Sheet Pan

Cup4Cup Wholesome Flour Cookies

June 17, 2014
0 Ratings
Photo by Catherine Lamb
  • Makes 24-30 cookies
Author Notes

I have been gluten free since January '14 and while I feel amazing and have so much more energy, I do feel like that craving for bagels, cookies, bread, cakes, and donuts, is hard to satisfy; so I started baking more. I've always loved it, but going GF has made me even more into it. I was gifted the Cup4Cup wholesome flour mix and was dying to try it - with all the nutrition of traditional whole wheat flour, it seemed like a win-win. So I found a delicious looking recipe on Food52 and adapted Phyllis Grant's recipe for Chocolate Chip Cookies. And what a hit they were! Between my mom, my husband and my colleagues swarming in the Food52 office, these cookies were a big win. —Jackie Stauffer

What You'll Need
  • 2 1/8 cups gluten free flour mix
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt (or sea salt)
  • 2 1/2 cups chocolate chips (mini, regular or jumbo sized, or a combination)
  • 1 1/2 cups walnuts, chopped (optional)
  • 3/4 cup coconut oil (could also use 1 C butter)
  • 1 cup light or dark brown sugar, tightly packed
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  1. Heat oven to 375' F.
  2. Sift flour, baking soda, and salt. Set aside.
  3. Mix chocolate chips and chopped nuts. Set aside.
  4. In a standing mixer, with the paddle attachment, cream the coconut oil and sugars until well mixed. Scrape down the sides. Add eggs. Add vanilla. Scrape down the sides.
  5. Slowly add the sifted flour mixture, pausing every now and then to scrape the sides. Once combined, add the chocolate chips and walnuts. Don't over-mix, just mix until combined.
  6. Set up a sheet pan with parchment paper. Make the dough shape spherical, not pressed down or flat with a little room between each cookie. Bake one tray at a time. Cookie size is up to you.
  7. Cookies are done when the edges are browning and the middle is still gooey, 8-9 minutes. Let the cookies cool for a few minutes before using a spatula to move the cookies to a wire cooling rack.
  8. Not eating them right away? You can freeze the cookies or the cookie dough, just store them in a ziploc bag.

See what other Food52ers are saying.

  • Patti Olwan
    Patti Olwan
  • Linda

2 Reviews

Patti O. March 17, 2021
We enjoyed these cookies! I have made cookies with a more common brand if gluten free flour and they turned out gritty. These cookies have a much better consistency, a bit more chewy but we like chewy. I used butter to make it more like a traditional cookie.
Linda December 13, 2015
I made these for some gluten sensitive friends. It's a fair approximation of a traditional Toll House cookie but maybe the Gluten blend flour is an acquired taste. The recipe works fine I just miss the butter.