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Home » Recipes » Dessert » Cookies » Double Chocolate Chip Cookies

Dec 18, 2019(updated August 23, 2022)

Double Chocolate Chip Cookies

4.51 from 51 votes
By Dani Spies
Jump to Recipe Jump to Video Print Recipe

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stacked gluten free double chocolate chip cookies
a bite taken out of one double chocolate chip cookie
how to make gluten free double chocolate chip cookies

These flourless double chocolate chip cookies are simply irresistible! This easy cookie recipe is made with coconut sugar, cacao powder, baking soda, almond butter, eggs, vanilla and chocolate chips. Perfect for gluten free diets! Sometimes simpler is better, like in the case of these almond butter cookies. They take just minutes to whip together and taste totally delicious.

3 stacked double chocolate chip cookies

The holidays are in full swing, so that means it’s time to start baking!

When it comes to the kitchen (or anything in life!) I am not a fan of super-exact-precision. I tend to lean more towards, a little of this and a little of that, with a shake and a kiss of whatever looks good.

When I bake, I like super simple recipes that don’t rely on precision, just like this one.

Ingredients For Flourless Double Chocolate Chip Cookies

These yummy cookies only require 7 ingredients which you probably already have in your pantry!

The base of these cookies is almond butter (so they use no flour). They are very similar to my Chocolate Chunk Cookies, but this recipe has some unsweetened cocoa powder as well.

I almost always make them with store bought almond butter, but you can certainly make your almond butter from scratch if you want to be extra fancy!

I sweetened them with coconut sugar which is a natural sugar and has a little more nutrient value than white sugar and a lower glycemic index. Coconut sugar doesn’t taste at all like coconut. In fact, I think it tastes more like brown sugar. If you don’t have coconut sugar, you can just sub in an equal amount of whatever sugar you prefer to use.

stacked cookies with a bite

How Do You Make Gluten Free Double Chocolate Chip Cookies?

These cookies taste so decadent and delicious! And the best part is they’re so easy to make! They are made in one bowl in just about 20 minutes and you don’t even need an electric mixer. 

  1. Start by pre-heating the oven to 350 degrees. Line a rimmed cookie sheet with a silpat mat, parchment paper, or spray it with some cooking spray.
  2. Combine coconut sugar, cocoa powder, and baking soda in a large mixing bowl. Use a fork or small whisk to combine all of the ingredients and work out the bumps and lumps. Fingers are great for this as well.
  3. Add the almond butter, eggs, and vanilla extract. Gently stir until all of the ingredients are mixed well. The dough will be thick and fudgey, kind of like brownie batter.
  4. Stir in the chocolate chips.
  5. Scoop up about a tablespoon of dough and drop it onto the baking sheet. Repeat this until you have 12 cookies on the sheet.
  6. Bake for 10 minutes or until fragrant and set through. Repeat with remaining dough.
  7. Cool and enjoy!

baked double chocolate chip cookies made healthier

Variations

  • Sweetening options: As previously mentioned, you can use brown or white sugar instead of coconut sugar.  Another option is monk fruit. It is a 1:1 swap out option for those wanting a low carb option.
  • Chocolate options: Try using dark chocolate cocoa powder and dark chocolate chips. You could even chop up your favorite chocolate bar instead of using chocolate chips
  • Other add-ins: Stir in dried cranberries or chopped nuts.
  • Other flavors: Instead of using regular chocolate chips, use peanut butter chips, butterscotch chips, toffee chips or caramel chips. So many options!

This is a great cookie to help satisfy any cookie cravings.  The ingredients are minimal and almond butter is full of protein, healthy fats, and nutrients. And if you make it with lots of LOVE, they are still plenty nutritious! My whole family gave these a thumbs up!

More Cookie Recipes To Enjoy:

  • The Best Gluten-Free Chocolate Chip Cookies
  • Flourless Peanut Butter Cookies
  • Low Carb Ginger Cookies
  • Soft Ginger Cookies
  • Vegan Oatmeal Raisin Cookies

stacked chocolate cookies

I’d love to know if you make this (or any) recipe! Tag @clean_and_delicious on Instagram and be sure to subscribe to our mailing list to receive more healthy, delicious recipes straight to your inbox.

