Cookies. I love them. I’d eat them constantly if I could. Since we started adhering to our stay-at-home order 6 weeks ago, I’ve done my share of baking. I’ve been gluten and soy-free since the beginning of the year but I don’t let that stop me. Can gluten-free cookies be as good as the regular kind? My Paleo Chocolate Chip Cookies are great but the almond flour makes them significantly different than the classic Tollhouse cookies we all grew up with. I started tinkering, and I came up with a winner.
These are just the right balance of chewy and crispy. And the whole family enjoys them! I made a batch with chocolate chips only for them, but for myself I got a little more adventurous. You know I crave adventure, right? I threw a handful or so of Raw Energy Nut Mix from Now Foods in the batter for extra goodness. What’s in the mix you ask? Raisins, walnuts, pecans, almonds, pumpkin seeds and cashews. That’s it: No salt, no sugar just clean energy! I runfess I may have also thrown in the nut mix as a kid repellent. Pretty sure there’d be no cookies left for me otherwise. 
I used coconut sugar instead of the usual refined kind. While table sugar and high-fructose corn syrup are considered “empty calories”, coconut sugar is lower on the glycemic index and contains minerals like zinc, potassium and iron, as well as polyphenols, antioxidants and inulin, which is a fiber that may slow glucose absorption. All that said, these cookies are still a TREAT vs health food, so control yourself.
Alright, here’s how you make them:
Gluten-Free Chocolate Chip Cookies
| Gluten-Free Chocolate Chip Cookies | | Print |
- ½C Coconut Sugar
- ⅛C Brown Sugar
- ½C Butter or Palm Shortening if you're dairy free
- ½t Salt
- 1-1/4C Gluten-Free Flour Blend
- 1t Vanilla Extract
- 1 Large Egg
- ½t Baking Soda
- ½t Baking Powder
- ¾ Chocolate Chips
- ½C Raw Energy Nut Mix (optional)
- Preheat oven to 350F
- In a mixer, cream together sugars and shortening. Add the egg and vanilla.
- Combine flour, baking soda and baking powder. Gradually incorporate into sugar mixture.
- Add in chocolate chips and nut mix, if using.
- Refrigerate 15-30 minutes.
- Roll dough into 12 balls. Place on baking sheet and press down to flatten slightly.
- Bake 10 minutes or until cookies are set and edges are lightly brown.
- Remove from oven.
- Cool and enjoy!
What have you been baking lately? Any good gluten-free recipes? Crispy or chewy chocolate-chip cookies?
Ok, now we’re talking! I’ll be baking these after lunch. As always, you know exactly what I need!
These look yummy! I must be the only one (or one of very few) who haven’t been COVID baking. Maybe I should start 😉
These cookies look delish! I actually never even heard of coconut sugar. My sweet tooth would be hooked on these!
Chewy (and warm — hubs doesn’t like them warm & I totally don’t get that).
CC Cookies are my nemesis though. Who am I kidding, cookies in general! Why can I stick to one brownie but cookies I want them all?
Thanks for sharing the recipe, Marcia!
I didn’t know that about coconut sugar! Now I’ll have to see how I can get hold of it!
Those cookies look delicious! Thanks for posting this.
I have not baked with coconut sugar before! I do love chocolate chip cookies and I like your addition of the nuts. Thanks for linking up
That nut mix sounds great — and a great addition to cookies. I have been pacing myself with the baking since I’m not very good at pacing myself with the eating! Flour is still scarce at my grocery store, but alternative flours are easier to find so this recipe is extra-tempting.
Those cookies look delicious. My wife, now that we are in lockdown, spend a lot of time to bake cookies, sweet, cakes and other good things.
These look delicious 🙂 I’ve never used coconut sugar before but now I’m totally intrigued!
Wow, these look delicious? Why couldn’t we be neighbors? I don’t bake but sometimes do crave cake, ice cream, and cookies. I am very late in responding. Thanks for linking up with us!