triple chocolate chip cookies

Triple Chocolate Chip Cookies

Everyone has been devouring these Triple Chocolate Chip Cookies. They’re so incredible that none of our friends can tell they’re gluten-free! Loaded with 3 types of chocolate, this chocolatey cookie base is studded with dark chocolate, milk chocolate, and white chocolate. Yes, this is an all chocolate, all the time cookie for chocolate lovers everywhere!

This gluten-free cookie (also egg-free) is one of the most decadent desserts that I’ve ever created. I went wild with it! My husband liked these cookies so much that he asked me to make a batch for a business associate. Don’t be put off though, like everything I make, this is a no-fuss recipe that can be thrown together in just a few minutes.

If you are looking for super healthy gluten-free cookies, leave the white and milk chocolate chips out of this recipe, which will cut out most of the sugar. You’ll still end up with something close to chocolate heaven, i.e., a dark chocolate cookie featuring dark chocolate chips. Or if you’re not in the mood to tinker, try my Paleo Chocolate Chip Cookies recipe.

Print Recipe
Triple Chocolate Chip Cookies
  1. In a large bowl, combine almond flour and cacao powder
  2. Stir in salt and baking soda
  3. In a medium bowl cream together shortening and honey
  4. Stir wet ingredients into dry
  5. Fold in all chocolate chips
  6. Scoop dough 1 tablespoon at a time onto 2 parchment paper lined baking sheets
  7. Flatten dough with the palm of your hand
  8. Bake at 350° for 7 to 10 minutes
  9. Cool and serve

Technically, this is not a paleo cookie. It is not even a primal cookie. It is a special occasion cookie. I love serving these gluten-free chocolate cookies at our Super Bowl party. They’re also the perfect Valentine’s Day dessert, and make a fabulous gluten-free Christmas cookie.

I made these cookies live for FOX 31 in Denver on the Colorado “Everyday” Show. You can watch below:

Here are some of my other easy gluten-free chocolate dessert recipes!


  1. Bo says

    I have quite a bit of coconut flour, do you think I half and half would be okay, like a cup and a half of almond flour and a cup coconut. I’m just slightly skeptical on the grainy texture of the coconut flour in the cookie. Think it would add a different taste which would most likely be complimentary for coconut lovers but do you think texture would be compromised?

  2. Claire says

    Hi Elana, these look amazing! Just wondering what I might be able to substitute palm shortening with? I’m in Australia and don’t believe I’ve seen it around? Many thanks, Claire

  3. Maria says

    OH I wish I could make these but I am sugar free :( Elana I wish you could make some of your recipes sugar free, or at least low carb, for those of us who cannot have it! Hint hint :)

  4. Mel says

    Could I ask you what flour alternative you might suggest instead of the almond flour? My son has life threatening nut allergies, so nut flours in our house is a HUGE ‘no no’…what flour would you recommend to use instead? Have heard coconut flour, but hard to find a company that makes it that doesn’t have cross contamination issues with either a wheat/gluten flour or nut flour!
    Thanks so much!

  5. Terry says

    Thank you, Elana for sharing all your wonderful recipes. This recipe is my go-to gluten-free cookie, for my diabetic husband. Yesterday, I was making the cookies and had a couple extra teaspoons of almond flour left in the bag. Rather than saving them, I shook the bag clean. That left me with a slightly drier dough than I wanted. So, I decided to add a few drops of vanilla (probably half a teaspoon), and it gave the dough a nice elasticity. When I baked them, I noticed they spread more. DH reports the texture is more like a flour dough cookie. I just wanted to pass along my findings. Delicious!

  6. Jenn says

    These are wonderful! I made these yesterday with coconut oil instead of the vegan shortening. Also substituted agave for honey and semi sweet chocolate chips only. They are absolutely delicious.

  7. Shawna says

    Unbelievable! These are just so yummy and satisfying. I’m so thankful for a treat that I can enjoy amidst all the Christmas baking.
    Thank you Elana!

  8. Angel Tucker says


    Ahhhhh… smell the chocolatey goodness. PMS cookies! That’s what I like to call them. The perfect blend of salty and sweet. I make these a lot and love them. I bake them then put them in the freezer for a little chocolate hug at about 3pm…thought you should know!

