A Blog About Health and Alternative Living

“Better Than Alton Brown’s” Gluten-Free Chocolate Chip Cookies

I’m going live with my new blog redesign, and to celebrate, I’m sharing a crowd-pleaser.  It’s taken me almost 3 YEARS (gulp!) to formulate a gluten-free chocolate chip cookie recipe that was just as good than my old gluten recipe.  This is it!

Now, starting out as a newbie gluten-free baker, I turned immediately to my old buddies at the Food Network for recipes.  It took me a while to realize why their recipes weren’t nearly as good as I wanted them to be: THE CHEFS AREN’T GLUTEN-FREE.  When you need to eat gluten-free, trust a fellow gluten-free foodie for your recipes instead, because these are the only cookies we are allowed to eat, and by God, we will make sure they are good!

Many of my baked goods are Paleo, but because I’m also super intolerant to almonds, I have relied on good old all-purpose gluten-free flour for this recipe, because some things just don’t work with coconut flour.  (And really the only other Paleo flour option is almond flour.)  These are so good, I take them with us to birthday parties, and my kids don’t even bat an eyelash at the cake or cupcakes they can’t have. Total life-saver!

Our family tolerates the Namaste brand of gluten-free all-purpose flour well (as a sometimes food), and I get the bulk size bag at Costco.


"Better than Alton Brown's" Gluten-Free Chocolate Chip Cookies

Prep time: 

Cook time: 

Total time: 

Serves: 3 doz

Gluten-free chocolate chip cookie that is soft, moist, and slightly chewy. Not light and crumbly, like Alton's.
  1. Preheat oven to 375 if baking immediately. (This cookie dough is also great for balling up and refrigerating or freezing until ready to use!)
  2. Combine flour, salt, and baking soda in a small mixing bowl. Whisk until well blended.
  3. Cream butter, sugar, and honey with a hand mixer or stand mixer. Add eggs and vanilla, mix until well combined.
  4. Stir in chocolate chips.
  5. Make tablespoon-sized balls with the cookie dough and place on parchment lined cookie sheets, for less mess.
  6. Bake at 375 for 10-12 minutes or until lightly browned. Place cookies on a cooling rack after removing from oven.
You may also ball the dough and refrigerate or freeze it for later. Works great for portion control!



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