Gluten Free Butterless Chocolate Chip Cookies Recipe 

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Gluten Free Butterless Chocolate Chip Cookies Recipe 

Out of all of my memories of childhood, warm chocolate chip cookies were in the top 5!

I have made hundreds of different chocolate chip cookie recipes over the course of my life and these Gluten Free Butterless Chocolate Chip Cookies are the best cookies!

They turn out to be a cross between chewy cookies with a little bit of cake cookie thanks to the addition of Nutiva Palm Shortening.

Creating a no butter chocolate chip cookie, so my dairy free friends could enjoy them, was a breeze when I turned to this shortening.

It is a combination of unrefined coconut oil and palm oil that has been blended together.

The coconut oil melts thin while the palm oil melts later which helps provide rise in the baked goods.

For those aware of the environmental implications that palm oil has, I will go over the best ways to support the farms who use sustainable harvesting measures.

Also keep reading to the end where I also go over tips, substitutions and frequently asked questions.

If this is your first time trying to make some gluten free cookies, you will be surprised how this easy recipe will have you noshing on cookies in no time!

All about Palm Shortening and Sustainable Sources

Palm shortening is a plant-based fat derived from the fruit of oil palm trees blended with coconut oil.

Unlike hydrogenated oils, palm shortening is free from trans fats, making it a healthier alternative to traditional shortenings.

Its semi-solid texture, similar to butter, makes it an excellent substitute for recipes that require a solid fat like these no butter chocolate chip cookies.

Palm shortening acts as a wonderful butter alternative, adding a rich and creamy texture to the cookies without the need for dairy or vegetable oil.

It gives the cookies a soft texture, and provides the perfect buttery flavor in this no butter cookie recipe!

Sustainable Harvesting Measures for Palm Shortening:

It is crucial to ensure that the palm shortening we use in our recipes comes from sustainable sources like my favorite company Nutiva.

Unsustainable palm oil production can lead to deforestation, loss of biodiversity, and harm to local communities. 

Here are some sustainable harvesting measures taken to protect the environment and promote responsible palm oil practices:

-Certified Sustainable Palm Oil (CSPO): Look for palm shortening sourced from RSPO (Roundtable on Sustainable Palm Oil) certified suppliers. RSPO certification ensures that the palm oil is produced in an environmentally and socially responsible manner, with minimal impact on natural habitats.

-Deforestation-Free Practices: Responsible palm oil companies avoid clearing primary forests or high-conservation value areas for cultivation. Instead, they focus on reusing degraded land and promoting agroforestry practices to protect ecosystems and biodiversity.

-Supporting Smallholder Farmers: Some sustainable palm oil initiatives work closely with smallholder farmers, providing them with the necessary training and resources to adopt sustainable practices and improve their livelihoods.

-Transparent Supply Chains: Brands committed to sustainability maintain transparent supply chains, allowing consumers to trace the source of the palm shortening used in their products. This transparency builds trust and encourages accountability.

What you need to make these Easy Gluten Free Butterless Cookies.

• Nutiva Palm Shortening (or butter substitute)
• Large Egg; room temperature 
• Monkfruit Sweetener or my favorite Trim Healthy Mama Super Sweet Sweetener
• Stevia (only needed if you are not using the Trim Healthy Mama Sweetener)
• Sugar Free Light Brown Sugar (Swerve Brand or make your own here)
• Maple Extract
• Vanilla Extract
• Almond Flour
• Coconut Flour
• Baking Soda
• Sea Salt
• Sugar Free Chocolate Chips

Now let’s make the best chocolate chip cookies!

Preheat your oven to 350F.

Prepare your baking sheet by lining it with parchment paper, then set aside.

The best way I have found that results in soft, delicious cookies is to use my food processor.

This way your almond flour gets a chance to be broken down without making almond butter!

Once it is blended with the other ingredients it breaks down super fine which creates the perfect small batch cookie!

I will show you further down in the post in my tips and tricks section what the cookies turn out like if you use an electric mixer instead.

In a medium bowl whisk together the dry ingredients of almond flour, coconut flour, baking soda and sea salt.

I get out my food processor and add in the shortening and egg.

Pulse it a few times until the shortening and egg meld together.

Scrape the sides of the bowl and continue.

Add in the monkfruit sweetener, brown sugar and additional stevia if you are not using the Trim Healthy Mama Super Sweet.

Pulse three or four times until it is mixed in with the shortening and egg.

Now add in your maple extract and vanilla extract.

Pulse again three or four times.

Scrape the sides of the bowl then add the dry flour mixture to the wet ingredients.

