Gluten-Free Recipe: Chocolate Chip & Blueberry Cookies

As a diagnosed celiac, I've been eating gluten free for more than four years now. The gluten-free world has come leaps and bounds in those four years, with general awareness on the rise and more and more companies offering new gluten-free options. The problem, though, is that these options are often no better than the gluten-filled versions, as they’re made with dairy, refined grains, and refined sugars.

If you read my recent article, I discussed why many people who switch to a gluten-free diet don't actually heal. Often it’s a product of continuing to consume inflammatory foods, which makes it really hard for the gut to fully repair itself.

With that in mind, and knowing that no gluten-free person wants to feel deprived, I want to share a gluten-free, dairy-free, nut-free, egg-free cookie recipe that is absolutely to die for! The cookies are incredibly moist, and will not cause the usual stomach upset and ill effects of regular cookies. For other healing recipes, visit my blog, HEAL.

Dry Ingredients:

  • 1 cup brown rice flour
  • ½ cup gluten free oats (I used food processor to pulse into smaller pieces; may substitute quinoa flour instead of oats)
  • ½ tsp baking soda
  • pinch of sea salt
  • ½ cup dairy-free chocolate chips
  • ½ cup blueberries thawed, not frozen

Wet Ingredients:

  • ¾ cup applesauce
  • ¼ cup maple syrup
  • 2 tsp pure vanilla extract
  • 1/3 cup coconut oil, measured in solid form


Preheat oven to 300F.

Melt coconut oil over low heat and set aside.

Mix first 4 dry ingredients in a bowl.

Mix first 3 wet ingredients in a separate bowl.

Mix the dry and wet ingredients together.

Gently mix in chocolate chips and blueberries.

Lightly stir in coconut oil to batter until it’s fully mixed in.

Form cookies into a packed ball (about 2 TBSP/cookie).

This part is important as if you don’t form into a ball they can be crumbly.

Place cookies on parchment paper lined baking sheet.

Bake for 20 minutes, or until you can stick a toothpick in, and no batter comes out on the toothpick.

Let cool before removing from baking sheet.

Makes 12-14 cookies

Ready to learn how to fight inflammation and address autoimmune disease through the power of food? Join our 5-Day Inflammation Video Summit with mindbodygreen’s top doctors.

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