These cookies are seriously the best gluten free chocolate chip cookies. They are soft and chewy and a little crisp and crackly and so delicious. They also happen to be flourless, grain-free and paleo-friendly – but trust me, you’d never know!
The best flourless, gluten free cookies!
These cookies are PERFECTION. I’m not kidding y’all. This recipe is magical. I have created the unicorn of cookies. And they only take 10 minutes to bake!
Have I hyped this chocolate chip cookie recipe enough for you yet? I mean, I did just call this the unicorn of cookies. I am so so so happy with this cookie recipe! It is my new FAVORITE cookie and I can’t wait for it to be yours too!
These cookies are light and airy and crackly. I mean, do you see these beautiful crackles? They’re also so buttery soft and the slightest bit chewy.
This really is a must-try cookie recipe. Don’t want to take my word? Here is what my junk-food loving husband had to say about these cookies:
Roby (my husband): is this a real cookie?
Ashley (me): what do you mean? 🤷🏽♀️
Roby: It tastes like a real chocolate chip cookie and not some paleo or gluten-free thing. 😏
Ashley (me): 🙄 (but secretly 🤓)
I’ll admit it y’all. The other gluten-free/paleo cookies on my blog can sometimes taste… “healthy-ish” when compared to a regular cookie. But not this cookie. This cookie is worthy of the cookie name. It deserves a seat on the cookie throne.
You can get creative with these cookies and substitute ingredients if you want to. I’ve made this cookie recipe in many different ways but my FAVORITE combination: cashew butter for the nut butter and cane sugar for the sweetener. You can use coconut sugar if you want to – just know it’ll change the color of the cookie.
The ingredients in this recipe look a bit similar to those in my 3-ingredient cookie recipe but don’t be fooled, the two cookies are different! Those cookies while tasty are different in texture. They are thick and dense. These cookies are much lighter. There are a few extra ingredients in this recipe that really make a difference. A bit of baking soda helps them spread out a bit and makes them thin, soft, and chewy. I’ve also added some vanilla extract which gives more of a “warm cookie flavor” to the cookie… that’s a thing, right? And then of course there’s a little sprinkle of flaky sea salt which elevates this chocolate chip cookie to a whole other level. These cookies are sweet, salty, and cookie perfection.
Make these flourless paleo chocolate chip cookies for a party or a weekend movie night or whenever you want! They’re simple to make, call for ingredients that you probably already have in your pantry and they bake in just 10 minutes!
The Best Gluten Free Chocolate Chip Cookies (flourless, grain-free, paleo)
The Best Gluten Free Chocolate Chip Cookies (flourless, grain-free, paleo)
Ingredients
- 1 cup nut butter I suggest cashew butter
- 1 cup cane sugar or coconut sugar
- 1 large egg
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- ½ cup mini chocolate chips
- Pinch of flaky sea salt
Instructions
- Preheat oven to 350°F.
- Add the nut butter, sugar, egg, baking soda and vanilla extract to a bowl and mix until well combined. A hand mixer will make this process faster but you can mix this by hand too.
- Fold in the chocolate chips.
- Using a small cookie scoop, place the dough onto a parchment-lined baking sheet. Use your fingers to flatten the cookie. Repeat until the dough is done.
- Sprinkle with flaky sea salt.
- Bake at 350°F for 10 minutes.
- Allow the cookies to cool down a bit then using a spatula, carefully move them to a wire rack to cool down completely. These cookies set once cool (if you pick them up while they are hot, they will crumble).
- Store in an airtight container on the counter for 3-4 days.
Notes
- Make sure to really stir the nut butter before measuring.
- You can use any nut butter but I highly suggest using cashew butter (it’s my favorite!).
- I also suggest using cane sugar though you can use coconut sugar – just know the color of the cookie will be a darker shade of brown.
- If you don’t have a cookie scoop, you can measure out the dough using a tablespoon. Just roll it into a ball, flatten it into a cookie and then place on a baking sheet. Repeat until dough is done.
Jeanne says
How many cookies does this recipe make please?
Nicole Roman says
These are delicious and super simple to make. Thank you!
My Heart Beets says
Nicole, so happy to hear that you liked the cookies 🙂 Thanks for letting me know how they turned out for you!
Bhavika says
Do you use natural cashew butter or the kind form a jar that already has sugar in it?
My Heart Beets says
Any nut butter should work but I like the cashew butter from trader joes 🙂
Chris says
Looks yummy! Have you had any success using an egg substitute?
Thanks 🙂
My Heart Beets says
Thanks Chris! I haven’t tried using an egg sub… in the past with other recipes I’ve tried a mixture of chia seeds and water as an egg replacement but I can’t say for sure whether it’d work in this recipe. Let me know if you try!
Karen says
Can you share the nutritional information on these please? Thank you.
Judy Nanney says
Would it be possible to use coconut butter (manna) as the base? Love this simple recipe!
My Heart Beets says
I have yet to try it this way so I can’t say for sure. If you try it out, let me know how it goes! Someone recently made my flourless peanut butter cake using coconut butter so I’m optimistic!
gauri says
Look delicio. Is ther a way to make them nut free?
Thanks
Gauri
My Heart Beets says
Gauri, I’m sure that sunbutter would work in this recipe! Or you can try tahini if you like the flavor! The only thing to keep in mind if you use sunflower seed butter is that it reacts with baking soda to create a green color – it won’t affect the flavor though!
Paige says
These cookies are the bomb!!! I made them based on your husband’s reaction, and my (junk food loving) boyfriend says they’re some of the best cookies he’s eaten in his whole life! 😊
My Heart Beets says
Paige, hooray!! And LOL I will have to tell my husband that he sold you on the cookies! So glad your bf loved them!!
Marilyn says
I have to thank you for the “jump to recipe” button!!! Sometimes I am in a hurry and then it is annoying to go thru all the pictures.
My Heart Beets says
Thanks, Marilyn 🙂 Good to know that the feature is useful!
Fatima says
WHYYYY??!?! I was swearing off sugar for the next few months. I have to try these now 🙁 *secretly jumping inside*
My Heart Beets says
ahaha sorry!! I have such a sweet tooth 🙈let me know what you think of the cookies when you try them!
Debbie says
Is cane sugar denerara sugar? Thanks
My Heart Beets says
Any type of cane sugar will work 🙂
Rm says
Can you freeze the dough?
My Heart Beets says
I haven’t tried freezing it but I think that should be fine. Please let us know if you try!