Deep, dark and rich, these double chocolate cookies are for true chocolate lovers. (P.S. If you're looking for a vegan version check out these cookies.)
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.
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.
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.
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.
Gluten-Free Double Chocolate Cookies with Chocolate Chunks (Grain-Free, Paleo)
Deep, dark and rich, these gluten-free double chocolate cookies are for true chocolate lovers.
Ingredients
- 8 ounces/228g bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped
- 1 ½ cups /188g almond flour
- ½ cup/60g unsweetened natural cocoa
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 stick (8 Tablespoons) /112g butter, cubed
- 1 cup (7 ounces)/200g coconut sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Melt half of the chocolate over a bain marie or in the microwave.
- In the bowl of a food processor combine the almond flour, cocoa, baking soda, salt and sugar; pulse together.
- 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.
- 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.)
- Transfer cookies to a wire rack to cool completely.
Notes
Gluten-Free, Grain-Free, Paleo
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 158Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 108mgCarbohydrates: 13gFiber: 2gSugar: 9gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Carolin Obermaier says
Hi,
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..
Sylvie 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!
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!
Sylvie says
Thank you! I'm really happy to hear that you enjoyed them.
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!
Sylvie 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.
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!
Sylvie says
So happy to hear that, I'm glad you enjoyed them!
Megan says
I made these for our Superbowl party and got rave reviews! Everyone LOVED them!
Sylvie says
So glad to hear that!
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 🙂
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.
[email protected] says
These are pinned in my to try list. Also learned something new ie coconut sugar.