Warm vanilla-cinnamon spices give these healthy soft gluten-free chocolate chip cookies their robust flavor! A delicious sweet way to welcome the holiday season!
For a holiday twist, try my rocky road cookies. Be sure to also try our Bakery-Style Gluten-Free Chocolate Chip Cookies!
Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Bake Time: 8 to 10 minutes at 375 degrees F
- ⏳ Total Time: 19 minutes
- 🍽️ Yield: about 60 small cookies
- ⚡ Calories: 117kcal per cookie, per the recipe card
- 🥣 Ingredients: gluten-free flour, tapioca flour, ghee or butter, coconut sugar, honey (or maple syrup), eggs, vanilla, cinnamon, baking soda, salt and chocolate chips
- 🌶️ Flavor Profile: Soft and doughy with warm vanilla and cinnamon
- ✋ Difficulty: Easy, kids can help
Quick Answer
Preheat the oven to 375 degrees F and line a baking pan. Combine 1 ¾ cups gluten-free flour, ½ cup tapioca flour, 1 teaspoon each baking soda, cinnamon and salt. Cream 1 cup room temperature ghee or butter with the coconut sugar, 1 cup honey and 1 teaspoon vanilla, then beat in 2 eggs one at a time. Slowly add the flour mixture, fold in 2 cups chocolate chips, drop rounded tablespoons 1 inch apart, flatten slightly and bake 8 to 10 minutes. Cool 2 minutes on the pan.
Jump to:
- Quick Look
- Quick Answer
- Why These Gluten-Free Cookies Stay Soft
- Why You'll Love These Cookies
- Key Ingredients
- The Lemonade Stand That Sold Out in 3 Hours
- How to Make Gluten-Free Chocolate Chip Cookies
- Expert Tips
- More Healthier Chocolate Chip Cookie Recipes
- Gluten-Free Chocolate Chip Cookie FAQs
- More Cookies to Bake
- Soft Gluten-Free Chocolate Chip Cookies
When it comes to dessert, to me, nothing is sweeter than walking into a home smelling of freshly baked soft gluten-free chocolate chip cookies that have just been taken out of the oven. Sometimes I can taste the cookies even before they hit my lips!
Why These Gluten-Free Cookies Stay Soft
Click to see why it works
- Butter helps gluten-free cookies stick together instead of crumble apart quickly.
- Ghee is simmered, which makes it nutty-tasting and aromatic and gives these cookies extra depth in flavor.
- Cinnamon is the secret. Cinnamon spices with vanilla and nutty butter give the chocolate morsels and creamy doughy centers the WOW factor.
- Flatten slightly with the bottom of a glass before baking, per the recipe card.
- Pull them at 8 to 10 minutes and let them set 2 minutes on the sheet.
Why You'll Love These Cookies
- Soft, creamy, doughy centers with melty chocolate morsels.
- Warm vanilla-cinnamon flavor that neighbors rave about.
- Gluten-free, sweetened with coconut sugar and honey (or maple syrup).
- Makes about 60 small cookies, so there is plenty for a cookie swap, a party or a lemonade stand.
- Kid-friendly baking. My son whipped the dough together himself.
Key Ingredients
- Gluten-free flour plus tapioca flour - the tapioca keeps the texture soft.
- Ghee or butter - room temperature. Ghee clarified butter is the best most natural form of butter so I highly recommend it for baking and cooking (along with coconut oil).
- Coconut sugar and honey - or use maple syrup in place of the honey.
- Eggs and vanilla.
- Cinnamon - the secret ingredient.
- Semi-sweet chocolate chips.
- Baking soda and Himalayan salt.
See recipe card for quantities.
The Lemonade Stand That Sold Out in 3 Hours
We first made these soft gluten free chocolate chip cookies for Big C's first lemonade stand a couple of weeks ago! I have been working hard to teach him about money, especially now that he is 6 and gets an allowance. He has three jars in his room: 1 for spending, 1 for saving and 1 for giving. Most of the money he has obtained has been from birthday money, working (I pay him when he helps me shoot photos as an assistant), and his allowance.
It is a daily process explaining that we can't always buy toys with the money but I was so proud of him one afternoon when the ice cream truck drove by. He took his spending money to buy his treat and got money out of his giving jar to give to his little brother so he could have an ice cream too. My heart melted in joy along with their icy treats.
Then another day Big C told me he really wants a Transformer toy and I told him he needed to spend his own money. Only there was no more spending money left in his jar so I told him he could earn money if he worked for it. "We can set up a lemonade stand to sell lemonade and soft gluten free chocolate chip cookies" I told him.
He was delighted to do just that and was immediately in the kitchen whipping together the dough for his cookies.
