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Gluten Free Whole Grain Chocolate Chip Cookies

Today’s post is all about…

Chocolate chip cookies!!

Who doesn’t love chocolate chip cookies? (Not me! I mean…me!!! Wait. Double negatives are hard.)

Whenever we made homemade chocolate chip cookies when I was growing up, I ate through them voraciously. That’s partly because chocolate chip cookies are the best cookie ever invented, but it’s also because I have a virtually untamable sweet tooth. It’s not something I’m proud of.


I’ve been trying to tame my sweet tooth. Which is hard when these gluten free chocolate chip cookies are laying around the house! However, I have lowered the sugar in them by half. That’s a pretty significant reduction, I think. And I have to say, I don’t miss that extra sugar at all! In addition I’ve swapped the white refined wheat flour for whole food ingredients. So, when your child asks for more, you can feel confident that you are feeding them nourishing food.

Because these cookies contain whole ingredients, they are more perishable than refined cookies. Because of that, I put them straight from the cooling rack into the freezer. (After everyone in my family has enjoyed a couple, of course.) My husband likes to eat them frozen, so that’s an option. But I prefer to warm them in the oven before serving them to my kids (and myself). This makes them soft and gooey and melty. Yum!

Almond flour is a miracle ingredient in gluten free cooking, in my opinion. It keeps the cookies moist, while the brown rice flour keeps them light. Your kids won’t know the difference. Or they simply won’t care!

I adapted this recipe from Ghirardelli’s chocolate chip cookie recipe because I like to use their 60% dark chocolate chips. I’ve recently used Aldi and Kroger brand dark chocolate chips as well. They are cheaper and the end result is the same.

A quick note about xanthan gum. I have experimented with the amount of xanthan gum in this recipe and have found that a little more then 3/4 teaspoon makes the cookies “cake-y” (as my middle child says). Less than 3/4 teaspoon and they don’t hold together well.

If you get the chance to make these, let me know how it goes in the comments. If you are like me, you adapt every recipe you come across, so let me know if you come up with any yummy improvements or adaptions.


Gluten Free Whole Grain Chocolate Chip Cookies

Yield: 36-48 cookies

Gluten Free Whole Grain Chocolate Chip Cookies


  • 1 1/4 cups almond flour
  • 1 cup brown rice flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon xanthan gum
  • 1 cup butter (softened to room temperature)
  • 3/4 cup unsweetened applesauce
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 bag dark chocolate chips


  1. Preheat oven to 375°.
  2. Stir flours with baking soda, salt, and xanthan gum, and set aside.
  3. In large mixing bowl, cream butter with applesauce, brown sugar, eggs and vanilla.
  4. Gradually blend dry mixture into creamed mixture.
  5. Stir in and chocolate chips.
  6. Drop tablespoon of dough per cookie onto ungreased cookie sheets.
  7. Bake at 375° for 11-12 minutes or until golden brown.

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