The Ultimate Healthy Gluten-Free Chocolate Chip Cookies
Yields: 24 cookies
These gluten-free cookies taste just like traditional ones made with wheat flour: soft, chewy, buttery, and absolutely irresistible! They’ll stay fresh if stored in an airtight container for up to 1 week—if they last that long!
  1. In a medium bowl, whisk together the millet flour, tapioca flour, coconut flour, xanthan gum, baking powder, and salt. In a separate bowl, whisk together the butter and eggs. Whisk in the vanilla. Stir in the sugar, smearing out any clumps along the side of the bowl. Add in the flour mixture, stirring until incorporated. Fold in the regular chocolate chips and 1 tablespoon of miniature chocolate chips. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 350°F, and line two baking sheets with silicone baking mats or parchment paper.
  3. Drop the cookie dough into 24 rounded scoops onto the prepared baking sheets. Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 10-13 minutes. Cool on the baking sheets for 10 minutes before turning out onto a wire rack.
Notes: It is extremely important to measure all of the flours correctly, especially coconut flour. Coconut flour is 3 times as absorbent as regular flour, so any extra will dry out the cookies and make them cakey. Use a kitchen scale if you have one.

For the best results, I do not recommend substituting another gluten-free flour for any of the flours used in this recipe. The same is true for the xanthan gum.

If using brown sugar, it should be lightly packed into the measuring cup and will weigh 212g instead of 192g.

For thinner, wider cookies, flatten the cookie dough slightly with a spatula after dropping it onto the baking sheets. For thicker cookies, make sure that the mounds of dough are about as tall as they are wide.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at