Sometimes all you need is an easy and delish recipe for double chocolate chip cookies that uses almond flour and coconut sugar, and comes out perfectly chewy and soft every single time. These cookies are truly the best gluten free cookie recipe and they are inspired by the amazing Levain Bakery cookies in NYC.
All I have to say is that these easy double chocolate chip cookies are some of the best cookies I’ve ever eaten. Seriously, so good and easy, I can’t believe I haven’t made a soft and chewy Levain inspired cookie recipe like this before.
These cookies are loaded with wholesome, healthy, and good-for-you ingredients that won’t leave you with a sugar crash like traditional chocolate chip cookies can sometimes do. So if you’re looking for a gluten free and dairy free variety, I’ve got you covered here.
I don’t think I can officially call myself a food blogger until I create the perfect double chocolate chip cookie recipe, so I’m glad I finally have one for the blog and for all of you. This recipe has been eaten by two of my toughest food critics (AKA my roommates) and they approved.
These fluffy cookies require simple basic ingredients like almond flour, coconut oil, and eggs. If you’re used to gluten free/dairy free baking, I’m sure you already have most of these ingredients in your pantry.
Ingredients in double chocolate chip cookies:
The ingredients in this healthier chocolate chip cookie recipe are simple and basic, yet they produce the fluffiest most delicious cookies I’ve ever made. I’m so proud of this recipe and I’m sure you’ll love it too.
almond flour – I love using almond flour in paleo, gluten free, and low carb baking. It’s light, fluffy, and provides the best texture for cookies.
coconut sugar – similar to brown sugar, coconut sugar is a low glycemic version that is a delicious not liquid sweetener. If you don’t have it, feel free to use regular brown sugar.
eggs – binding agent for these cookies, and also aids to the light and fluffy texture.
coconut oil – my favorite oil to bake with. I’ve been using a refined version to help prevent coconut taste in baked goods that I don’t want to be coconutty.
maple syrup – a little extra sweetener to make these cookies perfect. I love using maple as an added sweetener rather than other refined sugars.
cocoa powder – what makes these cookies extra fudgy and chocolatey.
the extras – vanilla, baking soda, sea salt
Kitchen tools needed for baking:
one large mixing bowl
one mixing tool (fork, whisk, spatula, etc.)
ice cream scoop
baking tray and parchment paper
How to make simple double chocolate chip cookies:
These perfect Levain Bakery inspired chocolate chip cookies are so incredibly easy to make that anyone in the world could do it, I swear.
All you need to do is start by mixing together the wet ingredients first. In a bowl, add in the eggs, melted coconut oil, vanilla, and maple in a bowl and mix well.
Once this mixture is smooth, add in the dry ingredients, aka the almond flour, coconut sugar, salt, baking soda, and cocoa powder and mix well to create your cookie batter.
Add in the chocolate chips at the end and mix.
Using an ice cream scoop, measure out even amounts of batter and place on a non stick baking sheet. I like to line my baking trays with parchment paper to prevent sticking. Flatten out the tops of each cookie a little and bake at 350 F for about 15-17 minutes.
Let the cookies cool and enjoy!
Best ways to store the cookies:
You can store these cookies on the counter in an airtight container, or in the fridge. If they are getting soft, pop them in the fridge and they will firm back up!
They will last for about two weeks on the counter or fridge. They also can be frozen for up to six months.
Levain Bakery Inspired Double Chocolate Chip Cookies
- 2 cups almond flour
- 1/2 cup coconut sugar
- 2 eggs
- 1/4 cup melted coconut oil
- 1 tsp vanilla
- 1/4 cup maple syrup
- 1/2 cup cocoa powder
- 1 tsp baking soda
- pinch sea salt
- 1/3 cup to 1/2 cup mini chocolate chips
- All you need to do is start by mixing together the wet ingredients first. In a bowl, add in the eggs, melted coconut oil, vanilla, and maple in a bowl and mix well.
- Once this mixture is smooth, add in the dry ingredients, aka the almond flour, coconut sugar, salt, baking soda, and cocoa powder and mix well to create your cookie batter.
- Add in the chocolate chips at the end and mix.
- Using an ice cream scoop, measure out even amounts of batter and place on a non stick baking sheet. I like to line my baking trays with parchment paper to prevent sticking. Flatten out the tops of each cookie a little and bake at 350 F for about 15-17 minutes.
- Let the cookies cool and enjoy!