These Gluten-Free Chocolate Chip Cookies are so delicious that nobody will recognize they are not made with conventional ingredients. They are also sugar-free, and nut-free, and can be made dairy-free as well! They are soft and chewy with pockets of melty dark chocolate. You might wonder what the secret ingredients are. Scroll down and find out for yourself.
Ingredients you will need to make these Gluten-Free Soft Baked Chocolate Chip Cookies (with a dairy-free option):
- Grassfed organic butter or Shortening – I personally love French President Butter the best, because it’s creamy and made with casein 2 milk. For a dairy-free version, I have used Nutiva red palm oil shortening which is equally delicious.
- Allulose – Allulose, also called a rare sugar is a natural sugar alternative made from low sugar fruit with zero aftertastes and without the sugar spike.
- Monkfruit sweetener golden – Chocolate chip cookies couldn’t be made without brown sugar. To replace the taste of brown sugar I have used a little bit of monk fruit sweetener golden that has zero calories and is natural at the same time.
- Vanilla extract – Choose pure vanilla extract from real vanilla beans, not vanilla-infused flavor.
- Eggs – Choose pastured or Omega-3 eggs.
- Cassava flour – Cassava flour is a gluten-free flour made from yuca root and is the best alternative to wheat flour. Because it’s made from a root vegetable it also contains fiber and resistant starches. Health benefits to eating resistant starches may include improved digestive and colon health and improved insulin sensitivity.
- Sorghum flour – Sorghum flour is whole grain gluten-free flour with a mild, sweet flavor that is ideal for gluten-free baking.
- Baking soda and baking powder – always choose aluminum and gluten-free baking powder and baking soda.
- Xanthan Gum – Xanthan Gum is an essential ingredient for gluten-free baking. This food additive acts as an emulsifier and a binder and adds volume to gluten-free bread, cookies, cakes, and other baked goods.
- Salt – I prefer Celtic salt for the mineral content or Himalayan salt.
- Chocolate Chips – I like Artisan Kettle Organic No Sugar Added Dark Chocolate Chips sweetened with Stevia or for a dairy-free version try Keystone Pantry Dark Chocolate Morsels sweetened with Allulose!
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Gluten-Free Soft Baked Chocolate Chip Cookies (with a dairy-free option)
For approximately 24 cookies:
- 1 cup softened butter or shortening
- 1 cup Allulose
- 1/2 cup Monkfruit sweetener golden
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 plus 1/4 cup Cassava flour
- 3/4 cup Sorghum flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp Xanthan Gum
- 1 tsp salt
- 1 cup sugar-free dark Chocolate Chips or dairy-free Dark Chocolate Morsels
- Preheat the oven to 375 °F. Line a baking pan with parchment paper and set aside.
- In a separate bowl mix the flour, baking soda, salt, baking powder, and xanthan gum. Set aside.
- Cream together softened butter or shortening with the sweeteners until combined.
- Beat in eggs and vanilla until fluffy.
- Mix in the dry ingredients slowly, until well combined.
- Add chocolate chips and mix well.
- Use a cookie scoop to make balls or use a tablespoon and roll the balls and place them evenly spaced on your prepared cookie sheets. You can press the balls a little if you want the cookies to be flatter.
- Bake in a preheated oven for approximately 10 minutes. Take them out when they are just starting to turn brown.
- Let them sit on the baking pan for 2 minutes before removing them to the cooling rack. They will firm up as they cool and even stay soft and chewy for days afterward!
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