The first chocolate chip cookie (the Toll House Cookie) was invented over 75 years ago by Ruth Graves Wakefield in Massachusetts sometime before 1938. Wakefield was the owner of the Toll House Inn, and she broke up a semisweet chocolate bar and mixed it into her butterscotch cookie batter. The cookies were a hit and later, she revealed in an interview that she sold the rights to the cookie to Nestle for $1!
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More than 75 years later, we still love chocolate chip cookies and we’re still finding new ways to change the recipe and make them more delicious and healthy.
This recipe was inspired by a recipe created by Sweet Spils chef and owner, Heather Spilsbury. Heather’s recipe includes the Power Crunch Choklat Bar, which contains 10 grams of protein to give the cookies a nice protein punch (though it’s not gluten-free), and it also contains cinnamon and cayenne pepper for an additional kick.
To make the cookies gluten-free, I took some tips from Monique at Ambitious Kitchen and used quinoa flour instead of regular flour and coconut oil instead of butter.
Here’s the recipe and a video from LEAF.tv showing exactly how to make them:
Recipe for the BEST Gluten-Free Chocolate Chip Cookies
For full nutritional information (and to track the calories if you eat them!), here’s the link to the recipe we created in the LIVESTRONG.COM Tracker.
Prep time: 15 minutes
Cooking time: 10 minutes
Yield: 20 cookies
Serving Size: 1 cookie
Calories: 146 calories
Fat: 10 grams
Carbs: 13 grams
Protein: 2 grams
- 2 cups quinoa flour (I used Bob's Red Mill) or almond flour
- 2/3 cup coconut oil, melted and cooled
- 1 1/4 cups dark brown sugar
- Dark chocolate bar of your choice, broken into pieces
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract (non-alcohol to keep it gluten-free)
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
1. Preheat oven to 350 degrees F.
2. In large bowl whisk together quinoa flour, cinnamon, cayenne pepper, baking soda, and salt, and then set aside.
3. In another large bowl beat together melted coconut oil and brown sugar until smooth. Add in egg, egg yolk, and vanilla, and beat again for two minutes or until smooth and creamy.
4. Add the quinoa flour mixture to the brown sugar mixture and mix on low speed until just combined. Slowly add in broken chocolate bars.
5. Roll dough into 2-inch balls and place on cookie sheet leaving two inches between the balls.
(*Tip from Monique at Ambitious Kitchen: “Bake 8-11 minutes or until edges just begin to turn a golden brown. Do not over bake; we don't want crispy cookies here! If you noticed that your cookies are baking flat, then you may want to chill your dough for 10-20 minutes.”)
6. Remove from oven and let cool at least 5 minutes on baking sheet.
(*Tip from Monique at Ambitious Kitchen: “The cookies will need to set and will be very fragile at first so you have to be a little patient for the edges to harden a bit before removing them. Once the edges and bottom harden a bit, transfer to wire rack to finish cooling.”)
7. Sprinkle coarse sea salt on top while cooling.
Readers - What’s your favorite type of cookie? Are you a fan of chocolate chip cookies? Do you have a favorite cookie recipe or cookie-baking tip? Leave a comment below, and let me know! I’d love to hear about it.