For those of you who tried my Walnut Chocolate Chip Cookie and thought they were too thin, then this cookie is for you. It is more of a “Tollhouse” chocolate chip cookie. My kids LOVE these cookies, I have to hide them so they won’t eat them all…. I admit that it is hard to share these :)
The flavor and texture of these are addictive…. and I defintely do not feel as though I am missing out on anything. These gluten free, egg free cookies surely fill the spot for my sweet tooth.
Gluten Free Classic Chocolate Chip Cookies
- Preheat oven to 350.
- Combine butter, honey, flours, baking soda and salt.
- Stir in chocolate chips.
- Scoop batter onto sheet trays.
- Bake for 9-11 minutes until golden brown.
*yields 16-18 cookies
I have already made these several times – a double batch the last time because they go so quick! Delicious! Love your website!
Thanks Carrie!
these are my go-to cookie and they’re fabulous. so easy, so quick….my friends can’t tell the difference between these and sugar-laden cookies. great recipe!
Thanks Jen!
I made these the other day and they ended up running together and becoming one big thin cookie. Do you know what I might have done wrong? That one big thin cookie was absolutly delicious!!! So I definitely want to try them again…if I can figure out what I did wrong.
Oh no! Well there are a few factors…. first make sure your oven is preheated. Then when measuring your flours, be sure to firmly pack them. It is also helpful to chill the dough before baking, as that will help with the spreading issue. Or if you don’t have time to chill the batter, add 2 additional tablespoons of almond flour to the batter. I also bake mine on silpats, which I think makes a difference. Thanks for the feedback! Good luck!
Chilling the dough worked great. Thanks for the tip!
You are very welcome!
These are fantastic!
I love how simple your recipes are and how great they all taste. I have missed that fresh out of the oven toll house choc chip cookie and these really do come darn close to the original.
Your recipes are the first that my kids and I both like – my goal is to eliminate all Gluten baking and I think I will be able to do it now.
Thanks Lissa! I’m glad you and your children are able to enjoy my recipes. It makes it alot easier to be able to cook one way for everyone and please everyone’s palette!
All your recipes look fantastic! So far I have tried your blueberry muffins which were thoroughly enjoyed by all!
Just wondering, could another sweetener other than honey be used in this recipe (and other recipes)? The honey taste comes out too strong for me, but I’m worried that if I use stevia the batter will lack bulk… any suggestions?
Thanks!
Jenni,
Have you tried to bake with Agave or Maple Syrup? They are the most similar in texture and sweetness that I think would adapt well to my recipes. Maybe try half honey/half agave? Just a thought. Let me know what you try and how it works out for you!
~Michelle
Can you add vanilla extract to this recipe?
love the cookies made them for thanks giving and eveyone loved them thank u so much
You are very welcome :) Glad they were well received!
~Michelle
Holy cow Michelle! These are delicious! I made them with Earth’s Balance and Agave nectar. So good!
I had to share this story with you! I was making your chocolate chip cookies this weekend and I kept getting pulled in different directions. One of the things I love about this recipe is how EASY it is and still delicious. Anyway, the cookies seemed a bit more “crumbly” than I remembered them being but I thought I maybe added a bit more coconut flour. I use a small scoop and just packed it in and they baked ok – they kept their round shape. Anyway, my kids and I were eating some and couldn’t put our finger on what was different. They tasted like shortbread cookies with chocolate chips in them. I then realized I had forgotten the honey! The kids STILL loved them. We are calling them the shortbread chocolate chip cookies! They are really good!