Chocolate Dipped Cookies (grain-free, dairy-free, whole grain)

I posted these gluten-free chocolate dipped cookies over on the Better Homes and Gardens blog yesterday. When they asked if I’d be interested in making one of their recipes gluten-free, I instantly knew I wanted to make something chocolatey for Valentine’s Day.

I think I usually post holiday specific recipes just a few days before the actual holiday but this year, I’m prepared. I have chocolate raspberry recipes galore!

Chocolate Dipped Cookies – grain-free, gluten-free, dairy-free, paleo-friendly and 100% whole grain!

The recipe I adapted from BHG uses all-purpose flour, brown sugar, and the usual cookie ingredients. I made a whole bunch of changes! The result? They’re grain-free, gluten-free, dairy-free, paleo-friendly and 100% whole grain! You can see the changes I made here.

When I first started using buckwheat, which is actually a pseudograin, I hated it. Haaated it. But I’m so in love with using it in chocolate treats! It’s so easy to sub in for all-purpose and whole wheat flour (at least in the few things I’ve tried). If you don’t have buckwheat on hand, you can use whole wheat for a version that’s not gluten-free.

Chocolate Dipped Cookies – gluten-free, grain-free, dairy-free, paleo-friendly and 100% whole grain!

The original recipe calls for dipping the cookies in chocolate ganache, which I’m sure is delicious, but since I wanted to keep things dairy-free, I just melted a little coconut oil with some chocolate. It tasted just as good as ganache to me!

After dipping the cookies in chocolate, they tasted great but looked a little lacking in festiveness so I added some freeze-dried raspberries to the chocolate part. Not to gloat or anything but isn’t that the best food coloring / sugar-free decoration?! The berries are so vibrant. And they actually add to the taste, unlike sprinkles. I thought for some reason that the berries may get soggy but that definitely wasn’t a problem.

Chocolate Dipped Cookies – gluten-free, grain-free, paleo-friendly, dairy-free and 100% whole grain!

I tried using a heart-shaped cookie cutter to get some valentine cookies out of this, but I think all my changes made the dough a little too difficult to roll out. I really like the idea, though, so I’ll try again next year with some different dough. :)

To check out my post, click on over here!

Grain-free Double Chocolate Cookies

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Rated 5.0 by 2 readers
Chocolate Dipped Cookies (grain-free, dairy-free, whole grain)
  • Prep Time:
  • Cook Time:
  • Ready in:

Ingredients

    For the cookies:

  • 1 1/2 cups (188 grams) buckwheat flour
  • 1/2 cup (58 grams) Dutch-process cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups (340 grams) semi-sweet or dark chocolate chips (make sure to use DF chocolate, if necessary)
  • 3/4 cup (168 grams) coconut oil, melted
  • 1 1/2 cups (300 grams) coconut sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • To dip:

  • 1 cup (170 grams) semi-sweet or dark chocolate chips (make sure to use DF chocolate, if necessary)
  • 1 tablespoon (14 grams) coconut oil
  • For decoration:

  • freeze-dried raspberries

Directions

  1. Preheat oven to 350 °F (175 °C).
  2. Click here for the rest of the recipe.

Recipe by  | www.texanerin.com

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30 comments on “Chocolate Dipped Cookies (grain-free, dairy-free, whole grain)” — Add one!

  • Matt Killy
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    says
    December 22, 2015 @ 2:59 pm

    Looks so good as always ;)

    Can’t wait to try it out!

    Reply
  • Regina says
    February 4, 2015 @ 4:36 am

    Erin! Those freeze-dried raspberry sprinkles are genius!! I’ve seen tutorials for coloring shredded coconut with natural food dyes. But this is just so much easier and better. I think from now on I will direct anyone looking for healthier, natural sprinkle alternatives right back here :D

    Reply
    • Erin replies to Regina
      February 17, 2015 @ 9:15 pm

      Thank you! And that shredded coconut thing sounds way too complicated. I’m happy you gave this a try! :)

      Reply
  • Angie | Big Bear's Wife says
    February 1, 2015 @ 7:52 pm

    mmmmm chocolate raspberry recipes would make my mom super happy haha! She loves that combo! Might have to make these for her!