    Also, not that I care, but for those that complained about the nutritional information not being posted, all you have to do is get a recipe program like master chef, list the ingredients in the program, click on nutritional information and bam! there it is….now we can all stop our whining. :) I’m just happy they are additive free, GMO free, filled with great quality ingredients and super delicious! happy diet free baking! :)

  9. Jan Jones says

    Would some of you mind sharing where you get your ingredients? Are most of them from online sites or can some be found in local markets. We live in the

    • Heidi says

      NUTS.COM is the best, they have SO MUCH STUFF (including almost any ingredient on this website).
      I made these cookies twice and LOVE them. I added a tsp. vanilla and I subbed palm sugar plus an egg instead of the honey and did not add the milk chocolate chips, the other two were plenty! They were perfect, everyone loved them!
      THANKS Elana!

      • Elana says

        Jan, if you click on the green text in the ingredients portion of the recipe you will be given information on the exact products I use. I buy almost all of my ingredients online in order to save money :-)

  10. Angel Tucker says

    Ive made these twice now and they are so delish! Thanks Elana! These cookies have replaced my standard Betty Crocker recipe. I don’t gain weight when I eat them and since they are made with almond flour,a nut essentially, I have a couple for breakfast from time to time. They freeze well and eventaste good frozen. Theres a perfect balance of salty sweet.. Yum-o

  11. Synne says

    I just found your blog and I absolutely love it!! I just have to ask a question, which you seem to know the answere to I think :P. I have tried several times using almond flour in my baking, but every time it turns out tasting like marzipane… What is it that I am doing wrong? or could it be the type of almond flour I used?

  12. Tina says

    I am so happy with this recipe! I love it! I did make a few substitutions though – I used coconut oil instead of the palm oil (i added about a teaspoon more coconut oil once I had mixed everything together because the mixture was a bit too crumbly and dry for my liking) and I also added a teaspoon or so more of honey due to the dryness of the mixture… I didn’t use any white chocolate chips, and used vegan dark chocolate that i chopped up because i didn’t have “chips” as such…. and they turned out so perfect! Everyone loved them! MY sister and her friends were amazed and went back for seconds and thirds! A very impressive recipe that really hits the spot! Thank you Elana for all your amazing recipes, you are truly a gem :)

  13. rob says

    Made these this weekend. Only substitue I made was to throw in a whole bag of dark chocolate chips instead of the mixed. Worked fine. Weird thing is that they tasted pretty horrible right out of the oven – very dry. But as they sat they got better and better. 14 year old son agreed. The cooling seems very important as well, otherwise they are not set. Will definitely make again, just will plan on letting them sit for a couple hours before digging in.

  14. Stacia says

    Wow! These cookies are great! I substituted unsalted butter for the palm oil and left out all the the chocolate chips, since I’m trying to eat less sugar. They turned out really well. They were so good, that my 5 and 3 year old kept asking for more so I had to make a second batch. I call that success.

  15. says

    What a great looking recipe! I love that your recipes are so simple, yet turn out so good! So many gluten free recipes are so complicated. And it doesn’t have to be that way. Can’t wait to try this one. Thanks!

  16. MaryBeth says

    Wonderful recipe. Had to make some substitutions, but they are so yummy. I don’t use white or milk chocolate, so used the dark chocolate chips and subbed cacao nibs and coconut flakes. Used coconut oil and agave (yes, I’m ok with agave). The batter did seem dry, so I added a couple extra squirts of agave. I had to try very hard not to eat the batter. And the cookies? Well, almost history, but so good! Thanks, Elana!

  17. says

    I look forward to making these! I agree – chocolate and almond make a heavenly combo. Can’t help but wonder what a tidbit of instant coffee would do to this recipe or replacing some of the liquid with coffee – because I have discovered my favorite vegan gluten-free protein shake is chocolate, almond and a bit of coffee left from my husband’s morning brew!
    I do caution everyone to read chocolate chip labeling for high fructose corn syrup, artificial flavors, colors, etc.

    • says

      I recently discovered Lilly’s gf and sugar free chocolate chips. Bought them at Whole Foods here in Des Moines. They are sweetened with Stevia and I love them.

  18. Kelly says

    These look amazing. I haven’t had any cookies since going GF 2 years ago and can’t wait to try them!

    I have endometriosis and seem to be sensitive to grains (especially gluten) and milk. So finding your website has been a HUGE help! It’s nice to have yummy recipes that won’t give me pain.

    I just wondered what you usually eat for lunches. Leftovers? Sandwiches? Lunches are the hardest part so far in cutting grains.

