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Gluten Free, Low Sugar Coconut Chocolate Chip Cookie Recipe

Vanessa Hill Gluten Free Works

gluten free coconut chocolate chip cookies

Gluten-Free Coconut Chocolate Chip Cookies

I look forward to the holiday season – visiting family, friends, the exchanging of gifts. And of course there’s the food. When you aren’t hosting your own thanksgiving, it can be stressful to make sure you aren’t getting any gluten in your diet.

I had to call my boyfriend’s aunt to make sure that the turkey was okay for me to eat, and ask about other side dishes being made. But when it comes to dessert, I don’t expect everyone to cater to me, so I will be bringing my own this year.  Normally I make a pie or cake or some sort.  This year, I’m making a simple but delicious favorite: chocolate chip cookies.

These cookies are good for those who are on a gluten free diet or even those following a paleo lifestyle. Most paleo peeps don’t eat grains or sugar. While I’ve used some sugar, it is quite minimal.

There is very little refined sugar in this recipe. Many still sweeten their recipes with the sweetness from bananas, dates, juices, agave etc. For some of us with digestive problems due to gluten or other food intolerances, you might also be dealing with a gut dysbiosis or candida overgrowth, as is the case with me. With a candida overgrowth, sugar is sugar, regardless of where it comes from: cane, fruit, or an artificial kind like aspartame or stevia. So the most sugar I usually have comes from enjoying the subtle sweetness of coconut milk, butternut squash, and the sweetness in onions and red bell peppers, for example.  Or as in this cookie recipe, dark chocolate, and a little sprinkle of Sugar in The Raw on top of each cookie.

I made these cookies with a base of coconut flour and used dark chocolate mini-chunks and walnuts for crunch. I found 70% dark chocolate at Whole Foods; it comes in a bakers bag just like Nestle Tollhouse Morsels would, but with barely any sugar – about 4g per tablespoon. And, they are dairy free. I also cut the recipe in half – since this was the first time making them I didn’t want a huge batch to go to waste if they weren’t a success.  In fact, they turned out quite good, and made my whole house smell fabulous!


Below is the whole recipe – if you cut it in half you will get about 12-15 cookies.

1/2 cup coconut oil or butter, melted
1/2 tablespoon vanilla extract or vanilla bean
4 eggs
1/2 cup unsweetened almond milk (or whatever milk you prefer)
1 cup coconut flour
dash of salt (I used pink Himalayan salt)
3/4 cup semi sweet chocolate chips  – I used Whole Foods 70% dark chocolate mini-chunks 
1/4 cup walnuts  (if you like)

1/4 cup Sugar in The Raw, to sprinkle on top

Preheat the oven to 350°F.
Line two cookie sheets with a silpat mat or parchment paper . You can also grease a cookie sheet.
In a small bowl, mix the coconut oil or butter, vanilla extract, eggs and almond milk together.
In a larger bowl, stir coconut flour and salt together.
Pour the wet ingredients into the dry and stir until combined.
Stir in the chocolate chunks and walnuts
Scoop by the tablespoon, roll into a ball with your hands, flatten out and sprinkle sugar on top before putting into the oven.
Bake for about 20 minutes until lightly brown.
Author Information: Vanessa Hill
Gluten Free Chickadee
Gluten Free NetWorks

About Vanessa Hill

One comment

  1. Hey Vanessa,
    I appreciate you sharing this recipe, it is definitely a good one. If you wouldn’t mind, though, citing that you got it from my website, I’d really appreciate it.

    Thanks so much!

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