The Perfect Gluten-Free Chocolate Chip Cookie Recipe
Nothing bumps up your cozy quotient like a warm tray of homemade chocolate chip cookies. (Bonus hygge points if you bake them from scratch!)
Homemade cookies are the ultimate comfort food. But as you’ve probably discovered in your gluten-free baking adventures, not all gluten-free cookie recipes can stand up to the classic version.
These gluten-free chocolate chip cookies, however, will earn a spot on your list of go-to dessert recipes — right next to our oat flour peanut butter cookies and chocolate mocha protein ice cream. They’re soft and slightly crumbly, with all the sweet flavor and perfectly chewy texture you crave.
And with 4 grams of protein and 3 grams of fiber per serving, you’ll get some healthy nutrients too. Enjoy one of these cookies with an Openfit Plant-Based Protein shake and you’ll add another 20 grams of protein to your afternoon snack.
As tempting as it sounds, you can’t subsist solely off of cookies. Find personalized, nutritious meal recipes with Openfit’s One Minute Meal Plan. Get it here!
Ingredients for Chocolate Chip Cookies
To make these gluten free chocolate chip cookies, you’ll need:
- Nonstick cooking spray
- ⅓ cup canned chickpeas
- 1 cup dry rolled oats
- 1 cup almond flour
- ¼ cup coconut sugar
- 4 oz. unsweetened applesauce
- 1 large egg
- 1 Tbsp. chia seeds
- 1 tsp. pure vanilla extract
- 1 tsp. extra-virgin coconut oil
- ½ tsp. baking soda
- ¼ tsp. sea salt (or Himalayan salt)
- ¼ cup semi-sweet chocolate chips, divided use
While most chocolate chip cookie recipes call for butter and refined sugar, this one swaps in coconut oil, chickpeas, applesauce, and coconut sugar. Applesauce adds sweetness and keeps the cookies moist, while the chickpeas create a tender, doughy texture.
This recipe also includes chia seeds, which provide 5 extra grams of fiber in one small but mighty tablespoon. And, of course, you’ll add chocolate chips to the batter, plus a few more sprinkled on top for maximum melted goodness.
How to Make Gluten-Free Chocolate Chip Cookies
When it comes to baking perfect gluten-free cookies, the ingredients make all the difference.
If you don’t have almond flour on hand, it’s best not to sub in a gluten-free flour blend. That’s because almond flour isn’t actually a flour — it’s just finely ground almonds, so it absorbs liquid differently. Your best bet would be to sub another nut or seed flour such as cashew or sunflower seed flour.
This recipe doesn’t use xanthan gum, a thickening agent that can add volume to baked goods. That means these cookies won’t have the funky aftertaste some gluten-free baked treats have.
And this healthier cookie dough doesn’t spread while baking, so don’t forget to press it flat before popping the baking sheet in the oven.
Gluten-Free Chocolate Chip Cookies
You can never go wrong with the classic chocolate chip cookie. But we've made a healthier, gluten-free version that still ensures soft, crumbly, and chocolatey goodness in each bite!
Ingredients
- Nonstick cooking spray
- ⅓ cup canned chickpeas
- 1 cup dry rolled oats
- 1 cup almond flour
- ¼ cup coconut sugar
- 4 oz. unsweetened apple sauce
- 1 large egg
- 1 Tbsp. chia seeds
- 1 tsp. pure vanilla extract
- 1 tsp. extra-virgin coconut oil
- ½ tsp. baking soda
- ¼ tsp. sea salt (or Himalayan salt)
- ¼ cup semi-sweet chocolate chips divided use
Instructions
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Preheat oven to 350° F.
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Line a large baking sheet with parchment paper; lightly coat with spray. Set aside.
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Drain chickpeas; rinse. Set aside
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Add oats to blender; cover. Blend until fine flour texture is reached.
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Add almond flour, chickpeas, coconut sugar, applesauce, egg, chia seeds, extract, coconut oil, baking soda, and salt; cover. Blend until smooth. Fold in 2 Tbsp. chocolate chips.
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Form dough into 12 equal balls; place on prepared sheet. Flatten each ball into a “cookie” shape, as the dough will not spread as usual during baking. Top cookies evenly with remaining 2 Tbsp. chocolate chips.
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Bake for 12 to 15 minutes; remove to a coolingrack. Let cool for 5 minutes. Enjoy!
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photography by Anguel Dimov, AB Creative
