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
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)
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)
- 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) 🙂
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Check out all of the eBooks here for tons more healthy dessert recipes!
*try using a flax egg here for egg-free/vegan option (1 tablespoon ground flax + 3 tablespoons water)