Double Chocolate Chip Cookies (Gluten Free)
GLUTEN FREE II DAIRY FREE II NIGHTSHADE FREE II SUGAR FREE II GUT FRIENDLY II YEAST FREE
These double chocolate chip cookies are rich, fudgy and deeply chocolatey with a soft, chewy centre and a slightly crisp edge.
Made with hazelnut flour, cocoa and chunks of dark chocolate, these gluten free chocolate cookies are naturally grain free.
Made with hazelnut flour, tahini and dark chocolate, each bite delivers a nutty, indulgent taste that’s both satisfying and nourishing.
Roasted hazelnuts add a delightful crunch, while tahini brings subtle depth, making these cookies a special twist on classic chocolate chip cookies.
Looking for a decadent cookie that’s actually good for you?
These gluten-free, sugar-free hazelnut, tahini and chocolate cookies are a no-chill recipe and are fudgy, soft with crispy edges and ultra-chocolatey, yet naturally gluten free, dairy free and suitable for food intolerances.
Perfect for anyone following an anti-inflammatory diet, keto diet or craving a healthier dessert alternative.
If you love indulgent bakes with a soft texture and deep chocolate flavour, these chewy chocolate cookies are going to become a favourite.
The hazelnut flour adds a naturally nutty richness, making these hazelnut flour cookies extra soft, moist, and satisfying.
Ingredient lists and recipes may change on the brands I recommend. Always check product labels to ensure they are suitable for your diet. If uncertain, contact the manufacturer directly.
Ingredient notes for Double Chocolate Chip Cookies
Chocolate
I prefer chocolate with a cocoa content of 90%, which means 90% of the chocolate is made from ingredients found in the cocoa bean. The remaining 10% will consist of other ingredients, predominantly sugar, and may also include tiny percentages of vanilla flavouring.
The higher the percentage, the stronger the cocoa flavour, which means it will be more bitter and less sweet. If you are following a sugar free diet, I would recommend using a 100% chocolate and adding extra sugar free alternative.
Choose any chocolate you enjoy for this gluten free double chocolate chip recipe, but ensure it’s compliant with your dietary restrictions. Dark chocolate is usually dairy-free unless it's a low-quality brand that adds fillers; always check the ingredients.
My favourite brands to eat and use in cooking are also allergy-friendly (not top 14 free). Some are vegan, soy-free, dairy-free and gluten free.
Green & blacks - Click here to go to the website
Lindt 90% dark chocolate - Click here to see the product
Montezuma dark chocolate 100% - Click here to see the product
Ombar - Click here for more info - buy this online at well easy OR in Waitrose or health food shops.
Raw chocolate - Click here for more information.
Plamil chocolate - Click here for more info
If you have a soy allergy, always opt for raw chocolate, as it will not contain any soy ingredients. (Always check on the label, though.)
Psyilluim husks/powder
Helps bind the dough and gives structure without gluten. You can usually find psyllium husk powder online or in most health food stores. I don’t have a suitable substitute for it in this recipe, as it acts as the essential binder.
Sweetener
There are so many options for sugar and alternative sweeteners to use in this recipe for the most delicious and fudgy double chocolate chip cookies. If you are following a sugar free diet, I recommend the following:
Pure via - Whenever a recipe calls for brown sugar, this works as a perfect 1:1 substitute. It bakes just like traditional sugar, and I’ve never had any issues using it. I’m also a big fan of the caster sugar and icing sugar options in this range. They perform beautifully in baking and give consistently great results.
Xylitol - This is also an excellent sugar option if you’re able to tolerate it. It performs beautifully in baking and gives great texture and flavour. Personally, I can’t have more than a teaspoon without triggering IBS symptoms, so it’s definitely something to test carefully for yourself. Everyone’s tolerance is different, and you may find it works perfectly well for you.
If this recipe does not need to be sugar free, I would recommend using regular brown sugar.
Hazelnut flour
The base of these hazelnut flour cookies, giving a naturally sweet, nutty flavour and soft texture.
Tahini
Adds creaminess and richness, keeping these double chocolate chip cookies soft and fudgy.
Decaff coffee
Coffee works brilliantly when baking with chocolate because it adds a deeper, richer flavour. Since I'm meant to avoid caffeine, I used decaf, but regular coffee is fine too, especially in this double chocolate chip cookie recipe.
Cocoa powder
I recommend using Top Dutch-Processed Cocoa Powder Recommendations in the UK:
Valrhona Cocoa Powder: A top choice for professionals known for its bold, intense flavor.
A highly recommended, top-tier choice for a deep, rich, and dark colour, favoured for brownies and cakes
Droste Cocoa Powder: A Dutch brand that is easy to find in UK supermarkets and speciality shops, offering an earthy, rich, high-fat profile.
Green & Black’s Organic Cocoa Powder: A widely available, high-quality, organic option that is Dutch-processed.
Dr. Oetker Fine Dark Cocoa Powder: A reliable and accessible option for a darker, deeper colour.
Guittard Cocoa Rouge: Known for its intense, deep chocolate flavour and dark red, burgundy hue.
Ingredients
Why you will love this recipe for Double Chocolate Chip Cookies
These double chocolate chip cookies are naturally gluten free, dairy free, and anti inflammatory with no refined sugar and healthy fats from hazelnuts and tahini. Woo Hoo!
Nutritious & satisfying: rich in protein, fibre and healthy fats.
Keto-friendly & sugar free: Perfect if you are following a sugar free diet or are diabetic and looking for a guilt free sweet treat.
