Gluten Free Chocolate Chips Cookies (without brown sugar)
An easy-to-make cookie that is gluten-free, processed-free, and vegan. And it's tasty!
Ingredients
Gluten Free flour blend
- 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
Add:
- 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)
Instructions
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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
Recipe Notes
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.