The Ultimate Healthy Gluten-Free Chocolate Chip 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!
Ingredients
- ½ cup (60g) millet flour (measured like this)
- ½ cup (60g) tapioca flour (measured like this)
- 6 tbsp (42g) coconut flour (measured like this)
- 1 ½ tsp xanthan gum
- 1 ½ tsp baking powder
- ¼ tsp salt
- 4 tbsp (56g) unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- 4 tsp vanilla extract
- 1 cup (192g) coconut sugar or light brown sugar (see Notes!)
- 4 tbsp (56g) semi-sweet chocolate chips
- 2 tbsp (28g) miniature chocolate chips, divided
Instructions
- 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 semi-sweet chocolate chips and 1 tablespoon of miniature chocolate chips. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350°F, and line two baking sheets with silicone baking mats or parchment paper.
- 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
IMPORTANT FLOUR NOTES - READ BEFORE BEGINNING: It is extremely important to measure all of the flours correctly, especially the coconut flour. Coconut flour is 3 times as absorbent as regular flour, so any extra will dry out the cookies and make them cakey. I highly recommend using a kitchen scale if you have one. (← That's the one I own and love!)
For the best results, I do not recommend substituting another gluten-free flour for any of the flours used in this recipe. I do not recommend substituting for the xanthan gum or omitting it either. (See the text of my blog post above for more information!)
SUGAR NOTE: If using light brown sugar, it should be lightly packed into the measuring cup and weigh 212g instead of 192g.
COOKIE THICKNESS NOTE: 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.
DAIRY FREE OPTION: Substitute stick-style vegan butter (like this!) or coconut oil for the unsalted butter.
{gluten free, clean eating, dairy free option, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amyshealthybaking on Instagram or use the hashtag #amyshealthybaking.