Pulse again three or four times until it forms a dough that collects into a ball.

Now stir in your favorite sugar free dark chocolate chips or sugar free chocolate chunks with a spoon.

The easiest way to get them all mixed in well is to transfer your dough to a large bowl and stir in with a wooden spoon.

You can mix right in the processor bowl if you want, it is a bit more difficult though.

Now get your prepared cookie sheet, and using a cookie scoop, scoop out small balls of dough onto the pan.

Since they will not spread too much while baking, gently press down to a 1/2″ thickness with the flat bottom of a glass jar or cup.

If you find that it is sticking, grease it or dip in water before pressing the dough down.

For the best results and to get the perfect cookie you are wanting, I take the time to press any sqwished dough back into the classic round shape.

If you want to make sure you have some chocolate chips on top of the cookies, add a few single chocolate chips to each one.

This gives it a bakery style look which is quite impressive!

Now bake your delicious chocolate chip cookies for 15-18 minutes at 350F.

They will still remain light and will not get a golden brown color that you are used to.

Do not increase the bake time or they will turn hard.

The only way to get a golden brown color is if you use coconut sugar instead of the sugar free dark brown sugar.

Watch for crispy edges to give you an indicator that the cookies are done.

Once the time is up, let them cool on the baking tray for 5 minutes before transferring to a wire rack.

Letting the baked cookies rest on the cooling rack a few minutes will help prevent the cookies from crumbling apart.

Once they are cool they will stay fresh on the counter up to 1 week in an airtight container. 

When using coconut sugar, they come to 4g carb per cookie.

Otherwise, if you use all erithrytol like the recipe lists, they are approximately 1.5g carb each.

Tips, Tricks, Substitutions and FAQs

• If you do not have a food processor, you can try blending in a blender. It will probably only work if you have a high speed blender that can handle the tough dough. 
• If you want to try the electric stand mixer way, purchase a finely ground almond flour. You will take the Nutiva Shortening and cream it with the sweeteners first. Then add in the extracts and egg. Once combined add in the dry mixture and proceed with the recipe as listed.
• You can easily change up the flavor of these cookies when you use different mix-ins like white chocolate chips, vegan chocolate chips, chopped nuts or your favorite sugar free candy.
• Instead of making smaller cookies, use an ice cream scoop to scoop on the baking sheet and use them to make jumbo ice cream sandwiches! The texture of these homemade cookies lend well to holding up in the freezer. Thaw your favorite ice cream until you can easily scoop it out and press between two gluten free chocolate chip cookies. Wrap in plastic wrap then re-freeze up to 3 hours. You can also dip the edges in sprinkles or additional chocolate chips if you want to.
• Prepare the cookies up to the point of baking but instead of baking, place the cookie dough balls that are on the sheet in the freezer. Freeze for 3 hours then pull the cookie dough off of the pan and put them in a freezer bag. To bake, pull the cookie dough balls out of the freezer, place on the parchment lined pan, then let them sit at room temperature for 10-12 minutes. This gives the dough enough time to thaw so you can press them down to the proper thickness. If you do not take this step of a quick thaw and then pressing, they will not turn out.
• You can easily turn these into oatmeal chocolate chip cookies when you stir in 1/4 cup quick cooking oats when you add in the chocolate chips.
• You can change up the extract used instead of maple extract to almond extract or butter extract if you would like. I add in the maple extract to help add in extra flavor that mimics brown sugar more in the cookie.

–Can I use all coconut flour or all almond flour in this recipe?

You cannot substitute all coconut flour as coconut flour requires so much more moisture than is present in the recipe. You can skip adding in the coconut flour and add in additional almond flour. It will be more crumbly though. As with all amazing cookie recipes, the ratio of flours, especially in gluten free cooking, makes a difference in texture and the end results.

–Can I use an alternative oil instead of palm shortening?

Yes, you can use a vegan butter. The trick is to use an alternative that is solid at room temperature. Using canola oil, melted coconut oil, avocado oil, or any neutral oil is not recommended with this recipe. It will cause it to be a mess and the leavening agent used will not be able to give the cookie rise while baking.

–What about making this a vegan recipe by using a flax egg?

I have never tried this before because the moisture that the egg provides helps to bind the flours and keeps it from falling apart. You can of course experiment and see how you like the results. The food processor method will be the only way I would suggest trying this experiment with so the ingredients get mixed up the best.

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If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!

You will love these other gluten free dairy free recipes!

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Easy Keto Dairy Free Blondie Recipe (gluten-free)

Gluten Free Low Carb Cinnamon Walnut Muffin Recipe