Chocolate chip cookies – gluten free and nut free!


After much laboring in the kitchen, I have finally created a gluten free chocolate chip cookie that is, get this, nut free as well!!  These are more like a classic soft baked chocolate chip cookie. The trick to not burning these cookies is cooking them at a lower temperature.  Now if you do not have a nut allergy, you could also fold in your favorite nut for an extra crunch.  Be careful not to eat a whole tray full of these as they are made with only coconut flour, meaning high in fiber!

Gluten Free/Nut Free Chocolate Chip Cookies

  • 2 sticks butter, melted
  • 3/4 cup honey
  • 2 eggs
  • 3/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

  1. Preheat oven to 300
  2. Whisk together butter, honey and eggs.
  3. Add coconut flour, baking soda and salt.
  4. Fold in chocolate chips.
  5. Using cookie scoop or spoon, drop dough balls about 1 in apart.
  6. Flatten dough with hand or back of spoon.  (this dough will not spread or flatten while baking, so you need to do it beforehand) – pictured above.
  7. Bake at 300 for 18-20 minutes.
  8. Let cool on baking sheet.

*recipe yields 3 dozen small cookies

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9 Responses to Chocolate chip cookies – gluten free and nut free!

  1. Patti Bulvin says:

    I just tried the Chocolate chip cookies…they are great, I put walnuts in ours since none of us had nut allergies. Thank you so much for your time.

  2. Rebecca says:

    What kind of chocolate chips do you use? Love your website. You are gifted in many ways…definitely an artist in the kitchen!

  3. Eva says:

    I can’t wait to try these. I like the idea of honey being used instead of sugar.

  4. Stef says:

    These are amazing! The most legit-tasting chocolate chip cookies made with coconut flour that I have ever had. They aren’t even just somewhat passable, they could rival a white flour chocolate chip cookie any day!

  5. Mary says:

    I love your blog, Michelle!! It has been such a blessing to me! I love being in the kitchen and baking, but since going Paleo it has been kind of discouraging, but your site has been an encouragement to me :)! So thank you! I am super excited to try these cookies! Stef’s comment has made me even more excited! Anything that taste like the ‘real’ thing is what I’m looking for!

  6. Sarah Beth terry says:

    I think I may have done something wrong, I followed the recipe, I just doubled it to make more and my batter isn’t thick, it’s very soupy. What have I done wrong?

  7. Susan Townsend says:

    I have really loved your site. Our daughter is GF because of celiac and also diabetic, so I am always on the lookout for lower carb recipes and not as much refined sugar.

    We made these cookies last night and although they tasted GREAT, the batter was really runny and the cookies spread out a lot!! The batter thickened a little after we let it sit for a few minutes, but was still runnier looking than yours in the picture. Any thoughts on that? I wondered if it was just too much liquid- maybe cut the butter back? But I was afraid to change anything this time.
    Like I said, they tasted delicious, but were thin and fragile to handle.
    Any advice would be helpful!

    Susan

  8. Bob says:

    We made these today, and although they were delicious, the batter was runny, and once cooked, the cookies were crumbly and fell apart. Any suggestions?

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