Go Back
+ servings
A bite taken out of a soft gluten free chocolate chip cookie.
Print Recipe
5 from 2 votes

Soft Gluten Free Chocolate Chip Cookies (Paleo) 

Fluffy pillowy bakery style cookies that are naturally grain-free, gluten-free, refined sugar-free and refined flour-free.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12 cookies
Author: Dominique

Ingredients

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

A note on cook times:
10 minutes= puffy, cakey but gooey in the middle on top
12-12.5 minutes= more of a dry cakey, more airy
Also, cook times will vary based on your oven.
For ingredients swaps:
  • Instead of olive oil, you can use avocado oil.
  • Instead of tapioca flour, you can use arrowroot powder at a 1:1 ratio.

Nutrition

Calories: 273kcal | Carbohydrates: 28g | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 104mg | Potassium: 38mg | Fiber: 2g | Sugar: 14g | Vitamin A: 20IU | Calcium: 51mg | Iron: 1mg