Gluten-free Double Chocolate Chip Cookies (Paleo)
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.
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.
Table of Contents
- Why this recipe works
- Recipe Ingredients
- Step by step cookie instructions:
- Expert Tips:
- Other healthy dessert recipes you may enjoy:
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.
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
- 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.
Step by step cookie instructions:
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.
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.
Step 3: Mix the wet and dry ingredients together and fold in chocolate chips.
Step 4: Refrigerate the dough for 3 hours or freeze it for 45 minutes.
Step 5: roll the dough into balls and top with sea salt.
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.
Other healthy dessert recipes you may enjoy:
Fudgy Chocolate Chunk Brownies
Almond Flour Chocolate Cake Cupcakes
Dairy-free Chocolate Mousse Balls
Chocolate Espresso Molten Lava Cakes
Did you try this recipe? Please leave me a ⭐ review below!
Gluten-free double chocolate chip cookies (Paleo)
Ingredients
- ½ cup almond flour
- ½ cup tapioca flour
- 2 Tbs coconut flour
- 2/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1/3 cup extra light olive oil
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 2 Tbs almond milk
- 1 cup dairy-free dark chocolate morsels
- sea salt to sprinkle on top
Instructions
- 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.
Nutrition
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36 Comments on “Gluten-free Double Chocolate Chip Cookies (Paleo) ”
My son has an almond allergy. Any suggestions for a substitution?
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.
Perhaps its been too long since you posted this recipe and an answer may not be forthcoming, but I have to ask just in case…although the taste is wonderful, I’m wondering what I did wrong to have the outcome of a cookie that is very cake like, instead of the gooey brownie like cookies that are shown in your lovely photos and describe in your blog. I did not substitute any ingredients, except oat milk for the almond milk. I did cook for 10 minutes…thinking I may try them again and cook for less time. They essentially did not flatten at all..they came out looking like the round balls they went in as. Any suggestions appreciated as I so appreciate the ingredient list and the flavour. thanks.
I would try making these without coconut flour at all to see if that makes a difference. I’ve made these both with and without coconut flour and find them to be fudgier without. Let me know if that helps!
Thanks Dominique,
It was my mistake…made them a second time and they turned out perfect…I was just trying to do two things at once and used the wrong measuring cup…oh boy…twice the flour called for, that was the problem. My daughter still loved them first time round…she’s going to “love” them this time!
Happy to hear that! I’m craving them now. May have to make them myself. 🙂
These cookies are The Bomb!!! A big chocolate lover, I am so happy to have this recipe, and my whole family appreciates the gooey goodness of these morsels! I am making them again tomorrow!! Thank you!!
I’m so glad!!!
These came out perfect!
I love to hear that!
I want to make them this weekend for xmas. Do they freeze well?
I’ve never tried to freeze them before, but I don’t see why not. I would think that you could make the cookie dough and chill it in the refrigerator for 2-3 days. Then, let the dough get to room temperature, and then bake.You could also bake them and then freeze them. Make sure to let them cool completely first.
Made these over the weekend…WOW. Unreal how good they are!!!!
Yessssss!! So happy to hear that!
Hi,
I attempted to make these and the cookies came out very thin and they were barely cookies. Any suggestions?
Hmmmm, was the batter very thick when you made them?? Did you freeze them for enough time? You could try adding a few Tbs of coconut flour to thicken up the batter.
A cookie AND brownie in one delicious dessert? Sign me up!
I love everything about these cookies. Your photos are beautiful!
Thank you!! 🙂
Oh my goodness, these look incredible. I used to make a similar kind of cookie, and it was DELICIOUS, but honestly the recipe was kind of a pain, and definitely nowhere near as healthy as this one. I can’t wait to try this take on it – perfect for still having something sweet in the new year!
Let me know if you try them! 🙂 🙂
Drooling! These look so gooey and chewy, my favorite kind of cookies. Who could say no to chocolate and caramel together?!
Not me!
YUM! Some of my favorite flavors. These look delicious!
These look amazing and so chocolaty!! YEAH to all that chocolate! I also love that they are gluten free and paleo!! Such a great and clean recipe!
Definitely chocolate coma time!
Your cookies are so glossy. =D They put a smile on your face, especially because they are double chocolate chip AND with sea salt! I would finish a tin full right now.
They definitely don’t stick around for long!
Those look SO gooey and rich! I have to try them! Oh how I love baking season!
I do too!
My mouth is watering looking at these! Can’t wait to try them!
I’ve been looking EVERYWHERE for a chocolate paleo cookie that looks as good as a normal wheat cookie – and I think I’ve just found it! I’m familiar with mixing caramel and sea salt, but never chocolate and sea salt. Can’t wait to see how these turn out!
These cookies have my name on them because I definitely fall into the Not Faint of Heart category when it comes to chocolate!
Love the gooey factor here. Chocolately goodness for sure in these delicious treats.
These cookies look so chocolatey and gooey. Perfect for a snowy winter’s day! Thanks for sharing!
These are everything. LOVE the flaky sea salt on top- the perfect way to offset the rich chocolate. Yum!