Recipe

Chocolate Chip Cookies

Prep time: 15 minutes

Cook time: 12 minutes

Serving size: 16 servings

Difficulty: Easy

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Celebrate National Chocolate Chip Cookie Day with our ultimate gluten-free chocolate chip cookie recipe, featuring rich dark chocolate chips, toasted walnuts, and Purely Elizabeth Chocolate Chip Cookie Granola. These cookies offer a perfect blend of nostalgic flavors and nutritious ingredients for a delightful treat everyone can enjoy.

National Chocolate Chip Cookie Day, celebrated annually on August 4th, is the perfect excuse to indulge in one of America’s favorite treats. This year, elevate your cookie game with our special gluten-free chocolate chip cookie recipe. Combining the rich, nostalgic flavors of traditional chocolate chip cookies with the nutritious goodness of our Chocolate Chip Cookie Granola, this recipe is a delicious twist on a classic.

Our recipe takes this beloved treat to a new level, ensuring that even those with gluten sensitivities can enjoy the same delicious experience. The addition of arrowroot flour and gluten-free flour blend creates a perfect texture that rivals any traditional cookie, while the coconut sugar and maple syrup provide a natural sweetness that enhances the overall flavor. What sets these cookies apart is the delightful crunch from the toasted walnuts and our Chocolate Chip Cookie Granola.

The preparation process is straightforward, making it easy for bakers of all levels to whip up a batch in no time. These gluten-free chocolate chip cookies are a celebration in every bite, perfect for honoring National Chocolate Chip Cookie Day. Share them with friends and family, or savor them yourself as a delightful treat.

In this recipe

Ingredients

2 cups gluten free flour 1:1 (fluffed and leveled)

¼ cup arrowroot flour/starch

1 ¾ tsp baking powder

1 tsp baking soda

½ cup butter, unsalted (room temp)

¾ cup coconut sugar

¼ cup maple syrup

1 tsp vanilla

1 tsp salt

1 egg, room temp

1 egg yolk, room temp

¾ cup dark chocolate chips

½ cup toasted walnuts

1 cup Purely Elizabeth Chocolate Chip Cookie Granola

Directions

In a mixing bowl, combine the dry ingredients: flour, starch, baking powder, baking soda and salt. In a bowl of a stand alone mixer, cream together the butter, coconut sugar, maple syrup and vanilla, scraping down the sides as needed.
Add in the eggs, mixing between each. With the mixer on low, add in the dry ingredients until combined. Fold in the chocolate chips, granola and walnuts.
Separate the dough into 16 evenly sized cookie dough balls and place them on a baking sheet lined with parchment paper. Sprinkle with flakey sea salt and cover and chill for at least 2 hours.
When ready to bake, preheat the oven to 350 F and place the cookie dough balls at least 2 inches apart and bake the cookies for 9-12 minutes. Let cool for 5 minutes before transferring to a cooling rack to continue cooling.