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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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!
Elana says
Mel, here’s a link to my Nut-Free Recipes page for you:
https://elanaspantry.com/diets/nut-free/
Take Care!
Elana
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!
Elana says
Terry, thanks! So glad these were delicious and are your go-to!
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.
Elana says
Thanks Jenn!
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!
Elana says
Shawna, so glad that these were unbelievable!
Angel Tucker says
Elana,
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! :)
Cheers!
Angel
Elana says
Angel, so glad you are enjoying the cookies, and LOVE your name for them!
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 :-)
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
Elana says
Angel, glad to hear these were delish and that they are the perfect balance of sweet and salty!
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?
Elana says
Synne, the brand of almond flour used in my recipes makes all the difference when it comes to the results. Here’s more info on that for you:
https://elanaspantry.com/ingredients/almond-flour/
Enjoy!
Elana
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 :)
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.