I mean, come on. Who doesn’t like cookies?! This girl right here does!

Real talk: While much of my diet includes whole foods, yo’ girl’s gotta have some goodies now and then. Nothing gets better than good ole’ fashion chocolate chip cookies. By “ole’ fashion”, I really mean gluten-free cookies that don’t taste like cardboard and cost an arm and a leg.

Today I was craving these bad boys. They only take about 10 minutes to make. You only need one bowl and a handful+2 ingredients (7, guys- that means 7).
Gluten-free flour mix
Light brown sugar (coconut sugar is a great sub and gives them a slight caramel flavor)
Cane sugar (you can also sub this with honey or maple syrup)
Butter (love me some Kerrygold butter)
baking powder
and, though not pictured, chocolate chips! I was snacking on a few and forgot to include the cup in the photo (:P).

Depending on the size you’re going for, or if you’re a batter-eater (gasp!), this recipe makes a dozen yummy cookies. In case you want to pace yourself, you can double the batch and freeze the cookies in a sealed container or baggie, too!

When I do indulge and make cookies, I don’t exactly make them like Grandma used to make (my family usually used white sugar and flour for example). Instead, I switch out refined sugars for at least cane sugar, coconut sugar, or a natural sweetener like maple syrup. Simple substitutes like this are still delicious, and they’re a little more honoring to the body.



  • 2 cups gluten free flour mix (I used King Arthur's flour mix for this batch.)
  • 1 cup organic light brown sugar (I used organic light brown sugar. Coconut sugar is a great substitute as well.)
  • 1/2 cup organic cane sugar (I used organic can sugar. I have also substituted out with a bit of maple syrup before. )
  • 1 cup grass-fed butter (room temperature) (Vegan or dairy butter of choice.)
  • 1 and 3/4 tsp pure vanilla extract
  • 2 pastured eggs
  • 1.5 cups chocolate chips
  • 1 tsp baking powder
  • a little salt
  1. Using a hand mixer, cream the butter and sugars together in a large bowl.

  2. Add in the egg and vanilla and mix well.

  3. Add in the gluten free flour mix in parts and combine well.

  4. Once combined, stir in your chocolate chips.

    Optional: You could cover the dough and refrigerate overnight for 2-3 hours until chilled or overnight. I've done both and I have also baked them within the same hour.

  5. Spoon out balls of dough and place about 2 inches apart on a baking sheet. Think a Tablespoon of dough for each ball.

  6. Bake in oven at 350 degrees F for 8 to 10 minutes (edges will be just slightly golden). Remove cookies from oven, allow them to rest on the pan for 5 minutes. If you have a cooling rack, now's the time to move them onto it.


That’s it! I’d be lying if I said I wasn’t eating one of these suckers right now.

PS- don’t beat yourself up when you cave into some cravings now and then. Before you do, try to pause and ask yourself, “Is this craving filling another void inside? Is there something going on emotionally right now?”. Sometimes, cravings are the body’s way of providing us the chance to dig a little deeper.
And sometimes, you just need a good chocolate chip cookie.

What’s your favorite treat-yo-self cookie recipe?