SOFT & CHEWY GLUTEN-FREE CHOCOLATE CHIP COOKIES
PREP TIME: 25 MINUTES
COOK TIME: 10–12 MINUTES
MAKES: 18 COOKIES
¾ cup oat flour
½ cup coconut flour
¼ cup tapioca flour
½ t xanthan gum
½ t salt
½ t baking soda
½ cup butter, softened
¼ cup coconut sugar
¼ cup honey
1 egg
1 t vanilla
1 cup chocolate chips
1. Preheat oven to 350°F. Line a baking sheet with a Silpat mat.
2. In a medium bowl, combine oat flour, coconut flour, tapioca flour, xanthan gum, salt, and baking soda; set aside.
3. In a stand mixer or medium bowl, mix butter, coconut sugar, and honey together until creamy. Mix in egg and vanilla.
4. Add flour mixture and mix just until combined; stir in chocolate chips.
5. Using a heaping tablespoon of dough at a time, roll dough into a ball and flatten to ¼”-thick discs. Place onto prepared baking sheet, spacing cookies about ½” to 1” apart (they won’t spread out as they bake). Bake for 10–12 minutes, cool for about 3 minutes, then transfer to a cooling rack.
Gather ingredients.
Preheat oven to 350°F. Line a baking sheet with a Silpat mat. Add ¾ cup oat flour to a medium bowl.
Add ½ cup coconut flour.
Add ¼ cup tapioca flour.
Add ½ t xanthan gum.
Add ½ t salt.
Add ½ t baking soda.
Whisk to combine.
Add ½ cup softened butter to a medium bowl or stand mixer.
Add ¼ cup coconut sugar.
Add ¼ cup honey.
Mix until creamy.
Add 1 egg.
Add 1 t vanilla.
Mix to combine.
Add flour mixture and mix just until combined.
Stir in 1 cup chocolate chips.
Using a heaping tablespoon of dough at a time, roll dough into a ball.
Flatten to ¼”-thick discs.
Place onto prepared baking sheet, spacing cookies about ½” to 1” apart (they won’t spread out as they bake). Bake for 9 minutes, cool for about 3 minutes, then transfer to a cooling rack.
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Do you think this recipe would work with a Gluten free baking mix from the store? King Arthur makes one and it would be easier for me to make these for my daughter using the mix than buying all of the individual flour components. I am thinking for her birthday, I could make these with Easter M&Ms ( April Bday) and mail them to her.
Not sure but you could try it and let us know! We’re big on testing first whatever it is we say about recipes:) BTW, these cookies were a huge hit, as in, I can’t believe this is gluten-free. It’s better!
Do you have nutritional info (approx) per cookie? Thank you.
No we do not.
ok thanks
Going to try these with the almond flour( I made from the pulp from making almond milk) and oat flour I ground yesterday. I was just wondering how to convert the recipe and get the right xanthan proportion . Thank you again for being so health conscious .
You’re most welcome! These cookies are delish. My DIL (who invented these) is an awesome cook.
Oat flour is not gluten free unless certified and then should be eaten with caution as a person with celiac disease can react to certified oats.
As I need to eat gluten free, I will try these with the GF flour mix I have on hand. They sound so good!! I get hungry for a cookie and like to make my own GF rather than buy them ready made. They are so expensive. Thanks for the recipe Mary Jane.
Thank you so much, just Thursday I was looking for a “good” gluten free chocolate chip recipe and these look so yummy. I will let you know how mine turn out.
Hugs,
Debbie
can I use your GF budget mix for the flour in these?
We didn’t test it with our GF Budget Mix, but it should work. The results will be different than this recipe. They would probably not be as soft as they are with the oat, coconut, and tapioca flours. Try it and let us know! In the meantime, here’s our standard recipe for GF chocolate chip cookies with some peanut butter added to make them super soft.
Chocolate Chip Peanut Butter Cookies (Yield: about 2 1/2 dozen cookies)
1/2 cup butter, softened 1 egg
3 T sunflower oil 2 t vanilla
1/3 cup sugar 1/2 t salt
1/2 cup brown sugar 1 1/2 cups Gluten-free Budget Mix™
3/4 cup peanut butter 1/2 cup chocolate chips
1. Preheat oven to 375ºF. Lightly oil cookie sheet.
2. In a large bowl, cream together the butter, oil, and sugars until light and fluffy.
3. Add peanut butter, egg, vanilla, and salt and beat well.
4. Gradually add Budget Mix to liquid ingredients and stir with a wooden spoon until smooth.
5. Fold in chocolate chips.
6. Roll pieces of dough between your palms into 1-inch balls and place on prepared cookie sheet, about 2 inches apart.
7. Using a fork, make a crosshatch pattern on tops while pressing each ball flat.
8. Bake for 10-12 minutes.
9. Remove from oven and let cool slightly before transferring to a wire rack.
These cookies sound delicious! I am going to share these with a friend of mine who needs gluten-free recipes for her grandsons.