Best Ever Double Chocolate Chunk Cookies. (Gluten/Grain/Egg/Starch Free with direction to make sugar free.)

by Brittany on January 17, 2013

Post image for Best Ever Double Chocolate Chunk Cookies. (Gluten/Grain/Egg/Starch Free with direction to make sugar free.)

Whats that? You said you’re on a diet? Oh right.. because its January.

Well.. sorry. I don’t care. Because I believe in eating cookies year round. Especially when they are low carb, high protein, sugar free cookies. Don’t you dare try to tell me they are unhealthy.. because they aren’t. Though yes, I must warn you- eating trays and trays may affect your wasteline a little (and you may be tempted to consume that many.)

Last week I posted the recipe for my Worlds Best Chocolate Chunk Cookies. I have heard from over 200 people already- saying just how much they loved them (and how addicting they are). All the positive feedback inspired me to take the recipe in another direction just for fun.

You can’t ever go wrong with adding more chocolate!

The texture of these cookies is a little different than the basic chocolate chunk though not far from it. They have the similar crispy outside and soft, moist and tender inside. I take throwing around the terms “Worlds Best” and “Best Ever” seriously. I think you’ll agree that these recipes deserve their titles.

 Double Chocolate Chunk Cookies


  • 2 packed cups Blanched Almond Flour (see substitution notes below)
  • 1/3 cup cocoa powder
  • 1 Tsp. Baking Powder
  • 1/4 Tsp. Salt
  • 1/2 Cup + 2 Tbs Granulated Sugar (see substitution notes below)
  • 1 Tbs Vanilla Extract
  • 4 1/2 Tbs Room Temperature Butter  (Earth Balance, Goats Butter, Shortening or Coconut Oil)
  • 2 Tbs Applesauce
  • 1-2 bars of Dairy Free Chocolate Chopped into Chunks (see substitution note below)
  1. Preheat oven to 350 degrees. Cover a large cookie sheet with either parchment paper or a baking mat to prevent sticking.
  2. Chop your bar(s) of chocolate into chunks (as big or as small as you want them).
  3. In the bowl of a stand mixer (by hand should work as well) combine all of the ingredients until the dough comes together stirring in the chopped chocolate last.
  4. Form 12 cookies with your hands into round / flat patties (I made mine 1 inch thick and about 3 inches wide).
  5. Bake 15-16 minutes. Remove from oven and allow to cool before removing from baking sheet.

Store at room temperature, in the fridge or freezer in a sealed bag or container. (I love them best chilled, straight out of the fridge the day after baking them!)

Substitution & Baking Notes:

  • Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour, in the case of this recipe it should not matter as the chocolate would cover up the green color anyways . If the idea of this freaks you out- then try using less baking powder in the recipe than I have called for.
  • To make your own Nut or Seed flour: simply run the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.) If you flour is course, then be aware that your cookies are going to spread more. You might want to make up for this by using a teeny- tiny bit less applesauce.
  • Coconut flour or any of the starchy grain based flours will NOT work in this recipe.
  • The 1/2 cup of granulated sugar can be ANY variety. Cane, Sucanat, Coconut Palm Sugar. To make this recipe SUGAR FREE use xylitol or erythritol. Just make sure whichever sugar you use is granulated not liquid. PLEASE NOTE: Palm Sugar, and Sucanat have a caramel like flavor and I have not tried them in this recipe yet. The flavor may compete a little with the chocolate, but I think it should still taste good.
  • If you choose to use coconut oil in the recipe, your cookies may spread a little bit more than mine have in the picture above (I used soy free earth balance).
  • For the Chocolate: I used a bar of Simply Light sugar free/ dairy free  dark chocolate. It can be found at Trader Joes or Whole foods. Any bar of chocolate can be used in this recipe.. additionally you can always just use allergen free chocolate chips or chunks from Enjoy Life.  In the recipe I recommend using 1-2 bars of chocolate.  I used 1 bar,  if you like your cookies loaded with chocolate go ahead and use up to 2 bars.


Ps. Some reviews of these cookies from my facebook page:

From Jaime Wight”  I just made these tonight. I grounded up pumpkin seeds in my Vitamix and made pumpkin seed flour, used that in place of almond flour! I also used ghee instead of butter and they were so AMAZING!!! Thank you for all your recipes!!! You are so talented.”

