Gluten-Free Choc Chip Cookies

A treat that’s perfect for coeliacs.

One weekend last year my sister-in-law came to visit with her two children. They live in Queanbeyan but came to Sydney to see their favourite AFL team play at Olympic Stadium. So we had four kids in the house who at the time were aged 7, 5, 4 and 3.

Let’s be honest, nearly all kids love cookies (or biscuits as we call them here in Australia). Actually, they pretty much love most sweet things. And who doesn’t love the humble choc chip cookie. The only problem is my 7yr old niece is coeliac and can’t eat one tiny grain of anything containing gluten. She was diagnosed several years ago as being coeliac which means her food choices are limited. Unfortunately, she often goes without which is sad… especially for a child.  While other children are munching away on many cakes, cookies and crackers, she misses out. I know that breaks her mum’s heart as it does mine when they’re visiting. That’s why I decided to make these while they stayed with us – gluten-free choc chip cookies.

Choc Chip Cookies were invented using Nestlé chocolate

Looking at the origins of the choc chip cookie I discovered that they were first made in America. What’s really cool is that the inventor used Nestlé chocolate when creating this baked treat. For those that don’t personally know me, I used to work for many years at Nestlé in the marketing team there. To know now that a product of where I worked contributed to baking history is really cool!

Gluten-Free Choc Chip Cookies - turn a classic into one that coeliacs can eat too.
Gluten-Free Choc Chip Cookies – turn a classic into one that coeliacs can eat too.

What I love about these gluten-free choc chip cookies is that they use almond flour (or almond meal) instead of gluten-free flour. I know my sister-in-law has mastered baking using gluten-free flour but unfortunately, I have not. I personally have had mixed results when baking with gluten-free flour so I try to avoid this if possible. What surprised me was how wonderfully soft and chewy these cookies were. That’s because of the almond flour.

By making these cookies, my niece and the other kids all have the same treat together. It also put a big smile on my niece’s face and that in itself was priceless.


Want another delicious recipe?

If you like this recipe, you’ll also love others available here. From pastas to risottos, cookies to desserts, and bliss balls to gluten-free options with everything in between. There is truly something here for everyone. I have developed this website to provide family-friendly recipes where I maximise both fresh produce while minimising cost.

Gluten-Free Choc Chip Cookies - turn a classic into one that coeliacs can eat too.

Gluten-Free Choc Chip Cookies

Super delicious choc chip cookies that coeliacs can eat. This gluten-free recipe uses almond flour to create a crispy cookie on the outside that's soft on the inside.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 cookies

Ingredients
 

  • 1/2 cup butter, softened
  • 1/4 cup coconut oil
  • 3/4 cup brown sugar or coconut sugar
  • 2 teaspoons vanilla extract
  • 2 large Eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups blanched almond flour
  • 1 1/4 cups chocolate chips
  • 2/3 cup toasted walnuts, optional

Instructions
 

  • Preheat oven to 175 degrees celsius. Line a baking sheet with parchment paper.
  • In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until ingredients are incorporated.
  • Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. With a wooden spoon, fold in the chocolate chips and optional walnuts.
    Gluten-Free Choc Chip Cookies - made with almond flour instead of gluten-free flour.
  • Form the dough into tablespoon rounds and place on the lined baking sheet about 8cm apart to allow them to spread. Bake for 11-13 minutes, or until golden brown around the edges. Cool on a wire rack.

Notes

  • These cookies are best enjoyed the day they are baked.
  • You can use almond meal in place of blanched almond flour for this recipe with great results.
  • To prevent the cookies from spreading too much, refrigerate the dough prior to baking for about 30 minutes.

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