Wheatless Wednesdays: Gluten-Free Chocolate Chip Cookies

May 22, 2013

Everyone loves a good chocolate chip cookie, even wheat-free eaters.  Lori Jablons from Stuff 2 Eat crafted this gluten-free chocolate chip that will please everyone's palette.  This recipe uses a butter substitute but if you are not practicing a dairy-free or vegan diet, real butter also works.  Whether you are gluten intolerant or not, you'll won't be able to resist these delectable chocolate chip cookies.

Gluten-Free Chocolate Chip Cookies


¾ cup almond meal (I like Trader Joe’s)
⅔ cup GF Classical Blend flour
⅓ cup coconut flour (I like Bob’s Red Mill)
1 teaspoon baking soda
½ teaspoon salt
1½ sticks (¾ cup) Earth Balance or other dairy-free margarine, melted and cooled
½ cup sugar
½ cup brown sugar, packed
⅓ cup unsweetened applesauce
2 teaspoons vanilla extract
1 cup vegan semisweet chocolate chips


Preheat oven to 375° F.
Line baking sheet with parchment. If you don’t want to use parchment, that’s fine. Just don’t grease the baking sheet.
In medium bowl, whisk together flours, baking soda and salt. In large bowl, whisk together Earth Balance, sugars, applesauce and vanilla.
Stir flour mixture into Earth Balance-sugar mixture until combined.
Stir in chocolate chips.
Drop teaspoonfuls of dough onto baking sheet.
Bake until golden brown, about 12 minutes, depending on size. If cookies are a little puffy, hit the baking sheet against your counter to deflate.
Let cool on a baking sheet for 5 minutes then transfer to rack. When completely cooled, store in airtight container for up to 3 days, though I doubt they’ll last that long.

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