Worlds Best Chocolate Chunk Cookies (Gluten/Grain/Egg/Starch/Sugar Free & Paleo)

by Brittany on January 7, 2013

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Its Monday, its winter and naturally quite cold, the skies are grey. Those are all good reasons to make chocolate chunk cookies to brighten the day.

This morning I decided I wanted some cookies so I wandered into the kitchen and threw some ingredients into a bowl. Never in my wildest dreams did I expect these cookies to be the BEST chocolate chip cookie I have EVER had. Literally. They are crisp and chewy but also perfectly gooey on the inside. Best part? They will take you no more than 25 minutes start to finish.

My husband who doesn’t typically like sweets popped home for lunch and snuck out with a bag of every last cookie from my batch to take back to the office to eat with his coffee. I was stunned.. its a sure sign that the cookies are indeed as amazing as I thought they were.

This recipe is EASY- its flexible enough to adapt to meet your various dietary needs. Please use the following substitutions as needed:

  • Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour. If your cookies turn green- then try using less baking powder in the recipe than I have called for.
  • To make your own Nut or Seed flour: simply run the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.)
  • Coconut flour or any of the starchy grain based flours will NOT work in this recipe.
  • The 1/2 cup of granulated sugar can be ANY variety. Cane, Sucanat, Coconut Palm Sugar. To make this recipe SUGAR FREE use xylitol or erythritol. Just make sure whichever sugar you use is granulated not liquid.
  • For the Milk:  you can use any variety: Cows Milk, Goats Milk, Almond Milk, Coconut Milk, Soy Milk or Rice milk. Use what you have on hand. If you have none- you can just use water instead.
  • For the Chocolate: I used a bar of Simply Light sugar free/ dairy free  dark chocolate. It can be found at Trader Joes or Whole foods. Any bar of chocolate can be used in this recipe.. additionally you can always just use allergen free chocolate chips or chunks from Enjoy Life.  In the recipe I recommend using 1-2 bars of chocolate.  I used 1 bar,  if you like your cookies loaded with chocolate go ahead and use up to 2 bars.


Gluten Free Chocolate Chunk Cookies

Chocolate Chunk Cookies

  • 2 packed cups blanched almond flour (for subsustutions see note above)
  • 1/2 cup granulated sugar (I used Erithritol see note above for other options)
  • 1 Tsp. Baking Powder
  • 1/4 Tsp. Salt
  • 3 Tbs room temperature  Butter (Earth Balance, Goats Butter, Shortening or Coconut Oil will also work).
  • 1 Tbs Vanilla Extract
  • 2 Tbs Milk (dairy or nondairy)
  • 1-2 Bars of  dairy free chocolate chopped into chunks (see note above for sugar free brand)
  1. Preheat oven to 350 degrees. Cover a large cookie sheet with either parchment paper or a baking mat to prevent sticking.
  2. Chop your bar(s) of chocolate into chunks (as big or as small as you want them).
  3. In the bowl of a stand mixer (by hand should work as well) combine all of the ingredients stirring in the chopped chocolate last.
  4. Form 12 cookies with your hands into round / flat patties (I made mine 3/4 inch thick and about 3 inches wide). Note: This dough may be a little crumbly- don’t fret is thats the case!
  5. Bake 16-17 minutes until the bottom and the edges start to look lightly golden brown. (Note: this baking time may vary pending the type of sugar that you use. I have noticed that when using Xyltiol and Erithritol that my baking time ends up needing to be a few minutes longer- so the best advice I can give is to keep an eye on yourcookies after the ten minute mark.)

Recipe Update: I made these again and toyed with the flavor a little and LOVED the results so I had to share:

Instead of using 1 full TBS of vanilla extract I split it up and used 1 Tsp of Almond Extract + 2 Tsp. Vanilla. The flavor was to die for!!  If you want to take the recipe to the next level try adding some dried cherries (or maybe even some fresh chopped) to the batter as well. (Cherries + Almond are a match made in heaven!).

Make these, you will thank me for telling you to do so.  


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{ 21 comments… read them below or add one }

Katie January 7, 2013 at 10:34 pm

Thank you thank you thank you!!!! Again, your generosity is so touching, and your creativity with healthy and allergen free food is inspiring!! Ever since I found out I’m GF back in 2008, and since have encountered other food-based health issues, playing around in the kitchen and finding new, healthy, and delicious ways to create comfort foods is fun … but at times challenging. Your recipes, and especially your story, encourages me to keep going :) So very glad you are feeling better, dear.



Robin S. January 7, 2013 at 10:36 pm

Beautiful ! Can’t wait to make these,thank you Brittany !


Dionne January 7, 2013 at 10:41 pm

Can almond meal be used if I don’t have blanched almond flour? Thanks so much! I love this website and have told many about it!!


