Soft baked chocolate chip cookies (GF, DF, Refined Sugar Free)

Soft baked chocolate chip cookies (GF, DF, Refined Sugar Free)

Sharing is caring!

Soft baked chocolate chip cookies that stay soft for days with no chilling required. These are thick soft and packed full of gooey chocolately goodness. You would never guess this were gluten, dairy and refined sugar free. Perfect for dessert, snack time or well any occasion really.  

Print Recipe

It was love at first bite with these chocolate chip cookies. It’s all thanks to a buzzfeed article I read about how to make the best chocolate chip cookie. In it they experimented with different types of flour and sugar and whether to use melted butter or soft butter. Basically, it made me seriously crave a cookie unfortunately the recipe they came up with for the best chocolate chip cookie was full of gluten and dairy.  

Why I thought reading an article all about cookies right before I was about to go to sleep is beyond me but I vowed in the morning to created my own version. Mainly because I knew I wouldn’t stop thinking about them until I ate one.  

Soft baked chocolate chip cookies

When creating this recipe, I still used some of the tips I read about. The only addition i added was the cacao nibs these are optional as they have a bitter taste and are hard therefore wont melt but i like the added texture they gave an otherwise soft cookie.

A slight confession these aren’t entirely refined sugar free because of the chocolate i used. I do want to find refined sugar free chocolate though so if you have any recommendations let me know in the comments. Generally the darker the chocolate the less sugar and more fat it will have it in. So its up to you what type of chocolate you use.

Soft baked chocolate chip cookies

The first batch I made was only gluten and dairy free as I used a combination of granulated white sugar and dark brown sugar as the article said the combination of the two give the best flavour. Now this batch was very yummy but I personally try and avoid refined sugar as much as possible.

Yes, I did eat the entire batch over the course of several days and yes, I would make them again but only for special occasions.   

The thing I loved most about the cookies from batch one was the texture and of course the chocolate. They were amazingly soft and the gooey chocolate was heaven. I used 74% dark chocolate which worked well with the sweetness both the sugars provided.  

Now I knew how I wanted the cookies to taste I wanted a cookie I could eat more often. For this I used raw coconut sugar, it has a gorgeous caramel taste and is a similar colour to brown sugar.  Coconut sugar is of course still sugar so I reduced the overall amount as well.  Luckily, I don’t have that much of a sweet tooth anymore like I used too, so found these cookies to still be sweet enough. 

Soft baked chocolate chip cookies

The second batch turned out just as delicious as the first batch as I had kept everything else the same. They still had that thick soft baked texture I loved and the gooey chocolate was actually better this time. I mix half the chocolate chips into the dough and kept the other half to press into the cookies once they had been scooped out into the baking tray. This allowed me to make sure each cookie had its fair share of chocolate.  

For the flour blend I used the same flours as I did for the vanilla baked donuts recipe if you haven’t checked that one out yet then I highly suggest you do. They are vegan, gluten and sugar free. 

The combination of rice flour, potato starch, corn starch and xanthan gum are becoming by favourite blend of flours to use. The xanthan gum helps to bind all the ingredients together and is why the dough doesn’t need to be chilled before baking. The cookies also won’t spread out while baking so I suggest flattening them out to your desire thickness before baking. This Is something I learned with the first batch of cookies. Thankfully I checked on them half way through baking and seen that they were turning into a cookie mountain. I remove them from the oven and pressed them down with the back of a spoon. Then returned them to the oven for the remaining time.  

Soft baked chocolate chip cookies

The final verdict both versions turned out amazing and I will be making both of them again. The first batch will be reserved for birthdays and gifts, as most people I know have a big sweet tooth. The second will be made on a more regular basis for myself and anyone else who wants them.

Soft baked chocolate chip cookies (GF, DF, Refined Sugar Free)

Thick soft and chocolate filled cookies that stay soft for days, with no chilling required! You would never guess this were gluten, dairy and refined sugar free. Perfect for dessert, snack time or well any occasion really.

Course Dessert, Snack
Cuisine GF, DF, Refined sugar free
Keyword chocolate chip cookies
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 7
Calories 147 kcal
Author emma


  • 75 grams rice flour
  • 25 grams potato starch
  • 5 grams corn starch
  • 50 grams dairy free butter
  • 37 grams egg 1 large egg whisked together then measured out.
  • 35 grams coconut sugar
  • 25 grams dairy free dark chocolate i used 74%
  • 10 grams cacao nibs optional
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp xanthan gum
  • 1/4 tsp salt


  1. Pre heat oven to 160c. Line a baking tray with grease proof paper 

  2. In a medium size mixing bowl cream together the butter and coconut sugar.

  3. Add the egg to the creamed butter and sugar and mix to incorporate. 

  4. Measure out the all the flours, xanthan gum, salt, baking powder and soda into a small bowl and mix together.

  5. Add the flour mixture to the creamed butter sugar and egg a bit at a time and mix to combine. 

  6. Add the cacao nibs and half the chocolate chips to the dough and mix to incorporate them throughout the dough.

  7. Scoop the dough out on to the lined baking tray and flatten them out to your desired thickness as they wont spread out on there own. I used two tablespoons of dough for each cookie to create 7. 

  8. Bake in the oven at 160c for 11 minutes i found this to be the prefect time for a soft just baked cookie. You can bake them for an extra few minutes if you prefer a crispier cookie. 

Recipe Notes

Marcos for 1 cookie is 7.4f 17.6c 2.4p

Hope you guys enjoy this recipe, remember if you recreate this or any of my recipes to tag me in them on instagram @emmalouisecee I love to see them all. I also post daily on insta stories if you want to see what I eat in a day and how I train at the gym. Have a great day.

Soft baked chocolate chip cookies

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating