Chocolate Chip Cookies

March 20, 2007
182
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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.

Chocolate Chip Cookies

Ingredients
Serves:
24cookies
Print Recipe
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.

Comments

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182 responses to “Chocolate Chip Cookies”

  1. Okay – I’m failing. And why do I see people talking about shortening, but it’s not in this recipe? Anyway, put the honey in the melted butter, added the vanilla, and added to the dry – including the chips – which promptly melted. ANd what I had looked like cake batter, so I added a bit more flour, and dolloped onto the parchment. I have baked a nice large sheet cookie with lines in it, and I’m hoping it will firm up as it cools.
    What should I have done differently? Added the wet to the dry, wait for it to cool, then add the chips? Why is the batter so moist?

    Reply

    • Gordon, thanks for your comment and happy to help! If you melt the butter gently (don’t boil it) you won’t have any issue with your chocolate chips melting. People are talking about other ingredients like shortening because they’re changing the recipe to experiment with it, but don’t you worry about that! Let me know how your batch turned out and I’m ready to help more if that’s needed :-)

      Reply

  2. Hi Elana,

    I love this recipe! I made them for my husband who does not eat refined sugar, but he has a slight allergy to nuts. His throat got itchy so I’m wondering if I can replace the almond flour with another type of flour. Thanks!

    Reply

  3. Hi Elana! I just made your delicious chocolate chip cookies, with the little peacan on top. I looked on the Internet to find it. It might have been a more recent recipe, but instead of the agave I used 3 tablespoons of honey & used according to your directions the shortening instead of the half a cup of grape seed oil. I really like how the shortening is much more pliable in the hand than the oil. My question is, can I freeze these little cookies or will they just taste not as good when defrosted. Thank you for everything you do to make cooking such a delight!

    Reply

    • Amy Jean, thanks for your wonderful comment! I haven’t frozen these so not sure, but I think it’s definitely worth a shot! I hope you’ll stop back by and let me know the results, you seem like a very astute and experienced baker :-)

      Reply

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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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Recipes » Desserts » Cookies » Chocolate Chip Cookies