Tripple Chocolate Cookies . Sprouted Kitchen

I left a stick of butter out at room temperature knowing cookies were in our future. I usually go for oatmeal chocolate chip. Sometimes I add peanut butter or dried cherries to change it up. They usually end up baked to order in the toaster oven and a la mode in this house, so even if they turn out less than perfect, it is nothing a scoop of ice cream can't make right. I try to bake without wheat when I can and believe cookies are the most forgiving baked good when you're making an educated guess with gluten free flours. Wheat or no wheat aside, I find a mix of almond meal, flax, and rice flour make a beautifully tender crumb. I had been craving brownies but didn't want an entire tray full around, so I attempted a super chocolatey cookie. Experimenting doesn't always work out for me, specifically with baking, but these were spot on first try. As luck would have it, when I wasn't writing things down. I did my best to mimic what I did that first round, and while these aren't exact, it's the closest I can get. The following are not doughy cookies, they are thinner with a bit of chewiness. I suspect they'd make great ice cream sandwiches had they lasted long enough to try. A number of recipe-starved Instagram followers asked for the recipe so I am publishing it here as it seemed there was a need. It's nearly Valentines and while Hugh and I typically make understated plans with an exchange of cards, there will be treats. Because you really must always have treats.

A handful of talented and thoughtful bloggers donated posts on Monday to feed impoverished school children in South Africa via The Lunchbox Fund. I'd venture to assume most of us have not had to go through the day with an empty belly and taking action here is a small step we can take to give that privilege to children in need. You may donate whatever you are able to give should this cause tug on your heart strings.  I hope that one day we can fix the system, with less going to waste and more people recieving adequate food. It is easy to donate if you wish. 

Chocolate Chips & Cocoa . Sprouted Kitchen

Tripple Chocolate Cookie Dough . Sprouted Kitchen

Cookies and hugs and kisses to you, lovelies.  


While I typically use the natural/non alkalized cocoa powder, I had some high quality Valhrona powder I have been hoarding and used for these. If you use natural, you'll need baking soda, not powder, though I'm humbly not positive if it would be an exact volume swap. If anyone is a baking scientist or gives it a try, let me know. However, this cocoa is insane...and I love these nibs while I'm name dropping. 

I used a few drops of mint extract and melted a bar of minted dark chocolate for the drizzle topping because I love mint and chocolate together. If you want to skip the mint, a teaspoon of instant coffee in the dough will intensify the chocolate flavor.  

  • 1 stick / 1/2 cup unsalted butter, room temperature
  • 1/3 cup natural cane sugar
  • 1/2 cup packed muscavado sugar
  • 1/4 tsp. sea salt
  • 1 egg, room temperature
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. peppermint extract (optional - see head note)
  • 2/3 cup brown rice flour 
  • 3/4 cup almond meal
  • 2 Tbsp.  flax meal
  • 3 Tbsp. dutch cocoa powder (see head note)
  • 3/4 tsp. baking powder
  • 1/2 cup semi sweet or dark chocolate chips
  • 3 ounce dark chocolate bar, melted down
  • 1/3 cup cocoa nibs

Tripple Chocolate Cookies . Sprouted Kitchen

Preheat the oven to 350.

In a stand mixer with the paddle attachment, cream the butter, cane sugar, muscavado and sea salt until smooth and fluffy. Add the egg, vanilla and peppermint extract, if using, and mix. Add the brown rice flour, almond meal, flax meal, cocoa and baking powder and mix until just combined. Lastly, add the chocolate chips and chill the dough in the fridge for at least 30 minutes or up to 8 hours in advance. 

On a parchment lined baking sheet, arrange the cookies with 2'' between for spreading. Bake the cookies on the middle rack for 10 minutes until the edges are dry but the centers are still barely wet. They will set as they cool. Remove to cool completely. 

Melt the chocolate in a double boiler. Drizzle the cookies with the chocolate and sprinkle the cocoa nibs on top to stick as the chocolate cools. 

Tripple Chocolate Cookies . Sprouted Kitchen

Reader Comments (42)

These cookies sound perfect! Chocolate cookies are my fav!

