Chocolate Gluten Free Dairy Free Cookies

Chocolate Chunks.

First of all we’re going to make our chocolate chunks. Then we can add these to our gluten free dairy free cookies.

These chocolate chunks are going to be your new favorite addition to baked goods or any other dessert that needs a little extra chocolate!

With only 5 ingredients, you can have your own homemade chocolate chips or chunks (I did not have a chocolate chip mold, so I just made the chunks!) This chocolate is fudgy, thick and sweet.

What is amazing about these chocolate chips is that they are grain free, gluten free, refined sugar free and 100% guilt free!

My favorite way to use these chocolate chunks is in chocolate chip cookies! These will also make a fabulous hot cocoa! All you need to do is add them to your favorite milk over a stove top, heat and enjoy! I am sure you will find other ways to use this chocolate too!

An important step to making these chocolate chunks (if you do not have a chocolate chip mold) is to let the frozen chocolate sit out of the freezer for 15 minutes before slicing into squares. This way the chocolate will be solid enough but it wonโ€™t break off into tiny particles!



1/2 cup coconut oil
1/3 cup + 4 tbsp coconut sugar
1 cup + 2 tbsp cacao powder
2 tbsp maple syrup
pinch of salt


Heat up a medium sized stove top cooking pot over medium heat. Add the coconut oil and coconut sugar. Whisk until the coconut sugar has mostly dissolved. Then add the cacao powder and maple syrup. Whisk until all ingredients are combined. Then line a baking sheet with parchment paper. Next, pour the chocolate over the lined pan. Spread out the chocolate until it is about 1/4 inch thick. Place in the freezer until frozen (about 1-2 hours). Remove the chocolate from the freezer. Leave out at room temperature for about 15 minutes, then begin slicing into small squares. Store chunks in the freezer until ready to use.


gluten free dairy free cookies

Now For The Chocolate Cookies

Oh yes, I’ve got you covered! These gluten free, dairy free treats are a must try for anybody with a sensitive stomach.  Did you know that polyols erythritol and mannitol can be poorly tolerated by people with irritable bowel syndrome? Life is tough enough without having our dietary restrictions doubled by those wonderful drugs we take to keep us healthy…BUT STILL! We have to live a little sometimes! This is why I came up with these chocolate chunk cookies. I wanted to make a treat that would allow me the ability to indulge my sweet tooth but within my dietary restrictions.

These cookies are rather crumbly and dry, but this is easily resolved with a glass of milk! If you’re lactose intolerant like me then these little bad boys will be your best friend.

FODMAPs:   Fructose = 0.6 g/100g, Mannitol = 0-3 g / 100g, Sorbitol = 3-8 g / 100g ,and Oligosaccharides = 0.1 โ€“ 1 g / 100g .  This recipe contains none of those ingredients so has been made safe for those suffering from irritable bowel syndrome or other IBS related conditions such as fructose malabsorption and lactose intolerance.

Dietary Information: Gluten free, Dairy Free     Serving size = 40g               Total Carbs =3 g               Sugars =1 g                                                 Fiber = 2 g

Ingredients – Gluten Free Dairy Free Chocolate Cookies

  •             1 cup of white sugar
  •             1/2 cup brown sugar
  •             1/4 teaspoon salt
  •              1 & 3/4 cups of gluten free flour
  •               1 teaspoon baking soda
  •              Chocolate chunks

Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit.    Mix together all the dry ingredients, then add in the eggs and mashed banana. Once everything is mixed well, add the chocolate drops and mix again.

Spoon little balls of dough onto a baking tray lined with grease proof paper. Push them down slightly to flatten them out as they will not spread as much as normal cookies as there is no gluten in these bad boys!   Add the chocolate chunks.

Bake for 15-20 minutes or until golden brown on top. They should be nice and crispy when you take them out of the oven, but don’t worry if they look a little crumbly – this is because there’s no gluten in the mix to bind everything together ๐Ÿ™‚

Don’t Forget The Parchment Paper

Let your healthy chocolate cookies cool down completely before transferring to an airtight container, unless you have a chocolate addiction so severe that you can’t wait the 10 minutes it takes for them to cool.

If you want to add color to your chocolate cookies, top your treats off with fresh strawberries! I love making these bad boys. I hope you enjoyed this recipe just as much as I did

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