 From Wendy Champoux ”They just came out of the oven and are so yummy!! Thanks! My husband and son loved them too! “

Amber K:  ” These are SO good! I actually didn’t have any applesauce, so I subbed 2 eggs and they came out perfect!! Gotta love a decadent chocolate cookie full of protein!”

Christina R:  ”Eating one right now! Absolutely delicious! Thanks!”

Be Sociable, Share!
  • Tweet

{ 32 comments… read them below or add one }

Shari DeVoogd January 17, 2013 at 9:33 pm

Can you skip or substitute the applesauce? I can no fruit right now. :)


Brittany January 17, 2013 at 9:57 pm

The applesauce is needed to give the cookies moisture. Without it they end up dry. I also have to be cautious of fruit ( and sugar) and do fine with this tiny amount in the recipe.


Shari DeVoogd January 18, 2013 at 2:19 am

I realized after I hit send that I can have one half of a green apple a day. SO if I make my own applesauce I should be good to go. THANK YOU SO MUCH, your blog is so inspiring and helpful. :)


Brittany January 18, 2013 at 2:36 am

Juniper ( a few comments below) had a great idea! I think Pumpkin or Sweet Potato Puree might work as an applesauce replacement! Maybe try that if its easier :)


Shari DeVoogd January 19, 2013 at 4:34 am

Awesome idea! I will try that on my next batch. I made my own unsweetened granny smith applesauce and used stevia. I was unable to get the chocolate chunks for this batch (Whole Foods is a LONG drive from my house). I think I might throw in some pecans in the next batch. For someone who hasn’t had sugar in seven weeks, I thought they rocked and even my kids loved them!!!

Thanks again! And I absolutely LOVED what you said in your latest post. You are right we are all different and need a diet that is right for us because we are unique beings! :)

Barb January 18, 2013 at 12:15 am

I threw these together and popped them in the oven!! Such chocolatey chewy goodness – Yum!! Thanks for sharing!


Juniper Rain January 18, 2013 at 12:40 am

the brand of the chocolate bar you used is simply light right? is that bar also soy free?? I like pretty close to a trader joes and i never thought to look there but it is so hard to find a chocolate bar i can have!!! when i saw that brand on there i got soooo excited!!
i think i will try doing this recipe with canned pumpkin instead of applesauce and see how it turns out.. i will let you know! :)


Brittany January 18, 2013 at 2:38 am

The canned pumpkin is a BRILLIANT idea!
I do believe this chocolate is soy free- but don’t take my word for it- because I do not have a soy allergy so I don’t read labels like crazy looking for soy (My main concern is dairy, gluten and sugar!) I don’t have any bars left in house and the trash has been taken out so I can’t check the packaging tonight. Sorry!

PS. LOVED your comment on the other post about using google :) I wish I could say and get away with that. People would hate me! haha.


Elizabeth Good January 18, 2013 at 6:33 am

Simply Light does have soy lechitin. And it is not GMO-free either. I thought Trader Joe’s brands are GMO-free (I am not sure about that), but I guess this isn’t actually their brand. Too bad–it’s a good tasting bar! ;-(


Brittany January 18, 2013 at 3:14 pm

I’m so restricted in my diet that there are a few gmo foods that I don’t worry about. For me the bigger issue is sugar.
If I ate perfect and avoided every possible imperfect food + all the healthy foods that don’t work for me- I would starve and be miserable and depressed.


Elizabeth Good January 19, 2013 at 3:05 am

I totally hear you on this!!! For me also sugar the big issue, so I take some liberties elsewhere (even while I was working for GMO labeling in Cali!). It’s hard when we have SOOO many restrictions. “Normals” don’t understand; I have restrictions even far beyond yours. It’s unfortunate that some of our allergies or symptoms GMOs may exacerbate. It’s hard to find something as tasty as the Simply Light in sugar free, I agree.

Elizabeth Good January 18, 2013 at 2:32 am

OMG you are so funny Brittany. ” You said you’re on a diet? Oh right.. because its January. Well.. sorry. I don’t care.” Actually I HAVE been eating waay too much of your delicious things, and so am trying Atkins Induction again for a while. I want to try to make some of your treats with ground flax instead of nut flour-then they would be induction-friendly! (give or take some ingredients). Do you have any familiarity with baking tips for using that instead of the almond flour? I have been meaning to do this for a while, but caught up in a late December to January bake-a-thon of your treats and now nothing fits. (ugh!). It would be so nice to have something besides meat and veggies to keep me going for longer on it!


marisa January 18, 2013 at 3:45 am

Will definately have to try these. Almonds are very nutritional and protein packed


Juniper Rain January 18, 2013 at 4:55 am

hello! i was just curious.. i was looking to buy some of your cookbooks and i know that they are gluten free but are they grain free? if they are i want ALL OF THEM!!!


