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Special Diet Recipes » Gluten Free

Chocolate Cookies

Hannah Healy

By Hannah Healy

Updated June 12, 2024

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This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read the disclosure policy.

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These gluten free chocolate cookies are soft and rich with dark chocolate flavor. They are keto, dairy free and sugar free and made with a combo of cocoa powder, almond flour and coconut flour.

Six gluten free chocolate cookies stacked on top of each other on a white plate surrounded by blue table cloth with a red floral border

I made these cookies to bring to a family lunch at my Mom’s house because I know my family loves chocolate and I know this is a pretty easy recipe (I didn’t have a lot of time to make them!).

My family was seated at the table ready to eat the chicken and salad lunch on the table. I saw a lemon cake on the table, so I figured I’d put the cookies on the table as well even though we hadn’t had lunch yet.

My sister then proceeds to ask my 8 year old nephew what he’d like for lunch and he say “I’ll take some of those” pointing at my cookies. We all laughed because… of course he wants the chocolate first before the salad and chicken!

Needless to say, the cookies were a hit and my family enjoyed them thoroughly, including my nephew!

Close up shot of a hand holding half of a chocolate cookie with a blue and red table cloth in the background

Why I love this recipe

  • These cookies remind me of those big tasty cookies that you see at coffee shops that are perfect for dipping into tea or coffee! They also pair perfectly with ice cream!
  • These cookies have a soft texture and a nice dark chocolate flavor, but they’re not too sweet!
  • These cookies are a healthy alternative dessert made with cocoa powder as well as grain-free flours so they are paleo, keto, dairy-free and sugar-free!
  • This recipe is pretty simple, you basically just put everything in a bowl, mix it and bake it.
  • The chocolate flavor comes from cocoa powder so there’s no messy chocolate melting needed.

Close up shot of six gluten free chocolate cookies stacked on top of each other on a white plate surrounded by blue table cloth with a red floral border

Recipe Tips:

  • Make sure you used blanched almond flour, it will help with the texture.
  • For the flax seeds you can use pre-ground flax or grind whole flax seeds yourself using a coffee grinder.
  • Do not try to add more coconut flour. I intentionally use a very small amount because it soaks up a ton of moisture and can be very drying if you use too much.
  • I used erythritol which is a granulated sugar-free sweetener that can be used in place of sugar. You can substitute this for basically any dry granulated sweetener like coconut sugar, monk fruit sweetener or even regular cane sugar if you prefer.
  • You can substitute the almond milk for any dairy-free milk or even regular cow’s milk.
  • It helps make blending easier if you soften the coconut oil before mixing it with the cookie batter. You can do this my microwaving it for 20 seconds at a time until it’s soft.
  • It helps to use parchment paper, tinfoil or a silicone baking mat on the cookie sheet when baking to prevent sticking. If you don’t have any of those, make sure you generously grease the baking sheet with coconut oil.
  • The cookies will expand when baking so be sure to leave plenty of space in between when placing the cookie dough on the cookie sheet.
  • Because of the coconut flour, the cookies will be very soft and almost crumbly right after removing from the oven, it’s important to let them cool for about 20 minutes before handing them so they solidify.
  • It’s best to store them on a plate and not stack them too much because they can break apart more easily than a regular cookie.
  • They will last unrefrigerated for about 5-7 days or refrigerated for about 7-10 days.
  • This recipe will make about 16-21 cookies.

Close up shot of a hand holding one whole chocolate cookie with a blue and red table cloth in the background

How to Make These Gluten Free Chocolate Cookies:

Start by pre-heating the oven to 350°F. Place all the dry ingredients into a bowl including the almond flour, cocoa powder, coconut flour, sweetener, flax seeds, baking soda and salt. Mix together.

Overhead shot of clear bowl filled with brown powdered dry ingredients

Add the wet ingredients to the bowl including the vanilla extract, coconut oil, eggs and almond milk then blend together using a stand mixer, electric mixer or stick blender to smooth out any lumps. The cookie dough should be thick but pliable, if it’s too dry or stiff, add more almond milk, 1 tbsp at a time until it reaches the right consistency.

Overhead shot of clear bowl filled with brown chocolate cookie dough

Take small heaps of the cookie dough (about 2-3 inches in diameter) and place onto a cookie sheet lined with parchment paper leaving enough room in between cookies for them to expand.

