Flaxseed Chocolate Chip Cookies

There is nothing better than a gooey chocolate chip cookie straight out of the oven. Brownies, cupcakes, and other cookies all have a special place in my heart, but chocolate chip cookies are where it's at. Really.

Straight out of the oven. With lunch. Or dinner. I try to keep myself from eating them for breakfast, but I would be lying if I said I've never done it.

Even people who don't eat gluten free think these cookies are something special (Mike, my mother, and the most honest critic of all - my little brother).

I'll make other cookies and sweets from time to time, but these cookies are my go-to recipe. Always on hand. I start to worry if there are less than five in the house...they're that good.

Chocolate Chip Cookies

Makes about 3 1/2 - 4 dozen

  • 1/2 c butter
  • 1/2 c shortening
  • 1 c granulated sugar
  • 1/2 c brown sugar, packed
  • 2 large eggs
  • 1 t vanilla extract
  • 1 c brown rice flour (158 g) (see note below)
  • 3/4 c potato starch (130 g)
  • 3/4 c sorghum flour (100 g)
  • 1/4 c flaxseed meal (25 g)
  • 1 T psyllium husks
  • 1 1/2 t baking soda
  • 1/2 t salt
  • 10 oz chocolate chunks (I use these)

Beat butter, shortening, and sugars until thoroughly combined. Add eggs and vanilla, then mix until smooth. Add the remaining dry ingredients (except the chocolate chips), then mix until thoroughly combined. Stir in the chocolate chips.

Chill the dough for at least two hours, but preferably overnight. You can divide the dough into thirds, shape into logs, and cover with plastic wrap to have slice and bake cookies once they are chilled...or you could just cover the dough and stick it in the fridge.

Preheat oven to 350 degrees F. Lightly grease baking sheets.

Shape dough into 1 1/2  inch balls,then flatten slightly between your hands. Place at least two inches apart on baking sheets, and bake 10-12 minutes. Let cool at least a minute on the baking sheet before transferring to a wire rack to cool completely.

I store these in the freezer or refrigerator; they do tend to get dry if left at room temperature more than three or four days.

Nutrition estimate: 142 calories, 7 g fat, 4 g saturated fat, 14 mg cholesterol, 91 mg sodium, 18 g total carbs, 1 g fiber, 10 g sugar, 1 g protein. (Using this website and assuming the recipe makes 42 cookies)

ETA: You can substitute amaranth for the rice flour if you wish.


  1. I would looove to try these. They look absolutely amazing. How does the cookie dough taste on these, since that is obvi the important part? :)

  2. LOL, it tastes like cookie dough! They say you're not supposed to eat some of these flours raw, but they say that about raw eggs too. I'm definitely guilty of licking the bowl every now and then! ;) The real trick is to get superfine flours - it's a little bit more expensive, but worth it with gluten free cooking.