Chocolate Chip Cookies

March 20, 2007
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Ingredients
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This gluten-free, naturally-sweetened chocolate chip cookies recipe has just 7 ingredients. Go ahead, try one.

This is one of the first chocolate chip cookie recipes that I created. Two subsequent recipes for gluten free chocolate chip cookies that I think are even better than this one include my Vegan Chocolate Chip Cookies, here on this website, and my all time favorite gluten-free, dairy-free chocolate chip cookie recipe in The Gluten-Free Almond Flour Cookbook.

For those of you that were wondering, I use this website as a journal for the recipes that I write. I love all of my recipes, I test them all numerous times, however, it is only the most special and unique recipes that make it into my cookbooks. And, by the way, every recipe that goes into my cookbooks is tested by numerous people, including professional recipe testers. Sometimes recipes are tested upwards of 50 times before they make it into my books.

Ingredients
Serves:
24cookies
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Instructions
  1. Combine dry ingredients in a large bowl
  2. Stir together wet ingredients in a small bowl
  3. Mix wet ingredients into dry
  4. Form 1-inch balls and press onto a parchment paper lined baking sheet
  5. Bake at 350°F for 7-10 minutes
  6. Cool and serve

* Please note: Bob’s Red Mill almond flour does not yield successful results when used in this and my other recipes. For more information regarding this matter please see my FAQs.

Nutrition
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174 responses to “Chocolate Chip Cookies”

  1. Hi Alana!
    In one of the comments re your Alana’s Chocolate Chip Cookies someone said she used Coconut oil instead of Grapeseed Oil. She substituted another item too. I can’t find that comment now. Can you help me?

    I love your recipes. Every one I’ve used is delicious, healthy & easy!
    Thank you for this site!

    Reply

  2. I love your recipes but notice that you use Agave in some of your recipes. I have read some negative health information about Agave in terms of increasing risk of fatty liver disease, insulin resistance, high cholesterol and increasing triglyceride levels. Have your recommendations changed since you wrote your cook books? Thank you for your help.

    Reply

  3. Elana, I have your Gluten-free Almond flour and Paleo cookbooks and really enjoy both. My son has celiac disease so we’re GF. I’m allergic to peanuts so usually don’t do any nuts…have you experimented with nut-free flour for chocolate chip cookies? Hard to live without homemade chocolate chip cookies!

    Reply

  4. My daughter-in-law uses this recipe all the time. Very good cookies but this time she left out the chocolate chips, added cinnamon, chopped walnuts, and craisins. Oh My Gosh! They were delicious!

    Reply

  5. Just made these tonight. Absolutely wonderful!! My husband and I have been eating grain free for 3 months now and he was begging for chocolate chip cookies. I found that if you put the dough in the freezer 5 minutes before you start baking and then again in between cooking batches that it’s much easier to roll into 1 in balls and flatten on the cookie sheet. Thank you so much for this recipe.

    Reply

  6. I have used Elana’s blog as my “go to” site for baking with alternative ingredients for about 6 1/2 years now. I have enjoyed so many tasty recipes from her, and I am grateful for someone like her to help me take the guess work out of my favorite activity, baking! I just wanted to share a little surprise I found with these coockies over the holidays. My local commissary (grocery store) had Bob’s Red Mill Hazelnut flour as a special for the holidays. I bought some and made these chocolate chip cookies with it. They tasted like Nutella! Amazing yumminess

    Reply
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