February 12, 2014 | Unregistered CommenterKatrina @ WVS

Ooh indulgent! I think my valentine will appreciate these. I love mint and chocolate together as well. Thinking these with some coconut milk mint chocolate chip ice cream.

February 12, 2014 | Unregistered CommenterGrace

Sara, it's so kind of you to mention the Feed South Africa campaign here! I do hope we're able to reach our goal. And these cookies look just heavenly.

February 12, 2014 | Unregistered CommenterNicole

That's QUADRUPLE chocolate if I'm counting right ;) They look divine!

February 12, 2014 | Unregistered Commentersue/theviewfromgreatisland

So gorgeous! I love this chocolate-y holiday! I hope you have a great Valentine's Day :)

February 12, 2014 | Unregistered CommenterDessertForTwo

Um, yum!!!

February 12, 2014 | Unregistered CommenterEmma Galloway

Sara - as usual your work is stunning. Hugh's photographs are gorgeous and your skills complement each other so well. I love your style of recipe writing, offering alternatives, encouraging others to experiment in the kitchen. I'm writing up some recipes of my own at the moment and find myself taking the same approach. Out of cheese for a lasagne topping, why not use crumbled fetta if you have some on hand. I encourage other to find what works for them in the kitchen with the ingredients they have on hand, it doesn't matter if the recipes isn't followed to a T. Thank you for all that you do. You are a big source of inspiration. I'm about to purchase your book and am very excited to see what it contains.

February 12, 2014 | Unregistered CommenterSian Therese

Wow! I love chocolate and this cookies look amazing! I'll try a vegan version ;)

February 13, 2014 | Unregistered CommenterIosune

This gluten-free lady is grateful for your gluten-free experimenting! These look unbelievable.

February 13, 2014 | Unregistered Commenterautumn

these look divine

February 13, 2014 | Unregistered Commenterperfect weight

Chocolate, chocolate, and more chocolate - you had me there :)

February 13, 2014 | Unregistered CommenterAlicia

Delish! Any possible replacements for the almond meal? I'm allergic to almonds.

February 13, 2014 | Unregistered CommenterJanelle

There's a triple chocolate cookie from Cooking Light that I really like, so I'm sure I'll like these, especially because I want to start experimenting with brown rice flour! Thanks for a wonderful Valentines treat!

February 13, 2014 | Unregistered CommenterKatie @ Whole Nourishment

Ok, you can never have too much chocolate.
These look insane. I must taste them!

February 13, 2014 | Unregistered CommenterCoco in the Kitchen

Is there a substitute for brown rice flour. I have gluten free flour, would that work?

February 13, 2014 | Unregistered CommenterD

@D - yes, it sure would.

February 13, 2014 | Registered CommenterSara

@Janelle - you could try an all purpose gluten free if you need it or a whole wheat pastry flour will work as well!

February 13, 2014 | Registered CommenterSara

I have a major cookie craving right now; there's always space in a balanced diet for a cookie (particularly a cookie a la mode).

February 13, 2014 | Unregistered CommenterKathryn

These look decadent and sinful! We dont celebrate Valentines Day, the husband and I, but think I will whip these up on the weekend anyway just because!

February 13, 2014 | Unregistered CommenterMelissa Bujtor`

These cookies look insanely good. We don't do anything for Valentine's Day and my boyfriend is working till very late tonight, but I'm going to make them right now. It's been that kind of week for both of us, chocolate will be appreciated.

February 14, 2014 | Unregistered CommenterRebeca

These cookies look so gorgeous. I can't wait to have a bite of this one.

February 15, 2014 | Unregistered CommenterJoshua Hampton

i tried these with 1/2 t baking powder and natural cocoa and that seemed to work just fine. these were delicious!!! thanks so much!

February 15, 2014 | Unregistered Commenterkaty

correction: 1/2 t baking SODA

February 15, 2014 | Unregistered Commenterkaty

These cookies look to die for! I've just began experimenting with baking so I will definitely be trying these soon. Stunning photos, too!

