Crunchy Chocolate Chocolate Chip Cookies

Who doesn’t love a chocolaty cookie?

Double Chocolate Cookies

This cookie reminds me of Lucy’s cookies. It’s more a dry and crunchy cookie than an ooey-goey one. Yet somehow they are highly addictive.

And perfect for dunking in coconut milk (or whatever you drink).

This recipe was adapted from Erin McKenna’s Babycakes cookbook.

Also shared at Allergy Free Wednesday. Gluten Free Wednesday.

Crunchy Chocolate Chocolate Chip Cookies


  • 1 cup oil
  • 1/4 cup xylitol
  • 1/2 cup coconut sugar
  • 1/2 tsp. liquid stevia
  • 1/3 cup unsweetened applesauce
  • 1/2 cup unsweetened cocoa powder
  • 2 T. vanilla
  • 1 tsp. salt
  • 1 1/2 cups Bob’s Red Mill Gluten Free All Purpose Flour
  • 1/4 cup golden flaxmeal
  • 1 tsp. baking soda
  • 1 1/2 tsp. xanthan gum
  • 1/2 cup chocolate chips


  1. Preheat oven to 325 degrees.
  2. In a bowl combine the first 7 ingredients.
  3. In a different bowl combine the rest of the ingredients except chocolate chips.
  4. Add the dry ingredients to the wet ingredients.
  5. Gently stir in chocolate chips.
  6. Line cookie sheets with parchment paper.
  7. Scoop cookie dough onto baking sheets spacing the cookies about one inch apart.
  8. Bake for 13-14 minutes.
  9. After removing from oven, keep cookies on cookie sheets for 5 minutes before transferring to a rack.
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7 Responses to Crunchy Chocolate Chocolate Chip Cookies

  1. These look so good!! I love the low sugar too! Featuring your recipe this week!

  2. just made these, great! I used half coconut oil, half olive oil, used 1T gelatin to replace the gum, chia seeds in place of flax, and then my own all-purpose with equal parts teff, tapioca, and sprouted brown rice!

    My son will be very excited, these are a well deserved award for him today for accomplishing a goal…..

  3. These look great! I’m featuring them too at Allergy Free Wednesdays this week 🙂

  4. Pingback: Gluten Free Wednesdays – Key Lime Ice Cream, Cookies, And More!

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