I have been baking gluten- and grain-free for a very long time, and I still feel as though I have yet to master a Healthified Chocolate Chip Cookie recipe. It is no small feat, and my expectations are a little high. I will say though, that this cookie comes pretty close.
Typically, I use a homemade mixture of gluten- and grain-free flours to bake cookies. This is normally a combination of whatever I have on hand (brown rice flour, almond flour, coconut flour, tapioca flour, cassava flour etc). But I am all for convenience when you can find it, and I found a bag of Bob’s Red Mill Paleo Baking Flour the other day. I wanted to see how it would do when translating a traditional chocolate chip cookie 1:1; meaning the traditional recipe called for 1 1/2 cups all-purpose flour, so what would happen if I just used 1 1/2 cups of the grain-free flour mix instead? Believe it or not, this direction translation is never something I have done before as I have always put pressure on myself to create a recipe “from scratch.”
They turned out well! In terms of taste and texture they are spot on. I love a soft and chewy chocolate chip cookie (rather than thin and crispy, although those do have their time and place). I think the hangup for me is in how they “look” (I know, a little vain of me). I want my Healthified chocolate chip cookie to have that irresistible draw to it. That if you saw it sitting on a kitchen counter you would just have to have one. I’m on a mission. If you didn’t notice, I was actually out of chocolate chips when I wanted to test this recipe (just restocked as a matter fact! I won’t run out again), so I chopped up a bar of dark chocolate instead. It of course did the trick, but I think if I want to get closer to the look I am going for, I will need to use actual chocolate chips. Hence why I named this recipe “chocolate chunk.” I am a bit of a perfectionist. This will turn out in your favor when I create what I will one day call the best Healthified chocolate chip cookie! In the meantime, enjoy these. They re delicious, grain-free, and more blood sugar balancing. A baked good for your mind, body, and spirit.
Planning and prep
There are a couple of things you need to think about before baking this recipe. You can easily bake them the same day you plan on enjoying them, just factor in time to bring both the butter and egg to room temperature (about 1 hour), and chilling the dough (20 to 30 minutes), as well as cooling the cookies for at least 30 minutes. That’s it! For more information on chilling the dough, and method of placing them on the baking sheet, see this post.
Chocolate Chunk Chocolate Chip Cookies {Grain-free, Dairy-free option}
Equipment
- Baking sheets
- Hand beater or stand mixer
- Mixing bowls
Ingredients
- 1 ½ cups Paleo baking flour Bob’s Red Mill brand
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 stick (½ cup) unsalted butter** cold room temperature
- ¾ cup coconut sugar
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- ¾ cup chocolate chips or chopped dark chocolate plus more for garnishing if desired
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- In a medium bowl, combine the Paleo baking flour, baking soda, baking powder, and sea salt. Stir to blend.
- In a separate large bowl or bowl of a stand mixer, cream together the butter and coconut sugar until fluffy and creamy, 2 minutes. Beat in the egg and vanilla extract. Slowly add the flour mixture while still beating until everything is incorporated together. Be careful not to overmix. Chill the dough in the refrigerator for 20 to 30 minutes (*see note).
- Once chilled, use your hands or a cookie scoop to gather 1½ tablespoons of dough and roll it into balls, placing the balls of dough at least 2 inches apart on the baking sheets. Bake for 10 minutes until the edges have started to turn golden brown. Allow the cookies to cool for 10 minutes on the baking sheet, before transferring them to a wire rack to cool completely.
