December 2018

Gluten Free Triple Chocolate Chunk Cookies 

(makes approximately 2 dozen)


  • 1/4 Cup butter, softened
  • 2/3 Cup Palm (coconut) sugar, can substitute cane sugar
  • 1/3 Cup brown sugar, lightly packed
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 Cup + 1 Tbsp coconut flour
  • 1/2 Cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/3 Cup strong coffee or substitute (I use Dandi Blend), cooled
  • 1/3 Cup dark chocolate chunks or chips
  • 2/3 Cup chopped white chocolate or chips


Preheat oven to 350 F

In a mixing bowl beat butter, sugars until well blended. Add eggs and vanilla, beat until smooth.

In another mixing bowl combine flour, cocoa, baking powder and salt. Add flour mixture and “coffee” to sugar mixture. Stir by hand until almost combined, add chocolate chunks, stir until blended, take care to not over mix.

Drop spoonfuls of dough about 2” apart onto a parchment paper lined baking sheet. Bake 12-15 minutes or until outer edges of cookies are set but still a little soft in the centre. Transfer to a wire rack to cool. Store in an airtight container at room temperature for up to 5 days. These cookies freeze well and are absolutely delicious anytime.

Enjoy in good health.

Be well

Tracy Silberer

© Featherstone 2020