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The Whole Foods Kosher kitchen

My Famous Chocolate Chip Cookies Recipe. With Gluten-Free Adaptation

Posted on 20th of February, 2011 by Lévana


The recipe for my chocolate chip cookies is in all my cookbooks, including my upcoming one.  I can never make enough of these; and apparently, neither can thousands and thousands of people. A few years ago, I was involved with a few friends in a massive fund-raising project and made a million chocolate chip cookies (yes, a million, and then some!). You would think I would get tired of them. Absolutely not! The egg-free version is almost as good—I make them for my egg-allergic granddaughter all the time. Besides, high-quality ingredients, the secret of good chocolate chip cookies, is a soft and chewy texture, achieved by baking them only until they are just cooked, not a second longer: Remember, they continue to cook for a minute or two even as they cool.

No problem making these chocolate chip cookies with gluten-free flour.

A good cookie sheet makes a difference too: The heavier the better, as a heavy sheet will distribute the heat evenly and gradually.

These chocolate chip cookies have recently won Best Recipe award in a health and nutrition site called Health Castle. Upon reading this, my friend Eve wrote me: “May your delicious cookies—we can attest to how delicious they are—melt in the mouths of millions with nary a hint on the hips!” Amen!

Recently, the Jewish Book Council invited me to write a few stories on their blog: one of them was on my CCC: You might enjoy reading it!


2 eggs (if you can’t have eggs: 2 tablespoons flax meal mixed with 1/3 cup warm water)

1 cup packed brown sugar or Sucanat

¾ cup plus 2 tablespoons vegetable oil

1 tablespoon vanilla extract

2½ cups flour: all-purpose, whole wheat pastry, spelt (gluten-free—any GF flour, such as brown rice flour)

¾ teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon salt

1½ cups semisweet chocolate chips, best quality

½ chopped nuts, optional


Preheat the oven to 375ºF. Cream the eggs and sugars in a food processor or with an electric mixer until light and fluffy. Add the oil and vanilla and mix in thoroughly. Add the flour, baking powder, baking soda, and salt and pulse (or mix at low speed) until just combined. Fold in the chips and nuts (if using) by hand. Drop the cookies in heaping teaspoonfuls onto a cookie sheet lined with parchment paper, 1 inch apart.

Bake 10 minutes. The cookies will firm up as they cool, so do not be tempted to bake them longer, or they will harden. Bake only one tray at a time. Store at room temperature in tin boxes. Separate each layer of cookies with foil or wax paper so they don’t stick together. Makes about 4 dozen.

Filed under: Chocolate Chip Cookie Recipes, Chocolate Recipes, Cookie Recipes, Dairy-Free Recipes, Dessert Recipes, Gluten Free Recipes, Kosher Natural Foods, Kosher Recipes, Pareve Recipes, Recipes, Spelt Baking

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15 Questions

    • Lévana, on Said:

      Debbie that’s right. I took it out altogether. It gives me great CCC, and not overly sweet. I was able to get away with taking it out, and still get, beside delicious cookies, good looking cookies, with the trademark cracks all over.

  1. Ariela, on Said:

    I made these cookies using rice flour. I thought rice flour is sweeter than oat flour but for some reason the cookies came out bitter. Can the flour be bad? Is oat flour usually bitter and does it depend on the company?

    • Lévana, on Said:

      Ariella, yikes! Just be clear: You used rice flour, right? It is possible that your flour was too old and turned somewhat rancid on you. Good idea in general to smell the flour to make sure it smells clean and fresh. If you think you might not use your flour too soon, store it in the freezer. I have made cookies with oat flour a number of times, and they come out delicious!

  2. Dina, on Said:

    I noticed that your recipe online, and the one in your cook book that i have, differ in the amounts of sugars. Here you list 1/4 c less white and 1/4 c more brown. Is there a reason for the difference? Also what is sucanat?

    • Lévana, on Said:

      Dina Sucanat is a natural Sugar. Short for Sugar Cane Natural. I am always striving to make desserts as good as they can possibly get with less sugar. the less sugar the better.

  3. Chana, on Said:

    Hi Levana,

    I make your delicious cookies often and I wanted to send some to my sister who is overseas in israel. Is it best to freeze the cookie dough before baking or bake the cookies and then freeze them?

    This is assuming that freezing them with keep them the most fresh.


    • Lévana, on Said:

      Chana I always hear this with pleasure. Can’t tell you how many people make my CCC. Make the cookies, all the way. Keep them sealed and frozen till travel time, then take them with you! Your sister’s gonna love you even more!

    • Lévana, on Said:

      Huh? I don’t understand. It is exactly as listed: 3/4 cup + 2 tablespoons oil! that’s the total amount of oil

  4. Elisheva, on Said:

    I’m in the middle of baking the gluten free version (with brown rice flour) right now – after 10 minutes they seemed almost liquidy to the touch – does that make sense?

  5. D Weill, on Said:

    I never thought I would find a gluten-free chocolate chip cookie that tasted so delicious. It put surprised smiles on the faces of family and friends… And of course on mine. Thank you!

    • Lévana, on Said:

      Way to go:-)))) you’ll be really delighted when my cookbook comes out: there are more than 200 GF recipes! I’m giving you a signed copy: duh! Have a great Purim! Xoxo