Double Chocolate Cookies with Chocolate Chunks (Gluten Free, Grain Free, Paleo)

Deep, dark and rich, these double chocolate cookies are for true chocolate lovers.

chocolate chunk cookies, food photography

So now that we’ve all had our chocolate fix, I’d say it’s time for more don’t you?  I think chocolate cookies are in order and there’s no mistaking the presence of chocolate in these cookies.

While we all have our favorite holiday cookies, it’s nice to mix in some new ones among old favorites, so I do hope you’ll make these this season, or for any occasion for that matter. chocolate chunk cookies, food photography, paleo cookies, gluten free cookies

I like to think of them like the little black dress of cookies.  Elegant and dependable, they never fail to deliver with very little effort on your part.

It’s a cookie that doesn’t pretend to be anything other than what it is; mainly a vehicle for large quantities of chocolate.  Although they boast a distinct advantage over their traditional counterparts in that they are entirely gluten-free and grain-free.

chopped chocolate, chocolate

The recipe calls for both cocoa and bittersweet chocolate in the dough for a complex and deep chocolate flavor.  Melted bittersweet chocolate gently subdues the dusky darkness of the cocoa powder while chunks of chopped chocolate are studded throughout.

These humble looking double chocolate cookies are subtle and refined to the core; rich with chocolate and a tender crumb that is subtly sweet.  Their crackled brownie-like tops and crisp edges conceal a dense fudgy center, rich with pockets of softened chocolate peeking through here and there.

chocolate cookies, brownie cookies, paleo c ookies, gluten free chocolate cookies, food photography

Might I suggest you sandwich two of these together with a small scoop of chocolate ice cream for a special treat, or am the only one who likes to have more chocolate with my chocolate?  I thought not.

chocolate cookies, gluten free cookies, brownie cookies, chocolate paleo cookies, grain free cookies, food photography

Double Chocolate Chunk Cookies (Gluten Free and Grain Free)

Yields about 2 dozen depending on size

Double chocolate cookies with chunks of bittersweet chocolate.

30 minTotal Time

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  1. Preheat oven to 350 degrees F.
  2. Melt half of the chocolate over a bain marie or in the microwave.
  3. In the bowl of a food processor combine the almond flour, cocoa, baking soda, salt and sugar; pulse together.
  4. Add the cubed butter and process until the dough resembles coarse cornmeal. Add the eggs vanilla and melted chocolate and process until the dough is smooth (The dough will seem thin, it should look more like a brownie batter than a dough). Fold in chopped chocolate.
  5. Drop dough by heaping Tablespoon, a few inches apart, onto two parchment lined baking sheets . Bake until just set, about 8 to 10 minutes, rotating sheets halfway through. (Do not bake the cookies to a crisp; they will be soft when you take them out of the oven, but firm up as they cool, so be careful not to over bake.)
  6. Transfer cookies to a wire rack to cool completely.


Gluten Free, Grain Free, Paleo


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  1. says

    So simple, so delicious. You’re right, chocolate lovers would LOVE this. I’m not much of a chocolate lover; I know, what’s wrong with me? But I think I could get into this recipe, especially because it’s totally grain-free. Almond flour is a miracle, isn’t it? I’m not sure I could live without it.

  2. says

    These look absolutely wonderful! I still haven’t tried almond flour, but if these cookies can’t convince me, I don’t know what will. The chewy, ooey-gooey goodness of these chocolatey cookies, is totally calling my name!

    • says

      I love almond flour, it’s so easy to bake with and unlike regular flour you don’t have to worry about overworking the dough and ending up with tough cookies.

  3. says

    Woah, if these don’t cure PMS chocolate cravings, I don’t know what will! A quick question for you… if I’m making them for someone allergic to nuts, what would you suggest as the best substitute for almond flour? Thanks Sylvie!

    • says

      Hi Angela,
      I haven’t tested them with alternate flours so I can’t say for sure but I would think that a GF flour blend could be substituted, I would not use coconut flour here though as it would completely change the texture.

