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These Gluten-free double chocolate chip cookies are the ultimate cookies for chocolate lovers! They are fudgy, rich, and full of dark chocolate flavor. They are also naturally dairy-free, grain-free, gluten-free, and Paleo.

Gluten-free Double Chocolate Chip Cookie with a big bite taken out of it.

These healthy chocolate cookies are the ultimate double chocolate chip cookie! They have a rich chocolate base mixed with dairy-free chocolates chips. And they are ooey and gooey and oh so delicious.

These are the perfect cookies to satisfy your chocolate cravings.

My recipe was inspired by these Salted Dark Chocolate Cookies from Sally’s Baking Addiction. I basically wanted to eat those cookies but I wanted them to be made with healthier, less inflammatory ingredients.

So I tweaked the ingredients to make them a bit healthier.

Freshly baked paleo chocolate cookies on parchment paper.

Why this recipe works

  • These cookies are part fudgy cookie and part brownie and they come together to make chocolate amazingness.
  • The combination of almond flour, tapioca flour, and coconut flour makes a wonderful gluten-free cookie mixture.
  • They are allergy friendly. They are gluten-free, dairy-free, and grain-free.
  • They are also Paleo friendly.
  • These Paleo chocolate cookies are easy to make and even easier to eat.

Recipe Ingredients

Ingredients needed to make healthy chocolate cookies.
  • almond flour blanched almond flour works best for baking.
  • tapioca flour– this helps with the texture of the cookie. You can also use arrowroot powder in it’s place at a 1:1 ratio.
  • coconut flour– this helps with the texture of the cookies as well.
  • cocoa powder– make sure to use an unsweetened cocoa powder.
  • baking soda– this helps the cookies rise.
  • sea salt– to sprinkle on top of the cookies
  • olive oil– this is the butter replacement in this cookie.
  • coconut sugar– this has a lower glycemic index than other sugars.
  • maple syrup– this adds some sweetness.
  • egg– this helps to bind the cookies.
  • almond milk– or any non-dairy milk.
  • dairy-free chocolate chips– your favorite brand of non-dairy chocolate chips.

See recipe card below for a full list of ingredients and measurements.

Dry ingredients mixed together.
Step 1:

Step 1: Mix the dry ingredients together in a bowl. This includes the almond flour, tapioca flour, coconut flour, cocoa powder, baking soda and salt.

Wet ingredients mixed together.
Step 2:

Step 2: Mix the wet ingredients together in a bowl with a handheld mixer. This includes olive oil, coconut sugar, maple syrup, egg and vanilla.

Wet and dry ingredients mixed together.
Step 3:

Step 3: Mix the wet and dry ingredients together and fold in chocolate chips.

Chilled paleo double chocolate chip cookie dough.
Step 4:

Step 4: Refrigerate the dough for 3 hours or freeze it for 45 minutes.

Cookie dough rolled in balls on pan.
Step 5:

Step 5: roll the dough into balls and top with sea salt.

Freshly baked healthy double chocolate chip cookies.
Step 6

Step 6: Bake!

Expert Tips:

  • Make sure the cocoa powder you are using is unsweetened.
  • Make sure the chill the dough! The cookies won’t turn out the same if you don’t. You can put it in the fridge for 3 hours or freeze it for 45 minutes.
  • Add sea salt to the cookies. The sweet and salty taste is delicious.
Stack of 4 double chocolate chip cookies on top of each other.

Other healthy dessert recipes you may enjoy:

Fudgy Chocolate Chunk Brownies

Almond Flour Chocolate Cake Cupcakes

Dairy-free Chocolate Mousse Balls

Paleo Sugar Cookies

Chocolate Espresso Molten Lava Cakes

Did you try this recipe? Please leave me a ⭐ review below!

4.93 from 14 votes

Gluten-free double chocolate chip cookies (Paleo) 

Servings: 16 cookies
Prep: 40 minutes
Cook: 10 minutes
Total: 50 minutes
Chocolate Chocolate Chip Sea Salt Cookies (Paleo, GF) | Perchance to Cook, www.perchancetocook.com
These Gluten-free double chocolate chip cookies are fudgy, rich, and full of dark chocolate flavor. They hit the chocolate craving spot!



  • In a large bowl, mix the almond flour, tapioca flour, coconut flour, cocoa powder, baking soda and salt together until combined. Set aside.
  • In another large bowl, add the olive oil, coconut sugar, and maple syrup. Beat using a using a hand-held mixer on medium high speed until the mixture thickens. Add the egg and vanilla, and beat again.
  • On a low speed, mix the dry ingredients into the wet ingredients until combined. Add the almond milk and beat at a high speed. Mix in the the chocolate chips with a fork. Leave the dough in the bowl and cover with plastic wrap. Chill in refrigerator for 3 hours or freeze for 45 minutes- an hour. The dough needs to be chilled enough that it thickens and you can roll it into a ball.
  • Preheat the oven to 350°F. Line a large cookie sheet with parchment paper or a silicone baking mat.
  • Scoop out and roll balls of the dough, about the size of a golf ball. Put each cookie dough ball onto the cookie sheet and sprinkle with sea salt.
  • Bake the cookies for 10 minutes. Then, let them cool on the cookie sheet for about 5 minutes and then let them cool completely on a wire cooling rack. 


Serving: 1cookieCalories: 186kcalCarbohydrates: 22.7gProtein: 2.6gFat: 11.2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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  1. These were delicious! Didn’t taste gluten free to me. My husband enjoyed them also and he’s typically anti gluten free sweets lol!
    I ran out of chocolate chips so I chopped up some leftover Lindor chocolate balls I had and used that instead. I also didn’t have quite enough Cocoa Powder so I used Nutella for the remaining amount I needed. Thanks for this recipe!5 stars

    1. You could use regular all purpose flour or 1-1 gluten-free flour. Or cashew flour or hazelnut flour. I haven’t tried making these with any other flours though so I am not sure exactly how it would work out.