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    Salted Plains » Recipes » Dessert

    Super Simple Gluten-Free Chocolate Chip Cookies

    Published: Feb 21, 2014 · Modified: Mar 19, 2022 by Tessa · This post may contain affiliate links · 9 Comments

    Jump to Recipe Print Recipe

    gluten-free chocolate chip cookiesHello, friends. Welcome to the new blog. A new look, a new name, and eventually more recipes, notes on our adventures, and current reads. This is where you can find me now.

    I hope everyone had a great President's Day. Do people say that? Wish each other a Happy President's Day? I know those of us in education in our own little way sure do. Having a three day weekend in the middle of February always feels like a wonderful gift, like if you didn't have it, you wouldn't quite know how you would have survived a five day school week in the first place.

    chocolate chips

    When I was in preschool, I can remember my mom making little tiny cheesecakes with cherries on top for our class President's Day celebration. I loved them. I thought they were the best thing ever. It was exactly something George Washington would have wanted, I thought.

    Maybe those tiny cherry cheesecakes  instilled in me a President's Day sweet tooth. And maybe George Washington wasn't a cherry cheesecake guy. Maybe cookies were his thing. This last weekend I was not only enjoying  President's Day weekend, but savoring the fact that it was one of the first weekends in months I haven't spent at a swim meet. How did I celebrate? At home on the couch with my husband, these gluten free chocolate chip cookies, and Season 2 of House of Cards, of course. The entire season. Yikes.

    gluten-free chocolate chip cookie dough

    gluten-free chocolate chip cookies  

    Now it's the weekend, again. The Girls State Swimming Championship wraps up today. I think these cookies might be in order this weekend as well.

    Super Simple Gluten Free Chocolate Chip Cookies

    These chocolate chip cookies are just like the classic kind you grew up loving with fewer ingredients and sweetened only with honey. These cookies can easily be made dairy-free using a vegan butter. Agave syrup can be substituted for the honey to make these cookies vegan.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 9 minutes
    Total Time: 19 minutes
    Servings: 16 -18 cookies
    Calories: 185kcal
    Author: Tessa

    Ingredients

    • ½ cup honey or agave nectar if vegan
    • ½ cup unsalted butter room temperature (or vegan butter)
    • 1 teaspoon pure vanilla extract
    • ¾ cup almond flour or meal firmly packed (I use Trader Joe's almond meal or Honeyville almond flour)
    • ¼ cup coconut flour firmly packed (I like Bob's Red Mill Brand, found at grocery stores or online)
    • ½ teaspoon salt
    • 1 teaspoon baking soda
    • 1 cup semi-sweet chocolate chunks or chips or dairy-free if needed
    • Sea salt for sprinkling

    Instructions

    • Preheat oven to 350 degrees Fahrenheit.
    • With an electric mixer, cream the honey, butter, and vanilla extract until well combined. Add both flours, salt, and baking soda. Mix until batter forms.
    • Stir in chocolate chips.
    • Let batter sit for a few minutes to "thicken" a bit, then give one more good stir.
    • Use small spoon to scoop batter onto cookie sheet. Sprinkle with sea salt if desired.
    • Bake 9-10 minutes until cookies start to turn golden brown. Let cookies sit on cookie sheet for 2-3 minutes before moving to cooling rack.

    Nutrition

    Calories: 185kcal | Carbohydrates: 17g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 147mg | Potassium: 70mg | Fiber: 2g | Sugar: 13g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

    Notes:

    Barely adapted from Gluten Free Fix's Classic Chocolate Chip Cookies

     

    Gluten-Free Stuffed King Cake »

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    Reader Interactions

    Comments

    1. Marsha

      November 01, 2021 at 10:32 am

      No nutrition information. Without it I will not try recipe.

      Reply
    2. Kelly Ricketts

      November 16, 2020 at 7:26 pm

      I made these exactly like the recipe and they are very flat. Could they need an egg or something?

      Reply
      • Mataya

        January 03, 2021 at 12:46 pm

        Mine were flat too but I used GF 1-1 flour. After adding a little extra flour, they weren’t flat anymore. Maybe try that next time :)

        Reply
        • Maryann

          January 11, 2021 at 12:58 pm

          I added about 1/4 cup extra almond flour and that seemed to help. Also made sure I globbed them into tray. My problem was cooking since I am doing it in a toaster oven. I haven't figured it out yet but probably 325 or 300 around 12 minutes.. best guess so far...BUT.. they are tasty....AND I used basic gluten free flour versus coconut.

    3. Brynne

      March 31, 2014 at 8:52 pm

      We make these at our office (lucky enough to have an oven!) and everyone loves them. Always love the surprised look when they find out they're gluten free.

      Reply
      • Tessa

        March 31, 2014 at 11:18 pm

        Nice!! That's the best.

        Reply
        • Melissa Crytzer Fry

          May 05, 2019 at 3:03 pm

          Oh my... Mine looked nothing like yours. Ha ha. Flat pancakes that fell apart when picked up and most of which would not come off the pan. It could be a number of factors: 1) I used local raw honey (and this batch, I was warned, was a bit more waxy) 2) I used almond meal since it was all I had and 3) I used salted butter for the same reason.

          That said, I'm going to give this a whirl again, because they do actually have a good taste. May have to use them as a crumble on top of vanilla ice cream! ;-)

        • Tessa

          May 05, 2019 at 3:12 pm

          Hi! It could be a variety of those factors. I also always check how old my coconut flour and/or baking soda are. Coconut flour does expire at a certain point and loses it’s absorbent qualities that help it play the role of gluten. I think on top of vanilla ice cream sounds delicious! :)

        • Melissa Crytzer Fry

          May 05, 2019 at 5:52 pm

          Thanks, Tessa. Coconut flour was brand new with a 2020 experience, and baking soda was good. I'll give it a go with almond flour (the brand you recommend) and honey with a more normal texture (this truly was taffy-like. Delicious, but not 'traditional' honey.)

          Now I need to go get some vanilla ice cream :-).

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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