The Ultimate Chocolate Chip Cookie That Doesn’t Taste Gluten Free (Healthy Too!)

Hey there!

After thinking I’d struck gold with the last version of my gluten free, Paleo style chocolate chip cookies, I found a secret ingredient that not only makes them taste as good, if not better, than regular, wheat based cookies, but includes a much healthier gluten free flour than most of the popular ones!

I cut the almond flour in half, because if you eat baked goods made with it often, you’re consuming way too many almonds. Too much of any food is not a healthy thing. Just think about how many almonds must go into each cup of flour! It’s better to eat a handful than to regularly eat large amounts of nut flour based baked goods. If you’re anything like me, you know it’s hard to eat just one cookie!

I kept the tapioca flour in there, which is the starchy part of the root vegetable, cassava (otherwise known as yuca). It has a light, powdering consistency, but like many gluten free flours, it is high in carbohydrates and a very high glycemic load. That’s why we limit the amount we are using. A small amount breaks up the almond flour and gives it a less nutty consistency.

And now for the secret ingredient!

The magical gluten free flour I’ve recently started experimenting with is also made from cassava, BUT it contains the entire root vegetable, fiber and all. Not just the starch. That means its glycemic load is only a fraction of that of tapioca. It still contains carbohydrates, but healthy ones from a whole food source. That’s why we use more cassava flour than tapioca. Here’s what Jillian Michaels has to say about the flour. And here’s a video about it, by the Paleo Mom.

So all in all, unless you are on a low carb diet for health or weight loss reasons, or have digestive issues (or an autoimmune disease) and are avoiding nuts and carbs for that reason, enjoy these cookies as an occasional treat. They are far healthier than most of the alternatives out there, and I can’t think of a better time to enjoy them than for a holiday or a special occasion.

Here’s the recipe, but if you don’t have cassava flour on hand, here’s a similar recipe without it, until you get some!

Even Healthier Gluten/Grain/Dairy/Egg/Sugar Free Chocolate Chip Cookies

Yield: About 48 cookies.

Gluten/Grain/Dairy/Egg/Sugar Free Chocolate Chip Cookies, Paleo friendly. Adapted from Elana Amsterdam's Paleo Chocolate Chip Cookie recipe.


  • 2 cups blanched almond flour
  • 1 1/4 cups cassava flour
  • 3/4 cup tapioca flour OR arrowroot flour
  • 1 tsp Celtic sea salt
  • 1 tsp baking soda
  • 1 cup palm shortening
  • 2 T pure vanilla extract
  • 3/4 cup pure maple syrup (for moister cookies, use 1 cup)
  • 1/2 to 3/4 cup chocolate chips (start with 1/2 cup and adjust to your chocolate/sweetness preference.)


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Add all dry ingredients to food processor and pulse until evenly combined.
  3. Add palm shortening, vanilla, and maple syrup, and once again, pulse until combined. If the blade slows down, take a spoon and mix up a bit before continuing. You should end up with a ball of dough. If too dry for your liking, you can add up to a cup of maple syrup.
  4. Transfer to a bowl and mix in chocolate chips.
  5. Spoon balls of dough onto cookie sheet. Flatten with a fork or press down with fingers.
  6. Bake for 7 to 9 minutes.
  7. Cool for 10 to 15 minutes, before transferring to a plate. Serve warm or at room temperature. Store in an airtight container for a few days.

Food for thought:

Please note that I use Enjoy Life chocolate chips because they are dairy/allergen free. There are also mini morsels which are sweeter than the regular ones, if you prefer.

Also, I have included Amazon affiliate links for your shopping convenience, and so you can read the reviews of others. Know that if you buy anything via any of the links, I may receive a small commission, which will be used to offset the cost of maintaining this blog. You're under no obligation to do so, but thank you if you do!

As I mentioned in my last cookie post, when I had to go gluten free, dairy free, and egg free, I thought I’d never eat decent chocolate chip cookies again. But I did the research, connected the dots, and kept tweaking recipes, and proved myself wrong!

So, please pass this recipe along to anyone who’s struggling to live the delicious gluten/dairy/sugar/egg free lifestyle they deserve. Or keep it to yourself, and share your homemade cookies with others, gluten free of not!

Join me in showing the world that gluten free food can taste as good, if not better, than the wheat and dairy laden kind.

Have a delicious holiday and a happy, healthy new year, everyone!

About Dawn

As a Certified Health Coach, I provide motivated individuals with the resources, tools, support and encouragement they need to make the gradual changes in food and lifestyle that could completely transform their lives. Contact me.

2 Responses to The Ultimate Chocolate Chip Cookie That Doesn’t Taste Gluten Free (Healthy Too!)

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