Gluten Free Chocolate Chip Cookie Recipe

These days, parents are hearing more and more about the term gluten free. We are seeing that kids are being diagnosed with gluten intolerances and everyone knows at least one parent that has a child with some level of this sensitivity to gluten. 

Gluten Allergy

As a parent with kids who do not have to deal with these sensitivities to gluten I feel blessed and my heart goes out to the people that must overcome the hurdle of dealing with complicated diets. But what about when my son has a friend over for a playdate, and his friend has a gluten allergy?

Snacks must be had at any playdate. Since gluten is in almost everything these days what do you provide for the kids? A simple answer is some sliced apples. A tasty and fun answer is chocolate chip cookies. You have two options, either whip up a batch of these tasty little cookies or run down to your local bakery and pick up a baker’s dozen. I recommend making them yourself because we all know that when you bake cookies, the whole house gets that awesome sweet smell. Here is a gluten free chocolate chip cookie recipe that tastes just as good as the original cookies.

 

Gluten Free Chocolate Chip Cookie Recipe:

gluten free chocolate chip cookies / Family Focus Blog

This gluten free chocolate chip cookie recipe is sweetened naturally and made with almond meal and coconut flour. These cookies are indistinguishable from traditional cookies and taste even better because of higher quality ingredients. They are kid tested and are always a hit.

 

Gluten Free Chocolate Chip Cookie Ingredients

  • 3/4 cup almond flour or almond meal, very firmly packed
  • 1/4 cup coconut flour, very firmly packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine grain sea salt
  • dash cinnamon (optional)
  • 1/2 cup butter or coconut oil, melted
  • 1/2 cup real maple syrup (preferably grade B) or honey
  • 1 teaspoon vanilla extract
  • 6 ounces dark chocolate, chopped, or 1 cup chocolate chips

 

Gluten Free Chocolate Chip Cookie Recipe Instructions

Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.

 

In a medium bowl, whisk together the flours, baking soda, salt and cinnamon. Pour in the melted butter (or coconut oil), maple syrup (or honey) and vanilla extract, and mix thoroughly. Stir in the chocolate.

 

Let the dough rest for 5 minutes in the refrigerator so the coconut flour can absorb some of the excess moisture (or let the dough chill in the fridge for 10+ minutes if you want fat cookies, like those shown here). Scoop dough, one tablespoon at a time, in mounds onto the baking sheet, leaving a couple inches around each cookie.

Enjoy your gluten free chocolate chip cookies! What other gluten-free snacks do you enjoy?

 

Bake for about 11 minutes, until golden brown. Let them cool on the baking sheet for a few minutes, then slide the parchment paper onto a cooling rack to finish cooling. The cookies will be fragile when they are warm but will firm up as they cool.

 

Guest post by Rich Coffman. Rich lives and writes from the front range of Colorado. He writes about food, landscape, home and gardening.

Comments

  1. Mmmm … I love that these can be vegan. They sound yummy! Thanks for posting the recipe!

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