Double Choc Cookies

Double chocolate gluten free cookies are loaded with good quality dark cocoa from our local supplier, Mick’s Nuts. Raw chocolate is packed with antioxidants, so this recipe aims to be a healthy alternative to store bought cookies, despite its rich and decadent taste. This cookie is a little crumbly, and its texture is buttery but a little dry – the type of cookie that’s complimented by a cuppa.

Pictured are the cookies rolled into balls and baked in their shape, but you can press these flat using the back of a saucer or roll the dough into a log and cut it into pieces like store-bought cookie dough. This recipe is also easily substituted for other ingredients like coconut and white chocolate instead of cocoa and dark chocolate.


  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1.5 cups gf plain flour
  • 1 cup white rice flour
  • 1tsp baking soda
  • 1/2 tsp salt
  • 150 grams butter butter (or 1/2 cup coconut oil for dairyfree )
  • 2eggs
  • 2tsp vanilla essence
  • 1 cup dark choc chips or 1/2 block chopped
  • 1/2 cup dark cocoa powder


  • Whisk butter, sugars, vanilla.
  • Add eggs, whisk.
  • Add dry ingredients, mix to form soft dough.
  • Refrigerate for an hour
  • Roll into balls
  • Bake at 180degrees C for 18 minutes.


Double Chocolate Chip Cookie Recipe Card

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