Gluten Free Chocolate Chunk Cookies. There is nothing better than a sweet, salty, buttery chocolate chip cookies that just melt in your mouth. They are so soft and perfect when paired with a tall glass of milk (or almond milk for my dairy free friends). These Chocolate Chunk Cookies are completely gluten free, dairy free and is also paleo friendly. This is a perfect snack for the kiddos to enjoy after school or for the whole family to snack on during the weekend.
I love a nice, soft cookie that just absolutely melts in your mouth. There is nothing like it. When I have a a chocolate chip cookie, I want it to have that salty, sweet and buttery flavor that is just so signature to a chocolate chip cookie. I added the big chunks of chocolate because I just love that chocolatey explosion you get with every bite.
Chocolate Chip Cookies were always my favorite growing up. There was nothing like coming home from school to the smell of freshly baked chocolate chip cookies flooding the house. I mean you all know what smell I am talking about, there is just nothing like it.
When making this recipe, I wanted to make sure I got all of my favorite flavors that are so signature in a chocolate chip cookie, but with some healthier ingredients. There are only natural sugars in this recipe, so no processed sugars or added sugars!
Ingredients for Gluten Free Chocolate Chunk Cookies:
The Steps to make Gluten Free Chocolate Chunk Cookies:
- Start by combining the coconut sugar and the ghee. This should create a crumbled texture. Add in the eggs and whisk together until you get a creamy texture. Add in the maple syrup and mix well.
- In a separate bowl, combine the almond flour, coconut flour, baking powder, and salt. Slowly incorporate the dry ingredients in with the rest of the ingredients. Add in the chocolate chink chips and fold them in using the rubber spatula.
- Using two spoons, add about 2 tablespoon of dough on the cookie sheet at a time. I would suggest lining your baking sheet with parchment paper prior to baking so that the cookies do not stick. If you want your cookies to have that perfect circle shape, shape the cookies a little bit with your hands. Wet your hands a little bit first though because the dough is very sticky.
- Once you bake your cookies, make sure you let them cook on a cooling rack before enjoying for at least 10 minutes!
Can I use real butter instead of ghee?
Absolutely! Ghee can definitely be a little pricey, but it cuts down on a lot of fat! If you are completely dairy free, I would suggest using ghee. If that doesn't matter though, grass fed butter would work just fine! You would still use ¼ of a cup. Definitely make sure the butter if softened first or it will not combine well with the coconut sugar.
Can I use honey instead of maple syrup?
Yes! You can switch out the maple syrup for honey with a 1:1 ratio. This might change the flavoring slightly but should not make a big difference at all!
What are some other delicious cookie recipes similar to Gluten Free Chocolate Chunk Cookies?
My Jumbo Oreo Stuffed Cookies and Cream Cookies are a delicious treat for all cookie lovers to bake from home!
If you love this recipe, you might also like:
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Chocolate Chunk Cookies (Gluten Free)
- Baking Sheet
- Mixing Bowls
- Rubber Spatula
- ¼ cup ghee
- ½ cup coconut sugar
- 2 eggs
- 1 ½ cup almond flour
- 3 tablespoon coconut flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup maple syrup
- ¾ cup chocolate chunk chips
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium mixing bowl, combine ghee and coconut sugar. When combined it should make a crumble texture.
- Add in eggs and whisk together until a creamy texture is created.
- Add in maple syrup and whisk in.
- In a separate mixing bowl, mix together almond flour, coconut flour, baking powder, and salt.
- Incorporate the dry ingredients with the wet ingredients in small increments, mixing well in between. Mix with a rubber spatula until well combined.
- Fold in the chocolate chunks.
- Using two spoons scoop about two tablespoon of dough at a time onto the baking sheet.
- Bake for 14-16 minutes or until brown around the edges.
- Let cool on a cooling rack for about 10 minutes and then enjoy!
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