February 16, 2014 | Unregistered CommenterJamie Lee

I love chocolate and I love your recipe. Can't wait to try this one. God Bless! personal chef in austin tx

February 16, 2014 | Unregistered CommenterfancySimple

Yum, triple chocolate cookies, not double, but TRIPLE - now that's what I'm talking about. How long do these take to make?

February 17, 2014 | Unregistered Commentermarie

Wow, these cookies look amazing! How do you recommend storing them-- is the freezer or refrigerator better?

February 18, 2014 | Unregistered CommenterTess @ Tips Healthy Living

There is nothing one can really say to a triple chocolate chip cookie other than yes please! I love the list of ingredients as well - rice flour is a new addition to my pantry but already a favourite. I tend to bake my cacao nibs right into the chocolate cookies (I like how they soften slightly in the oven) but might try topping the cookies with a little drizzle of melted chocolate and some cacao nibs next time.

Also, just wanted to say how much I love the photos in this post - the colours, the composition and the choice of photos and how they appear in the post. So stunning and so inspiring!

February 19, 2014 | Unregistered CommenterSophia

Sweet Lord these are gorgeous. I'll take 40.

Make that 523962.

February 21, 2014 | Unregistered CommenterBev Weidner

Just love your blog. Such beautiful photographs of such simple ingredients...

February 21, 2014 | Unregistered CommenterAnne-Lieke

I just made these cookies and they're delicious! Almost like brownies in cookie form.

Two things: your first step is to preheat the oven, but then you chill the cookie dough for at least 30 minutes. Also, there's no instruction on how much dough to use for each cookie. I used a teaspoon for each and got about 15.

February 23, 2014 | Unregistered CommenterRachel

The salt really just finishes this off perfectly :)

February 26, 2014 | Unregistered CommenterJ.S. @ Sun Diego Eats

Wowwww... these look naughty, might have to happen tonight. It's been one of those weeks that necessitates a batch of cookies.

March 1, 2014 | Unregistered CommenterEmma

If this receipe only makes 15 cookies I am going to double it as I know they will not last more than 1 day
Thanks for sharing

March 4, 2014 | Unregistered Commenterchristine

Made these and omg, best cookies ever. I used spelt flour instead of brown rice flour and three tablespoons honey instead of 1/3 cup cane sugar. They were perfectly soft, so chocolatey and my friends couldn't stop eating them! Thank you so much for this recipe!

March 16, 2014 | Unregistered CommenterRuwi

I am a chocolate lover so no question of not trying, I'd try it with even more chocolate layers, you have used 3 I'd go for and don't mind 4 or 5 and even more. Cookies are looking delicious, yum for sure!

I just HAVE to make these! Looks extremely tasty!

I just have 2 questions:

1. Brown Rice flour is really hard to find, and if so REALLY expensive, so can I just use only almond flour?

2. Can you use eggs instead of flax meal?

Thanks a lot! :)

April 23, 2014 | Unregistered CommenterCaroline

@Caroline - brown rice flour acts more dense and absorbent than almond meal. If you don't have a gluten issue, you could use whole wheat pastry flour in its place or a gluten free all purpose if you can find that easier and more affordably. And yes, one egg can replace the flax meal. They may need to cook one or two more minutes since they will be more wet. Good luck!

April 23, 2014 | Registered CommenterSara

Beautiful mouth-watering cookies!

May 4, 2014 | Unregistered CommenterJessica

I don't know if it is because it is 4 o'clock and I haven't eaten since breakfast or not, but these cookies look amazing. I have such a sweet tooth, but try to maintain a healthy lifestyle, so it is great when I find dessert recipes that are not quite as bad for you as some of the stuff you buy in the grocery store! Fantastic blog, I will have to share some of these recipes with my Learnivore followers!

October 14, 2014 | Unregistered CommenterGab @ Learnivore

This looks lovely and delicious, thanks for sharing this recipe.


November 28, 2014 | Unregistered Commenterplasterer bristol

I am SO EXCITED to try these! If anyone's having trouble finding rice flour or anything really, is a great resource for gluten free stuff!
Thanks for a wonderful looking recipe, I think these are going to become a regular treat in my house!

February 19, 2015 | Unregistered CommenterNikki

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