Gluten-free baking can be a bit fussy, but these delicious gluten-free chocolate chip macadamia cookies are anything but! When developing recipes, I sometimes go down rabbit holes trying to make an idea work perfectly, no matter how many ingredients it takes. But at the end of the day, that is not really my style. I like recipes that are simple, nourishing, and satisfying and this cookie checks all those boxes.
These cookies are gluten-free, dairy-free (when using dairy-free chocolate chips), sweetened with coconut sugar, and also egg-free – originally created during a time when eggs were harder to come by. They are deliciously unfussy and easy to make, with a versatile base you can customize with your favorite nuts (though I love macadamias here). The recipe makes about 18 cookies and can easily be doubled or tripled.
These cookies have become a staple in our home, so the next time you’re craving a really good chocolate chip cookie, give these a try!
Where can I find ground chia?
Some stores carry chia already ground, but I usually grind it as needed in a coffee grinder that I have dedicated to grinding spices and seeds in. If you do not have a spice/coffee grinder, try a blender or, in a pinch, you can even use a freezer bag and rolling pin to crush the seeds.
Step by step instructions for delicious gluten free chocolate chip macadamia cookies
Gather ingredients: Oat flour, chickpea flour, baking soda, fine sea salt, ground chia, water, coconut sugar, maple syrup, vanilla extract, coconut oil, dark chocolate chips, mcadamia nuts
Whisk together the dry ingredients.
In a separate bowl, combine the ground chia and water and let rest for 2-3 minutes to thicken.
Add the remaining wet ingredients to the chia mixture and mash with a fork until the coconut oil is fully incorporated.
Add the dry ingredients and blend with a spoon or fork until a smooth batter forms.
Fold in the chocolate chips and chopped macadamia nuts.
Using a 1.5-inch cookie scoop, scoop the dough onto a parchment-lined baking sheet, spacing evenly to allow for a little spread.
Lightly flatten the tops of the dough balls with your fingers.
Bake 10 minutes until golden, cool on the sheet, then transfer to a rack to finish cooling.
Delicious Gluten-Free Chocolate Chip Macadamia Cookies
Easy, unfussy, and full of flavor, these gluten-free chocolate chip macadamia cookies are dairy-free, egg-free, sweetened with coconut sugar, and most importantly, incredibly delicious!
18
cookies10
minutes10
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Ingredients
- Dry ingredients
1/2 cup gluten-free oat flour
1/2 cup chickpea flour
1/4 tsp baking soda
1/2 tsp fine sea salt
- Wet ingredients
1 Tbsp ground chia (preferably white but either color will work)*
3 Tbsp water
1 tsp vanilla extract
1 Tbsp maple syrup
1/2 cup coconut sugar
1/4 cup coconut oil, softened
- Add ins
1/2 cup dark chocolate chips (I like Hu brand, which are dairy-free and sweetened with coconut sugar)
1/2 cup macadamia nuts, roughly chopped (salted or unsalted is fine)**
Directions
- Preheat your oven to 350F and position a rack in the center.
- In a medium bowl, whisk together the oat flour, chickpea flour, baking soda, and fine sea salt.
- In a separate medium bowl, combine the ground chia and water. Let sit for 2-3 minutes to thicken. Add the vanilla extract, maple syrup and coconut sugar and stir well to combine. Add the softened coconut oil and use a fork to mix and mash until fully incorporated.
- Add the dry ingredients to the wet ingredients and mix until a cohesive dough forms. Fold in the chocolate chips and chopped macadamias.**
- Using a 1.5-inch cookie scoop (or teapoon), scoop the dough onto a parchment-lined baking sheet, spacing evenly to allow for a little spread. Gently flatten the tops of the dough balls with your fingers.
- Bake for about 10 minutes, or until the edges are set and the cookies are lightly golden. Remove from the oven and let cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
- *Some stores sell already ground chia, but I prefer grinding it fresh in a dedicated spice/coffee grinder. You can also use a blender, or crush the seeds in a freezer bag with a rolling pin.
- **Optionally, you can toast the macadamias before adding them to the dough: spread them on a baking sheet and toast for 3-4 minutes at 350°F, until lightly golden and fragrant. Let cool before adding to your batter. Feel free to swap in different nuts, leave them out for a nut-free version, or try pumpkin or sunflower seeds instead!
