Soft and Chewy Gluten-Free Chocolate Chip Cookies

Soft and Chewy Gluten-Free Chocolate Chip Cookies

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


  • 1 cup oat flour
  • 1/2 cup almond flour
  • 1/3 cup light brown sugar
  • 1/3 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground flax seeds
  • 3 tablespoons water
  • 1/3 cup melted coconut oil
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup rolled oats
  • 1/4 cup chocolate chips
  • 1/4 cup walnut pieces (optional)


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.

Special notes:

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

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