Monday Munchies - Gluten-Free Chocolate Chip Cookies

Okay everyone, today I am sharing a recipe that will satisfy your sweet tooth and goes great with milk! Autumn is a great time to bake cookies, donuts, pies, etc. Something about the chilly weather makes you want to cuddle up with a hot dessert and cocoa. Yum! Enjoy these healthy, gluten-free chocolate chip cookies.

Gluten-Free Chocolate Chip Cookies


  • 2 cups gluten-free flour (Bob's Red Mill)

  • 1 1/2 teaspoon baking powder

  • 1 1/2 teaspoon organic cornstarch

  • 1/4 teaspoon sea salt

  • 6 tablespoons unsalted butter or coconut oil, melted and cooled

  • 2 egg whites, room temperature

  • 1 tablespoon milk

  • 4 teaspoons vanilla extract

  • 1 cup coconut sugar or brown sugar

  • 1/4 cup regular chocolate chips

  • 2 tablespoons miniature chocolate chips


  • In a medium bowl, whisk together the flour, baking powder, cornstarch, and salt.

  • In a separate bowl, whisk together the melted butter and egg whites until small bubbles form (about 15-30 seconds). Whisk in the milk and vanilla extract. Stir in the brown sugar, smearing in any clumps along the side of the bowl.

  • Add in the flour mixture, stirring just until incorporated. Fold in the regular chocolate chips and 1 tablespoon of mini chocolate chips. Cover the top with plastic wrap, and chill for at least 30 minutes.

  • Preheat the oven to 350 degrees, and line two baking sheets with parchment paper.

  • Drop the cookie dough into 24 balls onto the prepared baking sheets. Flatten slightly to about 3/4" thick. Press the remaining mini chocolate chips into the top of each. Bake for 10-12 minutes. Remove from the oven and allow the cookies to cool for about 10 minutes.

*For better cookie dough, chill the dough for up to 2 hours.

*Don't over-bake these cookies, they will harden as they cool.

I hope you this recipe for delicious (and healthy) cookies! Let me know what you think or if you have any suggestions for future recipes.

Until next time,


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