Chewy Chocolate Chunk Cookies (Gluten-Free)

Delicious gluten-Free Chocolate Chip Cookies that are chewy in the inside and crisp on the outside. 

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Here is the recipe you guys have been waiting for...Chocolate Chunk Cookies (and they're gluten-free)! A style of cookie that somehow manages to satisfy everyones needs. A cookie that is chewy on the inside, yet crispy on the outside and light as a feather.

To keep the cookie light, I've added a dollop of yogurt into the mix (feel free to sub in coconut yogurt if vegan). It might sound strange but it is actually delicious, providing a moistness to the cookies! It's a little indulgent but hey, we all need a little of that from time to time :)

Enjoy these beauties!

xx Marie 

Baking Tips:

* Make sure to refrigerate the dough. This gives time for the fat in the cookies to solidify - which prevents the cookies from spreading when baking. 

* Watch the cookies right at nine minutes. I pulled mine out one minute late and they were not as chewy. For my oven, they needed to cook for 10 minutes exactly. Just keep an eye on them :)

* Every ingredient in the recipe can be adapted to suit your dietary needs. I've included substitutions below. 

Serves: 15-18 cookies

Ingredients for the Chocolate Chunk Cookies:

2 cups all-purpose gluten-free flour (I used Trader Joe's brand)

1 teaspoon baking soda

1 teaspoon sea salt

1/4 cup Siggi's Vanilla Yogurt (or use coconut if vegan)

7 tablespoons unsalted ghee or butter

3 tablespoons cashew butter (or almond, but will taste lightly nuttier)

1 & 1/4 cup coconut sugar

2 eggs (or use 2 chia eggs if vegan)

3oz dark chocolate bar, break into chunks


  1. Preheat the oven to 375F.
  2. In a medium size mixing bowl, whisk gluten-free flour, salt and baking soda. Set aside while you melt the ghee/butter. 
  3. Add the ghee/butter, yogurt, cashew butter, coconut sugar into a bowl and using a mixing stand or hand mixer, whisk for a few minutes until combined.
  4. Add in the eggs and mix well.
  5. Add the flour to egg mixture and whisk on low until combined.
  6. Fold in the chocolate chunks.
  7. Place the dough in the fridge to set for 30 mins. 
  8. Remove the dough from the fridge and let it come down to room temperature, about 10 minutes, and line a cookie sheet with parchment paper.
  9. Using your hands, scoop 1 & 1/2 tablespoon size of cookie dough onto the parchment paper. Leave a little room in-between each cookie. 
  10. Bake cookies for 9-11 minutes. Remove. They might seem undercooked but they will harden. Enjoy!

Recipe is loosely adapted from My Gluten-Free Kitchen

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I hope you love these cookies! And if you make them please tag me on Instagram @marie.reginato, so I can see your creation! xx