  4. says

    Wow, I’m not a huge chocolate cookie fan, but I would not be sad to have some of these on hand. I almost bought some almond flour yesterday and didn’t. Clearly the universe was nudging me in the right direction…

    • says

      It comes from the sap of coconut palm trees and is similar to the taste of brown sugar. I like that it’s unrefined, so it retains all of the natural minerals and vitamins.

  5. says

    Sylvie, these look wonderful. A friend of mine has gone gluten-free and her baked goodies have convinced me that almond flour can make incredibly tasty treats. I think it’s about time I bought some so I can make these cookies.

  6. says

    Sylivie, I like everything about this cookie!
    And also how you call it the “LBD” of all cookies.
    Never really thought paleo would allow for a sweet tooth in the form of this indulgent cookie. I’ve got to try coconut sugar. Think it will work without eggs or with flax meal perhaps?

    • says

      You need the eggs here to help bind everything and for the fudgey texture but I’d try using a flax egg substitute and see how that works. I’d be interested to know how it works if you try.

  7. says

    Wow, these look stunning… the perfect cookies, I have to make these. A quick question, almond flour is not available where I live, could I just grind some almond and use it, is it the same?

    • says

      Yes if you grind blanched almonds very finely you will end up with almond flour however it will always be slightly coarser than what you can buy so it may affect the final results a bit but you can make almond flour yourself and use it in your baking. Can you order almond flour online by any chance? I know Amazon carries it.

  8. says

    This look awesome! You always took super nice pics. I can’t believe it’s gluten free. I had to tell my friends about it or I should make some for them and for me too!

  9. jeannine says

    Has anyone used coconut oil instead of butter for these cookies? I had really good success with coconut oil when I tried another grainfree recipe for choc chunk cookies.

  10. Beth says

    I made these along with a couple others for Christmas. These were by far everyone’s favorite. You can’t go wrong with chocolate.

  11. says

    Sylvie, these look fabulous! Yes, yes please! It is most definitely the day to bake cookies! Wishing you and yours a most joyous of holiday seasons!

  12. Claudia says

    These cookies are delicious! They’re the best Gluten free/ Grain Free cookies I’ve ever eaten. When I gave one to my son, you should have seen his face, he thought they were amazing!
    I also love how you gave the weight measurements.

  13. Britt says

    This are so so good. We don’t eat butter so I used coconut oil. I did about 3/4 cup since I was experimenting. I think it was the perfect amount. Also, I used hazelnut flour instead of almond flour. So delicious!!

  14. Lindsay says

    These cookies are PHENOMENAL!!! I made them two days ago & they didn’t last 5 minutes. I’ve never found a recipe that used almond flour and ACTUALLY tasted like a real cookie. I cannot have dairy & my daughter cannot have eggs, so I did veganize them, but I literally couldn’t believe you could get a vegan, grain free, paleo cookie that tasted like this. Thanks for the recipe! Simply amazing!

    • says

      That makes me so happy to hear! I’m glad you had success with a vegan version as well, what did you use instead of the eggs? A flax egg substitute?

  15. Nicole says

    Made these over the weekend and they were really good. Like Sylvie says I made sure not to bake them too long. I think they are better kept in the freezer if they are not eaten all the first day because mine tended to get harder as they sat out (not sure why they did). Thanks Sylvie :)

    • says

      So glad you liked them! I keep a stash in the freezer for emergencies too but they should stay fresh at room temperature for a few days in a sealed air tight container as well.

  16. Kellye says

    OMG! Just made these and they are AMAZING! I can’t believe these are paleo! I did sub 3/4 cup of coconut oil for the butter and they turned out perfectly. Thanks so much!

  17. Kelly says

    I found these on Pinterest and they look delicious! We are grain free but my daughter is allergic to tree nuts – could I substitute coconut flour for the almond flour, and how much would I use? Thank you!

    • says

      Hi Kelly,

      Unfortunately no, coconut flour is a whole other animal and it can’t be easily substituted in recipes without completely reworking all the measurements. Would seeds be okay as a substitute? If so, I’d maybe try making a flour from sunflower or pumpkin seeds and giving that a try. I haven’t personally tested it that way though so I can’t guarantee the results.

