Gluten Free double Chocoalte Cookies

My recipe for double chocolate cookies is really fast to make for a quick chocolate hit full of healthy ingredients like cocao, virgin coconut oil and rolled oats. Its the perfect lunch box snack, mid morning coffee cookie or picnic food treat. My sons friend Sophia bakes great cookies. So I’m on a mission to create the perfect cookie as good as her creations. You can of course use a flax egg over a real egg and normal plain flour if you don’t have gluten free flour.

This will make about 15-16 medium sized cookies.


  • 90g gluten free rolled oats
  • 180g Gluten-free flour
  • 2tsp baking powder (gluten -free)
  • 40g raw cacao powder (please check label to ensure no gluten has been used by producer)
  • 70g dark chocolate buttons or chips
  • Pinch of salt
  • 2 eggs or flax egg
  • 8-10 tbsp water
  • 6 tbsp raw organic virgin coconut oil melted
  • Additional chocolate for melting to cover (optional)
  • Note: You can make this as a non gluten free cookie using normal plain flour or oat flour as well as using ordinary coconut oil. Please ensure you are using gluten fee products if you have issues with gluten. To make 1 flax egg substitute – mix 1 tablespoon of ground flax seed to 3 of water.


  • Preheat your oven to 180°C/ 350°F/Gas 4 & line a baking tray with baking parchment. A little spritz with sunflower oil or coconut oil can be handy depending on your parchment.
  • Place all the dry ingredients in a bowl making a well in the middle.
  • Beat your egg and gently melt your coconut oil if its solid. (you don’t want it hot just melted). Get some water in a bowl.
  • Add your egg & oil, give it a mix. It will seem a bit dry but don’t worry.
  • Now start to add your water a few tablespoons at a time and mix. You may not need all the water as it can depend on the flour and oats. The mixture should be combined but not liquid. Moist enough to roll into a small ball or spoon out and shape.
  • Either roll ping pong ball sizes of mixture with your hands and place on the tray or use a table spoon full for each cookie. Leave enough space for the cookie to spread. If using the spoon try and slightly shape into a round.
  • Press the cookie mixture down slightly. I like a thick crumbly cookie but you can have it flat.
  • Bake in the preheated oven for 15 minutes. Take out and make sure it is cooled properly. It will be hard on the outside and crumbly on the inside.
  • You can melt some dark chocolate if you want and drizzle over the cookies once they are cooled as an extra if you like.

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