The best gluten free chocolate chunk cookies

The other day I had the biggest craving for chocolate chunk cookies. I was coming home from a chilly walk along Lake Zurich and it seemed like the perfect afternoon pick-me-up to go with a cup of verbena tea. I started googling recipes which all called for gluten free flour and tons of butter – things I’m not a fan of for everyday treats (everything in moderation, right!) And I wanted these cookies to be absolutely acceptable as everyday treats. So I thought to myself, what am I doing googling recipes? I can just create one! And so the experimenting began – the cookies started off too oily, too thin, too crispy, too spread out, but after a bit of time, persistence, and many batches of gluten free chocolate chunk cookies, I hit the nail on the head. Guys, these are the best gluten free chocolate chunk cookies you will ever eat – in my opinion, at least!

They’re made with simple ingredients – no need for a blend of 10 different gluten free flours including the white processed ones like white rice flour, cornstarch and potato starch. Instead, I made these beautiful cookies with large flake gluten free oats, almond flour and a bit of gluten free baking powder, plus some of my favourite baking spices (I will always be loyal to that vanilla powder, cinnamon and nutmeg combo). And that’s it! The end result is a cookie that’s tender on the inside, crispy around the edges and completely addictive. You may want to make a double batch – just sayin’!

My older sister gave me a great tip for these cookies – I told her I was having trouble with the cookies spreading too much, and she asked if I had tried putting them in the freezer. This step might seem a little annoying if you’re in need of cookies, like fast, but it’s essential for this recipe if you want a nice, thick and chewy cookie. It’s worth the wait, and the best part is you could make a double batch and keep the uncooked cookies in the freezer ready for when that gluten free chocolate chunk cookie craving hits!

So here it is, my recipe for the best gluten free chocolate chunk cookies. I hope you enjoy them as much as we do around here!

-xo KA

The best gluten free chocolate chunk cookies

These are, in my opinion, the best gluten free chocolate chunk cookies out there. They’re made with almond flour, gluten free large flake oats and a little bit of gluten free baking powder, plus some spices. Don’t skip out on the freezer step, otherwise you’ll end up with a very crispy and spread out cookie. You may want to consider making a double batch and keeping a stash of the frozen dough balls in the freezer!

Ingredients:

• 1/3 cup | 80 mL coconut oil, room temperature (it should be solid but spreadable)

• 1/3 cup | 85 g raw cane sugar

• 1 egg

• 1/2 tsp vanilla powder

• 1 cup | 100 g ground almonds

• 1/2 cup | 45 g gluten free large flake oats

• 1 tsp gluten free baking powder

• 1 tsp ground cinnamon

• 1 pinch ground nutmeg

• 1 pinch sea salt

• 1/2 cup (heaped) | 100 g chopped dark chocolate (check that it’s gluten free)

Method:

In a large mixing bowl, add the coconut oil and sugar and cream together until combined. Next whisk in the egg until incorporated, followed by the vanilla powder.

Add the ground almonds, gluten free large flake oats, baking powder, cinnamon, nutmeg and salt to the bowl, and stir to combine using a wooden spoon. Next add in the chopped dark chocolate, and stir to combine.

Roll the dough using your hands into balls about the size of golf balls. Arrange in a container (or on a baking sheet with parchment paper or a baking mat if your freezer is big enough) and freeze for 30 + minutes. The uncooked dough balls can be kept in the freezer until you feel like baking cookies!

When you’re ready to bake the cookies, preheat the oven to 175 degrees C | 375 Fahrenheit. Place a piece of parchment paper or a baking mat onto a baking tray, and arrange the dough balls on the tray. Bake for 12-14 minutes, until the edges and bottom of the cookies are golden but the centre is still tender.

Allow to cool before serving with a pot of herbal tea.

Makes 12 cookies. Can be kept at room temperature in a sealed container for a few days.