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Crispy Gluten-Free Chocolate Chip Cookies

 

Home alone on Sunday night and the cookie monster started lurking about. The thing about treats is that we're always going to want something and the best defence is to be committed as a non-negotiable to only eat treats that come freshly baked, blended, whipped, or frozen from your own kitchen. And so- here I have for you the most delicious gluten-free chocolate chip cookies I could ever dream up.

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Sunday Night Quickie Chocolate Chip Cookies

Rating

Prep time: 

Cook time: 

Total time: 

Yield: 15 cookies

Whip these together fast, easy and healthily when a yearning for a sweet treat strikes.

Ingredients
Wet Ingredients:
  • ¼ cup Ghee or coconut oil
  • ¼ cup coconut sugar
  • ¼ cup honey or maple syrup
  • ¼ cup water
  • 1 tsp. vanilla extract
Dry Ingredients:
  • ½ cup millet flour
  • ½ cup all-purpose gluten-free flour blend
  • ¼ cup arrowroot starch
  • 1 tbsp flaxseeds, ground
  • ½ tsp. sea salt
  • 1 tsp. baking powder
  • ½ tsp. baking soda
Add In
  • ⅓ cup organic chocolate chips
  • ⅓ cup chopped pecans (optional)

Make It Like So
  1. Preheat your oven to 350
  2. With a whisk, food processor of blender, cream together the wet ingredients.
  3. In a mixing bowl, mix together the try ingredients and then turn the wet into the dry.
  4. Add in chocolate chips and nuts if using.
  5. On parchment lines cookie sheet - dollop 2 tbsp of dough per cookie and bake for 15 - 20 mins. until edges are golden.
  6. Allow to cool for ten minutes and serve with tea. Yum!

What are your fave Sunday night treats?

16 Responses to “Crispy Gluten-Free Chocolate Chip Cookies”

  1. Ann said…
    Meghan, I used coconut and brown rice flour and chia instead of flax....added some extra water and wow delicious as a Wednesday night treat. Thank-you for another great recipe.....made your shepherd's pie with bison instead of the beans on Sunday and it was a hit with everyone. Yummy!! Keep on creating!! Ann
  2. Patricia said…
    Just made these for my afternoon snack. Yum! (and so easy)
    • Meghan Telpner said…
      Right? So good!
  3. Andrea said…
    I used Buckwheat and Brown Rice flour and they were delicious and actually super soft! Thanks for the recipe!
    • Meghan Telpner said…
      So glad you made it your own and enjoyed it!
  4. ~Nancy said…
    I'm new to the world of ghee and coconut oil and am wondering if I melt them to liquid form before mixing?
    • Meghan Telpner said…
      They would be easier to work with that way. Similar to how you might use butter.
  5. Rachel said…
    Baked these cookies last night, they came out absolutely yummy!!! I just can't seem to figure out why mine flattened out as I was dropping spoonfuls onto the parchment paper and even more while they were baking. They came out completely flat :-/ Is that how they are supposed to be? If not what could I have done wrong? Thank you and thank you for a yummy morning treat!! Rachel
    • Meghan Telpner said…
      Hmm, I'm not sure. Mine were pretty flat too but not unusually so. Wonder if it has to do with the temp of your oven.
  6. Michelle said…
    I just made these cookies and followed the recipe exactly and the dough was on the thin side which I though might be normal since they are suppose to be a crunchy cookie. While baking the cookies ran together covering the entire bottom of the cookie sheet. I have know idea what I did wrong...??? I salvaged them by cutting them into squares which made them very thin bar like cookies. They are very tastey but would like to know what I could do to make them correctly.
    • Meghan Telpner said…
      Hi Michelle - these are a wetter cookie, and depending on your climate & the humidity in your apartment (and your oven's internal temp) they may turn out differently. I suggest playing around with the dry ingredients to get a stiffer cookie. Have fun!
  7. Miss_Bellatrix said…
    Meghan, just wondering what a good substitute for millet flour would be? Could I just use buckwheat instead? Thanks so much for sharing this recipe - it sounds awesome! :)
  8. Jan Balch said…
    Meghan Telpner, I am assuming the flour additives are in cups? The recipe here doesn't really say. It says, 1/2 millet flour and 1/2 all purpose gluten free flour. Am I right? Jan
  9. Trish said…
    I keep chia pudding in my fridge for when the snack attack strikes at night. I know it will satiate me and the fun flavours I come up with make it more exciting - like cacao vanilla bean or raspberry peach.

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