Gluten and Dairy-Free Double Chocolate Cookies

gluten and dairy free double chocolate cookies.jpg

Makes 12-14 cookies

My goal with these cookies was to balance out the aftermath of all the sugar-filled, holiday parties and celebrations, with a treat made with non-processed, healthy ingredients to help ease kids back into their routine. The verdict = pretty amazing…they were gobbled up in no time!  These cookies are so decadent you’d never guess they were flourless and made without processed sugar.  Make these chewy, fudgy cookies with your kids. They will love them and you’ll feel good about their eating them!


  • 1 cup chunky peanut butter or almond butter (or any nut butter of your choice)

  • 1 cup coconut sugar

  • 2 tbsp. melted coconut oil

  • ½ cup cocoa powder

  • 1 tsp. baking soda

  • pinch of salt

  • 1 egg, whisked

  • 1 tsp. vanilla extract

  • 1 or more tbsp. water or almond milk if mixture seems dry

  • ½ cup dark chocolate chips (I used Enjoy Life brand)


  • Preheat oven to 350 degrees. 

  • Line baking sheet with parchment paper.

  • In a large bowl, combine peanut butter, coconut oil and coconut sugar.

  • Add the egg and then the cocoa powder.  Stir until well combined.  The mixture may be very thick so feel free to use your hands.

  • If needed you can slowly add a tbsp. of water or milk at a time to make the mixture more manageable.

  • Add baking soda, vanilla, salt and chocolate chips.  Mixture should be a thick dough consistency.

  • Roll about 2 tablespoons of dough into balls, place on baking sheet and press down with a fork.

  • Bake for 12 minutes.  Remove from oven and let cool for 10-15 minutes before removing from pan.

  • Enjoy!

  • Cookies can be stored in the refrigerator in a closed container for about a week or frozen for months.