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.
Triple Chocolate Chip Cookies
Ingredients
- 2½ cups blanched almond flour (not almond meal)
- ¼ cup unsweetened cacao powder
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup palm shortening
- ¼ cup honey
- ½ cup chocolate chips
- ½ cup milk chocolate chips
- ½ cup white chocolate chips
Instructions
- In a large bowl, combine almond flour and cacao powder
- Stir in salt and baking soda
- In a medium bowl cream together shortening and honey
- Stir wet ingredients into dry
- Fold in all chocolate chips
- Scoop dough 1 tablespoon at a time onto 2 parchment paper lined baking sheets
- Flatten dough with the palm of your hand
- Bake at 350°F for 7-10 minutes
- 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!
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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.
Becky @ Pure Vitality 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!
Anastasia@healthymamainfo.com says
looks so good! Thanks for posting!
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!
Rita S 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.
Dawn 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.
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
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!
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.
Bob B. 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)?
Elana says
Bob, here’s a link to my Nut-Free Recipes page for you:
https://elanaspantry.com/diets/nut-free/
Enjoy!
Elana
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.