When I think of gluten-free cookies, I think bland, cardboard flavor and an overcooked crispy texture that creates a cookie monster in my dreams. I mean, after a cookie like that, would you dream of anything else but a soft and chewy, melt-in-your-mouth cookie?
Jump to RecipeI desperately needed a recipe to change my mind about gluten-free cookies, and this is it! When you sink your teeth into the soft crunch of the outside and the creamy and warm chocolate center, you may have as much trouble as me not finishing the whole batch of cookies all by yourself.
Not only did I take on the challenge of an easy-to-make cookie, but I was determined that it is possible to make a gluten-free, processed-free, vegan, and not all-nuts cookie and still have it taste amazing–something tht anyone can eat. Well, almost anyone. There is a little almond flour in here (sorry if you’re allergic), but only enough to lighten the texture and blend the gluten-free flours into a pillowy and almost cake-y chocolate chip cookie. These are truly the best Gluten-Free Chocolate Chip Cookies.
Though you could technically replace any of these flours with your standard king arthur flour or whatever you want, there is a reason why gluten-free recipes usually have flour blends. The idea here is you don’t want to instantly think you’re eating a healthy cookie even if you are. The truth is, we all want that no calorie cookie, but since I think empty calories are worst thing I could give you, given the chemicals that would include, instead I’m delivering a cookie that will be burning calories as you eat it. That’s the beauty of eating whole foods. The sugars and flours in this recipe make your body work for these calories! And that’s something I can’t say about hulled flours like white flour or cake flour.
My first bite of this cookie surprised me. After a bit of trial and error, I had the most delicious, 15 minute cookie evaaah. I get that sometimes you just want a white flour, white sugar cookie that you don’t have to add an extra couple of ingredients for, but these are worth the extra step.
They are perfect to bring on a lunch for a guilt-free chocolate chip energy cookie or snack.
The Nutrition
Oats: One of my favorite ingredients in baked goods are oats. They produce a beautiful flavor and texture, provide 41% of your daily iron and 26 grams of protein in just one cup. I may not feel satisfied after one cookie because they are so delicious, but after 1 cookie the fiber helps me feel full and regulates my blood sugar. It sure doesn’t hurt that oats are also loaded with calcium and magnesium and a little bit of vitamin B6.
If you didn’t know, oats are gluten-free. The reason why they include a label is oats are a rotation crop. That means if a farmer harvests wheat as well, it may be planted in the same field, just at a different time of year. If you are allergic to gluten, make sure you buy it gluten-free to be sure it isn’t rotated with gluten crops.
If you want to change it up for try to amp up the nutrition, sweet potato or pumpkin probably would’ve been good in place of the water, or we can experiment that next time. Right now, I just wanted a delicious quick snack I can whip up for a movie or for a party.
Kitchen Tip: If you want cookies to soften these into a perfectly chewy cookie after baking, store them in a sealed, airtight container at room temperature with a piece of bread at the bottom. Day 2 of this chocolate chip cookie recipe will have your friends completely unaware that these are gluten free.
An easy-to-make cookie that is gluten-free, processed-free, and vegan. And it's tasty!
- 1 cup oat flour I grind my own, but you can buy it already ground
- 3/4 cup brown rice flour
- 1/2 cup almond flour
- 1 tbsp arrowroot starch or cornstarch
- 2 tsp baking powder
- 1/2 tsp himalayan pink salt, regular salt, or sea salt finely ground
- 1/4 tsp cinnamon
- 1/4 cup coconut sugar
- 1/4 cup brown rice syrup or honey
- 1/4 cup coconut oil
- 1 1/2 tsp vanilla extract
- 1/4 cup water or whatever milk you prefer, I just used water
- 1-1 1/2 cup chocolate chunks or chocolate chips, but the TJ's chocolate chunks tasted perfect in this recipe (or these)
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Preheat the oven to 350 degrees (Personally, I put them in a cold oven for 15 minutes for softer centers)
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Mix ingredients in the order listed, stirring the dry ingredients together in a mixing bowl before adding the wet.
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Prepare baking sheets with parchment paper
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Using a cookie scoop, spoon onto cookie sheet with even spacing (not a lot of spread with the listed ingredients)
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Bake for 13-15 minutes or until golden brown (lightly browned)
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Place on a cooling rack to cool
Do not refrigerate this dough/chill the dough unless you are making ice cream with it since it will yield a slightly more tough texture than room temperature dough. If you plan to make cookie dough ice cream with it, my cookie dough protein balls recipe may be slightly better to throw into a medium bowl and whisk.
Oat flour: I like to take whole oats and grind them in my vitamix, but you can buy it at the grocery store or Amazon already ground.
These cookies do not have much spread in the oven (like when you use salted butter or granulated sugar), therefore, make sure you smash them down to the desired size before you bake. I prefer thicker cookies since they yield a softer center.
Some additional notes:
These are not dairy free (though any time you melt butter or add dairy these will be extra decadent) since I use the chocolate chunks that I think makes these taste best, however, if you use a different chocolate, these can match any dietary restrictions.
Changing to all purpose flour, softened butter, or sugar will change the texture and spread. Let me know how it turns out if you do these adjustments!
Baking powder and salt yields a more cake-y texture than baking soda and salt without the butter. Don’t use baking soda if you can help it.
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