HELPFUL KITCHEN TOOLS:
Rimmed Baking Sheet
Silpat Mat
Glass Mixing Bowls

3 stacked double chocolate chip cookies
Print Recipe
4.51 from 51 votes

Double Chocolate Chip Cookies

These flourless double chocolate chip cookies are simply irresistible! This easy cookie recipe is made with coconut sugar, cacao powder, baking soda, almond butter, eggs, vanilla and chocolate chips. Perfect for gluten free diets! Sometimes simpler is better, like in the case of these almond butter cookies. They take just minutes to whip together and taste totally delicious.
Course: cookies, DESSERT, DIET
Cuisine: American, gluten free, vegetarian
Author: Dani Spies
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 20 cookies
Calories: 124kcal

Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup cacao powder
  • 1 tsp. baking soda
  • 1 cup almond butter
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1/3 cup chocolate chips
US Customary - Metric

Instructions

  • Pre-heat oven to 350ºF. Line a rimmed cookie sheet with a silpat mat, parchment paper, or spray it with some cooking spray.
    bakine sheet lined with parchment paper.
  • In a large mixing bowl combine, coconut sugar, cocoa powder, and baking soda. Use a fork or small whisk to combine all of the ingredients and work out the bumps and lumps. Fingers are great for this as well.
    dry ingredients in glass bowl
  • Next up, add almond butter, eggs, and vanilla extract. Gently stir until all of the ingredients are mixed well.
    wet ingredients added to dry ingredinents
  • The dough will be thick and fudgey, kind of like brownie batter. Stir in chocolate chips.
    chocolate chips added to thick batter
  • Scoop up about a tablespoon of dough and drop it onto the baking sheet. Repeat this until you have 12 cookies on the sheet. Bake for 10 minutes or until fragrant and set through. Repeat with remaining dough.
    cookie dough on baking sheet
  • Cool and enjoy!!
    fresh baked double chocolate chip cookies

Nutrition

Serving: 1cookie | Calories: 124kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 89mg | Potassium: 132mg | Fiber: 2g | Sugar: 6g | Vitamin A: 30IU | Calcium: 52mg | Iron: 1mg

Cookies, Gluten Free, Recipes, Vegetarian, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

stacked gluten free double chocolate chip cookies
a bite taken out of one double chocolate chip cookie
how to make gluten free double chocolate chip cookies

Yum! I love this recipe.

    Leave a review Cancel reply

    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

    Recipe Rating




    Comments

  1. aakriti says

    December 11, 2015 at 5:10 am

    5 stars
    Heyy dani I have a question. Can we replace almond butter with peanut butter..i know it’ll change the taste but will it change the nutritional values much as well?

    Reply
    • Dani says

      December 14, 2015 at 11:47 am

      5 stars
      You absolutely can – the flavor changes a little but the nutritional profile will be very similar.

      Reply
  2. Eileen says

    December 14, 2015 at 8:10 pm

    5 stars
    Oh merrr gawwsh! I made these two days in a row!!! They are soooo good. They honestly taste like lil brownies to me. I cant believe how healthy they are and if you need a quick sweet fix…this is it. I am really enjoying your you tube channel and recipes. Thanks soo much for sharing them. You are awesome girl.

    Reply
  3. Saga says

    December 22, 2015 at 6:13 am

    5 stars
    These were delicious! Tastes just like small crunchy brownies (:

    The only problem was that i had to have them in the oven for almost 25 minutes (I had them in for 23 and 28 minutes). They tasted great but they took much longer than anticipated. Although it might have been because I used two flaxseed eggs instead of real eggs as I’m vegan.

    Reply
  4. Lauren says

    December 22, 2015 at 11:56 am

    5 stars
    I made these for my supper club and everyone loved them. I kept telling everyone that even though they were not low calorie, the cookies were “nutrient dense” which everyone loved. Please keep your delicious recipes coming!

    Reply
  5. Yu says

    May 9, 2016 at 3:11 am

    5 stars
    Hi Dani,

    this is so gooood. i made it 2 weeks in a row already and no one could tell  they contain no flour, butter and oil. 

    anyway, i have a question. Should we use cold almond butter? The second time i made i use freshly blended almond butter (they not hot but still warm) and texture of the cookies were more like cake (too soft) so, I’m not suite sure if it is because the almond butter is too warm.

    Reply
    • Dani says

      May 9, 2016 at 8:53 pm

      5 stars
      Good question. I have never used warm almond butter. I tend to like the room temp. over cold b/c its easier to work with, but I’m not sure about the warm.

      Reply
  6. April says

    September 13, 2017 at 2:36 pm

    5 stars
    These are great! I make them with a granulated low carb sweetener and they pass muster by everyone whose tried them. I made a double batch but because of some plans I only cooked half of them. When I brought them to room temp the next day and baked the remaining batter they cooked but did not spread like the others looking in the end like balls not cookies. The taste was fine just the bake was disappointing. Any reason you can think of why this might have been. From now on I’m baking all of them and putting them up cooked, unless i just want to eat cookie dough!

    Reply
    • Dani says

      September 15, 2017 at 11:09 am

      5 stars
      Hmmmm, I’m really not sure why that would happen. I wonder if it has something to do with the sugar you used?

      Reply
  7. Holly says

    December 22, 2019 at 12:42 am

    These are amazing! One of the best chocolate cookie recipes I’ve ever had. I can’t believe they’re gluten/refined sugar free too 🙂

    Reply
    • Dani says

      December 23, 2019 at 7:15 am

      YES! That’s how I feel about this recipe Holly! SO glad you enjoyed them.

