Classic Chocolate Chip Cookies
Chocolate Chip Cookies are one of the treats that I really missed when I first when gluten free. Trying to find a good gluten free chocolate chip cookie pre-made in a package in the grocery store is next to impossible. I find that they are usually either flavourless or way too crunchy. Like break your teeth on a brick hard. As much as I loved Chips Ahoy chocolate chip cookies growing up. I really missed being able to bite into a soft chocolate chip cookie.
There are a couple different brands of cookies you can purchase in the grocery store that are frozen dough, that you just have to bake. But I find these expensive and hard to find. So that being said, we decided to make our own. These chocolate chip cookies are soft and full of flavour. Plus they are easy to make. They don’t require any chilling and only take 10 minutes to bake.
Gluten Free Flour
While I love a good 1 to 1 flour mixture, I generally prefer using other types of flours that you mix together that best suit what you’re making. Sometimes a 1 to 1 flour is not a one size fits all for a recipe. Therefore, in this recipe much like our Ginger Molasses Cookies we have used almond flour, arrowroot flour and coconut flour. I find that this creates the best result and adds in lots of extra flavour. You also don’t need as much wet ingredients since these flours aren’t as dry as typical flour or gluten free 1 to 1 flours.
Don’t be afraid to mix up the mix ins. I have used milk chocolate chips but if you prefer dark chocolate chips or white chocolate chips, feel free to use those. You can also add in nuts or dried fruits. Just be sure to keep the ratio the same for whatever different mix ins you add. So that the cookies still have integrity and don’t fall apart.
These are a pretty classic chocolate chip cookie. If you want a crisper cookie then just cook them for 1-2 minutes longer so 12 minutes total. Or cook them on the lowest rack in your oven. This will cook them faster but not as evenly as if you cook them on a higher rack for longer. Follow to recipe as written if you want a softer more evenly cooked cookie. Let us know if you like your chocolate chip cookies soft or crispy, and how our recipe turns out for you in the comments below.
|Prep Time||10 minutes|
|Cook Time||10 minutes|
|Passive Time||10 minutes|
- 1/3 cup Shortening
- 1 Egg
- 1/3 cup sugar
- 2 tsps Pure Vanilla Extract
- 1 1/4 cup Almond Flour
- 3 tbsps Arrowroot Flour
- 3 tbsps coconut flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 cup milk chocolate chips
- Preheat oven to 350°F. Prepare 2 baking sheets with parchment paper.
- In a large mixing bowl, place the shortening. Using a hand mixer on medium cream the shortening. Then add in the egg and mix until they are well combined. Add the sugar and vanilla extract to the bowl and cream together with the shortening and egg mixture. Mix until combined.
- Add in the almond flour, arrowroot flour, coconut flour, baking soda and salt. Mixing until well combined. Drop in the chocolate chips and combine using a spatula or your hands.
- Take some of the dough and roll them into 1 inch balls using your hands. Place them spread out evenly on the baking sheets. Press each ball down until they are about 1/2 inch flattened. Place baking sheets in oven for 10-12 minutes.
- Once done cooking, take out of oven. Let cool for 5-10 minutes.