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Gluten-free chewy chocolate chip cookies

I like to bake, no scratch that... I LOVE to bake and share my amazing recipes with you. But what you might not know is that it could take 3 or 4 flops befo
Dec 5, 2011 | Joy McCarthy

I've updated this recipe, you can find it here or just click on the photo below!

I like to bake, no scratch that... I LOVE to bake and share my amazing recipes with you. But what you might not know is that it could take 3 or 4 flops before I get the recipe right. I think I lucked out yesterday, because these brown rice flour cookies were golden on the first try and they are chewy a day later - success!

You may be curious why I bake a lot of gluten-free? Well, the answer is simple. I have noticed when my clients eliminate or simply limit the amount of gluten in their diet they have improvements in all these areas: skin, sleep, energy, libido, brain health (think clearer, less anxiety) and of course, better digestion. Now I'm not saying that everyone needs to go gluten-free because I certainly don't live by that rule (unless you are celiac, you have no choice), but I am saying that limiting your gluten consumption may reward you with those benefits.

Before I share my recipe, I want to emphasize the point that gluten-free is not a one-way ticket to eating endless GF cookies, white rice flour products or gluten-free ice cream cakes -- this equates to the GF-junkfood-diet. This type of eating is nutrient-dead, contains zero fibre (goodbye detoxifying bowel movements) and sure to spike your blood sugar making you crave more junk and pack on unhealthy body fat.

These sweet and satisfying chewy cookies are wonderful as an afternoon snack (limit yourself to 1 or 2 per day) along with an apple. A recipe the whole family will love! I got the inspiration for these cookies from a cafe in Little Italy that I often go to - the Green Grind. They sell these cookies there, so I did my best to recreate them and I like to think mine are just as good. You be the judge!


2 cups brown rice flour

1.5 tsp gluten-free baking powder

2 organic whole eggs or 2 tbsp of chia combined with 8 tbsp water (let sit till it becomes pudding-like before combining)

1 tsp vanilla

1/2 cup coconut sugar

1/4 cup melted organic coconut oil

1/4-1/2 cup organic semi-sweet chocolate chips* (depends how much choco you like)

1/2 cup shredded coconut (preferably unsweetened, unsulfured organic)

*Note: Read package label to make sure they are gluten-free and dairy-free if that's your goal for this recipe.


Preheat oven to 375 degrees.

In a small bowl combine flour and baking powder. In a large mixing bowl, combine eggs, vanilla, sugar, oil, combine fully. Now add the flour and baking powder and make sure it is fully combined. I used my Kitchen Aid mixer for this, but you can use a hand mixer too. Lastly, fold in the chocolate chips and shredded coconut either on your lowest setting on your mixer or with a spoon.

Grease a cookie sheet and form batter into 1 inch balls. Place on cookie sheet and flatten with your fingers or a fork so they are still about 2 cm thick. Bake for 6-8 minutes. Remove from heat and place on a cooling rack. Makes 18 cookies.

Enjoy, with a delicious cold glass of almond or hemp milk! :)

Dec 5, 2011 BY Joy McCarthy
The Healthy Hipster   •   December 5, 2011

These look sublime, Joy. I'm on a baking kick today too and since I already have my bowls messy with coconut oil and cocoa I am considering whipping up a batch of these too just for fun!

Joy McCarthy   •   December 5, 2011

jenny   •   December 6, 2011

totally making these today for my mom's birthday :D (she's more of a cookie than a cake person) also wanted to say that i love that your cookie recipes are glutenfree! they're perfect for me.

Joy McCarthy   •   December 7, 2011

AJ   •   December 6, 2011

So glad that you are highlighting gluten free baking. I tried these yesterday. Super easy (I bake often) ... but have to say they are okay - not great. I would rather bake something naturally gluten free rather than replace with all that brown rice flour. They taste kind of chalky to my palate. Thanks for the recipe though. Good experiment.

Joy McCarthy   •   December 7, 2011

Nicole   •   December 7, 2011

Hi Joy!! Thanks so much for this great recipe!! I love to cook but shy away from baking... I have been GFree for 3 months now.. so I thought I would give this a shot and it was great!! Now Im going to have to hide them from my boyfriend.. lol


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TeliciaDA   •   February 15, 2012

Where can I find coconut sugar?

Joy McCarthy   •   February 15, 2012

Christal   •   May 16, 2012

Hey Joy! Love your site, and I have been trying out some of your recipes! I am much more of a "cooker" than a "baker" and have been trying to give more baking recipes a shot to recommend to my clients as healthier options! I tried these cookies (and added some chia seeds for fun) and thought they were pretty great! I will definitely be recommending :) The only downside is I found them to be a tad dry, so I will maybe try organic rice flour next time as you mentioned in another post, OR I was really tempted to mash up a banana and throw it in the mix, I wonder if that might moisten them a bit more?? Either way, I will definitely be making these again. :)


shandragrace   •   July 2, 2012

Only recipe I could find that I didn't need to buy more than one ingredient for, super excited to try these this week! :)


Rachel   •   July 29, 2012

these are a favourite.... try adding a tsp of organic ground ginger. so tasty!

Joy McCarthy   •   July 29, 2012

Healthnut Nutrition   •   May 10, 2013

Just made these and they were delicious! My boyfriend couldn't stop eating them haha I used organic spelt flour by bobs red mill because I wanted to finish it off but it worked perfectly. Thanks!


K K   •   June 14, 2016

Just made these and enjoying with a homeade London fog :) I used bobs red mill brown rice flour. Great recipe - thanks!

Heather Allen   •   June 14, 2016

Rachelle   •   September 22, 2018

These sound fabulous. Sorry to ask, but is there a suggested substitute for the brown rice flour? I have buckwheat, spelt, almond, coconut, oat. Thanks for your recipe, can't wait to try it.

Joy McCarthy   •   September 23, 2018

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