Double Chocolate Chip Cookies (Refined Sugar Free + Dairy Free)
double chocolate chip cookies

If you are looking for gooey, decadent, chocolate upon chocolate then these double chocolate chip cookies are your answered prayer. This recipe is super easy, takes 17 mins from start to finish has 9 ingredients, and yields 8-10 cookies. It’s a great one too coz it’s easy on your pockets costing no more than £1.43 per serving (and that’s 2 cookies per person yo). The proverbial icing on the cake (or cookie in this case) is that it is refined sugar free, dairy free and packed with fibre from the wholemeal spelt flour.

double chocolate chip cookies

Chocolate is my achilles heel. It’s no secret.

And you guys, these double chocolate cookies are insane. I mean insaaaane insane.

I’ve always had a sweet tooth, and in the past I’ve been known to inhale entire packs of cookies in one sitting (my husband wasn’t any better, and I remember after the first year of us being married we both ballooned as we enabled each others’ sweet tooth habits. We are now rehabilitated and reformed).

double chocolate chip cookies

One of my main frustrations with eating sweet treats though was how after you were done, you were left with this empty feeling inside of I’m still hungry!! And that is exactly why I love these double chocolate chip cookies, because of the wholemeal spelt flour. They FILL ME UP.

They. Complete. Me.

If you’re looking for other speedy chocolate treats why not try this homemade chocolate almond butter or chocolate fudge energy balls.

double chocolate chip cookies

The other great thing about them (thanks to the coconut sugar), is that they’re not sickly sweet. Don’t get me wrong, they’re sweet enough to leave you wanting more without having a sugar crash (that’s why I love all things wholemeal!). And if you’re lactose intolerant like me, then you will be happy to know that there is no butter in sight (the coconut oil works beautifully in this recipe)!

If you’ve never heard of spelt flour, it’s an ancient grain which is similar to wheat but is much more easily digestible. It’s not gluten free, but it’s usually ok for those who are gluten sensitive (not those with coeliac disease as that’s an allergy to gluten, so this won’t be suitable for you if you have coeliac disease). And because spelt isn’t genetically modified like wheat, it’s more nutrient dense than its counterpart.

You can also totally give these double chocolate chip cookies to your kids since they’re refined sugar free! Definitely definitely kid friendly this one. My kids very much approve.

double chocolate chip cookies
double chocolate chip cookies recipe.JPG
double chocolate chip cookies

A few things you may want to watch out for though is baking time. If you’ve never made cookies before, you may be tempted to keep them in oven for longer, but I promise you, DON’T. Unless you want to eat a rock solid stone cookie. The cookies usually come out very gooey (unlike cake which you have to make sure is totally dry before taking out the oven). That’s totally okay, but you must move them to a cooling rack for them to set before you can devour them.

Other than that you’re good to go! The ingredients are very accessible, so you should be able to enjoy these in no time!

Do let me know when you’ve made these double chocolate chip cookies by tagging me on Instagram @earthandspoon and using #earthnspoon.

Happy Baking beauties!


double chocolate chip cookies
double chocolate chip cookies
double chocolate chip cookies
double chocolate chip cookies
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Double Chocolate Chip Cookies

These gooey double chocolate chip cookies are SO good, quick to make and are refined sugar free and dairy free.

Makes: 8-10 cookies

Double Chocolate Chip Cookies

Prep time:

Cook time:

  • 120g (⅔ cup) coconut sugar*
  • 70g (⅔ cup) wholemeal spelt flour**
  • 60g (½ cup) cocoa powder
  • 80g (½ cup) dark chocolate chopped into chunks (or dark chocolate chips)***
  • 80 ml (⅓ cup) melted coconut oil
  • 1 large free range or organic egg
  • 1.5 tsp instant coffee (optional)****
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of sea salt, a little extra for sprinkling

  1. Preheat oven to 180C/350F/Gas mark 4.
  2. In a large mixing bowl, whisk the coconut sugar, eggs, vanilla, coffee, coconut oil and sea salt together until combined well.
  3. Set aside the wet ingredients for a bit to allow the sugar to dissolve and in a separate bowl mix together the spelt flour, cocoa and baking powder.
  4. Next, add the dry ingredients to the wet mixture and mix together until it forms a sticky dough.
  5. Add in the chocolate chunks/chips and fold into the mixture.
  6. Use a tablespoon to scoop the cookie dough onto baking tray lined with baking paper. Flatten the dough on the baking sheet into round circles. Repeat until the mixture is finished.
  7. Bake for 7 minutes (do NOT over bake them), then remove and leave the cookies on baking tray for a few minutes before transferring onto a cooling rack. Sprinkle a little extra sea salt on top for a kick!
  8. Once cool, enjoy (and if by some miracle you have some left over, you can store them in an airtight container for up to 3 days).


*You can substitute the coconut sugar for demerara or muscovado sugar.

**You can also substitute with regular wholemeal flour, I would strongly recommend buying organic wholemeal flour instead as wheat is heavily sprayed with pesticides.

***If you are looking for the best kind of chocolate make sure you buy one without added emulsifiers in the form of ‘lecithins’ and fairtrade.

****If you’re sensitive to caffeine or want to make this with your kids you can definitely omit this totally or go decaf. The subtle coffee flavour enhances the chocolate beautifully!

Nutrition Nuggets:

  • Wholemeal Spelt - has higher amounts of minerals than wheat such as iron, copper, zinc, magnesium and phosphorus. It is also high in fibre which is great for digestion, and naturally lowering blood sugar levels, cholesterol and blood pressure.

  • Coconut sugar - contains trace amounts of vitamins, minerals and phytonutrients, which table sugar does not contain. However, it is still sugar and must be consumed in moderation.

  • Free range eggs - have a higher nutritional profile than eggs from caged chickens. They have double the omega 3 fatty acids which are important for regulating and lowering cholesterol, 3 times more Vitamin E which keeps skin healthy and 7 times more beta carotene which is essential for eye health. Eggs are also rich in choline which is crucial for liver function and brain development.

  • Coconut oil - the multi-chain fatty acids (MCFAs) contained in coconut oil are mainly responsible for all their health benefits such as helping to prevent heart disease, high blood pressure, cancer, alzheimer's and UTIs to name a few. It is also an antibacterial, antifungal and antiviral.

  • Chocolate - high in antioxidants that combat free radicals in your body which can help prevent disease in your body.

  • Coffee - high in antioxidants that combat free radical damage. Good quality organic coffee, is healthy in moderation and improves physical performance.

  • Sea salt - helps to balance body fluids and restores electrolytes. It is also a rich source of trace minerals.  

double chocolate chip cookies

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