These cookies will be slightly crisp at the edges if you only chill dough 30 minutes before baking, but chewy if you chill 2 hours. If making ahead and you want a crispier cookie, let dough sit at room temperature 1 hour before baking.
- ½ cup unsweetened coconut flakes
- 1¾ cups King Arthur Flour gluten free multi-purpose flour
- ½ cup almond flour or meal
- ¾ cup (1½ sticks) unsalted butter, room temperature
- 1 cup (packed) light brown sugar
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- Xanthan gum is available at natural food stores and some supermarkets, or online.
Preheat oven to 375°. Toast coconut on a rimmed baking sheet, tossing once, until edges are golden, about 3 minutes. Let cool.
Whisk multi-purpose flour, almond flour, baking soda, salt, and xanthan gum in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 5 minutes. Add egg, egg yolk, and vanilla, and beat until well combined, scraping down sides of the bowl as needed. Reduce speed to low; mix in dry ingredients until just blended.
Using a wooden spoon, mix in toasted coconut and chocolate chips. Wrap dough in plastic and chill at least 30 minutes.
Spoon heaping tablespoonfuls of dough onto parchment-lined baking sheet, spacing 2" apart. Bake, rotating baking sheets halfway though, until cookies are golden brown, 12–15 minutes. Let cool slightly on baking sheet before transferring to wire racks; let cool completely.
DO AHEAD: Dough can be made 1 week ahead; keep chilled.
Gluten-Free Chocolate Chip Cookies
Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.
It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.
Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.
How to Cook Eggs
The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.
Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.
Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.
Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.
Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.
How to Freeze Eggs
Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.
Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.
Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.
Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.
Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.
Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.
- 1 1/2 cups packed light brown sugar
- 1 1/4 cups sweet rice flour
- 1 1/4 cups sorghum flour
- 1/4 cup granulated sugar
- 1 1/4 teaspoons fine salt
- 1 teaspoon guar gum
- 1/2 teaspoon baking powder
- 10 tablespoons unsalted butter (1 1/4 sticks), cut into tablespoons, at room temperature
- 3 large eggs, at room temperature
- 4 teaspoons vanilla extract
- 2 cups milk chocolate chips (about 12 ounces)
- 1 cup semisweet chocolate chips (about 6 ounces)
- Calories 112
- Fat 4.42g
- Saturated fat 2.64g
- Trans fat 0.09g
- Carbs 17.28g
- Fiber 0.55g
- Sugar 11.31g
- Protein 1.25g
- Cholesterol 15.24mg
- Sodium 61.19mg
- Nutritional Analysis per serving (60 servings)Powered by
Soft and Chewy Gluten-free Cookies
My house is full of chocolate lovers, so when I made several batches of these cookies for testing purposes, no one complained. and they were all devoured. I really wanted to nail the texture with a cookie that was chewy and soft, almost brownie-like, not crispy. I am happy to report that the final recipe is chewy, fudgy perfection, which is saying something for a gluten-free cookie! It's kind of tricky to get that texture with a gluten-free cookie, but this one does it!
Gluten-free flour alternatives
Gluten-free flour options have been easing the process of switching over to a gluten-free diet for countless people who have had to give up their regular diet for a gluten-free one. Numerous recipes have been designed around various types of gluten-free flour.
In no way can you go wrong with the best ingredients like butter and sugar, vanilla extract, eggs, gluten-free baking flour, and dark chocolate chips in a single chocolate chip cookie recipe.
Let’s take a look at some healthy gluten-free flour alternatives that you can use in your baking, including chip cookies.
- Almond flour
- Buckwheat flour
- Amaranth flour
- Sorghum flour
- Arrowroot flour
- Oat flour
- Brown rice flour
- Corn flour
- Coconut flour
- Tapioca flour
- Chickpea flour
- Tigernut flour
- Cassava flour
These are healthier gluten-free flour alternatives you can start using today for wholesome gluten-free cooking and diet. Check out this Gluten-Free Teff Energy Cookie!
