Perfect Gluten free Chocolate Chip Cookies
Recipe type: Gluten Free Baking
Serves: 2-3 dozen
  • ½ cup unsalted butter, softened
  • ¼ cup Organic Coconut Oil, softened
  • ¾ cup Organic Coconut Palm Sugar or organic brown sugar
  • 1 tablespoon pure vanilla extract
  • 2 large organic eggs
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups Almond Meal/Flour (I use Bob's Red Mill brand)
  • 1 ¼ cups Organic Chocolate Chips
  • ⅔ cups toasted pecans or walnuts, chopped
  1. Preheat oven to 350. Line 2 baking sheets with Parchment Paper.
  2. In the bowl of a stand mixer, cream together butter, coconut oil and coconut sugar.
  3. Add vanilla and eggs. Blend until mixed together.
  4. Mix in baking soda and salt.
  5. Add almond flour one cup at a time, beating well after each addition. Fold in chips and nuts.Personally, I always chill dough 30 minutes or so before baking. It prevents the cookies from spreading too much.
  6. Scoop by tablespoons and place 3 inches apart on baking sheet. I like to flatten them a bit with my hand.
  7. Bake 11-12 minutes for soft & chewy or 14-18 minutes for crispier, browner cookies. You can tell by the photos I go for crispier and browner!
  8. Remove to a cooling rack. These are crispier the first day but will soften by day 2.
Recipe by Kate Battistelli at