Slowly trying to get back into routine this new year, but it’s been a struggle?
For auto-immune reasons I’m always gluten free. Because of inflammation and general health reasons I really try to be sugar-free and dairy-free whenever possible, too.
Let’s just say the holidays were no help in this department! I was way off my health routine game. And, if I’m being honest – it’s taking me a minute to get back into it.

When I’m slowly weaning myself back to the foods that work best for my body, energy and health – I like to ‘trick’ myself with healthier versions of not-so-healthy comfort foods. I can’t handle restrictions, so this is an easy way to transition.
This week as I began to settle into my routine finally, I was craving the perfect gluten-free chocolate chip cookie. I wanted it to be sugar-free and dairy-free too if possible. Unfortunately what I found in my research is that it’s really tough to find a dairy-free classic chocolate chip cookie.
I did test a few recipes and this one was the biggest success of all. It is gluten-free and I swapped the sugars and chocolate chips so that it’s refined sugar free as well. It’s not dairy-free, but it’s worth it.

Anthony absolutely loved these! He said they were the first thing I’ve baked the actually tasted ‘real’ and not gluten-free. LOL. (Poor guy misses gluten. Oh well!)
They are soft in the centre and crispy on the edges. They are chewy, but kind of have a classic ‘chips-ahoy’ taste to them. I think it’s the 1/4 cup of cream cheese that keeps them soft, and next time I make them I may even up the quantity so make them creamier. I will make a note in the recipe when I try it. Or if you do, let me know!

If you are looking for a classic chocolate chip cookie that is gluten-free and refined sugar-free – this is your recipe.





  • 2 ¼ cups good all-purpose gluten-free flour blend
  • ½ tsp. xanthan gum – omit if gluten-free flour blend has xanthan or guar gum already.
    (*note: I used Bob’s 1-to-1 gluten free flour. It contains the xanthan gum, so I didn’t need it and makes all baked good amazingly. I highly recommend ordering this, here. This is a great price for it, too.)
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ¼ cup cream cheese, room temp
  • ¾ cups unsalted butter, melted
  • 1 cup packed Coconut Palm Sugar (Or 1 cup packed Brown Sugar if not wanting refined sugar free)
  • 1 ½ tsp. vanilla extract
  • 2 egg yolks (room temp if possible but not necessary)
  • 2 cups stevia chocolate chips (I like the Krisda brand. You can find at Sobey’s or health food stores. Or use any dark or semi-sweet chocolate chips if not wanting refined sugar free)


  1. In a medium bowl, whisk together gluten-free flour, xanthan (unless flour blend already has xanthan or guar gum), baking soda and salt. Set aside.
  2. Use a larger or the bowl of your stand mixer. I just mixed by hand but you can use either. Place the cream cheese in the bowl, then pour melted butter over it.
  3. Add coconut sugar into the butter and cream cheese mixture.
  4. Mix thoroughly by hand or on medium speed for 2 minutes with mixer.
  5. Add vanilla extract and egg yolks (one at a time) and slowly mix until well blended.
  6. Add the flour mixture that you set aside earlier, mix until combined.
  7. Add the chocolate chips and mix just until mixed thoroughly.
  8. Cover the mixing bowl with plastic wrap and refrigerate for a minimum of 30 minutes and up to 4 days. If you make dough in advance and refrigerate for 4 hours or more – take out 15 minutes before you bake for easier scooping.
  9. Preheat oven to 375°.
  10. Use like new cookie pan or line older pans with sheets of parchment paper or silicone liners. Do not spray.
  11. I used a 1 tbsp. scoop and rolled even mounds of cookie dough spaced several inches apart. I can get 12 per cookie sheet. Recipe makes about 20 cookies.
  12. Bake the cookies for 11-12 minutes at 375°.
  13. Remove when edges are set and just browning.
    The centers will look undercooked, but will continue cooking as they cool.
    If you like gooey centers, cook less, if you like crunchier cookies, cook longer.
  14. Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling.
  15. I like these best when warm and fresh out of the oven, although they keep well for later, too!