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.
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!
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.
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.
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.
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.
Enjoy with tea, coffee of a glass of milk!
Did you like this Gluten Free Chocolate Cookies (Keto & Sugar Free)? Don’t forget to rate the recipe and leave me a comment below.
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.
- 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
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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.
- 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.
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.
