Last Updated on March 7, 2026 by Deliciously Organic Editor
These Triple Chocolate Brownie Cookies use a combination of three different chocolates to create a rich cookie that you’ll definitely want to pair with a tall glass of milk!
If you’d like to only bake a few at a time, you can scoop the dough into balls, freeze, and then bake straight from the freezer. You’ll need to add about 3-4 minutes of extra baking time if you choose to do this.Â
Here are some other fun grain-free cookie recipes you and your family will love!
Flourless Almond and Chocolate Sandwich Cookies
Homemade Grain-Free Thin MintsÂ
Nut-Free, Dairy-Free, Egg-Free, Grain-Free Chocolate Chip Cookies (these is my very favorite gf chocolate chip cookie recipe!)
No-Bake Cookies
Triple Chocolate Brownie Cookies (Gluten-Free)
- Prep Time: 50 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 1 minutes
- Yield: Makes about 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 3 ounces unsweetened chocolate
- 8.8 ounces bittersweet chocolate chips
- 7 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/2 cup organic cane sugar
- 1 tablespoon coconut flour
- 1 tablespoon arrowroot flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon Celtic sea salt
- 1 cup semisweet chocolate chips
Instructions
- Place the unsweetened chocolate, bittersweet chocolate chips and butter in a large heatproof bowl and set over a saucepan of simmering water, stirring frequently until melted. Remove the bowl from the pan and set aside to cool slightly.
- Beat the eggs and sugar in a large bowl with electric mixer at medium-high until thick and pale, about 4 minutes. Add the vanilla. Reduce the speed to low and add the chocolate mixture and mix until throughly combined, about 1 minute.
- Whisk the coconut flour, arrowroot, baking powder, and sea salt in a small bowl. Fold the flour mixture and chocolate chips into the batter. Cover the bowl and let stand at room temperature for 30 minutes. The dough will look more like a thick brownie batter at this point.
- Preheat the oven to 350ºF and adjust the rack to the middle position. Line a cookie sheet with unbleached parchment paper. Spoon a heaping 1 tablespoon portion of batter per cookie and give about 1 1/2 inches space in-between each cookie. Bake for 11 minutes. Cool and serve.
Photo Credit: Becky Winkler
What can be substituted for butter (not melted) in recipes? I’m gluten, dairy, and soy intolerant. Also have Graves Disease.
Thank you,
Carole Rittenberg
These look divine!!!! If anyone tries these with egg substitute please please post it!!!
If I don’t have arrowroot flour, could I just double the coconut flour?
That won’t work for this recipe. It would turn out very dry and crumbly.
These are so yummy! I just made them for the first time today. I used a mini fruit and allulose sweetener substitute for the organic sugar. They are fantastic! I don’t see anything about how to store them though. Do leftovers need to be put in the fridge? Or can they be left on the countertop?
I’m so glad you enjoyed them! They can be kept at room temperature.
3 questions :
Which brand of 3 oz bar choc did you use, the pic shows the pieces of bar along with the choc chips ?
Did your cookie dough have flat bottoms with scoop shape vs roll in to ball ?
Did you flatten down the dough at all after you scooped it on to the baking pan ?
New to baking paleo treats, many nuances to learn ! Thank you.
I used Pascha chocolate. I linked to it in the recipe ingredient list. 🙂 Yes, the cookies had flat bottoms after being baked. I didn’t flatten them before baking.
Hi dear
Thanks for your great recipes.
My batter is too loose although i dod everything right. Should i add more flour?
So no bar choc was used in this recipe – the pieces shown in the pic of this recipe is just for photography ?
So no bar choc was used in this recipe – the pieces of bar choc shown in the pic of this recipe is just for photography ?
Must have just guessed at how much 3 ozs was of the Pascha chips, since in 8 oz bag ?
You can use bars or chips. They will both have the same outcome.
Could you use a sugar substitute like erythritol or allulose?
I’ve never tested this recipe with substitutions, so I don’t know what would lend the exact same texture and flavor.
Was wondering whether I could substitute cocoa powder for the unsweetened bar?
I haven’t tested this recipe with substitutions, so I don’t know what would lend the exact same flavor and texture.