GF coffee chocolate chip cookies

posted in: in the kitchen | 6

I made some organic gluten free cookies this weekend that turned out well enough I thought they’d be worth sharing. I tend to steer away from cookie recipes because of the huge amounts of sugar called for, but lately I just want some cookies!

After finding a few different recipes on the web that I could relate to, I made my own variation with less sugar, some changes to the flour mixture and the addition of coffee grounds. They came out light, a little bit flaky, moist and soft, with a slight crisp around the edges – not to mention super tasty. Pretty close to perfect.


1 3/4 cups brown rice flour

1/4 cup tapioca flour

1/4 cup arrowroot powder

2 Tbs ground flaxseed

3 Tbs ground sesame seeds

1 tsp xanthan gum

1/4 cup raw sugar

1/2 cup maple syrup

2 eggs

1/2 tsp sea salt

1 tsp baking powder

1 tsp baking soda

3/4 Cups softened butter (1.5 sticks)

2 tsp vanilla extract

1 Tbs coffee grounds

1 1/2 Cups dark chocolate chips

Mix together your dry ingredients, including chocolate chips, and with the exception of the sugar.

Cream the softened butter with the sugar, maple syrup and vanilla extract.

Add the eggs to the butter mixture and stir well.

Now combine everything together and mix well.

Preheat oven to 375 degrees.

Spread your cookie sheet with oil, or cover with parchment paper. Since we don’t cook on metal, I used oiled glass bake pans.

Spoon dough onto the pan, spaced about 1.5 – 2 inches apart.

Bake for 9-15 minutes, depending on how you like them, and what kind of pan you cook them on. On glass, I cooked mine for close to 15 minutes. Glass takes longer to heat than metal though, so set your timer for 9 minutes and then keep a watch on them. When they are done, make sure to eat some right out of the oven! When they fully cool, they are a soft cookie, and I am happy with how well they retained their moisture.

Next time I will try adding twice the coffee grounds and only about half the sweetener, and I’d probably add some seeds, nuts or oats for a more balanced snack. With all the chocolate chips, I think they would be sweet enough (for me) without any additional sweetener.

I have heard enthusiastic mentions of these cookies at least half a dozen times today. They were a big success… and I got my cookie fix.

6 Responses

  1. joanie

    Thanks for taking the time to record this recipe Abby. I would love to try these if I can get the ingredients here. We have a great health food shop in our local town but there is so much more available in the States.
    I’m always looking for recipes with less sugar and my husband and I eat gluten free most of the time.
    BTW, how many eggs, 2?

  2. Valerie

    oh Abby thank you for sharing !
    you know I have to be gluten-free don’t you ? I took note of the 2 eggs & I have to see where & if I can find arrowroot powder around here … but maybe it can be omitted ?
    yours look delicious !

  3. infusionfibers

    Hi Valerie! I did know you were gluten-free. If you try them it would be fun to hear what you and your family think. You could substitute potato flour for the arrowroot, or you could just use more tapioca flour.

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