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Gluten-free double chocolate chip cookies

Double Chocolate Chip Cookies

Gluten-free double chocolate chip cookies made with oat and pumpkin seed flours.
Course Dessert
Cuisine Cookies
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 cookies
Calories 179kcal


  • 1/4 cup oat flour see Notes
  • 1/4 cup pumpkin seed flour see Notes
  • 2 Tbsp cocoa powder
  • 1/8 tsp baking soda
  • 1/8 tsp sea salt
  • 2 Tbsp semi-solid coconut oil
  • 2-5 tsp granulated sweetener (I use coconut sugar) see Notes
  • dash powdered stevia extract optional
  • 1 large egg white
  • 1/2 tsp vanilla extract
  • 2 Tbsp chocolate chips


  • Preheat the oven to 350 degrees.
  • Mix the dry ingredients in a small bowl (flours, baking soda, salt, cocoa).
  • In a medium bowl, whisk the oil with the sugar and stevia (if using) for 10-15 seconds.
  • Add in the egg white and vanilla and continue to briskly whisk for another 10-15 seconds until smooth.
  • Add in the dry ingredients and chocolate chips and stir until well combined.
  • Divide the batter into four and dollop the cookies onto a parchment paper-lined baking sheet. You will need to flatten and shape the cookies with your hand (a slightly wet hand keeps the batter from sticking).
  • Bake the cookies for 9-10 minutes.
  • As soon as the cookies come out, flatten them gently with a fork. This compacts the cookie and eliminates excess air, thus giving them a better texture.
  • Let cool completely and enjoy!


Nutrition facts based on using 1/4 cup of pumpkin seeds and one tablespoon of sugar. WW SmartPoints: 8


Serving: 1g | Sugar: 6g | Fiber: 1.9g | Calories: 179kcal | Fat: 13.1g | Protein: 4.7g | Carbohydrates: 13.2g