  18. Mel says

    I just made these, and I am so grateful to you for this highly successful paleo cookie recipe. There are so few out there. Next time I’m going to try a 1/2 cup coconut oil in place of the butter. But, I really must commend you. These taste better than the white flour/white sugar version I used to make. Thank you so much!

  19. Carolin Obermaier says

    never heard of coconut sugar but sounds like I shouldn’t be using it (boarderline diabetic-trying to eat low carb and low sugar now to avoid it). Have you tried this recipe using stevia or erythritol? That recipe sounds too delicious to experiment on..

    • says

      Coconut sugar is a lower glycemic sweetener than others but if you are concerned about your blood sugar I’d skip it. I haven’t tried those alternatives with this recipe but I would venture to say that erythritol might be a good substitute here. I believe that an erythritol sweetener like Swerve could be substituted on a 1:1 ratio with the coconut sugar but the stevia would be much much sweeter and would have to be adjusted. Hope that helps!

  20. Addie says

    I am planning to make these today. They look divine! One question: is the cubed butter supposed to be softened or cold? That wasn’t clear & I want to make sure that I do it right!

    Thank you for this wonderful recipe! I can’t wait to try it out today.

      • Addie says

        I made them & they were a hit! The only thing is that most of them were very crumbly. And fell apart even when cooled. But I’ll definitely make them again!

  21. Des says

    These are in the oven now! So excited to try them!! They smell like brownies yumm! Do u know the nutritional facts? The calories, fat, carbs, sugars etc???

  22. Fariba Kerendi says

    Hi Sylvie! I made these too and they were very crumbly (even when totally cooled) and they looked more grainy than yours do in the photo which leads me to believe it is an issue with the almond flour (which I bought at Whole Foods). I used everything else you suggested exactly…not sure what happened!
    i will try again bit just wanted to see what your thoughts were. Thanks for all the yummy recipes, you rock!
    (what kind of almond flour do you buy?)

  23. Denise says

    I have made these several times and they are by far my favorite grain-free or gluten-free cookie, and they are an incredibly close second only to my favorite childhood chocolate chip cookies.

    Quality matters since the chocolate makes up so much of the cookie, so don’t skimp. I use Ghirardelli dark chocolate chips, and they’re perfect. Once I tried with cheaper off-brand chocolate and they were stick-in-your-teeth chewy… unless that’s what you’re going for.

    Thank you SO much for this recipe!

  24. Fariba kerendi says

    Hi Sylvie! Me again! So
    I bought the honeyville almond flour and the cookies stayed together much better…yay! However….they were cakey…while yours look crisp and gooey. Could it be the cocoa powder or type of chocolate I’m using? I’m
    Using Ghiradelli natural cocoa and sharffen Berger bitter sweet choc. I can’t think of anything else that could be throwing them off. Can you?

    • says

      So glad to hear that the almond flour worked for you! As for the cakiness it could be the cocoa powder and the way it was measured. Did you go by weight or volume? Extra cocoa powder might dry the cookies and make them cakier.

  25. Chris says

    I grind my own almond flour in the coffee grinder. Much cheaper and I can make small amounts as I need it. Just have lots of almonds on hand for when you need it. I also use erythritol instead of coconut sugar. It’s a good sub. Oh yeah, and if you do cook it a bit long, I break the cookies up into bite size chunks and use as cereal with almond milk over it. Add a few pecans for a bit of crunch too.

  26. says

    Hey Sylvie!
    Love your blog :) Have a technique question as I’m not sure if you’ve tried out different ones for this: Ever tried these in a stand mixer? Want to make them but I have a super small mini prep processor and think the dough might get a bit cramped in there. I do have a big ole’ kitchen aid though- think it could work if I started with the dry ingredients there and then worked in the butter then the egg mix w/ paddle attachment?

    • says

      Yes I think that would work as well, just make sure you cut your butter cubes small and add them in a few at a time until you get a coarse meal texture before adding the other ingredients.

    • says

      I haven’t tested it but I would guess no as honey behaves differently in recipes than non-liquid sweeteners and may give you different results. You could try substituting a powdered stevia but would have to adjust the amount as it’s much sweeter than coconut sugar. Is there a reason that you want to avoid the coconut sugar? It’s an unrefined product that’s lower on the glycemic index than most sweeteners.