    Thanks for this amazing website1

  19. Samantha Moore says

    Delish! I added roasted, salted pistachio nuts and eliminated the recipe’s call for salt and the white and milk chocolate chips- superb!

  20. Sarah says

    I made these yesterday and they were a huge hit! They are the first cookies I have made since we went gluten free 2 years ago and I will definitely make them again. I didn’t use white chocolate but otherwise followed the recipe (substituting more dark and milk chips for the same volume of added chocolate) and tried the two batches with different bake times. When I took them out of the oven just shy of when I would’ve taken out a non-almond flour cookie by measuring doneness by sight, I had the best texture so for the commentor whose cookies were on the dry side I would recommend that. A minute of so less bake time.

  21. says

    Has anyone tried a substitute for the almond meal? I’m intolerant/allergic to almonds and would love to try this recipe. How likely is this to work with some variant of coconut meal and/or a blend of coconut meal and alternative flour(s)?

  22. Jenny says

    Made these last night to bring to work. They were just a tad too dry for me, both in handling them to get them onto the baking sheet and once baked. I live in a very dry climate so that might have been the factor there. I think next time I’ll use a little butter too and see if that helps. They were soft, didn’t crumble, and didn’t have that overly sweet sugar “flavour” that overpowers the chocolate. Used semi-sweet and peanut butter chips. Very tasty! Thank you for such an easy, yummy recipe.

  23. Ally says

    These are great! I used butter instead of the shortening. I used just dark chocolate chips and walnuts for the other chocolate chips. So good!

  24. Nancy Gordon says

    Thank you for this recipe. I’m always looking for really yummy GF cookie recipes for three of my daughters and me! I have amazing “regular” cookie recipes that I used to be able to make before having to go GF. I can’t wait to try these and have cookies again!

  25. Gena in Boulder says

    I am going to make these today. There is nothing better than baking treats at home on a snow day!! (*Love* this weather!)

  26. says

    Just wanted to thank you for all the great recipe ideas. As a pastry chef just starting a new business that promotes health and wellness not only through my desserts but through the company I work for, Isagenix, it is great to see new ideas on how to make this line of work fun and good for others. Thanks again!

  27. says

    Yes please! I would like to have these right now! I have a lot of coconut oil here, I wonder if that would work instead of the palm oil shortening. Looks like I am gonna have to just try it out! Hmm and maybe peanut butter chips instead of white chocolate chips…. Mmmmmmm!

  28. Jenifer says

    I just made this today and did all semi-sweet choc. chips and added an egg. It turned out great! My kids loved them. I love that they are made with honey and they are plenty sweet! Thanks Elana!

  29. says

    Special occasion cookies are the best kind!!! I love a good choc chip cookie with a glass of almond milk. I’m not a huge fan of white chocolate so may replace that with extra dark or milk chips, maybe some chopped walnuts if i’m feeling crazy. My most decadent treat would have to be dairy free ice cream made with coconut cream, almond milk, and dairy free dark chocolate.

        • Tina says

          I substituted coconut oil in exact quantity to the palm oil, but found I had to add a tinsy winsy bit more at the end, after working the mixture (and finding it was a bit too dry and crumbly). I also added say an extra teaspoon of honey… it all comes down to how the mixture feels really…

          Outcome = extremely decadent yummy cookies that everyone loved and even went back for seconds and thirds! I agree with Elana that this cookie dough does not get a chance to be frozen for another time as it is so popular with everyone! hehehe Fantastic recipe!

  30. says

    Love the instructional video Elana! You know what would take these cookies up a notch? Covering them in melted dark chocolate. It is an every-now-and-then treat, after all. :)

    • says

      So before I even finished leaving my last comment, my twin boys (who just turned 4) ran into the kitchen and began to dump applesauce and coconut sugar into a bowl to make these cookies….so we improvised and didn’t follow your recipe. I added all of the other ingredients except for the honey (I figured that the coconut sugar/applesauce mixture already subbed in for that) and chocolate/white chocolate chips (we used some enjoy life mini chips)… measurements used…..we just added almond flour until the dough was stiff….and they added quite a bit of organic almond flavoring too. They baked up beautifully….I will email a photo….thank you!!! :)

  31. says

    This might not be paleo, but it sure looks delicious! Almond and chocolate are always a great combo, especially if it’s THREE kinds of chocolate!

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