The best gluten-free chocolate chip cookies with coconut sugar. These cookies are lower glycemic and you’d never know they’re gluten-free!
That time I ate half a batch of cookies in one day.
…And then ate the other half the next day.
Seriously, you’d think I’d learn. When I make dessert recipes, I have an angel on one shoulder and a devil on the other. The angel says, “Don’t even try it..you know you’ll regret it.” And the devil says, “Taste test, shmaste test…you must eat the whooooole batch.”
It’s a hard knock life being a recipe developer.
What matters at this juncture is these are the absolute best chocolate chip cookies I’ve ever posted. I thought it would be impossible to beat my Soft Chewy Gooey Paleo Chocolate Chip Cookies, which I’ve made approximately 17,000 times.. BUT ALAS: these cookies are even better.
They’re so sultry, gooey yet crispy, sweet with a salty counterbalance, absolute buttery perfection. I can barely put into words my love for these cookies.
Well, let’s bake them already!
How To Make Gluten-Free Chocolate Chip Cookies:
Cream together the softened butter (or ghee), coconut sugar, pure maple syrup, and pure vanilla extract in a stand mixer until well-combined and creamy.
Beat in the egg.
Add the gluten-free flour, baking powder, sea salt, and cinnamon (if you’re adding it). Turn the mixer on medium-high to high speed and beat until a thick dough forms. Add in the chocolate chips and beat until combined.
Refrigerate the dough at least 30 minutes before preheating the oven to bake.
Preheat the oven to 375 degrees F.
Drop dough onto a parchment-lined or sprayed baking sheet and bake for 8 to 11 minutes (I go with 9 minutes on the dot).
Remove from the oven and sprinkle with sea salt. Allow cookies to cool 8 to 10 minutes before devouring.
What Do These Cookies Taste Like?
Like 10,000 technicolor unicorns dancing on your tongue.
You know the recipe on the back of the Nestle Toll House semi-sweet chocolate chips bag? These cookies taste like that. Mostly because I derived this recipe from that one, but also because a great gluten-free flour blend is nearly indistinguishable from a regular all-purpose flour. Plus, coconut sugar tastes similar to regular sugar, but has a caramel-y essence to it. You could compare it to a drier version of brown sugar.
Why Use Coconut Sugar?
I like using coconut sugar for these gluten-free chocolate chip cookies because it is slightly lower on the glycemic index than cane sugar, and it is less refined. I prefer keeping my sweeteners as real as possible. If you don’t use coconut sugar in your baking, no problem! You can replace it with packed brown sugar and skip the pure maple syrup.
Why Use Pure Maple Syrup AND Coconut Sugar?
You know how you use brown sugar in regular cookies? Brown sugar has a nice moisture content to it, but coconut sugar is very dry comparatively. To offset the loss of moisture, I use a touch of pure maple syrup to keep the cookies nice and gooey. If you don’t have it on hand, no big deal – you can add half a tablespoon of butter if you don’t have pure maple syrup.
What Type of Gluten-Free Flour Should I Use?
I always, always use Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour (not sponsored! I just ADORE this flour!) for any recipe that calls for regular all-purpose flour. It’s an incredible blend made mostly with rice flour (which bodes super well with my digestive system). It is also the closest to regular all-purpose flour I’ve ever seen. I have used it in every single way you could possibly use AP flour – even for thickening sauces. Point is: I love that flour in these cookies!
- Add ½ to 1 tsp cinnamon for a super unique flavor that will tickle you pink.
- Replace the sugar-free chocolate chips with semi-sweet chocolate chips, dark chocolate chips, white chocolate chips…heck, you can even go with peanut butter or butterscotch…go crazy!
- Add ½ cup chopped walnuts or pecans.
- If you’re looking for an egg-free recipe, try my Paleo Vegan Chocolate Chip Cookies.
- I like making large cookies, so for me, this recipe makes 12. Feel free to adjust the size of the cookies. Do note that the nutrition facts are based off of large cookies (a 12-cookie batch).
- Double the batch to double the fun!
Get your goo on!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make the best gluten-free chocolate chip cookies, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
- In a stand mixer, cream together the butter, coconut sugar, pure maple syrup, and pure vanilla extract until well-combined.
- Beat in the egg.
- Add the gluten-free flour, baking powder, sea salt, and cinnamon (if you’re adding it). Turn the mixer on medium-high to high speed and beat until a thick dough forms. Add in the chocolate chips and beat until combined.
- Refrigerate the dough at least 30 minutes before preheating the oven to bake.
- When you're ready to bake the cookies, preheat the oven to 375 degrees F.
- Drop dough onto a parchment-lined or sprayed baking sheet and bake for 8 to 11 minutes (I go with 9 minutes on the dot).
- Remove from the oven and sprinkle with sea salt. Allow cookies to cool at least 5 minutes before devouring.
*You can also use ghee
Nutrition Information:Yield: 12 Serving Size: 1 cookie
Amount Per Serving: Calories: 240Total Fat: 13gUnsaturated Fat: 0gCarbohydrates: 30gSugar: 18gProtein: 1g