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Gluten-Free Dairy-Free Salted Chocolate Cookies

chocolate cookies on a cutting board with sprinkles of salt

I’ve always been a food fanatic. If the ingredients are high-quality and the fare freshly prepared, I typically like what’s on my plate. So it was with much dismay that I recently discovered I’m gluten and lactose intolerant. I’ve been experimenting with many substitutes for my favorite dishes at home and stumbled upon this combination, which doesn’t make me miss gluten or dairy one bit!

While you can certainly make these rich, fudgy cookies with our organic, fair trade cacao nibs, I found that the sustainably sourced dark chocolate bar from our friends at Theo Chocolate adds a hint of sweetness that I prefer. These treats also work well with an egg substitute, if you’re looking for a vegan cookie.

Ingredients for making salted chocolate cooies

Gluten-Free Dairy-Free Salted Chocolate Cookies



  1. Preheat oven to 350 degrees Fahrenheit.
  2. Using a hand or stand mixer, thoroughly combine the coconut oil and sugars in a large mixing bowl.
  3. If coconut oil is still a bit chunky, knead the ingredients with bare, clean hands – the heat from your hands will lightly warm the coconut oil, allowing it to better absorb into the sugars.
  4. Add vanilla extract and egg (or egg substitute for a vegan cookie) and stir.
  5. To the same bowl, add fine sea salt, baking soda, and cacao powder.
  6. Gently mix with a wooden spoon or clean, bare hands until fully combined. Be careful not to stir too vigorously, or you’ll end up with cacao powder everywhere! You may need to use bare hands to get ingredients to fully combine.
  7. Gently fold in chopped Theo Chocolate.
  8. Place 1 1/2” balls of dough on an ungreased cookie sheet and sprinkle the tops with flake salt.
  9. Place the cookie sheet in the refrigerator for about 30 minutes to allow the dough to harden, which will make for a more plump cookie.
  10. Bake for 10-12 minutes. The cookies should still be a bit gooey in the center but mostly set.
  11. Let cool on the baking sheet before transferring to a cooling rack.

While experimenting with this recipe, I brought in samples for my office mates to enjoy. I could tell by how quickly they were snatched up, that they loved their chocolate-y goodness just as much as I did! Enjoy!

Stack of four chocolate cookies with salt sprinkles on black background

Want more gluten-free, dairy-free recipes? Try our goji berry cinnamon rolls!


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Topics: Culinary, Recipes


Written by Raychel on May 6, 2017

Raychel Kolen, blog contributor, originally hails from the Midwest but has been calling Oregon her home for more than a decade. With her master’s degree in journalism from the University of Iowa, Raychel enjoys storytelling in all its forms and especially relishes the opportunities to visit our farm partners in the Pacific Northwest and across the globe, shining a light on the remarkable efforts these hardworking farmers are doing to grow and nourish our beloved botanicals. When she isn’t thinking about marketing strategy or teaching workshops at the Mother Earth News Fair, Raychel can be found adventuring in the outdoors, foraging for wild mushrooms, fermenting fresh veggies in her kitchen, or hanging out with her hubby and sweet rescue dogs.

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