Gluten-Free Classic Chocolate Chip Cookies
I know that my Little Guy does well with sugarless treats, but sometimes I make him something special sweetened with a little raw sugar, coconut sugar or stevia. A classic chocolate chip cookie is one of his favorites. This weekend was just the kind of weekend for some cookies, so I picked up the ingredients and baked a batch. He was pretty happy with his surprise. If you’re feeling like indulging without diving into a sugar coma (ie: headache), I think that you’ll enjoy this recipe quite a bit 😉
Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy.
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Nice! Yummy and healthy! do you ever use Agave Nectar? I am wondering about that one… I have a bottle but haven’t used it yet…
Oooh, I love these cookies, Emily! I have to remember to use coconut oil next time I feel like whipping up a batch.
Oh, these sound great! I love this healthier version of a classic chocolate chip cookies!
Ok, those look really yummy. This week I am trying to pull it together with eating right. So while I won’t be making these any time soon, I am gonna tuck it away for that perfect fall day that demands some warm gooey cookies!
I’m falling in love with your cookies my friend, they look heavenly 😀
Cheers
Choc Chip Uru
I love how these look and really may be trying them soon since I’m back home in sg and have the excuse to bake for the family (not eating them all myself, nope). just a quick question, are these the crumbly sort of cookie, or the more toothy sort with a snap?
I love how these look and really may be trying them soon since I’m back home in sg and have the excuse to bake for the family (not eating them all myself, nope). just a quick question, are these the crumbly sort of cookie, or the more toothy sort with a snap?(shuhan from mummyicancook)
Choc Chip Cookies are a favourite at our house too…these ones look like they hold together well, I’ll be giving them a go soon x
They are definitely on the crumbly side, so it’s important to wait until they cool before trying to move them. Also, I recommend storing them in the fridge if there are any left 😉
Thank you Jessica, these are definitely a go to when we want something sweeter than usual.
I think these would be perfect for a nice cool fall day, they would hit the spot for sure 😉
Hi Paloma, there has been some contradicting research when it comes to agave but my gut (literally, it doesn’t sit well in my tummy!) feeling is that it isn’t very good for you as a ‘healthy’ sugar alternative. You can read more about it in this post here: http://pollynoble.com/2012/05/the-bad-news-about-agave-syrup/ and do a littler research yourself to make up your mind on that one.
As long as you let them cool before transfering them from the pan and store them in the fridge, they hold together quite well and melt in your mouth 🙂
chocolate
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These sound yummy! I have everything but the tapioca flour.
I’m doing a back to school recipe roundup on my blog, Frugal Local Kitchen, this Thursday. The theme is school food/snacks and birthday food. I’d love you to link up on Thursday at http://frugallocalkitchen.com/blog/
Hi beautiful! You are a fit feature this week! Love these scrumptious cookies!!! 🙂
I am SO excited to try these!!!!
These look so good!! Is there anything I can use in place of the tapioca flour? Brown rice flour maybe?
Hi Cait! You could try brown rice flour, but it might make the cookie crumble more. The starch in the tapioca flour (derived from the root) works to bind the cookie. I would maybe try potato starch (not potato flour!) or sorghum flour.
Hope you love them!