Gluten-free does not have to be boring – why I love gluten-free chocolate chip cookies
I know, you might see this post and think, ‘Is she for real? There’s more to life than chocolate chip cookies!’
I don’t know about you, but I love chocolate chip cookies. In fact, I love them so much that there was a time in my life when I ate chocolate chip cookies at least three times a day. These days, gluten-free chocolate chip cookies have become my new addiction.
There is nothing in the world better than warm, crispy chocolate chip cookies straight out of the oven. I’m not a dessert person, but if there are cookies involved, that all changes. Okay, I’ll be honest, before gluten-free flour became accepted “normally,” I did not love chocolate chip cookies as much as I do now.
There are many reasons why chocolate chip cookies are loved, but with the gluten-free option, imagine all the awesome goodness you give to your body with each bite of my easy gluten-free chocolate chip cookies.
- According to studies, consuming chocolate chip cookies once a week leads to a happier and more satisfying life.
- Cookies help you make more friends. Have you seen anyone who turns down a cookie offer? I haven’t.
- Cookies help you become creative, and that is why I have a gluten-free chocolate chip cookie recipe.
- It is part of self-love to indulge in a cookie now and then. Even more important is that this is a healthier option for you.
Are you missing anything if you opt for this easy gluten-free chocolate chip cookie?
Chocolate chip cookies are one of the most popular desserts in America. So, it is difficult to believe that most chocolate chip cookie recipes contain gluten. But if you look at the ingredients, you discover that you are not missing much when it comes to regular or gluten-free chocolate chip cookies. In almost all chocolate chip cookies recipes, you’ll find,
- Chocolate chips
- Unsalted butter
- White sugar
- Brown sugar
- Baking soda
What twist are we making to this mix and making it our own? Read on and view the easy gluten-free recipe.
- 1 cup gluten-free all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (1 stick), melted
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup bittersweet or semisweet chocolate chips
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
Whisk all-purpose flour, almond flour, baking soda and salt in a medium bowl. Whisk butter, brown sugar and granulated sugar in a large bowl until smooth. Add egg and vanilla and whisk until fully incorporated. Fold in the dry ingredients until a soft dough forms and there are no dry clumps left. Fold in the chocolate chips.
Drop the dough by scant tablespoonful about 2 inches apart on the prepared sheets. Bake one sheet at a time on the center rack until golden on the edges, 10 to 12 minutes. Let cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
A Pro Tip About the Chocolate Chips
You can certainly use traditional semi-sweet morsels in this recipe, but I prefer buying the bags of 60 percent bittersweet chocolate chips from Ghirardelli or something similar with a larger, flatter surface area. These chips are larger and easier to chop up into smaller pieces.
Why would you bother with an extra step of chopping the chips? It makes for a more variegated cookie with chocolate bits strewn throughout.
Vegan Chocolate Chip Cookies
These are the best vegan chocolate chip cookies I’ve ever had (and made). They’re soft on the inside, have crispy edges, and flatten into the most perfect little cookies in the oven.
You guys. I don’t think I’ve been this excited about chocolate chip cookies in a long time. And I mean gluten-free, paleo, vegan chocolate chip cookies that actually taste like the real deal, classic, chewy chocolate chip cookies. If you’ve done any amount of gluten-free, grain-free baking then you’re probably familiar with how most “dietary restricted” cookies turn out – thick, dry, chunky and crumbly. Not exactly mouth watering, eh?
So I set out to create the best chocolate chip cookies that met all my dietary needs – and then some! Now, I’ll be honest, this winner of a recipe took three tries. I had several fails, which I Snapchatted along the way (because fails are always funnier when you share them – ha!).
But once this version was baking in the oven I knew it was gonna be a winner. How so? Because it flattened all on it’s own. It didn’t take any manual, finger-smooshing flattening…it melted into the most golden, gooey, sweet, chocolate chip cookie – effortlessly in the oven. Winner winner.
