Grain-Free Chocolate Chunk Cookies
Gluten-free chocolate chip cookies are something I have been trying to master for over three years. I’ve tried tons of recipes, tweaked them, and tweaked them, hoping for that perfect texture. I’ve come close, don’t get me wrong, and have definitely enjoyed my fair share of cookies during the process, but still I haven’t found that recipe.
Well, until now that is.
Finally, a gluten-free chocolate chip cookie that has everything I look for. It’s cakey without being overly so. It’s dense, but still chewy and soft. It’s crispy on the outside, but still tender in the middle. And the chocolate chunks? Oh man, they’re gooey and delicious.
Interestingly enough, these cookies are actually grain free, not just gluten-free. I haven’t done much experimenting with grain free baking, but since I found blanched almond flour at my local (not NY, but in VT) grocery store in the bulk section, I’m hooked. Blanched almond flour is amazing.
It’s so soft, and has almost a pillowy texture. But the flavor is what I love most. I’m an avid almond lover, and assumed that it would be overwhelming as a primary flour in a baked good, but that couldn’t be farther from the truth. It’s absolutely my new favorite flour and I can’t wait to keep experimenting.
But for now, I think I’ll stick with these delicious gluten-free chocolate chip cookies.
Other Gluten-Free Cookie Recipes:
Grain Free Chocolate Chunk Cookies
adapted from this recipe
Makes 12 cookies
- 1/4 cup coconut oil
- 1/4 cup brown sugar (coconut palm sugar would also work)
- 2 tablespoons honey (or maple syrup)
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups blanched almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup dark chocolate chunks (cut up from a bar of dark chocolate – I used a dark chocolate bar with almonds)
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Add the oil, sugar, honey, egg and vanilla into a large mixing bowl (or the bowl of a stand mixer), and beat until creamy and smooth, about 2 minutes.
- Beat the flours, baking soda and salt into the wet mixture until combined, scraping down your bowl as necessary. Fold in the chocolate chunks.
- Scoop about 1 – 2 tablespoons of dough into your hands and form into a ball (or use an ice cream scoop to keep your hands clean). Slightly flatten them with your palm.
- Bake in the center of the oven for 12 – 15 minutes, until the cookies are starting to brown, but still tender to the touch.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool for another 5 minutes.
Alyssa is the quinoa-obsessed girl behind the gluten-free website, Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and hopes to show the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. Alyssa is also the author behind the popular ebook, Baking with Quinoa, which features scrumptious gluten-free, dairy-free and refined sugar-free treats.
Read all of Alyssa’s posts here.
One Response to Grain-Free Chocolate Chunk Cookies
- Marianne @ Ragdoll Kitchen on Raw Caramel Nut Frosted Fudge: Oh Heather.. This looks so yum I love avocados and...
- Kim on Raw Caramel Nut Frosted Fudge: Heather, That looks great!
- Alynxia on Raw Caramel Nut Frosted Fudge: These look great! We can’t have coconut, dates or cashews due to...
- France on Raw Caramel Nut Frosted Fudge: I love that these have avocados in them. That’s bloody brill!
- Kimberly on Single-Serving Gluten-Free Brownie in A Matter of Minutes: OMG YUM … I didn’t realize I could...