GF Chocolate Chocolate Chip Cookies


Gluten Free Double Chocolate Cookies

These cookies have been a win with my wife, Melissa, and at company parties. The recipe is a modification of one found in The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrees, and More by Elana Amsterdam.


  • 5.5 cups blanched almond flour
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp coconut flour
  • 1 tbsp arrowroot starch/flour
  • 0.5 cup unsweetened cocoa powder
  • 1 cup (16 tbsp) unsalted butter
  • 1.5 cups maple syrup
  • 2 tbsp vanilla extract
  • 1.75 cups (1 bag) 60% cacao chocolate chips


  1. Preheat oven to 350 °F.
  2. Line two large baking sheets with parchment paper.
  3. In a large bowl, combine the almond flour, salt, baking soda, coconut flour, arrowroot starch, and cocoa powder.
  4. In a medium bowl, combine the syrup, vanilla extract, and butter. Heat to melt the butter and whisk to combine.
  5. Fold the wet ingredients into the dry ingredients until thoroughly combined.
  6. Fold in the chocolate chips.
  7. Using a scooper, place the dough around an inch apart onto the parchment lined baking sheets.
    1. A smaller scooper, such as the Norpro Stainless Steel Scoop, 35 mm (1 Tablespoon), makes close to 100 cookies.
    2. A larger scooper, such as the Norpro Stainless Steel Scoop, 56 mm (4 Tablespoon), makes around 24 cookies.
  8. Bake for 8 to 10 minutes, until the tops look dry and start to crack.
  9. Remove sheets from oven.
  10. Transfer parchment with cookies onto cooling racks.
  11. Let cool for 20 minutes, then serve.


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