What I love most about this cookie is that it’s crispy and golden on the edges, but soft and chewy on the inside. It’s the best of both worlds…and it’s highly addictive. Don’t say I didn’t warn you. In fact, I think I’ll be taking a stash of these cookies on my Portugal trip with me in three weeks for the perfect sweet treat at 35,000 ft!
The key to this cookie is creaming the palm shortening, coconut milk, vanilla and coconut sugar together. Then, adding your dry ingredients to the creamed ingredients. The dough will be quite sticky and tacky as you mound the cookies on your parchment paper, but trust me, that’s a good thing. I tried two versions of this recipe with honey, which didn’t turn out, and one version with not enough liquid/fat, which also didn’t turn out (read: it was a hockey puck). Thankfully, my dad is more than happy to eat my recipe fails, which makes me feel better as I used up a ton of expensive almond flour!
But life is about sticking with it…so I didn’t give up. And in the end, I’m so glad I did…because now I have the best chocolate chip cookies to munch on.
If you make this, I’d love to see! Tag your photo with #downshiftology on Instagram.
Gluten-Free Chocolate Chip Oatmeal Cookies
Here it is, a gluten-free version of our 2015 Recipe of the Year. These cookies are tender and mildly chewy, packed with chips, and go beyond the standard chocolate chip cookie with the addition of nutty tasting oats.
- 8 tablespoons (113g) unsalted butter, at room temperature
- 1/2 cup (106g) light or dark brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoons gluten-free vanilla extract
- 1 cup (156g) King Arthur Gluten-Free All-Purpose Flour
- 1/2 cup (45g) rolled oats, old-fashioned or quick-cooking*
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/2 teaspoon kosher salt or 3/8 teaspoon regular table salt
- 1 1/2 cups (255g) chocolate chips
Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
Beat together the butter and sugars until smooth.
Add the egg and vanilla, beating to combine.
Whisk together the flour, oats, baking powder, baking soda, xanthan gum, and salt, and add to the butter mixture in the bowl.
Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
Stir in the chocolate chips.
Scoop the dough by the teaspoonful onto the prepared baking sheets a teaspoon cookie scoop works well here. Leave about 1 1/2" between cookies.
Bake the cookies for 13 to 14 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny that's OK, they'll continue to bake as they cool on the pan.
Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.
Tips from our Bakers
Refrigerating cookie dough for as little as 30 minutes can make a big difference in your cookies’ texture and flavor. See the details in our blog post, Chilling cookie dough.
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
The Ultimate Healthy Soft & Chewy Gluten-Free Chocolate Chip Cookies
In elementary school, my friends and I always looked forward to lunch. When that initial bell rang, we dashed out to the brown picnic tables, unzipped our brightly colored lunch totes, and start nibbling on the fruit and sandwiches our parents had packed in foil and zip-topped baggies.
As a picky eater, I knew I could count on Mom and Dad to only include my favorite entrées and sides: half of a plain whole wheat peanut butter sandwich, half of a bagel with cream cheese, apple slices, orange slices, or grapes. I was boring and predictable when it came to savory options!
But when it came to my sweet treat, I let them surprise me. I wouldn’t turn up my nose at any type of sugar! They tucked in an assortment of Little Debbie desserts, Chewy Chips Ahoy, Oreos, Keebler elves, and occasionally homemade cookies. (The love-of-baking gene mostly skipped my mom!)
Most of my friends’ parents packed similar sweets, so we usually traded treats at the end of the meal depending on what we felt like that day. We sometimes negotiated for full desserts (one Little Debbie oatmeal crème pie for two Keebler elves!), but more often, we split our sweets instead.
Whoever brought homemade cookies automatically became the most popular kid at the table. Soft, thick, chewy, and full of partially melted chocolate chips from sitting out in the sun at the picnic tables… Those were rarely split or shared, especially when they appeared in my lunch box—it was such a rare occasion!
My mom usually followed the recipe on the back of the Toll House bag of chocolate chips, but since I grew up to be a healthy baking blogger, that didn’t quite work for me anymore! I created my own lightened-up version over a year ago (it’s one of the most popular recipes on the blog!), and today I decided to tackle a bigger challenge: The Ultimate Healthy Gluten-Free Chocolate Chip Cookies !
