A few weeks ago, I posted How to Convince Anyone to Love Gluten Free Food. If you haven’t had the opportunity to catch up, my #1 strategy is to sneakily share your favorite gluten-free chocolate chip cookie recipe (with a few key guidelines – check the post for details) at a party or community event. A few of you messaged me asking for the recipe and I am delighted to share!
This recipe is the absolute best! While their appearance may resemble the traditional chocolate chip cookie, the honey and coconut oil add a hint of intrigue. These cookies have convinced more than a few gluten free skeptics that gluten free food can taste just as delicious (or even better) than more traditional recipes. Now, it’s your turn to turn heads with these gluten-free gems!
Bonus: This recipe is quick and easy; it requires only one bowl, 8 ingredients, and 30 minutes of your time from start to finish!
Here’s why you’ll want to give these cookies a try:
- No one can tell they are gluten-free by taste
- They are better than the standard recipe
- Unique ingredients add a healthy and unexpected twist
- They are a total crowd pleaser
Additionally, they are:
- Soft on the inside and crispy on the outside
- Delightfully chocolate-y
- Healthier than the original
- Totally gluten-free (and celiac-friendly)
- AND absolutely delicious!
These are the perfect please-all dessert for dinner parties, potlucks, and sharing at work (or eating by yourself 😉 ). I recommend whipping up a double batch and keeping the extra dough in the freezer for snack attacks and last minute events.
- 2¼ cups (300 grams) Pamela's Baking Mix (or other gluten-free flour)
- 4 shakes salt (a little less than ¼ tsp)
- ¾ tsp baking soda
- ½ cup (170 grams) honey (or agave syrup for vegan)
- ⅔ cup (140 grams) melted coconut oil
- 1 tsp vanilla
- 1 egg (or flax egg for vegan)
- 1 cup (240 ml) chocolate chips
- Preheat oven to 350 degrees F (176 C).
- Lightly grease a baking sheet with coconut oil or line with parchment paper.
- In a large mixing bowl, add Pamela’s Baking Mix (or other gluten-free flour).
- Add salt and baking soda. Mix well with whisk or spoon.
- Add melted coconut oil, honey, and vanilla.
- Add the egg (try to avoid contact between the egg and the coconut oil right away if the oil is very warm).
- Mix all ingredients thoroughly.
- Add the chocolate chips and fold them into the mixture.
- Scoop dough and drop in rounded tablespoons on the baking sheet. Leave about 3 inches (7cm) between scoops to allow cookies to spread.
- Bake for 7-9 minutes, until the top of the cookies are just beginning to brown but they are not fully cooked.
- For two minutes (or until cookies are golden brown), increase the temperature to 375 degrees F (190 C); this allows the outside to crisp while maintaining a soft inside.
- Remove from the oven and allow to cool for 5 minutes before gently separating cookies from the pan with a spatula.
- Cool cookies on a drying rack or plate.
For low FODMAP, replace ½ cup honey with slightly less than ½ cup maple syrup.
Snap a photo of your creations and tag #vibrantlygfree on social media to show us how it went!
With love and gratitude, ❤ Jamie