Double Chocolate Chip Cookies

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Ever have one of those days where you just have to have CHOCOLATE? When you are on a gluten free diet it can be intimidating. You may be tempted to run to your local grocery store and pick up a box of cardboard chocolate chip cookies laden with chemicals and God knows what else. 

Guess what! You don’t have to anymore!! These cookies are oh so delicious and super easy to make. Best part, you know EXACTLY what is in them.

I have made these little bites of heaven for non-gluten free eaters and they couldn’t even tell the difference. Even more important, they are kid approved. In the video below you can hear just how excited our youngest gets when he knows Mommy is making Chocolate Cookies.

The outside has the perfect amount of crunch while the middle is moist, gooey, chocolatey deliciousness. The freshness lasts for several days if they are stored in an airtight container.

Do yourself a favor and treat yourself to these amazing cookies. It won’t take up much of your time and they are made with ingredients you probably already have in your kitchen. Take a moment to watch the video for added tips and tricks to make the best cookies EVER!!

Double Chocolate Chip Cookies

Soft, chewy, just the right amount of crunch, and super easy to make. These Chocolate cookies are a staple in our house. They are literally the best Double Chocolate Cookies EVER!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 24 Cookies


  • 1/2 Cup Dairy Free Butter
  • 1 Tsp Almond Milk
  • 3/4 Cup Brown Sugar
  • 1/2 Cup Sugar
  • 1 Egg
  • 2 Tsp Vanilla
  • 1 1/2 Cup Gluten Free Flour Blend
  • 1/4 Cup Almond Flour
  • 1/4 Cup Cacao Powder
  • 1 Tsp Baking Soda
  • 1 Tsp Salt
  • 1 Cup Chocolate Chips


  • Using the paddle attachment, combine Butter, Almond Milk, and Sugars in the Stand Mixer.
  • Once Combined, add One Egg and Vanilla. Mix until creamy.
  • In separate bowl, combine all dry ingredients except chocolate chips, until well blended.
  • With stand mixer on slow speed, gradually add dry ingredients to the wet mix.
  • Continue mixing about 2-3 minutes longer after all ingredients are incorporated.
  • On slow speed, gradually add chocolate chips and mix until combined.
  • Refrigerate covered dough for about 30 minutes to allow Flour blend to soften.
  • On parchment lined baking sheet, scoop cookies into a ball spaced about 1-2″ apart.
  • Bake at 350 degrees for 10-12 minutes until tops are opaque and no longer have a sheen to them.

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