[Recipe Testing] Double Chocolate Chip Cookies (nut-free, grain-free, gluten-free)

Recipe by Living Healthy with Chocolate

Was curious to try out this recipe when I stumbled upon it on YouTube. Double chocolate chip cookies made with seeds instead of the usual wheat flour.

In the video, she uses a food processor to grind the seeds and mix the ingredients. I don’t have one so I bought a grinder from Shopee that can grind nuts, spices, coffee beans etc to fine powder. Cost me about RM42 and works really well. 🙂

This is the one I bought from Shopee (non-affiliated link), but you can search for similar items using the same keywords: https://shopee.com.my/product/12165311/1077070275

The other key things I substituted in the recipe are:
Instead of 1/2 cup flaxseeds, I used 1/2 cup pumpkin seeds
Instead of 1/2 cup coconut sugar, I use slightly less than 1/3 cup raw honey
Instead of 8 Tbsp butter, I used 3 Tbsp coconut oil

**See update at end of post for further changes I made to the recipe**

So my adaptation of her recipe ended up something like this:


  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup unsweetened cacao powder
  • 1/3 cup raw honey (not the full 1/3 cup)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 Tbsp coconut oil (liquid)
  • 1 egg
  • 1 Tbsp vanilla extract
  • 3/4 cup chocolate chips + extra on top of each cookie

The method was the same as detailed on her blog. Mix dry ingredients first then add wet ingredients > put on baking sheet > freeze > bake


  1. I used the grinder to grind my pumpkin seeds and sunflower seeds to powder
  2. Added all dry ingredients to a mixing bowl and mixed with stand mixer
  3. Added all wet ingredients and mixed till dough is formed
  4. Folded in chocolate chips using spatula
  5. Scooped out heaped tablespoon sized dough onto baking sheet & flatten slightly with spoon. Add chocolate chips on top.
  6. Freeze for 10 mins while preheating oven at 180°C (I use the function with top & bottom heating + fan)
  7. Bake for 10 mins, remove from oven and let it cool for 5 mins before transferring to cooling rack

Results/ Verdict:

10/10 would make this again! 🙂 
The cookies turned out rich, chewy, & absolutely yummy!
And I would never have guessed it was made with sunflower seeds and pumpkin seeds.

Some comments on her blog recommended substituting 8 Tbsp of butter for 5 Tbsp of coconut oil but I used 3 Tbsp because I didn’t want it to be too runny (factoring in our hot weather). My dough ended up very sticky because of that but I was happy with the outcome. 🙂

I also used less honey because I didn’t have dark chocolate chips so I knew it would be too sweet if I used more honey.

Overall very happy with the results, will be trying more of her recipes in the future.


I made another batch and modified the recipe again. This time halving the cacao and honey, while adding more pumpkin seeds. Changes highlighted in bold.

  • 1/2 cup raw sunflower seeds
  • 1/2 cup + 1/3 cup raw pumpkin seeds
  • 1/3 cup unsweetened cacao powder
  • 1/4 cup raw honey (not the full 1/4 cup)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 Tbsp coconut oil (liquid)
  • 1 egg
  • 1 Tbsp vanilla extract
  • 1/2 cup chocolate chips + extra on top of each cookie
double chocolate chip cookies

I think I prefer this. It’s less heavy and (as we Asians like to describe) less “heaty” with the reduced cacao. Since I was still using normal chocolate chips which are already sweet, I reduced the amount of honey to balance out the sweetness of the cookies. 

Overall I really like how this turned out. 🙂
Note to self: Add a little more coconut oil so the dough isn’t so hard to spoon onto the baking sheets. :p