Finally an easy gluten-free cookie recipe that has the traditional Toll House cookie texture & flavor: crispy on the edges, soft and chewy in the middle.
I love that this recipe only requires one type of flour. It works great with either gluten-free all purpose flour or gluten-free oat flour!
Check out The Healthy Cookie Cookbook for more gluten-free cookie recipes. The recipes in the eBook are optimized so that you can eat the whole batch if you’d like to (most of the recipes are less than 300 calories for the entire batch of 9 cookies!)
The Best Chocolate Chip Cookies
This recipe makes two dozen large cookies.
Serves: 24 – 170 calories 11 F / 17 C / 2 P per serving
INGREDIENTS:
3/4 cup coconut oil, ghee, or butter (180g)
1/3 cup coconut palm sugar or brown sugar (68g)
1/4 cup pure maple syrup (60ml)
2 teaspoons vanilla extract (10ml)
1 egg*
2 cups gluten-free all purpose flour or oat flour (240g)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chocolate chips (240g)
INSTRUCTIONS:
- Preheat oven to 350 F. Combine coconut oil or ghee, coconut sugar, maple syrup, vanilla, and egg in a large bowl. Combine oat flour, baking soda, and salt in a separate bowl.
- Add dry ingredients into the wet ingredients, and stir until a thick dough forms. Fold in chocolate chips.
- Line a cookie sheet with parchment paper. Form dough into 1.5 inch balls and place about 2 inches apart (they will spread). I recommend baking 12 cookies at a time and baking in two separate batches.
- Bake for 7-9 minutes. Allow to cool, and enjoy!
TIP: form dough into balls, and freeze. Store in a freezer safe container. Pop a few in the oven whenever you want freshly baked cookies (just bake for a minute or two longer to defrost) 🙂
Tap the photo or hover your cursor to save this recipe to Pinterest!
Check out all of the eBooks here for tons more healthy dessert recipes!
Xo,
Sarah
*try using a flax egg here for egg-free/vegan option (1 tablespoon ground flax + 3 tablespoons water)
10 Comments. Leave new
Is there a way to substitute or skip the maple syrup but still get the same texture as in the photo?
Hi Nicha – I’m not sure, I haven’t tried this recipe without the maple syrup. I imagine you could substitute it with a different liquid sweetener such as honey. I hope you enjoy the recipe!
Best,
Sarah
Would almond flour work in place of regular flour? I need to cut the carbs a lot more.
Thanks
I’m not sure, I haven’t tried that substitution in this recipe. If you’re interested in lower carb, almond flour based recipes, I’d recommend my new eBook, The Keto Dessert Cookbook.
For the flour would almond or coconut flour work?
I’m not sure, I haven’t tried that substitution in this recipe. If you’re interested in almond and coconut flour based recipes, I’d recommend my new eBook, The Keto Dessert Cookbook, as all of the recipes use either almond or coconut flour, or a combination of the two.
I made these tonight for the first time. They looked nothing like the picture. They lacked texture. They were flatter and cake like. My son said they are moist and yet dry all at the same time. They strangest texture ever. I used oat flour as the flour option and real butter, both were in the recipe. The dough when combined was not thick enough to form a ball of dough. It didn’t completely hold its shape. I wonder what went wrong. Bummer!
Hi, I’m not sure what went wrong either. I have never had that experience with this recipe. It sounds like they may have been over-baked. Next time I would recommend refrigerating the dough for 30 minutes-1hour before baking, and not baking longer than 7-8 minutes.
Hi Sarah,
I was just wondering, is there a cookbook that combines some brownie, cookie and cake recipes but that are not necessarily Keto ?
I would like to have as much variety in a book as possible!
Thanks,
Maria
Hi Maria,
Yes! The Healthy Brownie Cookbook has a ton of variety including brownies, cakes, cookies, and even a donut recipe or two, and it is not keto 🙂 You can find it here: https://baketobefit.com/product/the-healthy-brownie-cookbook/
Thank you!
Best,
Sarah