoop cookie dough into balls and place on prepared baking sheet, leaving some room between each cookie. Flatten each cookie and reshape them if needed.
  • Bake in the oven for 13 minutes. Allow cookies to cool for 5 minutes on the baking sheet after removing them from the oven. Then transfer to a wire rack to finish cooling.
  • These cookies have the best texture at room temperature the same day you bake them!

Notes

*If you don’t have a room-temperature egg ready to go, you can place the egg in a bowl of warm water for a few minutes until it’s no longer cool to the touch.
Course: Dessert
Cuisine: American
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