Gluten-Free Chocolate Chip Cookies

Chocolate chip cookies are an all time classic. Whether you need to bring a dessert to a party or you’re looking for a quick snack, I think it’s safe to say chocolate chip cookies never disappoint! When I started my gluten-free life, gluten-free cookies {that were tasty} were hard to come by. Every recipe I tried or product I bought was crumbly, dry and bland. Fortunately, gluten-free flours, recipes and store bought cookies have come a long way in last six years.

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I don’t love baking because all of the measurements need to be precise. It is not at all like cooking. When I’m cooking, I can add a little of  ‘this’ and a pinch of ‘that.’ But, baking has become much easier thanks to gluten-free flour blends. Although there are a lot of recipes on how to create your own blend, I have found it difficult to do. Instead of getting frustrated by mixing tons of different flours together, I opt for two great pre-made options. I like to always have Bob’s Red Mill 1 to 1 Baking Flour or King Arthur Measure for Measure Flour in my cabinet. I substitute either blend in any recipe. The results have always turned out great for me. Through some trial and error I have found one of the blends may work better than the other in certain recipes, but overall either one is a great choice.

Other gluten-free flours available are nut flours such as almond flour and coconut flour. I have baked with both, but haven’t found either one to be particularly easy to work with.  For some reason I have much better luck with cookies than cakes. I use coconut flour in my Pumpkin Chocolate Chip Cookies which are really tasty. This recipe is also grain free. Overall, I have found that nut flours tend to become heavy and dense, if not incorporated with other ingredients correctly.

Today, I am excited to share another great nut flour recipe; chocolate chip cookies by Laura Vitale. Laura started her YouTube channel, Laura in the Kitchen, years ago and has grown tremendously. She currently has over 3 million subscribers and over 1,200 episodes on YouTube. She also published a cookbook last year and has a show on the Cooking Channel called Simply Laura. AMAZING!!

I love watching Laura’s YouTube episodes because they’re short and easy to follow. For this chocolate chip cookie recipe, Laura recommends using a fine almond flour like this one and good quality coconut oil {I’ve used this one}. I cannot stop thinking about these cookies since I last made them! These cookies were delicious and I cannot wait to make them again. This recipe is so easy too. It calls for 9-10 minutes of baking, but in my oven these cookies took 18-20. Here is Laura’s episode for these delicious cookies. If you haven’t already subscribed to her channel, you should!

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When I bake cookies there are a few kitchen essentials I like to have. An ice cream scoop helps me make round, symmetrical cookies which allows them to bake evenly. Sometimes I use my Kitchen Aid Stand Mixer, but for this recipe I used a sturdy whisk and rubber spatula. Rubber spatulas are great for cooking too because they’re gentle on your pans.  Whenever I use baking pans I almost always use parchment paper. It makes clean up so much easier and keeps your pans in good shape. The parchment paper I’ve linked below is pre-cut which is extra handy. I have also linked mixing bowls, measuring cups and spoons that are very similar to the ones I have.

{Tip from my mom: look for larger measuring sets. They hardly take up any space and the extra sizes will come in handy.}

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Grain-Free Pumpkin Chocolate Chip Cookies

Gluten-free baking is a task some may call, “Struggle City.” It is like a 2nd grade science project gone bad. I spend hours pinning recipes on Pinterest; each with a picture that knocks your socks off. Let’s be real – Pinterest baking recipes rarely turn out to be tasty. My personal experience has resulted in more muffins that look like hockey pucks than cupcakes that make my mouth water.

Baking in general is hard! Measurements need to be so precise unlike with cooking. My mom is both an amazing baker and cook. Everything she makes brings happiness to your heart and your tummy. My approach to baking is a little different than my mom’s. She sticks with the classic; butter, sugar and flour. I on the other hand opt for coconut oil, honey and oats or nut flours. My lack of baking skills and gluten-free diet have not resulted in all that many successful baked goods, but recently I came up with a winner! After reading dozens of recipes I came up with the combo below.  I hope this recipe is a success for you too, so you can bring some pumpkin into your life this season.


3/4 c Pumpkin Puree

1/2 c Coconut Flour

1/2 c Mini Chocolate Chips

1/4 c Organic Extra Virgin Coconut Oil (melted, but cool)

1/4 c Organic Pure Maple Syrup

1 Organic Egg

1 TBSP Vanilla Extract

1 TBSP Organic Ground Flax Seed

1 1/2 TSP Cinnamon

1/2 TSP Salt

1/2 TSP Nutmeg

Raw sugar for sprinkling (optional)


Preheat over to 350 degrees and line cookie sheet(s) with parchment paper.

First, combine wet ingredients in a stand mixer (pumpkin, maple syrup, coconut oil, egg and vanilla). Next, sift together the dry ingredients (coconut flour, flax seed, cinnamon, salt and nutmeg). Then add the dry ingredients to the wet mixture; mix until combine. The batter will be crumbly.  Last, add the chocolate chips and gently combine with a rubber spatula.

Using a ice cream scoop (size should be about a quarter of a cup) evenly scoop the batter to form balls. Make sure it’s a clean even scoop to ensure you cookies bake evenly. Lightly press down on each ball with the bottom of the ice cream scoop and sprinkle with raw sugar if desired. Bake for 26 minutes rotating halfway through. This recipe makes 13 cookies.

Note – If your batter seems too dry, I recommend adding pumpkin puree (not more coconut oil) by the tablespoon.

xo Miss Alyss