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These Gluten Free Chocolate Cookies are the perfect grain free, low carb dessert!
Satisfy that sweet tooth with this gluten-free, grain-free, refined-sugar-free chocolate cookies! These are easy to decorate and safe for many different types of diets, so they’re perfect for sharing!
Eating cleaner can be such a struggle, but occasionally you come across a recipe that makes it all easier. Maybe it’s a one-pan dish that satisfies all the picky eaters. Perhaps it’s a quick breakfast that keeps you full and energized for the day. For many of us, it’s this one: a delicious, easy chocolate-dipped chocolate cookie that makes you forget refined sugar even exists!
Ingredients for Gluten-Free Chocolate Cookies
You will find the exact recipe and instructions below, but this is a quick overview of the ingredients you will need to make these delicious chocolate cookies:
- Almond Flour
- Coconut Flour
- Cocoa Powder
- Baking Soda
- Baking Powder
- Salt
- Granular Monkfruit Sweetener
- Butter
- Egg
- Sour Cream
- Vanilla Extract
- Sugar-Free Chocolate Chips
How to Make Grain-Free Chocolate Cookies
These sweet bites come together with a few steps. Pro Tip: Using a stand or electric mixer makes this quicker and easier!
- Mix the almond flour, coconut flour, cocoa powder, baking powder, baking soda and salt in a mixing bowl and set aside.
- Using an electric mixer, cream the butter and monkfruit sweetener until well blended. Add the egg, sour cream and vanilla extract.
- Keep the mixer on low and add the flour mixture until well combined. Wrap the dough ball in plastic wrap, then chill overnight.
- Scoop the dough using a 1-inch cookie scoop and bake on a silicone lined baking sheet at 350 degrees F for 9-11 minutes. Remove the cookies from the oven while they are still slightly soft in the center (they will finish cooking as they cool).
- Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire baking rack to cool completely.
- While cookies are cooling, melt 1-2 tablespoons coconut oil in a small saucepan over low heat. Add in 1/2 cup of sugar-free chocolate chips and stir until melted smooth.
- Dip cooled cookies into the chocolate to coat. Optional: sprinkle with sugar free chocolate shavings, sprinkles, or toppings of your choice (like this caramel syrup).
Do You Chill Gluten-Free Sugar Cookie Dough?
Yes! In this dough, the fats need to solidify to form nice, fluffy cookies. If you try to cook these without chilling, the dough will spread and come out much too thin.
Chilling this dough for at least two hours is absolutely necessary if you want the right texture and taste! Chilling overnight results in the perfect chewy cookie.
More Gluten-Free Cookie Recipes
Grain-free doesn’t mean you have to live cookie-free! If you’re craving cookies but love the convenience of using a gluten-free cake mix, try these Red Velvet Cookies with Vanilla Cream Cheese Icing or Dark Chocolate Peppermint Cookies!
Classic lovers, you’re in luck, too! These Whoopie Pies, Sugar Cookies, Peanut Butter, and Chocolate Chip Cookies are all gluten-free and don’t require refined sugar either!
Have you run out of time to chill the dough but still want some delicious, gooey cookies made with ingredients you can feel good about? Check out these sheet pan cookies: chocolate chip or double-chocolate chocolate chip! Maybe these no-bake chocolate cookies (or the peanut butter variety) are more your style?
Are you more into cookie dough than actual cookies? Check out these naturally gluten-free cookie dough bites! These would be the perfect small treat or an addition into some homemade ice cream!
Gluten Free Chocolate Cookies (keto + low carb)
Ingredients
Chocolate Sugar Cookies
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated monkfruit sweetener
- 1 large egg
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Chocolate Coating
- 1-2 tablespoons coconut oil
- 3/4 cup sugar-free chocolate chips, 1/2 cup for melting, 1/4 cup shaved/chopped for topping
Instructions
- Mix the almond flour, coconut flour, cocoa powder, baking powder, baking soda and salt in a mixing bowl and set aside.
- Using an electric mixer, cream the butter and monkfruit sweetener until well blended. Add the egg, sour cream and vanilla extract.
- Keep the mixer on low and add the flour mixture until well combined. Wrap the dough ball in plastic wrap, then chill overnight.
- Scoop the dough using a 1-inch cookie scoop and bake on a silicone lined baking sheet at 350 degrees F for 9-11 minutes. Remove the cookies from the oven while they are still slightly soft in the center (they will finish cooking as they cool).
- Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire baking rack to cool completely.
- While cookies are cooling, melt 1-2 tablespoons coconut oil in a small saucepan over low heat. Add in 1/2 cup of sugar-free chocolate chips and stir until melted smooth.
- Dip cooled cookies into the chocolate to coat. Optional: sprinkle with chocolate shavings, sprinkles, or toppings of your choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