      • says

        I have never tried coconut sugar but I don’t have anything against it. I just am unsure about where to buy it in my town and happen to have honey and know where to by stevia. I know I can buy coconut sugar online but I really wanted to make these cookies for this weekend. I think maybe that might be the best way to go though and just make them next weekend :)

    • says

      I haven’t tested these particular cookies with alternate flours but I think that substituting another gluten-free flour or wheat flour would most likely work here as well.

  27. Ben says

    Look great, will give them a try. Just wondering, I thought butter wasn’t Paleo? Doesn’t bother me, we make our own butter and love it, but interested to get feedback on the Paleo/butter situation.

    • says

      It’s a bit of a grey area, butter is dairy so some people following a Paleo diet may avoid it if they are particularly sensitive to the small amount of milk solids that remains in butter but many aren’t bothered by butter as it’s mainly fat and a good one at that so it’s often found in Paleo recipes. I think it’s one of those things that comes down to personal choice as Paleo is more of a template for good health and not a strict set of rules.

  28. Jennifer says

    I just finished making these. I was a little worried because of the bittersweet chocolate and only a cup of coconut sugar but they are the perfect sweetness, not too rich and were easy to make. You have a WINNER here. I will be proud to bring these to thanksgiving dinner tomorrow. Thank you!

  29. Tara Pantera says

    I made these…they taste wonderful, they really do, but they are a disaster. I used an entire block of Kerrygold butter and I can’t serve them to anyone but us because they’re so ugly. :( They spread out A LOT and they just crumble completely apart. Do I need to chill the dough next time? Add arrowroot or tapioca? I really want to make them again because they taste so good!

  30. Tara Pantera says

    Omg…it says 8 TABLESPOONS! Not 8 ounces! I added double the butter!! Boo HOO. Well…that was an expensive mistake… I guess I don’t need to add arrowroot or tapioca!

  31. Kelsey says

    I just made these and they were fantastic! I made them with semi-sweet chocolate because it was the only thing I had but next time I will make them with darker chocolate. Thanks for the recipe!

  32. Archie says

    I just wanted to let you know, that this ended up being the most delicious paleo baking recipe I have ever tried. I can’t wait to try out more of your recipes, because I was seriously considering giving up paleo eating because nothing I was baking was turning out right, and I can’t live off meat and veggies, I need my baked goods! I ate four cookies right out of the oven! Thanks for this recipe, it was perfect.

  33. Tina says

    I just wanted to let you know that I made these cookies, and they are wonderful!! I’m new to the whole grain free baking world, and the few things I have made so far have been GROSS! The recipes I’ve tried have had comments such as “tastes like the real thing!” or, “better than the real thing!” But in my opinion, not so much!! These cookies have been the first successful thing I’ve made – I am SO happy to have discovered them! When I want to make myself a paleo-friendly, grain-free treat, I really want it to actually feel like a treat, and these definitely do! Thank you for putting out such a yummy recipe that is actually edible and doesn’t taste like chocolate scrambled eggs :) :)

  34. says

    I made these with a few substitutions. They turned out great. I wanted to get rid of the added sugar, so I subbed a banana, 2 teaspoons molasses and 1/2 cup measurable stevia. Amazing! This substitution does make them more cake like than chewy.

    • says

      No it’s not, raw cacao has not been heated and is different than cocoa powder. There are two kinds of cocoa powder, dutch and natural. Dutch is alkalized when processed to neutralize its natural acidity whereas natural cocoa has not. Hope that helps!

      • joanne says

        Ok thanks for the clarification! Can I still substitute raw cacao powder for the cocoa powder or will the taste be too different? Thanks!

  35. Mary says

    Since many schools are nut free zones, that means almond flour can’t be used in cooking can you suggest a nut free alternative?

  36. Alicia says

    I love the flavor and richness of chocolate in this recipe! but my cookies are spreading out too much.

    • says

      Hi Alicia, You can try reducing the butter and increasing the cocoa powder a bit. That should help with any spreading issues. Also try refrigerating the dough before baking them off.