Over time I have created some recipes that are my go-to recipes for some of our favorite dishes.  I have decided to jot them down here in addition to the little notebook I keep on my kitchen shelf. I hope they might serve others well.


Gluten Free Chocolate Chip Cookies

Dawn B
A chewier cookie with a combination of flours.
Prep Time 15 minutes
Cook Time 11 minutes
Course Dessert
Servings 20 Cookies


  • 1 3/4 Cup Almond Flour Grind extra
  • 1/4 Cup Coconut Flour
  • 3/4 Cup Tapioca Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 Cup Butter Softened
  • 3/4 Cup Organic Sugar
  • 3/4 Cup Brown Sugar or Coconut Sugar
  • 2 tsp Vanilla
  • 1 Egg
  • 1 Cups Chocolate Chips


  • I ground the Almond flour a bit more in a blender. Put all dry ingredients in bowl, stir to combine.
    Beat butter until smooth, add sugars and cream together. Add vanilla and egg. Beat until combined.
    Mix in dry ingredients, then stir in chocolate chips.
    Scoop small cookie scooper sized cookies and bake about 11 minutes.
    Cool and enjoy.


I haven’t tried with the coconut sugar yet but I will update once I do.
I ended up adjusting the recipe from 1/2 cup of the Tapioca flour to 3/4 cup of the Tapioca. You could adjust the Coconut Flour from 1/4 to 1/2 instead. Anyway which way these are a flatter more buttery cookie.
Next time around I might reduce the butter by 1/4 cup and go for a more cake like or fluffier cookie.

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