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Chocolate Chip Cookies - gluten free, nut free, seed free, dairy free

Brittany Carlson

For those of you that are sensitive to nut flours (like me), these cookies are for you! I find that so many gluten free and paleo recipes contain almond flour and I hate missing out. I experimented with other gluten free flours several times before perfecting these cookies to share with you. They are delicious-- both moist (ghee!) and slightly crisp (thanks to the tapioca and arrowroot flour). Once you have all of the ingredients in your pantry, they can be made in a flash. 


3/4 cup sorghum flour

3/4 cup brown rice flour

1/2 cup tapioca flour

1/4 cup arrowroot flour

1 teaspoon baking soda

1 teaspoon salt 

2 teaspoons vanilla extract

2 eggs, room temperature

1 cup ghee

1 cup coconut sugar

1 cup of Lily's chocolate chips (I like these because they are vegan and sweetened with stevia but use whichever chocolate chips you like!)


  • Preheat oven to 350 and line a baking sheet with parchment paper
  • Mix dry ingredients: flours, salt, baking soda
  • Mix ghee and coconut sugar in a processor. Then add eggs, one at a time. 
  • Mix dry and wet ingredients. Lastly, fold in chocolate chips. 
  • Put mixture in the freezer for about 20 minutes so dough can harden and be formed into balls.
  • With a ice cream scooper or your hands, form cookies into balls and place on baking sheet - be sure to place far enough apart as these cookies do spread out.
  • Bake for 15 minutes. Remove from oven and let cool.