Perfect for breakfast: Because this recipe is so healthy, I sometimes eat this double chocolate chip recipe for breakfast with a cuppa or a mug of decaf coffee.
My top tip for baking these Double Chocolate Chip Cookies
These double chocolate chip cookies follow a slightly different set of rules because they’re free-from and not your typical wheat-based recipe.
The ingredients behave differently, so a few small adjustments make all the difference.
Here are my recommendations:
Make sure the oven is preheated; there’s nothing worse than baking in a cold oven. Your cookies will spread excessively, flatten and often be crispier or drier.
Unless I’ve specifically noted a swap above, stick to the exact measurements. I’ve tested this recipe around ten times and it works perfectly as long as you follow it exactly as written.
Use parchment or greaseproof paper to line your baking sheet so the cookies don’t stick.
Using a different oven temperature will result in under- or overcooked cookies.
I divide this cookie dough recipe into 12 equal 60g portions and use a cookie cutter to ensure the cookies are all the same size. This is optional, however, I have perfectionist tendencies and NEED to have uniform cookies. OR you could use a cookie scoop like an ice cream scoop instead.
FAQs
Can I add other flavours or variations?
Yes try the following add ins:
Adding chopped hazelnuts and or cacao nibs so the chocolate chip cookies have a crunchier texture. I would add 50g of each chocolate and hazelnuts.
Try adding orange or mint extract to the cookie dough.
Try adding chopped pecans or walnuts instead of chopped hazelnuts in my suggestion above. 50g should be plenty.
Do I need to chill the Double Chocolate Chip Cookie dough?
Since this recipe is not a regular wheat or butter based recipe, you do not need to chill it.
Can I swap the coconut oil , or use margarine instead?
You could try it, but I haven’t tested this recipe with baking margarine, so I’m not sure how it would turn out. Plus, I prefer to avoid chemically processed margarine, as it would make the cookies less nourishing and not truly anti-inflammatory.
How should I store these Double Chocolate Chip Cookies?
I like to freeze these cookies once they’ve cooled, after wrapping them individually. They also keep really well at room temperature, unless you live somewhere very warm.
In that case, I’d recommend storing them in the fridge for up to five days in a container or cling wrapped on a large plate.
Other tips for great cookies
For crunchier, crispier cookies: Bake 2-3 minutes longer.
Vegan swap: Use 2 flax eggs instead of regular eggs. I haven't tested flax eggs in this recipe yet, so I'm not sure how it turns out. If you try it, please share your results in the comments.
Follow the ingredients verbatim, I have tested these cookies around ten times and they are perfect with the measurements I have stated.
Got a question you don’t see here? Leave a comment below!
What are the best ways to eat these double chocolate chip cookies?
Try making ice cream sandwiches, not with regular store bought icecream but with banana nice cream that way this recipe stays healthy and anti inflammatory.
Try sandwiching them together with a thick yoghurt like coyos and filling with strawberries for an indulgent dessert.
Crumble the cookies, and add dollops of yoghurt or coconut cream into a glass or jar, and drizzle over some vegan salted caramel, for a stunning and easy dessert.
For an even choclatey dessert, try my chocolate ganache recipe here, and crumble the cookies into a jar or glass and drizzle over warm ganashe with dollops of coconut cream and raspberries.
Try serving these double chocolate chip cookies with a hot mug of hot chocolate. Try my anti-inflammatory vegan hot chocolate recipe here.
Do you have any other ways to eat these delicious cookies? pop me a comment below!
Makes 12 Cookies - 35 min cooking & prep time
Step by Step
Recipe for double chocolate chip cookies
Recipe
Dry Ingredients
100 g dark chocolate, chopped
200 g hazelnut flour (see notes)
1 tsp baking powder
150 g brown sugar (or sweetener of choice, see notes)
3 tbsp cocoa powder
30 g psyilluim husks
Wet ingredients
60 g tahini
60 g coconut oil melted
1 tbsp decaf granulated coffee mixed with 3 tbsp boiled water
2 eggs beaten
Decoration
50g dark chocolate
10g coconut oil
2 tbsp either sesame or chopped hazelnuts
Method
Preheat the oven to 160 C, 320F or gas mark 3. Line a large baking sheet with parchment or greaseproof paper.
Mix the dry ingredients with the wet ingredients; do not beat them, gently mix.
Portion the cookie dough into 12 equal portions. I like to weigh them into roughly 60 g portions, roll them into balls and gently spread/pat them out with your fingers. OR you can spread them out within a circular cookie cutter so the cookies are all evenly sized. A 1-inch cutter is perfect. Do not roll the cookie dough out and cut using a cookie cutter; the dough will be too sticky.
Bake in the oven for 15 minutes in the middle shelf. Once baked, leave to cool before decorating.
Melt the chocolate with a little coconut oil or regular oil in the microwave or over a bainmarie, using a little oil thins out the chocolate so its easier to drizzle.
Drizzle over the cooled cookies and sprinkle over sesame seeds or chopped hazelnuts, leave in the fridge till set, and enjoy!!
Other recipes you might like
Granola bars with pistachio and dark chocolate
Keto & sugar free raspberry & coconut cookies
Keto & sugar-free Chocolate chip cookies
Chocolate Hob Nobs - To make them sugar-free, swap the sugar for your preferred sweetener, and swap the honey for keto syrup
Jammie Dodgers - To make them sugar-free, swap the regular cane sugar for your preferred alternative.
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