Gluten-Free Chocolate Chip Cookies

You will never believe that these amazing soft and chewy Chocolate Chip Cookies are gluten-free and refined sugar-free! This foolproof recipe will help you to make them perfect every single time!

If you are craving cookies but trying to stay away from extra calories and sugar, here is a great recipe for you! It’s my favorite Chocolate Chip Cookies that are gluten-free and refined sugar-free! They are perfectly soft and chewy inside, while having a nice crunch outside.

I love to have something sweet after my dinner, but trying to stays healthy. So, this recipe is perfect for a tasty treat!

You also might like some other healthy desserts, like One Bowl Brownies, No-Bake Brownie Bites, and No-Bake Energy Bites.

Here what I use to make them healthier

Gluten-Free flour. I have tried many recipes, using different flours, like almond, tapioca, coconut. I always come back to my original recipe that uses regular gluten-free baking flour and xanthan gum. This way the cookies come out very similar to the regular cookie texture, soft and chewy.

Coconut Sugar. To sweeten up, I used coconut sugar. It provides a beautiful earthy/molasses flavor while keeping the perfect texture.

Coconut Oil. Coconut oil is a great substitution for butter in baking. It provides enough fats to keep the cookies moist and allows them to spread.

What is Xanthan Gum

If you never heard about Xanthan Gum, I am pretty sure you consume it at least couple of times a week without even knowing it. You can find this ingredient in a number of products on store shelves, like baked goods, salad dressing, ice cream, and even toothpaste.

Xanthan Gum is a thickening agent and stabilizer that is used in many products. It is also widely used in gluten-free baking. The reason it’s used is that gluten-free flour has less protein and cannot bind as well as regular wheat flour. Xanthan gum helps gluten-free flour to strengthen its “network” and make the dough more elastic. In addition, it helps to increase the shelf life of baked goods.

How to make it

Preheat the oven to 350°F, line up a baking sheet with parchment paper and set aside.

In a small mixing bowl, mix together the dry ingredients (gluten-free flour, xanthan gum, baking soda, and salt) and set aside.

In a larger mixing bowl, mix together wet ingredients (coconut oil, coconut sugar, egg, plant-based milk, and vanilla extract) until well combined. Add dry ingredients and fold it in.

Chop dark chocolate in smaller pieces and add to the dough. Fold in.

Using 1 ½ tablespoon ice cream scoop, scoop the dough and place the dough balls on a baking sheet lined with parchment paper.

Bake at 350°F for about 12 minutes or until the edges are light brown color and the top is slightly set. Don’t overbake the cookies, otherwise they will come out dry.

When done, take them out of the oven and let them sit on a baking sheet for about 10 minutes, then transfer to a wire rack to cool off completely.

How to store?

When the cookies are baked, let them cool off completely. Then transfer them in an air-tight container. You can keep them at room temperature for up to a week or refrigerate for up to two weeks.

Tips for best results

1. Do not over bake! It is the same as baking regular cookies. Bake them until they get the light brown color on the edges and the top is slightly set. Then take them out of the oven and let them sit on a baking sheet for about 10 minutes. During this time, they will continue to set inside. This was you will get perfect crisp outside, while having soft and chewy texture inside.
2. Xanthan Gum. When you make gluten-free cookies, xanthan gum is a crucial ingredient, don’t skip it! It will help bind gluten-free flour and make the dough stretchy.
3. Parchment Paper. I like to use parchment paper or a baking mat to bake cookies. That will ensure that your cookies won’t stick to the baking sheet.

Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!

Print Recipe

Gluten-Free Chocolate Chip Cookies

You will never believe that these amazing soft and chewy Chocolate Chip Cookies are gluten-free and refined sugar-free! This foolproof recipe will help you to make them perfect every single time!

Prep Time15 mins

Cook Time12 mins

Total Time27 mins

Course: Dessert

Cuisine: American

Servings: 18

Calories: 149kcal

Author: Veronika's Kitchen

Ingredients

• ▢ 1 ½ cup gluten-free flour blend
• ▢ ½ teaspoon xanthan gum
• ▢ 1 teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ ¼ cup coconut oil
• ▢ 1 cup coconut sugar
• ▢ 1 large egg
• ▢ 2 tablespoons milk plant-based
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup chocolate chunks

Instructions

• Preheat the oven to 350°F, line up a baking sheet with parchment paper and set aside.
• In a small mixing bowl, mix together the dry ingredients (gluten-free flour, xanthan gum, baking soda, and salt) and set aside.
• In a larger mixing bowl, mix together wet ingredients (coconut oil, coconut sugar, egg, plant-based milk, and vanilla extract) until well combined. Add dry ingredients and fold it in.
• Chop dark chocolate in smaller pieces and add to the dough. Fold in.
• Using 1 ½ tablespoon ice cream scoop, scoop the dough and place the dough balls on a baking sheet lined with parchment paper.
• Bake at 350°F for about 12 minutes or until the edges are light brown color and the top is slightly set. Don’t over bake the cookies, otherwise they will come out dry.
• When cookies are done, take them out of the oven and let them sit on a baking sheet for about 10 minutes, then transfer to a wire rack to cool off completely.

Video

Notes

1. Do not overbake! It is the same as baking regular cookies. Bake them until they get the light brown color on the edges and the top is slightly set. Then take them out of the oven and let them sit on a baking sheet for about 10 minutes. During this time, they will continue to set inside. This was you will get perfect crisp outside, while having soft and chewy texture inside.
2. Xanthan Gum. When you make gluten-free cookies, xanthan gum is a crucial ingredient, don’t skip it! It will help bind gluten-free flour and make the dough stretchy.
3. Parchment Paper. I like to use parchment paper or a baking mat to bake cookies. That will ensure that your cookies won’t stick to the baking sheet.
4. When the cookies are baked, let them cool off completely. Then transfer them in an air-tight container. You can keep them at room temperature for up to a week or refrigerate for up to two weeks.

Nutrition

Serving: 1cookie | Calories: 149kcal | Carbohydrates: 22.3g | Protein: 1.8g | Fat: 5.6g | Saturated Fat: 3.9g | Cholesterol: 0.6mg | Sodium: 123.7mg | Fiber: 1g | Sugar: 12.1g

Did you make this recipe?I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.