Raelene January 7, 2013 at 10:46 pm

Just found you this week and am so grateful. Been GF for 14 years and now like yourself and many others have encountered multiple other food sensitivities. Grain-free is perfect. Thank you so much for your time and creativity in coming up with these wonderful recipes and sharing them.
Can’t wait to try the cookies.


Karen Faivre January 7, 2013 at 11:19 pm

I thought I was DONE making sweet treats but apparently not. ;-) Those look quick, simple and delicious. I can’t wait to make them!! I even have the flour, must be a sign…


Katharine January 8, 2013 at 12:40 am

I just made these!! The texture is seriously the best almond flour choc chip cookie I have made! I was worried the dough was too crumbly but I’m glad I didn’t change it before baking. I used butter, cream, and erythritol. And 1 bar of 85% dark chocolate because that’s all I had on hand. I wish I could lose the cooling effect of the erythritol, but honestly I quit noticing after the first bite. You are correct that these are wonderful!!!! Thank you SO much!! You’re so generous.


Brittany January 8, 2013 at 12:53 am

Oh yeah!! Thanks for bringing that up- the dough is a bit crumbly. Ill add that to the directions. I’m like you and am quick to alter a recipe if it doesn’t seem right :)


Katharine January 13, 2013 at 2:51 am

OK Ms. Brittany, I’m having a love/hate relationship with you in my head. :) I’ve made these TWICE in less than a week and only have 1 cookie left!! Ooooh, they are too hard to resist!!! I have been storing them in the refrigerator then warming them up in the microwave to recreate the fresh-from-the-oven yumminess. I’m going to have to dig deep and find some discipline when it comes to these amazing cookies!


Brittany January 13, 2013 at 3:12 am

I’m having the same struggle.. Except I’ve got you beat.. I’ve made and finished off a batch every day since I posted the recipe. It’s not good..
I might have to join a gym! :)


Debbie January 8, 2013 at 1:13 am

These look great! I am going to pin the recipe for later use – after too much holiday indulgence, I’m trying to stay away from treats for a while :-)


Tracie Henderson January 8, 2013 at 10:10 am

Thanks so much for your words of encouragement and your generosity of recipes. My 15 year old had to go gluten free 2 years ago and it was a struggle at first, but she did really well following the diet and her health improved. Now she is suffering again so we are beginning to eliminate more grains and soy from her diet. My gut tells me sugar needs to go next but she has a huge sweet tooth. Is there somewhere you go over these different kinds of sweeteners that are healthier? Do they replace granulated sugar equally? Thanks so much for being an inspiration and for your hard work making these recipes. The products are all so expensive it makes trial and error of creating recipes beyond my means.


Chambet January 8, 2013 at 3:03 pm

With my daughter we have zeroed in on corn being the main problem and corn is worse then gluten to work around…corn starch is used in all medications etc Good Luck!


Leanne @ Healthful Pursuit January 8, 2013 at 12:52 pm

Great recipe, Brittany… and the best in the world? I dig it, especially if the husband grabbed a couple and he doesn’t even like cookies! There must be something to them :)

You’re right, cold wintery days are best enjoyed with a plate of cookies.


Brittany January 8, 2013 at 2:20 pm

Exactly.. I could not believe my husband ran off with the last 8 cookies in a bag for work!! That’s when I decided to call them ” worlds best”. Haha.

Glad you guys liked them too!


Leanne @ Healthful Pursuit January 11, 2013 at 2:54 am

Our house is the exact opposite. If there’s something I’ve baked, even if I’ve hid it from Kevin, he’ll find it and eat it. It’s insanity! If I really, really don’t want him to have what I’ve made, I just throw raisins in it. He hates the things!


Tanya January 10, 2013 at 5:13 am

World’s Best is dead on! I could not believe how great these came out! Mine only took 9 minutes to cook. I’m addicted! Thanks so much!


Andrea January 10, 2013 at 7:50 pm

We haven’t tried these yet but because there is a nut allergy, do you think quinoa flour would hold up all right?


Jenn@slim-shoppin January 11, 2013 at 1:14 am

I don’t have any dietary restrictions, but these look and sound amazing! Great job Brittany


Elizabeth Good January 12, 2013 at 5:55 am

Brittany, Brittany, oh Brittany…WHAT did I do wrong?? I was SO looking forward to these–big treat, as I rarely bake lately. I followed it to the letter~~or so I thought. Burned, lumpy, awful flavor. I did use almond meal instead (so much cheaper, from Trader Joe’s) and ghee instead of butter. Used erythritol, let it bake about 16 minutes. They totally died. ;-(


Brittany January 12, 2013 at 2:14 pm

It was the almond meal- it tastes bitter for one and secondly it does not absorb moisture in the same way as almond flour. They work entirely different!
Typically in recipes that call for blanched almond flour it’s the only thing that’s going to work.


Brittany January 12, 2013 at 2:14 pm

Ps. The skins of the almonds is what burned and gave it the icky flavor.


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