Brittany January 18, 2013 at 5:03 am

No! Only 2 of the chapters use almond and coconut flour. The first book would be a better option for you.
My next book will be 100% grain free though.


Juniper Rain January 18, 2013 at 5:07 am

okay great!! i will definitely buy it!! For certainly! (100% Grain Free one)
Also my mother is Gluten Free and I am grain free so that first cookbook might be a good option for the two of us. I recently moved in with her so we could battle it out together. :) Totally GF kitchen.. Love it! She loves too cook and i love to bake. :)


Christelle January 18, 2013 at 5:54 pm

Just wondering what attachment I should be using with mixer? The dough hook? The whisk-type one? Thanks!


Brittany January 18, 2013 at 6:11 pm

Just the classic paddle!


Livvy January 18, 2013 at 9:57 pm

Hello from a VERY HOT Australia. I made these cookies yesterday, they are absolutely awesome and will absolutely become my “go too” Chocolate fix.


YL @ TheForeignLand January 19, 2013 at 1:21 am

These look beautiful. I love, love chocolate; any subs for the applesauce?


Lisa January 19, 2013 at 3:19 am

You are right! These are the BEST ever! Finally a cookie that I can eat AND enjoy and the rest of the family loves them as well. THANK YOU! This afternoon I baked a batch of each kind and it was a draw as to which was best…my family gobbled them all up :-) Next up: macadamia nut flour with craisins and white chips. YUMMO!


Tara January 19, 2013 at 10:44 pm

Just made these for my gfcf son, and daughter had to join him. They were delicious!


Ruth January 20, 2013 at 11:28 pm

These are so good! Made them for my hubbies birthday today! I used palm sugar and coconut oil. I also made them smaller (I used a small scoop) and baked them for only about 9 minutes. It made about 30. We like to freeze 3 little cookies in a snack bag and then pull them out to put in lunches (or just eat them frozen :-) ) Thank you for all the hard work you put into developing such yummy recipes!


Lisa Munro January 21, 2013 at 1:06 pm

Hi Brittany,
I made these cookies with my children yesterday. They are pure heaven, especially for my little boy with heaps of allergies. I put a pic of the kids cooking them on my FB page
Thank you!!
Can’t wait to get your books in my online shop in Australia. They should be here any day :)


Courtney January 22, 2013 at 5:49 pm

Are almond meal and almond flour the same thing? (Silly question?) :)


Sarah February 1, 2013 at 6:12 am

I love these cookies. I made them first by the recipe, but the second time I made them I experimented and used half Bob’s Redmill gluten free all purpose baking mix and half almond flour. I like the texture a lot better! They are to die for! :)


Brittany February 2, 2013 at 6:31 pm

I am trying to pin this amazing recipe but I can’t pin it – it says there are no pinnable images :(


Pat @ Elegantly, Gluten-Free February 25, 2013 at 1:54 pm

These look delicious — I’m sure we’ll like these a lot!


Stacie March 15, 2013 at 2:41 am

I have to say, I just pulled these out of the oven and they’re amazing! I changed it up and added Andes small mint chips for St. Patrick’s Day this weekend :) I also didn’t have applesauce on hand, but I did have banana baby food (I used to use it in banana bread protein bars) and it worked great lol.

Thanks for your amazing recipes, I use to be the worst baker ever, but with your recipes I’m definitely making great strides :)


Kendra July 19, 2013 at 1:33 am

Wow! Another great recipe! So yummy to this chocoholic!


Katharine July 23, 2013 at 11:10 pm

Just made these and they sure are decadent! wow, a great chocolate fix! I used erythritol….and forgot to add the extra 2T sweetener. Plenty sweet for me! :)


Me me me October 17, 2013 at 3:18 am

Oh my!! I never comment on ANYTHING but these cookies are SO DELICIOUS! They would please even the unhealthiest eaters. SO GOOD


Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: