Gluten-Free, Dairy-Free Brown Sugar Chocolate Chip Cookies
Recipe type: Dessert
These are chocolate chip cookies that have great chewiness and are heavy on the brown sugary taste!
  • 2 eggs, ideally at room temperature
  • 1 ½ cups firmly packed light brown sugar
  • ½ cup granulated sugar (or coconut palm sugar)
  • 1 tsp vanilla extract
  • 2 cups gluten-free all-purpose flour mix (see notes; some gluten-free flour mixes will NOT work in this recipe; I use my Two-Ingredient Flour Mix)
  • 1 tsp xanthan gum (omit if using gluten-free flour mix* that contains xanthan gum)
  • 1 tsp baking soda
  • ¾ tsp salt (I use this sea salt)
  • ⅓ cup palm shortening and ⅓ cup extra virgin olive oil (OR add 1 tbsp extra virgin olive oil to ⅔ cup measure and then fill cup with coconut oil, liquefied)
  • ¾ – 1 ½ cups semi-sweet chocolate chips (I use the larger amount when using palm shortening and extra virgin olive oil and I use whatever chocolate chips I have on hand—regular size (I like these and these), minis, chunks)
  1. Preheat oven to 375 degrees. Lightly grease baking sheets.
  2. Add eggs to large bowl. Beat slightly.
  3. Stir in brown sugar and coconut palm sugar until well combined and smooth. Add vanilla.
  4. In a separate bowl or very large measuring cup, sift together flour mix, xanthan gum, baking soda, and salt.
  5. Stir flour mixture into egg-sugar mixture slowly until well combined.
  6. Add palm shortening and extra virgin olive oil (or coconut oil and extra virgin olive oil); mix well.
  7. Stir in chocolate chips.
  8. Drop about 2 tbsp of batter for each cookie onto baking sheet two inches apart. (You must follow the spacing rule: these cookies spread a lot and as noted are a flat half chewy, half crisp cookie.)
  9. Bake cookies for about 4 minutes. Leaving baking sheets in oven, reduce oven temperature to 350 degrees and bake additional 4 to 6 minutes, for a total of about 8 to 10 minutes until cookies are set.
  10. Leave cookies on baking sheet for maybe a minute or so after removing from oven so they will firm up as they finish baking and release from the baking sheet. Use a spatula to loosen them if needed. If they get too hard on the baking sheet and can’t be removed easily, return to the oven for a few seconds until they soften again and repeat the process.
I use my own gluten-free flour mix. It consists of three parts Asian white rice flour (much more finely ground that typical white rice flour) and two parts cornstarch. I make 5 lbs of this mix at a time. I use three 1-lb bags of Asian white rice flour and two 1-lb boxes of Argo cornstarch. Mix well, but gently in a very large bowl and then transfer to airtight storage containers (like large glass jars). There are many other rice-based gluten-free all-purpose flour mixes on the market that will also work in this recipe, such as Jules All-Purpose Gluten-Free Flour mix. However, this recipe will NOT work with some other all-purpose gf flour mixes like Bob’s Red Mill or Bette Hagman’s gluten-free all-purpose mix. Other flour mixes that I have not mentioned *might* work, but I can’t guarantee that. It’s also been my experience that these cookies fall apart if a baking stone is used. If your eggs are not at room temperature, the palm shortening and oil might harden and form little balls. As long as you mix your ingredients well, the cookies will still turn out fine because those little balls will melt while baking, but if your eggs are at room temperature you won't even have that concern. You may have to clean spatulas (I alternate between two) and even wipe off baking sheets of crumbs between batches. I always cool my cookies on opened paper bags to help absorb extra grease.
Recipe by gfe--gluten free easily at