Recipe: Gluten-Free Double Choc Cookies

It’s Food Allergy Week (May 24-30) and in support of Allergy & Anaphylaxis Australia, we are showcasing our dietitian’s hot tips, tricks, recipes and more to help you manage your food allergy! The following recipe for Gluten-Free Double Choc Cookies has been adapted from What’s In The Pan?‘s buckwheat flour chocolate chip cookie recipe and is a great staple for anyone suffering from Coeliac Disease or a wheat allergy. What’s even better is that this recipe can be easily made dairy-free as well (with the simple swap of chocolate chips for dairy-free chocolate chips), not to mention the use of olive oil and cacao powder rather than butter and cocoa!


  • 3 tbsp Olive Oil
  • 1/3 cup Cacao Powder
  • 1/3 cup Dark Brown Sugar
  • 1/4 tsp Salt
  • 1/4 tsp Bi-Carb Soda
  • 1/2 cup Chocolate Chips
  • 3/4 cup Buckwheat Flour
  • 1 egg


Swap the chocolate chips for dairy-free chocolate chips to make this recipe suitable for those with a dairy allergy!


  • Preheat oven to 180 C.
  • Combine olive oil and cacao powder first. Then add salt, soda and brown sugar.
  • Add egg and mix until combined, then add flour.
  • Fold in chocolate chips
  • With a cookie scoop, drop dough onto a baking sheet.
  • Flatten slightly with a spatula or your fingers to form into a round cookie.
  • Place in oven and bake for 10 minutes.
  • Take out of the oven and let them cool on baking sheet for 5 minutes.
TIP: Store cookies in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Looking for more healthy recipes for your family? Head over to the recipes tab on our blog page! Or, for tailored assistance managing your diet, get in contact with one of our Accredited Practising Dietitians right away!