      Reply
  8. Juri says

    December 25, 2019 at 6:34 am

    5 stars
    Hi Dani

    I want to make these but using cashew butter instead of almond butter, do you think that will work out just as good?

    Greetings from Switzerland 🙂

    Reply
    • Dani says

      December 27, 2019 at 3:18 pm

      Hi Juri! I am 100% sure that it would work. enjoy.

      Reply
  9. nyl says

    January 12, 2020 at 9:39 pm

    5 stars
    Really amazing stuff. I panicked a little as my dough was not thick. I used about a 1\2 cup of almond flour and added chopped pistachios. These little babe’s are delicious. Thank you for the recipe.

    Reply
    • Dani says

      January 14, 2020 at 11:16 am

      I’m so glad you liked them! This is one of my go-to cookie recipes…. we love them around here.

      Reply
  10. Hanie says

    January 27, 2020 at 2:33 pm

    Hi
    I’m really glad that i can make these healthy cookies but i have a question .. can i use brown sugar instead of coconut sugar?

    Reply
    • Dani says

      March 11, 2020 at 11:12 am

      Hi Hanie, yes using brown sugar would work. Enjoy!

      Reply
  11. Athena Hescock says

    February 14, 2020 at 10:52 am

    These cookies are so tasty and easy to make. Perfect for a chocolate lover like myself. I made mine slightly smaller and got more like 30 cookies. I was pleased that my family liked them so much. I froze a batch because we enjoy them slightly chilled also. Thanks, Dani for another wonderful recipe!

    Reply
    • Dani says

      March 10, 2020 at 10:16 am

      That’s great, Athena! Happy to hear that you and your family enjoy it!

      Reply
  12. Karen says

    May 12, 2020 at 5:33 pm

    5 stars
    Hello Dani!
    These are seriously the best cookies I’ve ever made!! Since I found out I have celiac disease baking has been challenging! I used crunchy peanut butter & they turned out amazing!! Thank you!!

    Reply
  13. Jessica says

    May 13, 2020 at 3:07 pm

    5 stars
    LOVE THESE COOKIES. So addictive. Has become my boyfriend’s favorite and most requested. I have tried it three times now with different nut butters. First try was the best in which I made my own almond butter, it made all the difference in flavor and texture. It was just almonds in the almond butter by the way, nothing else added. I tried organic peanut butter but the cookie had less of a bite and it was way more nutty tasting, didn’t quite let the chocolate favor shine through.
    Thanks so much Dani!

    Reply
    • Dani says

      May 13, 2020 at 9:21 pm

      It’s my pleasure! So glad you are enjoying them.

      Reply
  14. Brenda Mendez says

    September 1, 2021 at 5:15 pm

    5 stars
    Hi Dani,
    I was wondering is you have an egg substitute for this recipe. I unfortunately can no longer eat eggs.

    Reply
    • Dani says

      October 11, 2021 at 9:35 am

      You can experiment with a flax or chia egg! I haven’t trusted this my self so I can’t say 100% – but if you do decode to experiment. I would love to hear how it goes.

      Reply
  15. Lisa says

    September 23, 2021 at 8:11 pm

    Hi, would the recipe work with flax egg? Also, any ideas to make thicker kinds of store bought almond butter into the consistency of the brand you use.
    Thank you!

    Reply
    • Dani says

      September 24, 2021 at 9:39 pm

      I think a flax egg would work well (but haven’t tried this myself!). As for the almond butter, try heating it… that should help to thin it out.

      Reply
  16. Yana MIteva says

    January 27, 2022 at 2:00 am

    Hi Danni! Can i use Tahini instead of almond butter-

    Reply
    • Dani says

      January 27, 2022 at 12:53 pm

      I’m pretty sure that would work just fine!

      Reply
  17. lisa says

    April 20, 2022 at 10:40 pm

    5 stars
    i HAD to tell you what a success these were for me. as a pastry chef and also someone who’s trying to cut down on refined flours, i was intrigued with the almond butter element in this recipe. because i prefer to use a scale – i found that 262 grams of almond butter, 45 grams cacao, 116 grams of brown sugar, and 6 squares of sea salt Lindt chocolate were really the winning combination. my family went AWOL and ate all their portion lol. not me. i’ll save mine for tomorrow. they are THE best double chocolate cookies i’ve ever made and i’ve you to thank for the recipe – thank you SO much for a fabulous alternative to flour based cookies!

    Reply
    • Dani says

      April 21, 2022 at 12:52 pm

      I’m so glad you and your family enjoyed them! Thanks for sharing your tips – so fun!

      Reply
  18. yana miteva says

    May 31, 2022 at 11:54 am

    Can i speak the chocolate?

    Reply
    • yana miteva says

      May 31, 2022 at 11:55 am

      skip

      Reply

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Hi, I’m Dani.

I’m a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. I’ll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS!

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