    Reply
  • June Burns says
    January 31, 2015 @ 10:18 pm

    I love the use of freeze-dried raspberries! Just bought some of those a couple weeks ago, actually, for a cake I was making–this sounds like another great way to use them! :D

    Reply
    • Erin replies to June Burns
      February 2, 2015 @ 3:29 pm

      Oooh. What kind of cake are you making with them? That sounds like it’d be yummy. :)

      Reply
  • Jessica (Savory Experiments) says
    January 29, 2015 @ 7:36 pm

    I’ve never baked with buckwheat flour- this looks delightful!

    Reply
  • Kate @ Diethood
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    says
    January 29, 2015 @ 6:02 pm

    This recipe could get me into big trouble because I love those cookies!! And they’re so gorgeous!

    Reply
  • Brenda@Sugar-Free Mom says
    January 29, 2015 @ 4:34 pm

    Love that your working with buckwheat flour, and it can make so many things an ugly color if you don’t have the cocoa to mask it. These came out beautiful!

    Reply
  • Cookin Canuck says
    January 29, 2015 @ 2:39 pm

    What a great idea to melt coconut oil with the chocolate to replace ganache! These are some of the prettiest Valentine’s treats I’ve seen!

    Reply
  • Emma {Emma's Little Kitchen} says
    January 29, 2015 @ 1:48 pm

    As usual, I’m very impressed with your mad healthy baking skills! These look gorgeous, perfect for V-Day :)

    Reply
    • Erin replies to Emma {Emma’s Little Kitchen}
      February 17, 2015 @ 9:26 pm

      So sorry I didn’t see your nice comment until now! Thanks so much for the kind words. :) Hope you had a nice Valentine’s Day filled with chocolaty treats!

      Reply
  • Joanne says
    January 29, 2015 @ 1:22 pm

    I ALWAYS have buckwheat flour on hand and while I can see it not being great in all recipes, I bet the sweet chocolate pairs with the nutty buckwheat really well. Such festive V-Day cookies!

    Reply
    • Erin replies to Joanne
      February 17, 2015 @ 9:26 pm

      Really?! What do you use buckwheat flour for? I’m intrigued. :)

      Reply
  • Heather | girlichef says
    January 29, 2015 @ 4:12 am

    Freeze dried berries are so great for a pop of natural, vibrant color! And oh my goodness, these cookies sound amazing. I have to make a batch for my mama, she’d be so happy!

    Reply
  • Karen says
    January 29, 2015 @ 2:45 am

    Hi, I’d love to try these. I’m curious why you hated buckwheat when you first tried it. I’ve never tried it, but I don’t want to go buy it if I’m going to hate it too. Is it a texture or taste thing? just wondering.
    The cookies look fabulous!

    Reply
    • Erin replies to Karen
      January 29, 2015 @ 1:24 pm

      Hi, Karen! Thanks so much. :) The texture is fine – it’s the taste! It honestly tastes like dirt. I’ve tried heavily spiced treats like carrot cake, spice cake, pumpkin stuff, etc. but I could always taste the buckwheat (and it was so bad that I threw it all away). But in chocolate treats, you can’t taste it at all! I’ve never noticed any strange taste in anything chocolate flavored (meaning cocoa powder or melted chocolate in the dough / batter, not just chocolate chips). This is just me, though. A lot of people really enjoy the taste and even use it in pancakes and other treats. I think it’s a bit of an acquired taste. You could also use all-purpose, whole wheat or maybe even an all-purpose gluten-free baking mix if you don’t want to buy buckwheat.

      Reply
  • Martha @ A Family Feast says
    January 29, 2015 @ 2:14 am

    Love this healthier chocolate cookie – but those raspberries – what gorgeous color!

    Reply
  • Marjory+@+Dinner-Mom says
    January 28, 2015 @ 8:03 pm

    Yep! Those freeze dried raspberries are the perfect replacement for sprinkles this time of year! Fun cookie!

    Reply
  • Kelly @ Hidden Fruits and Veggies says
    January 28, 2015 @ 6:20 pm

    I LOVE the freeze dried raspberries on these! They look perfect.

    Reply

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