Thank goodness for social media (in this case) and last-minute advertising because I shared this picture and in less than 3 hours we sold out! Good thing because it was so hot we could only set out a few cookies at a time or else they would melt. Shortly later we set out to buy his Transformer:-)
One of our neighbors raved about something in the chocolate chip cookies that was so good. I told her the secret to these drop cookies is adding cinnamon! Cinnamon spices with vanilla and nutty butter just gives chocolate morsels and the creamy doughy centers the "WOW" factor!
How to Make Gluten-Free Chocolate Chip Cookies
1Prep the pan. Preheat the oven to 375 degrees F. Prepare a baking pan by lining it with a silicone liner or parchment paper.
2Mix the dry ingredients. In a large bowl combine the flours, baking soda, cinnamon and salt.
3Cream the wet ingredients. In a mixer cream together the butter, coconut sugar, honey and vanilla. Add eggs one at a time beating well to combine.
4Make the dough. Slowly add the flour mixture. Fold in the chocolate chips.
5Scoop. Drop rounded tablespoons of the cookie dough onto the prepared baking sheet about 1 inch apart. Flatten slightly with the bottom of a glass.
6Bake and cool. Bake for 8 to 10 minutes. Cool on the baking sheets for about 2 minutes to set then transfer to a cooling rack to cool completely.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- How to reheat cookies. Here is the secret to achieving fresh out-of-the-oven homemade gluten-free cookies: First, sprinkle a bit of water on a paper towel and cover the chocolate chip cookie with the dampened paper towel then heat the cookie in the microwave for about 10 seconds. Oh boy! Your home will smell amazing and the turnout is a fabulous moist cookie with melted chocolate morsels!
- Bake in small batches. Sometimes I like to make the batch of cookies and keep half of the uncooked cookie dough in the refrigerator to bake smaller batches at a time. So I don't eat the whole pan at once!
- Room temperature butter creams smoothly with the honey and coconut sugar.
- Hot day? Set out only a few cookies at a time so the chocolate doesn't melt.
- Fresh is best. I kept a secret stash at home for us to enjoy later but we all know chocolate chip cookies taste best fresh out of the oven.
More Healthier Chocolate Chip Cookie Recipes
More chocolate chip favorites: Healthy Oatmeal Chocolate Chip Cookies (dairy-free), Perfect Paleo Chocolate Chip Cookies, Coconut Oatmeal Chocolate Chip Cookie Dough Energy Balls, Pumpkin Spiced Chocolate Chip Cookies (dairy-free) and Bakery-Style Gluten-Free Chocolate Chip Cookies.
Holiday cookie trays: Gluten-Free Christmas Cookies, Thanksgiving Turkey Sugar Cookies, Gluten-Free Snickerdoodles and Chocolate Rocky Road Cookies.
Gluten-Free Chocolate Chip Cookie FAQs
Cinnamon. Cinnamon spices with vanilla and nutty butter give the chocolate morsels and the creamy doughy centers the WOW factor.
Butter helps gluten-free cookies stick together instead of crumble apart quickly. Ghee is simmered, which makes it nutty-tasting and aromatic and gives the cookies extra depth in flavor.
Sprinkle a bit of water on a paper towel, cover the cookie with the dampened paper towel and heat it in the microwave for about 10 seconds. You get a moist cookie with melted chocolate morsels.
Yes. The recipe card lists maple syrup as the swap for the 1 cup of honey.
Yes. I like to keep half of the uncooked cookie dough in the refrigerator and bake smaller batches at a time.
About 60 small cookies from rounded tablespoons of dough, at 117 calories each per the recipe card.
More Cookies to Bake
Bake Bakery-Style Chocolate Chip Cookies, Pumpkin Chocolate Chip Cookies or Paleo Chocolate Chip Cookies next. I hope you enjoy these Soft Gluten-Free Chocolate Chip Cookies! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Soft Gluten-Free Chocolate Chip Cookies
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Ingredients
- 1 ¾ cups gluten-free flour
- ½ cup tapioca flour
- 1 teaspoon Himalayan salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ cup coconut sugar
- 1 cup honey or maple syrup
- 1 cup ghee or butter room temperature
- 2 eggs
- 1 teaspoon vanilla
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Prepare a baking pan by lining it with a silicone liner or parchment paper.
- In a large bowl combine the flours, baking soda, cinnamon and salt. In a mixer cream together the butter, coconut sugar, honey and vanilla. Add eggs one at a time beating well to combine. Slowly add the flour mixture. Fold in the chocolate chips.
- Drop rounded tablespoons of the cookie dough onto the prepared baking sheet about 1 inch apart. Flatten slightly with the bottom of a glass. Bake for 8-10 minutes. Cool on the baking sheets for about 2 minutes to set then transfer to a cooling rack to cool completely.
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