Perfected (CHEWY) Gluten Free Cookies!

May 22, 2018

Oh my good gosh, I am so obsessed with this recipe that I 1) had to make 3 batches in a matter of a week (LOL), and 2) perfected it so I could share it with you guys! 


I HIGHLY suggest you follow this exact recipe. No substitutions or shortcuts. The texture/consistency and taste is perfect. So here goes:



  • Bob's Red Mill Gluten Free all purpose baking flour

  • 3/4 cup coconut flour

  • 1/2 tsp baking soda 

  • 1 cup chocolate chips (use Daiya Dairy Free chocolate chips if you desire)

  • 3/4 cup coconut sugar (or brown sugar)

  • 1/3 cup pure maple syrup (or E.D Smith No Sugar Added maple syrup)

  • 2 eggs

  • 3/4 cup coconut oil (not melted when measured)

  • 3/4 cup peanut butter (or almond butter if you prefer)


  • Mix all dry ingredients (flours, sugar, baking soda, coconut sugar, chocolate chips)

  • Beat 2 eggs in a bowl

  • In a separate bowl melt your 3/4 cup coconut oil

  • Once coconut oil is melted, mix it with your beaten eggs

  • Pour this into your dry batter and stir

  • Add your nut butter and mix into entire mixture

  • Add maple syrup and stir. The batter should now be the perfect consistency to roll into balls the size of golf balls (or slightly larger)

  • Bake in oven at 350 F for 12 minutes.

  • LET COOL COMPLETELY - the consistency gets MUCH better once they have been in the fridge. Expect them to be SUPER soft when they first come out of the oven.

  • ENJOY!!!




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