Gluten-free Classic Chocolate Chip Cookies

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 4 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!