Gluten-free Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: 18 small cookies
  • ¾ cup gluten free all purpose flour blend (such as Bob's Red Mill)
  • ¼ cup coconut flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup raw cane sugar or white sugar
  • ¼ cup packed brown sugar
  • ¼ cup coconut oil
  • ¼ cup non-dairy milk (soy, almond, coconut)
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten*
  • ½ - ¾ cup chocolate chips
  • ½ cup (or more) coarsely chopped walnuts
  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, sift together the flour blend and coconut flour and mix in the baking soda and salt. To the same bowl, add the cane sugar, brown sugar, coconut oil, milk, vanilla, and beaten egg. Using a wooden spoon or a hand mixer, mix ingredients together until well combined. Dough will be on the thick side. Stir in the chocolate chips and walnuts.
  3. Drop dough balls onto a cookie sheet lined with parchment paper. Bake for 8-10 minutes or until they’re slightly golden on top, but still very doughy inside. Take them out while they’re still pretty underdone in the middle: they will continue cooking as they cool. Let them sit on the pan for one or two minutes and move them to a wire rack to cool.
*A flax or chia egg may work here for a vegan option, but I haven't tested it, so I can't guarantee the results.
Recipe by Love and Lemons at