If you've never baked gluten-free before, we highly recommend using Bob's Red Mill 1:1 Gluten Free Baking Flour Blend for this recipe. If you're using a different blend, double check the ingredients. If it doesn’t contain xanthan gum (or another binding ingredient like guar gum or psyllium husks), we recommend adding 1/2 teaspoon of xanthan gum to ensure success.
Note that the FDA does list coconut as a tree nut, though many people with tree nut allergies are fine with coconut. If you're not sure if the person or people eating your cookies has a tree nut allergy that includes coconut, check with them before making this recipe, or substitute another fat in place of the coconut oil (we recommend butter if there are no dairy allergies, or vegan EarthBalance if there are).
- 1 tablespoon flaxseed meal (or ground flaxseed)
- 1/2 cup coconut oil, softened at room temperature (but not melted or liquidy; see Recipe Note for allergy info)
- 1/3 cup (72g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup plus 2 tablespoons (104g) sunflower butter, store-bought or homemade (or another favorite nut or seed butter)
- 2 teaspoons pure vanilla extract
- 1 1/4 cup (170g) all-purpose gluten-free flour blend (such as Bob's Red Mill Gluten Free 1-to-1 Baking Flour Blend)
- 1 teaspoon baking soda
- 1 3/4 teaspoons cornstarch
- 1 teaspoon salt
- 1 cup (165g) allergen-free chocolate chips (such as Enjoy Life brand)
1 Prepare the flax "egg": Combine the flax meal with 2 1/2 tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken. This will be used as an egg replacer in this recipe.
2 Combine the oil and sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using electric hand beaters), beat the coconut oil, brown sugar, and sugar until smooth and combined.
The mixture will be a little grainy and will flatten to cover the bottom of the bowl in a uniform layer; it won’t be light and creamy like more traditional cookie batters. Scrape down the sides of the bowl a few times and continue mixing until the sugar is well incorporated.
3 Add the sunflower butter, flax egg and vanilla and beat until combined. Use a rubber spatula to scrape down the sides as needed. Beat for 1 to 2 minutes—it’ll start to soften and look much more creamy at this point.
4 Whisk together the dry ingredients: In a small, separate mixing bowl, whisk together the flour, baking soda, cornstarch, and salt.
5 Beat in the dry ingredients: Slowly add the dry ingredients into the mixing bowl and beat on medium until smooth. Scrape down the sides of the bowl as needed. The dough will look like large pebbles at first, but keep beating and it will eventually become smooth and more uniform in about 2 minutes.
Turn off the mixer and knead the dough a few times with your hands to ensure all the dry bits come up from the bottom of the bowl and are incorporated.
6 Work in the chocolate chips: Incorporate chocolate chips with your hands by kneading and mixing them gently into the dough.
This dough isn’t sticky and creamy like some traditional cookie doughs, so hand-mixing like this is the best method to incorporate the chips. Don’t worry if a few chips are loose; they’ll make their way into the cookies when you scoop out the dough.
7 Chill the dough: Cover the mixing bowl with plastic wrap and chill in the refrigerator for 30 minutes, or up to overnight.
8 Preheat the oven and prepare the pan: Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
9 Warm the dough slightly: After chilling, remove the dough from the refrigerator and let it sit at room temperature for 10 minutes. Because the dough is a bit crumbly, letting it sit out on the counter before forming it into balls will help ensure you have nice, smooth cookie dough balls to work with versus ones that may crack a bit if they’re too cool.
10 Roll into cookies: Using 2 heaping tablespoons (about 45g) of dough per cookie, roll the dough in between your hands until it forms a ball. It doesn’t need to be perfect—if the dough crumbles a little, just press it back together.
Place each ball on a parchment-lined baking sheet spaced about 1 1/2 inches apart (they'll spread a bit). Using the palm of your hand, flatten each cookie slightly to about 1/2-inch thickness. If the cookies start to crack or break as you flatten them, just use your hands to form them back together.
11 Bake cookies: Bake for 9 to 11 minutes, or until the edges just begin to turn golden brown. The cookies will still feel soft but will firm up as they cool.
12 Cool and serve: Allow to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
13 Store leftovers: Keep the cookies covered at room temperature for up to 5 days. Freeze in an airtight freezer bag or container for up to 3 months.