Yes, the ultimate . Not just good, not just great. The cream of the crop, the best of the best, the recipe that tempts you to sneak one from the cookie jar every time you glance at the kitchen. The cookies that melt in your mouth and taste like little bites of bliss.
So let’s talk about how to do that!
The most important part of this recipe is the gluten-free flour blend . Many gluten-free flours can be coarse or grainy, and they often pass off that texture to the finished baked goods. But I didn’t want grainy cookies—I wanted ones with the same soft and chewy texture as regular cookies!
So I tested and tweaked my GF blend umpteen times. I started with millet, brown rice, and tapioca flours, but both of the former ones have that pesky coarser texture. It isn’t noticeable in muffins and cakes, but it’s extremely prominent in cookies! After a few rounds of substituting certain flours and decreasing others, I finally came up with my perfect trio: millet , tapioca , and coconut flours .
Coconut flour ended up being the missing piece of the gluten-free flour puzzle! It isn’t grainy, like many others, and it gave the cookies the smooth texture they needed. However, it is 3 times as absorbent as regular flour , so it is extremely important that you measure it correctly. (I highly recommend a kitchen scale for this!) Any extra coconut flour will dry out your cookies and make them cakey.
Gluten provides structure to baked goods and keeps cookies chewy, so flours without it require an extra ingredient that imitates these properties: xanthan gum . You can find xanthan gum on the baking aisle near the gluten-free flours. It costs a little more than other ingredients, but that small bag will last a long time. (I bought mine a year and a half ago, and I’ve barely used ¼ of the bag!)
Unlike traditional recipes, you must chill this cookie dough and let it rest . Like we talked about before, coconut flour is more absorbent than regular flour, so we need to give it time to absorb the moisture. Chilling also makes the cookie dough stiffer so it won’t spread as much while baking.
For the thickest cookies, drop the cookie dough into rounded scoops that are about as tall as they are wide. (It’s much too sticky to roll, so don’t try!) The cookie dough spreads some while baking, but the taller the mounds are, the less they’ll flatten. For thinner, wider cookies, gently flatten the scoops of cookie dough with a spatula before baking.
Just look at those gorgeous beauties! Soft, chewy, and chock full of melty chips… That’s definitely my idea of bliss! And for quality control, I had to eat 3 fresh from the oven. You know, just to be extra sure.
Perfect Vegan Gluten-Free Chocolate Chip Cookies
The other day, I was thinking through my rolodex of recipes and realized I don’t have a basic vegan gluten-free chocolate chip cookie on the blog. I KNOW. It’s just wrong. So, obviously, I had to fix that. The rest is history. Friends, ready your aprons and let’s bake!
This 9-ingredient recipe starts with aquafaba! Yes, aquafaba knows no bounds. It acts as a binding and leavening agent in these cookies, which is kind of amazing.
If you haven’t jumped on the aquafaba bandwagon yet (which is just the liquid from a can of chickpeas), you totally should! Don’t dump that liquid gold out next time you’re making hummus! It keeps in the fridge up to a week and makes so many delicious things (like oil-free granola!).
Next comes your dry ingredients, which are organic brown sugar, vegan dark chocolate chips, almond flour (which is key to keeping these light and tender), and our gluten-free flour blend. Add a little coconut oil and vanilla to your whipped aquafaba, combine with the dry ingredients, and you’re halfway there!
These cookies benefit from a brief 30-minute chill before baking. But if you absolutely cannot wait (I mean, like you just can’t), march bravely onward toward baking. I just find they’re easier to work with (and bake better) when chilled.
Friends, you’re going to LOVE these cookies! They’re:
Tender on the inside
Slightly crisp on the outside
Studded with chocolate chips
Easy to make
& SO delicious
True story: When we shared these cookies with a friend, she had to hide them from her family because they didn’t trust themselves around the whole batch. Also, they said they were “undetectably” gluten-free. That’s a win in our book!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!