Gluten Free Dark Chocolate Chip Cookies

So on my search to rid our family of any and all gluten, I have been experimenting with gluten free “grains”. I do not like the ingredients in the typical gluten free baked goods. They usually have white rice flour (very high glycemic – not good for blood sugar difficulties or for keeping your weight in check), corn flour (same issues here), potato flour (white potatoes without skin are essentially sugar), xanthum gum or guar gum (modern inventions of overly processed adhesive ingredients, no thanks). None of these ingredients I find worthy of nutrients or of much value enough to put them into a regular snack we consume, like cookies.

So, I have looked into using sorghum flour (all flours freshly milled at home), buckwheat, brown rice flour, and of course my favorites – soaked and dried almond meal/flour and coconut flour. All these flours are nutrient dense, high in protein, and gluten free. I was also going for a cookie recipe that wasn’t all coconut flour or almond flour; simply because these flours are expensive for a large family.   The result turned out to be a cookie that wasn’t too crumbly or dry, as other GF ones I have tried. And it actually tastes like a cookie and not a nut bar with chocolate chips in it.

I hope you like them as much as my kids do.

GF Dark Chocolate Chip Cookies

makes 2 gallon sized bagfuls of cookies 🙂


  • 1 cup grassfed butter
  • 1 cup coconut oil
  • 1 1/2 cup sucanat
  • 1 1/2 cup coconut (palm) sugar
  • 2 tsp baking soda, aluminum free
  • 1 tsp real salt (or celtic salt)
  • 4 eggs, pastured
  • 2 cups almond meal or flour
  • 2 cups sorghum flour
  • 1 cup buckwheat flour
  • 1/2 cup coconut flour
  • 1/2 cup brown rice flour
  • 1-2 cups organic dark chocolate chips (go for organic, otherwise you’re getting white sugar -which is most likely GMO, and absorbs aluminum from the processing)
  • 1 Tablespoon vanilla extract


  1. Mix butter, oil, sugars, salt, stevia and baking powder together until combined.
  2. Add eggs, one at a time, mixing each in well. Add in vanilla.
  3. Add the flours one cup at a time until you have a good cookie dough consistency. If the dough seems to heavy, add more coconut oil or butter; if it seems to thin, add a bit more rice flour, cocoa, or coconut flakes.
  4. Fold in chocolate chips.
  5. Scoop out tablespoon sized chunks onto a cookie sheet.
  6. Bake in a preheated oven at 375 for about 10-12 minutes.
  7. Enjoy with some fresh milk!

3 responses to “Gluten Free Dark Chocolate Chip Cookies”

  1. I read recently how to make your own chocolate “chunks” with only four ingredients I think it was…cocoa or carob, coconut oil, vanilla, and some kind of sweetener! I’m hoping to try it sometime!

    • Awesome! We have made our own chocolate before. I like to use cacao butter, it seems to not melt as easily as the coconut oil. When I have made the chocolate “flakes” with the coconut oil, I just keep them in the freezer until needed.

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