Crumbl Choc Chip Cookie Recipe - gluten-free, natural sugar friendly

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I used to be a baking queen and lately I’ve been leaning back into that role. I have been non-stop baking cookies that I’ve had to keep giving them to my friends, family and neighbors. This recipe is adapted from Salt & Baker to be gluten-free friendly and uses natural alternatives to sugar. We love the original recipe but ya girl need a more hormone friendly version for where I’m at right now. For the original recipe, check it out here.

Baking is one of my favorite ways to de-stress. When I was growing up anytime I was overly stressed or feeling a bit down, I’d bake all the cookies and pass them out to people in my building. I love putting on a cozy pair of PJs and fuzzy slippers, lighting a candle and playing some chill music to allow myself to just be and bake, it’s one of the best forms of free therapy. 

I know they say baking has to be precise in order to come out p e r f e c t, which might be true. I highly encourage though to have fun with it.

Ingredients:

  • 2 1/4 cup of gluten free flour (I use Bob’s Red Mill)

  • 2 teaspoons arrow root starch

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 - 1/2 teaspoon sea salt

  • 1.5 sticks of sea salted butter - at room temp, which I also microwave for 15 seconds to make extra creamy

  • 3/4 cup of coconut sugar

  • 1/4 - 1/2 cup of monk fruit sweetener - if you are not the biggest sweet tooth, cut the sugar amount in half

  • 2 large eggs - at room temp

  • 1.5 teaspoons of vanilla extract

  • 1.5 tbsp of dairy free milk

  • 1 1/4 cups of paleo chocolate chips* (I use Hu’s baking chips)

*I like chocolate in each bite, so sometimes I up the chocolate chip amount. Do you, and have fun with it. 

Recipe: 

  1. Preheat oven to 375 degrees fahrenheit. Line two baking sheets with parchment paper (you will still have extra).

  2. In a medium bowl add gluten free flour, arrow root starch, baking powder, baking soda and sea salt. Whisk until well sifted.

  3. In a separate larger bowl, add in the butter, eggs, milk* and vanilla. Beat for 1 minute until fluffy, light and creamy.

  4. Add in the monk fruit sweetener + coconut sugar to the butter mixture and beat for 2-3 minutes on medium speed, making sure all ingredients are well mixed.

  5. Add in the dry ingredients in 1/4 - 1/2 cup increments, mixing until combined. Make sure that ALL the flour is well mixed.

  6. Stir in the chocolate chips, if there isn’t enough chocolate, add some more until your heat is content.

  7. Use a cookie dough scoop or your hands to portion and roll the dough into balls the size of your choice (make sure that they are all around the same size). Add them to your cookie sheet.

  8. Bake for 8-10 minutes*. Remove from the oven once down and let cool for at least 10 minutes, though if you’re like me and can’t wait, give it at least 5 to set a little bit.

*If your cookies are on the smaller size check them at 7 minutes and if larger at 10. Also, halfway through I like to take my cookies out and “slam” them on the counter to get a gooey-er, crinkly shape and softer center.