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Gluten-free chocolate chips cookies

Easy gluten-free chocolate chip cookies

 

 

Yay for easy gluten-free chocolate chip cookies!

But, should I really add another cookie recipe to the blog?

People will think we eat sweet snacks all day long, which couldn't be further from the truth. Personally, I live mostly a sugar-free low-carb life. Not because it could potentially hurt my waistline (it certainly helps, though), but because I draw the line at anything processed, industrially made, you know "food that is not really food".

This means that if we crave a cookie or something sweet, well... we make it. 

And if we like what we make, I share it on here for others to enjoy it too.

All the treats you'll find here have a few things in common: they're easy to make, with whole ingredients only (no white flours, refined sugars, ...), allergy-friendly, and mostly gluten-free. 

And so are these delicious chocolate chip cookies!

On top of that, these beauties are lightly crunchy on the outside and deliciously moist on the inside (not the dry cookie you have to soak in a glass of milk in order to swallow it down).

As a matter of fact, I suggest you make a double batch because they'll be gone very quickly!

 

We love these gluten-free chocolate chip cookies because they're:

  • Gluten-free
  • Low carb
  • Fiber-rich
  • Protein-rich
  • Without refined sugar
  • Egg-free if you prefer
  • Dairy-free
  • Paleo
  • Easy to make

If you prefer a full chocolate experience, try these chocolate chip cookies. They-re also gluten-free and dairy-free. 

Or what about these cookie sticks? Gluten-free and dairy-free as well. 

 

Prep Time15 minsCook Time8 minsTotal Time23 mins

Ingredients

Makes 12-18 cookies (depending on the size)

1/2 cup* (100g) melted coconut oil
1/3 cup (50g) coconut sugar
1 large egg (or flax egg** for vegan or allergy)
1 tsp. vanilla extract
2 + 1/3 cup (200g) almond flour
1/2 tsp. baking soda
1/2 cup (80g) dark chocolate chips or chopped dark chocolate (we use 85% cacao)
Optional: a few cracks of salt

*Unless stated differently, my recipes are measured with US measuring cups like these ones

**Use a flax egg for a vegan, egg-free cookie: mix 1 tbsp. ground flaxseed with 2.5 tbsp. water and let gel for about 10 minutes.  

 


Directions

1

Preheat the oven to 180°C or 356°F.

2

If using a flax egg start by mixing 1 tbsp. ground flaxseed with 2.5 tbsp. water and let it gel for about 10 minutes.

3

In a large bowl, mix the coconut oil, coconut sugar, egg or flax egg, and vanilla extract.

4

Add the almond flour, baking soda, and a few cracks of salt if using.

5

Now stir in the chocolate chips. I like to keep a few apart to press into the cookies at the end.

6

Form little balls, the size of a tablespoon measuring spoon, and flatten them onto the baking sheet.

7

Bake for 7-8 minutes. Watch them carefully because they can burn quickly due to the coconut sugar. You want them golden brown on the outside.

8

Let the cookies cool completely (if you can!).

9

Store in an airtight container for up to 3 days.

 

Ingredients

 1/2 cup* (100g) melted coconut oil
 1/3 cup (50g) coconut sugar
 1 large egg (or flax egg** for vegan or allergy)
 1 tsp. vanilla extract
 2 + 1/3 cup (200g) almond flour
 1/2 tsp. baking soda
 1/2 cup (80g) dark chocolate chips or chopped dark chocolate (we use 85% cacao)
 Optional: a few cracks of salt

Directions

1

Preheat the oven to 180°C or 356°F.

2

If using a flax egg start by mixing 1 tbsp. ground flaxseed with 2.5 tbsp. water and let it gel for about 10 minutes.

3

In a large bowl, mix the coconut oil, coconut sugar, egg or flax egg, and vanilla extract.

4

Add the almond flour, baking soda, and a few cracks of salt if using.

5

Now stir in the chocolate chips. I like to keep a few apart to press into the cookies at the end.

6

Form little balls, the size of a tablespoon measuring spoon, and flatten them onto the baking sheet.

7

Bake for 7-8 minutes. Watch them carefully because they can burn quickly due to the coconut sugar. You want them golden brown on the outside.

8

Let the cookies cool completely (if you can!).

9

Store in an airtight container for up to 3 days.

Easy gluten-free chocolate chip cookies (dairy-free, can be made egg-free and vegan)

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