Brownie like gluten free chocolate cookies with chewy fudgy centers. These fudgy double chocolate cookies are rich and decadent!
If you like this recipe you will also love these keto brownies, or you can make some sugar free ice cream and make a delicious ice cream sandwich with these cookies! Of course, these delicious chocolate cookies are amazing on their own as well! These easy keto chocolate cookies are my go to for any get together, everyone always loves them and there are never any leftovers! Everyone is always stunned when I tell them just how healthy they are! Honestly, no one ever believes the when I tell them they are sugar free or gluten free, of course that is probably the highest compliment my baking can get! Trust me, you are going to love these just as much as everyone else so let’s get to it!
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INGREDIENTS YOU NEED
- 1 cup natural almond butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp olive oil
- 1/2 cup brown sugar
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips
- optional, but recommended: flaky sea salt for topping
Instructions To Make Gluten Free Double Chocolate Cookies
- Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl mix together your almond butter, eggs, vanilla extract, olive oil, and brown sugar until smooth.
- In a medium bowl whisk together your cocoa powder, baking soda, and salt. Pour your cocoa mix into your almond butter mix and whisk together until a smooth dough forms. Fold in your chocolate chips.
- Using a tbs to measure your cookie dough, roll your dough into balls and place on your prepared baking sheet. Each ball should be about 1 1/2 tbs. Flatten dough ball slightly with your hand.
- Optional: place a little bit of extra chocolate chips on top and sprinkle with flaky sea salt.
- Bake in your preheated oven for 6-8 minutes. DO NOT OVERBAKE. Allow to cool for at least 15 minutes and enjoy!
Products
Gluten Free Double Chocolate Cookies
Ingredients
- 1 cup natural almond butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp olive oil virgin or extra virgin
- 1/2 cup brown sugar
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl mix together your almond butter, eggs, vanilla extract, olive oil, and brown sugar until smooth.
- In a medium bowl whisk together your cocoa powder, baking soda, and salt. Pour your cocoa mix into your almond butter mix and whisk together until a smooth dough forms. Fold in your chocolate chips.
- Using a tbs to measure your cookie dough, roll your dough into balls and place on your prepared baking sheet. Each ball should be about 1 1/2 tbs. Flatten dough ball slightly with your hand.
- Bake in your preheated oven for 6-8 minutes. DO NOT OVERBAKE. Allow to cool for at least 15 minutes and enjoy!
- Optional: sprinkle with flaky sea salt.
Nutrition
Frequently Asked Questions About Gluten Free Double Chocolate Cookies
You bet! Freeze in an airtight container for up to 6 months.
Store these cookies in an airtight container at room temperature for 7-10 days.
Instead of 1 full cup of chocolate chips, you can use 1/2 cup chocolate chips and 1/2 cup of anything you like ie. walnuts, shredded coconut, white chocolate chips, etc.
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- Chocolate Recipes
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ok I made these and can’t stop eating them, thanks!
Thank you!!