Double Chocolate Chip Cookies GF/DF/V

chocolate chocolate chip cookies on white plate.

These chocolate and chocolate chip cookies are divine and both gluten and dairy free.

I tend to be more of a savory cook than a baker. Baking is more of a science and gluten free flour blends often taste a little grainy. It can be frustrating for some of us. That being said, this recipe is a keeper. It is really easy to make and the cookies are delicious!

What You’ll Need:

  • coconut oil
  • brown sugar, organic
  • cane sugar, organic
  • pumpkin puree
  • all-purpose gluten free flour
  • cacao powder
  • baking powder
  • sea salt
  • dark chocolate chips
  • non-dairy milk

Making the Recipe:

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper for easy clean up.

While the oven preheats, mix together the coconut oil and sugars with a hand mixer. Then, stir in the pumpkin puree.

Next, you’ll add the flour, cacao, baking powder and salt to a separate bowl.

Use a whisk to mix the dry ingredients together and work out any clumps in the powders.

Now combine the dry ingredients with the coconut oil mixture. Stir just until the ingredients are mixed together. Then, you’ll want to gently fold in the chocolate chips.

Using your hands, form the batter into balls and place them on the baking sheet. I like to press them down just slightly with my hands before baking so they are a little flatter.

Put the cookies in the oven and bake them for 12-15 minutes. Let them cool before transferring them to an airtight container to be stored.

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chocolate chocolate chip cookies on white plate.

Double Chocolate Chip Cookies GF/DF

  • Author: Cheryl Englebretson
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes
  • Total Time: 27-30 minutes
  • Yield: 24 medium cookies 1x
  • Category: dessert
  • Method: bake
  • Diet: Gluten Free


These chocolate and chocolate chip cookies are divine and both gluten and dairy free.


  • 1/2 cup coconut oil, unrefined
  • 1/2 cup light brown sugar, organic
  • 1/2 cup cane sugar, organic
  • 1/3 cup pure pumpkin puree
  • 1 1/4 cup gluten free all-purpose flour
  • 1/2 cup cacao powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 3/4 cup dark chocolate chips, dairy free/vegan
  • 12 Tbsp. non-dairy milk, as needed


  1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Place the coconut oil and both sugars in a small mixing bowl. Blend with a hand mixer for about 1-2 minutes until creamed together. Add the pumpkin puree and mix it in with the other ingredients.
  3. In a separate bowl, mix together the flour, cacao, baking powder and salt. Use a large whisk to make sure the dry ingredients are well blended.
  4. Add the wet ingredients to the dry ingredients and stir them just until the dry ingredients are almost incorporated. Fold in the chocolate chips gently to the mixture. Use a tablespoon or two of non-dairy milk if needed to thin out the batter and give it some more moisture.
  5. Use your hands to form the dough into balls and place them on the baking sheet.
  6. Bake for 12-15 minutes.
  7. Let the cookies cool before transferring them to an airtight container.


  • Enjoy Life brand chocolate chips are free of most allergens and commonly available.
  • Substitute cocoa powder for the cacao powder, if you prefer.
  • Substitute vegan butter for the coconut oil, if you prefer.
  • Substitute unsalted butter (softened), if you are not eating vegan or dairy free.
  • Add in 1/2 tsp. of peppermint or vanilla extract to enhance the flavor of the cookies.
  • You could also add in some chopped pecans or walnuts if you like.

Keywords: gluten free, dairy free, vegan and vegetarian

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