triple chocolate cookies {gluten free}

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If dessert isn't chocolate, it isn't dessert! These cookies are aaaaamazing, chocolatey, moist with just the right amount of sweetness. My family is gluten free, my parents are not. I walked into the kitchen last night and my Dad was sneaking a few of these cookies. That says it all.

I make these in place of my mother's traditional Italian chocolate cookies and they didn't disappoint anyone. They are gluten and grain free and make perfect Christmas cookies, but are great any time of year. I will be making them for our New Year's celebration.

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What you will need

  • 2 organic eggs

  • 1/2 cup (1 stick) softened organic butter

  • 1 Tbs. vanilla

  • 1/2 cup evaporated cane sugar

  • 1 1/2 cup almond flour (Honeyville)

  • 1/4 cup arrowroot (King Arthur)

  • 1/2 cup unsweetened cocoa powder (Hershey natural unsweetened)

  • 1 tsp. baking soda

  • 10 oz bag semisweet chocolate chips (Enjoylife)

  • 1/4 tsp salt

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  • preheat oven to 325°F.

  • using a stand mixer, put butter and sugar in bowl and cream ingredients

  • add eggs, vanilla and salt

  • split chocolate chips. 5 oz goes into microwave melted in 30 second intervals until melted.

  • pour melted chocolate slowly into egg and sugar mixture (you don't want to scramble the eggs)

  • when ingredients are combined add dry ingredients: almond flour, arrowroot, cocoa powder and baking soda

  • add remaining chocolate chips

  • using a spatula, scrape sides of bowl to make sure all ingredients are combined

  • refrigerate dough for 15 minutes

  • when you're ready to bake, use a 1 inch ice cream scoop and place cookies 1 inch apart on a parchment paper lined cookie sheet (these cookies don't spread)

  • bake on 325°F for 10 minutes

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