If your family is anything like my family, you all love chocolate chip cookies! But making a chocolate chip cookie gluten free can be challenging for many of us. I blogged about my struggles to make a simple gluten free holiday cookie here. I had all sorts of issues from grainy textured cookies, to flat and pathetic looking cookies. While I enjoy making and eating my gluten free almond flour chocolate chip cookies, I needed something more. I specifically wanted a good, easy gluten free chocolate chip cookie recipe to have on file as my go-to chocolate chip cookie recipe. Every gluten free cook needs a go-to gluten free chocolate chip cookie recipe. Right?!?
I recently found a recipe on Pinterest from Veggie Balance that intrigued me. It included just a bit of flour, and other awesome ingredients like almond butter and applesauce. In my quest to eat low sugar, I’ve been staying away from recipes that call for white sugar and looking for cookie recipes sweetened by honey and/or fruit instead. This one seemed to fit the bill. I used raw honey instead of plain honey, and I also used almond butter instead of peanut butter ( I don’t eat peanuts). I also exchanged table salt for sea salt – I like the taste and sea salt contains many good for you trace minerals.
Using one of my favorite gluten free flours, Cup4Cup, (you seriously need to try Cup4Cup if you haven’t already!), I set out to try this recipe – albeit very skeptical it would work based on many of my gluten free cookie baking experiences.
That said, this recipe couldn’t have turned out any better! Actually, these cookies are quite phenomenal. Seriously. They are soft, cake-like in texture, and slightly sweetened too. They’re. So. Good. Yes! I made them foolishly for myself, but before the end of the day, they were gone. My family helped themselves – and they just couldn’t get enough of them! Next time I’m doubling the recipe and hiding a few just for me before my family gets their grubby hands on ’em!
When making these cookies, take great care in shaping them. They won’t spread (even at high altitude) so you want them to be shaped in a cookie circle (or whatever shape you choose). Use slightly damp hands to shape the cookies, as the dough will be sticky.
Please leave me a comment and let me know how they turned out!
- 1 cup one-to-one gluten free flour (like Cup4Cup) - mix should include xanthan gum
- 1/2 tsp. baking powder
- 1/4 tsp. sea salt
- 1/2 cup unsweetened applesauce
- 1/4 cup raw honey
- 4 Tbsp. almond butter
- 1 tsp. vanilla extract
- 3/4 cup mini chocolate chips
Preheat oven to 350 degrees F
Line a baking sheet with parchment paper or silicone mat
In a medium bowl, combine flour, baking powder, and sea salt
In a separate medium bowl combine all the wet ingredients, including the honey, applesauce, almond butter and vanilla extract. Mix well.
Slowly fold the dry ingredients into the wet ingredients until well combined
Fold in chocolate chips
Scoop a tablespoon of the mixture into the baking sheet - you should have enough dough to make 12 cookies
Using wet hands, flatten and shape the cookies into circles. These cookies won't spread, so they need to be shaped properly before baking
Bake for 8-10 minutes until they have risen and are just slightly browned on top