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Scrumptuous Gluten-free Chocolate Chip Cookies

Updated on February 20, 2015

My Gluten-free Chocolate Chip Cookies Can Be Yours

Nothing says home and family, raising kids, filling lunchboxes, and country coffee with neighbors, like homemade chocolate chip cookies.

Over the years I've adapted my recipe to the changing demography of my family home, and to evolving dietary smarts, and my health needs.

As a means of relegating white and brown sugars to the supermarket shelves I've experimented with newfangled products like Splenda and Truvia, definitely preferring the latter. Stevia crystals are even better.

Still, they are mostly too refined to suit my health preferences, and shunning took the back door when I discovered coconut sugar. It even fills the bill for that favorite cookie staple of yore.

Coconut sugar crystals have a hearty flavor, reminiscent of brown sugar. The crystals are larger than in refined brown sugar (white sugar colored with molasses), but still they are lighter in weight, and leave none of the tooth coating that used to plague me, back in the day when a meal wasn't a meal without sugar in it.

Now that I had found the perfect sweetener for the favorite cookie, I was tempted to try baking a batch, but, until I refined this cookie recipe, I had sworn off chocolate chips.

Then I learned of the health benefits of dark chocolate, and decided to give it a try in the form of dark chocolate chips, and they work just fine.

My cookie picture was a big hit on facebook. Look at those coconut crystals. The cookies taste as grand as they look.

my photograph - All Rights Reserved

That's a given. I think Paula Deen, at least the old Paula Deen would say, and I would concur.

Of course I know better and she knows better, and we've both adjusted our old trusty recipes to eliminate the majority of saturated fats.

But this is chocolate chip cookies I'm talking about - I mean chocolate chip! The kind that has small bits of chocolate that actually melt - I mean melt in your mouth.

To tell you truly, I usually do not use butter in cookie recipes anymore, but often when I'm going whole-hawg, and I think I can afford sugar sweetened chocolate pieces in my diet, then I'm sure to also use butter as the cookie fat.

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: 13


  • 1/3 Cup Coconut Sugar Crystals
  • 3 Tablespoons Organic Brown Sugar
  • 3 Tablespoons Organic Coconut Butter
  • 1/3 Cup Organic Butter
  • 1 Egg
  • 1 1/2 Teaspoons Organic Vanilla
  • 1 1/2 Cups + 3 Tablespoons Gluten-free Baking Mix (unsweetened)
  • 3/4 Cups Chopped Orangic Walnuts
  • 1 1/4 Cups Organic Dark Chocolate Chips


  1. Heat the oven to 350 degrees
  2. If your oven is like mine, you may want to wait until step 4 before turning the oven on, because my oven heats up in 6 minutes.
  3. 1. Whip softened butter and coconut butter in large mixer bowl with sugar until smooth.
  4. 2. Beat egg into butters.
  5. 3. Add vanilla and thoroughly mix in.
  6. 4. Add baking mix and use rubber scraper to begin mixing it into the butters. Then mix on medium speed until mixed.
  7. 5. Add walnuts and chocolate chips.
  8. I like to mix them in by hand, not caring for the blonkitty-blonkitty sound of the beater colliding with the lumpy nuts. Neither do I like having the tips of my chocolate chips cut off by the beater blade, and I enjoy seeing them merge into the batter, anyway.
  9. 6. Using large serving spoon, slide 1/3 Cup dollop of dough onto parchment lined or greased cookie sheet.
  10. Now, I like Big chocolate chip cookies, but if you want your treats to be smaller you'll have more of them, and they will cook faster, last longer, and feed more people.
  11. 7. Bake 14 minutes for nice big soft cookies, if you like to eat them hot out of the oven - with a fork, like I do. If you opt for normal cookie density, bake them for 15 minutes.
  12. 8. Transfer baked cookies to wire rack for cooling.
  13. Or, if you like your soft cookies my style, transfer them to your dinner plate, Brew up some coffee, and Enjoy before they cool down.

Chocolate Chips

Cast your vote for My Gluten-free Chocolate Chip Cookie Recipe

"Friends are


chocolate chips

in the cookie of life."



My Butter On Mom's Dish

On the days when I go for all butter - this is it!

my photograph --- all rights Reserved

I Use Brown Eggs in My Cookies

At one point my family raised laying hens, but now I buy organic eggs from the local co-op.

My Favorite Gluten-free Unsweetened Baking Mixes, 1 Bar & Parchment

Pamela's brand baking mix is my all-time favorite, since I began eating gluten-free, in earnest. To me, it's wise to always have spare bags on hand. Then I won't be tempted to run out for something antagonistic to my health.

Pamela's Products Gluten Free Baking and Pancake Mix, 4-Pound Bags (Pack of 3)
Pamela's Products Gluten Free Baking and Pancake Mix, 4-Pound Bags (Pack of 3)

This is the size I keep on hand. There's a real freedom in knowing I can whip up a bread or cake or cookie in the flash of an eye.


Coconut Sugar Is a Real Treat

I use coconut sugar in cookies and other baked items, and most anywhere I previously used sugar.

my photograph - All Rights Reserved

Pamela's Products Gluten-free Bread Mix, 4-Pound Bags (Pack of 3)
Pamela's Products Gluten-free Bread Mix, 4-Pound Bags (Pack of 3)

With this mix I can cook up some no-fuss breads in a whiff.


I Threw In a Few Raisins

Before adding the chocolate chips and chopped walnuts by hand I sometimes add a few raisins.

my photograph - All Rights Reserved

My Taste is For Big Cookies

This is a dollop of dough just right for a large cookie.

my photograph - All Rights Reserved

The Way I Like Them

My preference is for soft cookies, very soft cookies.

my photograph - All Rights Reserved

I Know I Need a New Cookie Pan

Farberware Nonstick Bakeware 3-Piece Cookie Pan Set, Gray
Farberware Nonstick Bakeware 3-Piece Cookie Pan Set, Gray

This is the set I'm buying, because I love baking on parchment paper, and my old pans have seen better days.


Some People Say Gluten-free is Just a Fad

Do you believe some people actually are gluten-intolerant?

Don't They Look Scrumptuous

A nice batch of gluten-free chocolate chip cookies. In this particular batch I used a large dark chocolate bar and chopped it up myself.

my photograph - All Rights Reserved

Raisin cookies

that look like

chocolate chip cookies

are the main reason

I have trust issues.



Beyond Gourmet 42  Unbleached Non-Stick Parchment Paper, Made in Sweden, 71-Square-Feet
Beyond Gourmet 42 Unbleached Non-Stick Parchment Paper, Made in Sweden, 71-Square-Feet

Excellent release with this unbleached product. Love using the paper.


This Space Provided For Your Comments - Have you ever made Gluten-free chocolate chip cookies?

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    • Jogalog profile image

      Jogalog 4 years ago

      I haven't but these look delicious.

    • lesliesinclair profile image

      lesliesinclair 4 years ago

      @Tarra99: Yes. Thanks, the only thing I've discovered is that they dry out sooner than gluten-rich cookies, but they're so good they don't usually last long enough to be a problem.

    • profile image

      Tarra99 4 years ago

      Yummm. They look tasty! I tried a gluten free diet for a month or so, not bad and not hard at all. I'll pass this on to my friend with celiac disease...she'll love it!

    • sousababy profile image

      sousababy 4 years ago

      I have and I use flax seeds and ground almonds (I often get a lousy tasting walnut piece in the ones I buy, here in Canada). Yours look divine - and your photos are so good, I can almost smell the cookies baking.