GLUTEN-FREE | GRAIN-FREE
These Grain-Free Chewy Double Chocolate Cookies are exactly what you’d hope for in a chocolate cookie. They’re thick, moist, and brownie-like, studded with big melty dark chocolate chips. And they’re totally un-fussy to make; you can bake a batch in 10 minutes.
Here’s the kicker: They’re made with zero wheat flour or grains of any kind, have a quarter of the butter used in standard cookie recipes, and are sweetened with healthier coconut sugar. What?
If that last part made you raise your eyebrows and wonder if this is one of those “healthy” cookies that actually tastes like cocoa-flavored cardboard? Let me reassure you. My husband the cookie hound says they’re the best cookie I’ve ever made. I’ll say that again. The Best. Cookie. I’ve. Ever. Made. If you’ve tried any of my other cookies, you know that’s saying something.
To begin, we cream just a few tablespoons of butter with coconut sugar, which has more nutrition and a lower GI than table sugar (no sugar crashes here). Then we add some almond butter, vanilla, and a couple eggs.
The dry ingredients are simple: delicate almond flour (skinless almonds ground into a fine powder), unsweetened cocoa powder, baking soda for a little rise, and salt. Despite being an almond-heavy recipe, the dominant flavor in these cookies is chocolate. Chocolatey-chocolate-chocolate.
Once the yummy, super-thick dough comes together, we stir in some deep, dark chocolate chips. I like the larger size and button-like shape of Ghiradelli 60% Cacao chips, but you can use any chips you like. Or even chop up a bar of your favorite dark chocolate.
These cookies don’t spread much in the oven, so you’ve got to form them roughly into the size you want them before baking. Take large dollops of dough (about 2 tablespoons each), form them into balls, and gentle press each into a half-inch thick round. Before popping them into the oven, I like to sprinkle them with a little flaky sea salt, but that’s totally optional.
They bake up quickly, about 10 minutes per batch. Because of the cocoa, it’s hard to tell by sight when they’re beginning to brown, but assuming your oven temperature is reliable, that 10-minute mark is a safe bet. Any longer and they’ll come out a little dry.
Let them cool just for a couple minutes on the baking sheet, then move them to a baking rack to cool fully. These are one of the rare cookies that I think tastes just as delicious (maybe even more) when fully cooled than hot out of the oven.
They are best consumed within three days, but I seriously doubt that will be a problem if you have any cookie fans in your home. Just ask my husband.
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Grain-Free Chewy Double Chocolate Cookies
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 24–32 cookies 1x
Description
Any cookie lover will delight in the dense, moist, chocolatey texture of these gluten-free, Grain-Free Chewy Double Chocolate Cookies.
Ingredients
4 TB unsalted butter, softened
1 cup + 2 TB coconut sugar
1/2 cup almond butter
2 large eggs
2 tsp vanilla extract (not imitation)
4 cups almond flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp kosher salt
1 cup dark chocolate chips or chopped dark chocolate of choice
flaky sea salt for sprinkling (optional)
Instructions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, combine butter and coconut sugar and mix until thoroughly combined. Mix in almond butter and vanilla, then add eggs one at a time.
In a separate bowl, whisk together almond flour, cocoa powder, baking soda, and salt. With the mixer on low, gradually add to the butter/sugar mixture. Once fully combined, stir in the chocolate chips. The dough will be very thick.
Form dollops of dough (about 2 TB each) into balls and press into half-inch rounds spaced about an inch apart on the baking sheet. The cookies will not spread much, so ensure they are roughly the size you want when shaping. If desired, sprinkle with flaky sea salt.
Bake at 350 degrees for ten minutes. Allow the cookies to cool briefly in the pan before transferring to a baking rack to cool fully. Store in an airtight container for up to three days.
THANK YOU, THANK YOU, THANK YOU!!!!
This is my new “go to” cookie recipe! Easy, healthy and delicious checks all the boxes! 😃
I think your TC guests will like this one!
These cookies are so good!! I love the texture and how they taste rich and decadent but aren’t overly sweet. My husband loves how soft they are. We definitely have devoured these cookies. Thanks for the awesome recipe! We’ll be making them again.
So glad you love them! ❤️
I didn’t have almond flour so I used coconut flour…definitely should not have done that. Had to throw it all out. The sad part is I doubled the recipe. Should have known better! I’ll try again with almond flour. And is it really 4 cups? (I’ll give you a 5 star rating, as I’m sure it would be if I used the right ingredients!)
Thanks!
Yep, 4 cups! Coconut flour absorbs a lot of liquid so can’t really be subbed for almond in most cases.