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These soft gluten-free chocolate chip cookies are fluffy pillowy bakery style cookies that are naturally dairy-free, gluten-free, and Paleo. They are made with almond flour, tapioca flour, and coconut flour.
These chocolate chip cookies are for all the cakey cookie lovers out there. They are light and fluffy and just positively amazing.
Now normally, I am a chewy, gooey cookie fan. If you are too, check out my Paleo Coconut Oil Soft Chocolate Chip Cookies. However, these soft gluten-free cookies are just so good that I find myself making them over and over again. And depending on how you bake them, you can still get some chewy gooey goodness here.
Table of Contents
What makes this recipe great
- It is naturally gluten-free, dairy-free, grain-free, and Paleo.
- It is sweetened with maple syrup.
- The cookies are soft and cakey, but with a nice chew.
- They are made with olive oil instead of butter.
Recipe ingredients
- olive oil– any light flavored olive oil works well here.
- maple syrup– make sure to use pure maple syrup.
- vanilla– you can use vanilla both with or without alcohol in it.
- egg– this helps to bind the cookie batter together.
- almond flour– make sure to use blanched almond flour because it is more refined in texture.
- tapioca flour– this is a great gluten-free flour because it gives great texture in baking.
- coconut flour– don’t use more than the recipe requires because it is very absorbent.
- baking soda– this helps the cookie batter rise while baking.
- chocolate chips– you can use semi-sweet, or your favorite brand of dairy-free chocolate. If you need a Paleo alternative, try HU Chocolate.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of olive oil, you can use avocado oil.
- Instead of tapioca flour, you can use arrowroot powder at a 1:1 ratio.
Step by step instructions
Step 1: Mix your wet ingredients together in a bowl. This includes the olive oil, maple syrup, vanilla and egg.
Step 2: Mix together your dry ingredients in a separate bowl. This includes the almond flour, tapioca flour, coconut flour, baking soda and salt.
Step 3: Pour the dry ingredients into the wet ingredients and mix. Fold in your chocolate chips.
Step 4: Roll dough into balls and place on a cookie sheet.
Step 5: Bake!
Expert tips
- When scooping the cookie dough, grab 2.5-3 Tablespoons worth of cookie dough per cookie.
- Do not crowd the pan because the cookies spread and puff up while baking.
- I like making 6 at a time, though I’ve made 9 at a time and had no issue.
- Do not overbake the cookies or they become too dry.
- This recipe recommends baking these cookies for 10-12 minutes.
- You may be tempted to let them bake and become more golden in color but do not do that, take them out.
- If you bake them for 10 minutes, they are still a little gooey.
- If you bake them for 12 minutes, they are more cakey.
Other gluten-free cookies you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Soft Gluten Free Chocolate Chip Cookies (Paleo)
Ingredients
- 1/2 cup olive oil, ( one that is light in color )
- 1/2 cup maple syrup
- 2 teaspoon vanilla
- 1 egg
- 1 cup almond flour
- 1 cup tapioca flour
- 3 Tablespoon coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup dairy-free chocolate chips, ( I like doing half mini chocolate chips and half morsels )
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.
- In a large bowl add the olive oil, maple syrup, vanilla, and egg and whisk until the mixture has thickened.
- In a separate bowl, add the almond flour, tapioca flour, coconut flour, baking soda and salt and mix with a fork until fully combined.
- Pour the dry ingredients into the bowl of wet ingredients and mix with a fork until a cookie dough batter forms. Fold in the chocolate chips. Let the cookie dough sit for a few minutes.
- Then, scoop the dough with a cookie scooper, and place each scoop onto the cookie sheet. Make sure there is plenty of room between the cookies on the pan because these cookies grow and spread. There should be 6-9 cookies on the cookie sheet at a time.
- If you dont have a cookie scooper, use about 2.5-3 Tbs worth of cookie dough per cookie.
- Bake for 10-12 minutes, until the cookies have puffed up and look a bit hardened and barely golden on top. Make sure not to over bake. Otherwise your cookies won't be as soft and will be too dry. You may be hesitant to take them out because they look light, but trust me…take them out of the oven! Let the cookies cool on the cookie sheet for 25-30 minutes. ( If you can wait that long ). This recipe yields 12 large cookies.
Notes
- Instead of olive oil, you can use avocado oil.
- Instead of tapioca flour, you can use arrowroot powder at a 1:1 ratio.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
