Gluten-Free Chocolate Chip Cookies

Lookit these lumps.

Gluten-Free Chocolate Chip Cookies | grain-free, and naturally sweetened

I’ve been on the prowl for THE perfect gluten-free chocolate chip cookie recipe for many moons, and I daresay, I have found it!

But this isn’t it.

Just kidding, it totally is.

IMO, there’s absolutely nothing that compares to a fresh-out-of-the-oven chocolate chip cookie. BUT, because I don’t eat the glutens, my life has been shamefully void of my favorite baked treat for just the longest while. Thanks to Nicole Morrissey from Prevention RD and her newly released cookbook, Prevention RD’s Cooking and Baking with Almond Flour, I am back on the cookie-dough-for-dinner freight train.

Prevention RD's Cooking and Baking with Almond Flour

When I was perusing Nicole’s book, I stopped dead in my tracks when I saw her Ooey Gooey Chocolate Chip and Flax Cookies (pg. 156, just fyi) and knew that in spite of the myriad of recipe options, this would be the one I’d be making, consuming, and sharing. I know what you’re thinking: a cookie is a cookie is a cookie, but no. Nay. This recipe is different.

It’s clutch.

Just get a load of the cookie deets: These cookies are made with almond flour and coconut oil – no gluten, no butter. While the original recipe calls for brown sugar, I replaced it with coconut sugar and the cookies still turned out great. Basically this means we have a dairy-free, gluten-free, naturally sweetened, protein and omega-packed cookie, which by my calculations can only mean one thing: feast.

Gluten-Free Chocolate Chip Cooies | grain-free, naturally sweetened, paleo-friendly

Brief aside: Does it look like there are zero chocolate chips in these cookies? I swear there are more than zero chocolate chips in these cookies. Nicole recommended I use the mini chocolate chips, and instead, I went with my go-to ginormous chocolate chips because a.) old habits die hard, b.) someone was standing in front of the mini chips at the grocery store, and I chose to be passive rather than say, “mi scusi,” c.) I’m notoriously bad at following instructions. Case in point: I recommend you use small chocolate chips, lest it appear as though there are zero of them in your cookies. End aside.

Nicole’s book includes 75 recipes using my all-time favorite gluten-free flour: the almond kind. It contains recipes for Breakfast, Sides & Starters, Entrées, Quick Breads, Muffins, and Desserts. One of the reasons I love the book is the entrée section. I’ve made my fair share of almond flour pancakes and desserts, but I’ve been wanting to use it in savory recipes in place of breadcrumbs for quite a while.  As it turns out, almond flour is very versatile, which Nicole shows in her book.

Here are some of the recipes from the book that are on my to-make list:

  • Mushroom, Asparagus, and Gruyere Quiche
  • Crepes with Raspberry Compote
  • Almond and Herb-Stuffed Artichokes
  • Eggplant Parmigana
  • Pan-Fried Chicken Breasts with White Balsamic Peaches
  • Sesame and Almond-Crusted Salmon with Cilantro Chimichuri

Oh just stop it, I want to make all the recipes.

Gluten-Free Chocolate Chip Cookies | grain-free and naturally sweetened

It’s time to eat the doughs for dinner.

Be sure to check out Nicole’s cookbook and in the meantime, make this recipe in triplicate.

Gluten-Free Chocolate Chip Cookies | grain-free and naturally sweetened

Gluten-Free Chocolate Chip Cookies

Prep Time: 5 minutes
Cook Time: 9 minutes
Total Time: 14 minutes
Servings: 12 medium-sized cookies
Author: Julia
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Ingredients

  • 1-1/4 cups almond flour/meal
  • 1/4 cup ground flaxseed
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup coconut sugar
  • 1 egg lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1/4 cup coconut oil melted and slightly cooled
  • 1/3 cup dark chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, combine the almond flour, flaxseed, salt, and coconut sugar (the dry ingredients) and stir.
  3. In a separate bowl, whisk together the egg, vanilla extract, and coconut oil (the wet ingredients).
  4. Pour the wet ingredients into the bowl with the dry and stir well.
  5. Add the chocolate chips and stir to combine.
  6. Scoop the dough onto a baking sheet and form cookies with your hands - these cookies aren't like regular ones where they spread out - they keep their form going in the oven.
  7. Bake for 7 to 9 minutes, or until cookies feel firm when poked and have browned around the edges (see note below).

Recipe Notes

I bake live at high elevation, so it took my cookies 12 minutes to bake. If you live at lower elevation, 7 to 9 minutes in the oven should work just fine.

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Comments

    1. Julia Post author

      Thanks for calming my feelings about Zero Chocolate Chip syndrome. I was having some serious anxiety for a hot minute 😉 Let’s get inappropriate with the cookies, mmkay? mmkay.

      Reply
    1. Julia Post author

      They’re the bombdotcom. I bet your family would love them like whoa – just be sure you make them in volume, because let’s face it: there are never enough cookies to go around.

      Reply
  1. Julie

    I’m pinning for Stephie and I’m hungry. Maybe this isn’t such a good idea this morning. I’m making some next week. Well, maybe the following week, and eating them all by myself.

    Reply
    1. Julia Post author

      Awwww…I bet you can’t wait until you’re back on normal foods. I wish you a speedy recovery, Momma! I’ll bake a batch when I’m there next month 😀 xoxo

      Reply
  2. Kelly @ hidden fruits and veggies

    No fair if you didn’t bring any to share with the class! Almond flour is my favorite kind of GF deliciousness and for some reason, I love flax. These are basically the cookies my dreams are made of. And lets get real, dreams are definitely made of cookies.

    Reply
    1. Julia Post author

      It’s such a great book. I love that everything is healthful and straight-forward. No weird ingredients, and nothing but the goodness. 😀

      Reply
  3. Susan

    If I get into baking, I would definitely go with your recipes because I also live at high altitude. Your experience will take a lot of the work out of it for me. 🙂

    Reply
  4. Michele @ Two Raspberries

    These look amazing! … I’m slowly trying to cut the gluten for some health reasons, so I will totally check out this book! … Any tips on cutting gluten?… I’ve always been so addicted to anything with flour from bread to pasta and pastries…it’s hard learning to cook with different flours… Anyways these sound delicious! Pinned 😉

    Reply
  5. Monet

    Rarely do I have everything at hand to make a gluten free baked good but I’m super excited because for once, I do! Yay! These look so good!

    Reply
  6. Becca

    They look delicious! One question, though. Would you say they make a good rival for traditional chocolate chip cookies? By traditional, I mean “white flour, butter, brown sugar/white sugar cookies”, with a chewy/gooey texture. I’ve tried several times to alter the traditional recipe to be healthier, but they all have spread out too much/been too crispy and fragile. Thanks!

    Reply
  7. Joanne

    I just got Nicole’s book in ebook format and am SO excited to play around with it! I guess I know what I’ll be making this weekend…

    And girl, I prefer those huge, large and in charge chips!

    Reply

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