Close up of uncooked cookie dough heaps on a baking sheet lined with parchment paper

Bake at 350°F for 10-15 minutes. After removing from the oven make sure to let the cookies cool for about 20 minutes before handling them. They can crumble apart if you try to pick them up before they cool and solidify.

Finished chocolate cookies on a baking sheet lined with parchment paper

Enjoy with tea, coffee of a glass of milk!

Close up shot of a hand holding one whole chocolate cookie with a cookie sheet with cookies on it in the background

Six gluten free chocolate cookies stacked on top of each other on a white plate surrounded by blue table cloth with a red floral border

Chocolate Cookies

Hannah Healy
These chocolate cookies are soft and rich with dark chocolate flavor. They are made with a combo of cocoa powder, almond flour, and coconut flour.
4.19 from 11 votes
Print Pin Share Rate
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine American
Servings 21 Cookies
Calories 103 kcal

Ingredients
  

  • 1 cup almond flour
  • 3/4 cup cocoa powder
  • 2 tbsp coconut flour
  • 3/4 cup erythritol or other granulated sweetener
  • 1/4 cup ground flax seeds
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1/2 cup coconut oil
  • 2 eggs
  • 1/2 cup unsweetened almond milk

Instructions
 

  • Start by pre-heating the oven to 350°F. Place all the dry ingredients into a bowl including the almond flour, cocoa powder, coconut flour, sweetener, flax seeds, baking soda and salt. Mix together.
  • Add the wet ingredients to the bowl including the vanilla extract, coconut oil, eggs and almond milk then blend together using a stand mixer, electric mixer or stick blender to smooth out any lumps. The cookie dough should be thick but pliable, if it's too dry or stiff, add more almond milk, 1 tbsp at a time until it reaches the right consistency.
  • Take small heaps of the cookie dough (about 2-3 inches in diameter) and place onto a cookie sheet lined with parchment paper leaving enough room in between cookies for them to expand.
  • Bake at 350°F for 10-15 minutes. After removing from the oven make sure to let the cookies cool for about 20 minutes before handling them. They can crumble apart if you try to pick them up before they cool and solidify.

Notes

  • Make sure you used blanched almond flour, it will help with the texture.
  • For the flax seeds you can use pre-ground flax or grind whole flax seeds yourself using a coffee grinder.
  • Do not try to add more coconut flour. I intentionally use a very small amount because it soaks up a ton of moisture and can be very drying if you use too much.
  • I used erythritol which is a granulated sugar-free sweetener that can be used in place of sugar. You can substitute this for basically any dry granulated sweetener like coconut sugar, monk fruit sweetener or even regular cane sugar if you prefer.
  • You can substitute the almond milk for any dairy-free milk or even regular cow's milk.
  • It helps make blending easier if you soften the coconut oil before mixing it with the cookie batter. You can do this my microwaving it for 20 seconds at a time until it's soft.
  • It helps to use parchment paper, tinfoil or a silicone baking mat on the cookie sheet when baking to prevent sticking. If you don't have any of those, make sure you generously grease the baking sheet with coconut oil.
  • The cookies will expand when baking so be sure to leave plenty of space in between when placing the cookie dough on the cookie sheet.
  • Because of the coconut flour, the cookies will be very soft and almost crumbly right after removing from the oven, it's important to let them cool for about 20 minutes before handing them so they solidify.
  • It's best to store them on a plate and not stack them too much because they can break apart more easily than a regular cookie.
  • They will last unrefrigerated for about 5-7 days or refrigerated for about 7-10 days.
  • This recipe will make about 16-21 cookies. Nutrition facts below are for 1 cookie (out of 21). Each cookie has about 2 net carbs. 

Nutrition

Serving: 1 CookieCalories: 103 kcalCarbohydrates: 3 gProtein: 2 gFat: 9 gFiber: 1 g
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Six gluten free chocolate cookies stacked on top of each other on a white plate surrounded by blue table cloth with a red floral border

This post was originally posted in May of 2013 but has been republished in April of 2021 to include improved recipe tips and updated photos. 

Chocolate Cookies
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Hannah Healy

Hannah Healy is the founder of Healy Eats Real, a health and wellness website that provides healthy recipes and helpful information on wellness. Hannah is the published author of The Ultimate Paleo Cookbook. Her work has been featured on Huffington Post, Buzzfeed, Redbook, fitness and MSN.

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