One-bowl Gluten-free Chocolate Chip Cookies >> with a healthy twist!

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:

1. No one can tell they are gluten-free by taste
2. They are better than the standard recipe
3. Unique ingredients add a healthy and unexpected twist
4. 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.

One-bowl Gluten Free Chocolate Chip Cookies >> with a healthy twist!

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★★★★★

5 from 1 reviews

• Author: Celiac Sojourness
• Total Time: 30 mins

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat oven to 350 degrees F (176 C).
2. Lightly grease a baking sheet with coconut oil or line with parchment paper.
3. In a large mixing bowl, add Pamela’s Baking Mix (or other gluten-free flour).
4. Add salt and baking soda. Mix well with whisk or spoon.
5. Add melted coconut oil, honey, and vanilla.
6. Add the egg (try to avoid contact between the egg and the coconut oil right away if the oil is very warm).
7. Mix all ingredients thoroughly.
8. Add the chocolate chips and fold them into the mixture.
9. Scoop dough and drop in rounded tablespoons on the baking sheet. Leave about 3 inches (7cm) between scoops to allow cookies to spread.
10. Bake for 7-9 minutes, until the top of the cookies are just beginning to brown but they are not fully cooked.
11. 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.
12. Remove from the oven and allow to cool for 5 minutes before gently separating cookies from the pan with a spatula.
13. Cool cookies on a drying rack or plate.
14. Enjoy!

Notes

Helpful Hint: The texture and taste of rice flours or rice-based blends are most similar to traditional wheat flours. This makes them an excellent choice if you're sharing these cookies with gluten-free skeptics.

For low FODMAP, replace ½ cup honey with slightly less than ½ cup maple syrup.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: dessert
• Cuisine: gluten-free

Snap a photo of your creations and tag #vibrantlygfree on social media to show us how it went!

With love and gratitude, ❤ Jamie

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