Gluten-free Classic Chocolate Chip Cookies

4 comments

I’m a sucker for a good chocolate chip cookie, and was on a mission to healthify a classic cookie recipe. Soft baked inside with extra chocolate chips is my absolute favorite kind of cookie, and this one totally hit the spot!

I got a little fancy with these and threw in some peanut butter candies I had lying around, but they’re totally optional and can be left out!

I wanted to use ingredients that many people had on hand, so you’ll need a few basic pantry staples like:

  • Almond flour- my go to for gluten-free baking
  • Oat flour- I buy mine pre-made but you can easily make your own by blending rolled oats until fine! The almond & oat flour combo really give this cookie the best texture
  • Coconut sugar- you can substitute this for light brown sugar, but I love the color and flavor the coconut sugar provides
  • Pure maple syrup
  • Olive oil- this was my first time testing a cookie with olive oil and I loved the texture! Easy to use and always on hand

and a few other basics! An instagram follower compared these to a soft-baked Chips-Ahoy cookie and if you ask me, that’s the best compliment there is. Happy baking friends!

Gluten-free Chocolate Chip Cookies

5 from 2 votes
Course: Sweets, Cookies, Baked Goods
Servings

24

small cookies
Prep time

10

minutes
Cooking time

10

minutes
Cooling time

10

minutes
Total time

30

minutes

Ingredients

  • 1 1/2 cups almond flour

  • 1/2 cup oat flour*

  • 1 egg, at room temperature

  • 1/3 cup olive oil

  • 1/2 cup coconut sugar

  • 1 tbsp pure maple syrup

  • 1 tsp vanilla extract

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup chocolate chips

Directions

  • Preheat your oven to 350 F.
  • In a medium sized bowl, whisk together the egg, olive oil, coconut sugar, maple syrup and vanilla extract.
  • Mix in remaining dry ingredients and stir lightly until a dough forms.
  • Mix in the chocolate chips.
  • On a parchment lined baking dish, scoop out about 1 tbsp of dough, at least 1 inch apart. I like to use a small cookie scooper!
  • Bake for 8-10 minutes. Let cool for 10 minutes.
  • Keep stored in sealed tight jar or container, or freeze for up to 3 months.

Notes

  • You can substitute brown sugar for coconut sugar
  • I like to use fine almond flour for a lighter texture
  • I usually buy pre-made oat flour, but you can make your own by blending up rolled oats!

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

4 Comments

  1. Deborah

    My family is obsessed with these cookies!! Definitely my favorite healthy cookie recipe. Thank you!!

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