Chocolate Chip Cookies
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Gluten-Free Dairy-Free Nut-Free Peanut-Free Corn-Free Grain-Free

Try this delicious grain-free traditional-tasting chocolate chip cookie!

    • ¼ cup (½ stick) butter or butter alternative
    • ½ cup coconut sugar
    • 2 tablespoons honey
    • 1 egg, large
    • 2 teaspoons vanilla
    • 1 cup Pamela’s Cassava Flour
    • ½ teaspoon salt
    • ¾ cup chocolate chips

    Preheat oven to 350° with rack in top third of oven. Line insulated cookie sheet with parchment paper. In a medium bowl, beat butter, coconut sugar, and honey together until creamy. Beat in egg and vanilla until very well blended. Stir in Cassava Flour, salt, and chocolate chips.

    Scoop about 2 tablespoons of dough and form into a ball. Place ball on cookie sheet. Continue with rest of dough, spacing balls about 2 inches apart. Slightly flatten balls (to about ¼ to ½-inch tall) with damp fingers. Bake 12 to 14 minutes, or until light brown. Cool completely before removing from cookie sheet.

    NOTE: Using an insulated cookie sheet lined with parchment paper gives the best results, but a regular greased cookie sheet works well too.

    VARIATION: In place of coconut sugar and honey, use ½ cup brown sugar and ¼ cup white sugar.

    © Pamela's Products, Inc.

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holly 11/305/2019 11/02/2019
Could I use a vegan egg?
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