Soft and Chewy Gluten-Free Chocolate Chip Cookies | PCC Natural Markets

Soft and Chewy Gluten-Free Chocolate Chip Cookies

Yield: 14 cookies

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

A chewy and delicious wheat-free version of a traditional favorite. Use carob chips to make them a treat suitable for all diets. After cooling, store these cookies in an air-tight container – if they last that long!



Preheat oven to 350°F. Line two baking sheets with parchment paper.

Combine flours, sugars, baking soda and salt in a large bowl.

In a small bowl, whisk together flax and water until creamy; stir in oil and vanilla. Mix wet ingredients into dry. Fold in oats, chocolate chips and walnuts.

Drop dough onto prepared baking sheets, by the rounded tablespoonful, about 1 inch apart. Press down gently to flatten. Bake until just golden at the edges, 12 to 15 minutes. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.


Make sure to melt the coconut oil as directed. The texture will be very crumbly if you skip that step.

Each serving: 170 cal, 9g fat (5g sat), 0mg chol, 90mg sodium, 21g carb, 2g fiber, 3g protein

Recipe by Jackie Freeman, PCC Chef

More about: cookies


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