These make ahead gluten free slice and bake cookies call for just 6 ingredients and are so easy to make! They are paleo-friendly and grain-free but you’d never know it. Whenever you’re in the mood for cookies, just pull this dough out of the freezer, slice and bake!
With only 6 ingredients, this tasty cookie dough recipe somehow makes the best gluten free chocolate chip cookies! You can always leave the chocolate chips out or add in different ingredients, but classic chocolate chip cookies will always be my favorite.
I love keeping this cookie dough in the freezer for two reasons:
- I can bake only what I think I should eat (rather than a whole plate of cookies by myself)
- I can bake cookies whenever I want them.
I have made this cookie dough many times and when I do make it, I almost always make a double batch of the dough and divide it into two logs. It’s the same amount of work and you get double the amount of cookies!
Sometimes when I make a double batch, I’ll give a roll of frozen cookie dough to a friend. I’m not sure there’s anything better than the gift of homemade cookies.
When you follow a gluten free diet, I think giving someone gluten free cookies is extra special. Don’t ya think? I know when friends make or get me gluten free treats, I definitely appreciate it much more than I did back when I could eat anything.
I have yet to try a nut-free version of these, but I’m almost positive that seed butter will work well in this recipe. I actually have a similar tahini chocolate chip cookie recipe on my blog (tahini = sesame seeds). I’m sure sunbutter (sunflower seed butter) will work well too.
When I make these cookies, my nut butter of choice is cashew butter. Out of all the “butters” – I love cashew butter the most so I use it the most.
For chocolate chips, I like the mini chips from the brand Enjoy Life (find ’em at whole foods). Any chocolate chips or chunks will work though. I’ll also add chopped nuts sometimes: macadamia nuts or walnuts are my favorite. Ooh and you can also sprinkle a little flaky sea salt before baking… so so good. You’ll have to let me know if you come up with any super tasty combinations.
Happy Baking! And Happy Holidays!!Print
- 1 cup nut butter (I suggest cashew butter)
- 1 cup cane sugar (or coconut sugar)
- 1 large egg
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- ½ cup mini chocolate chips
- Add all of the ingredients except for chocolate chips to a stand mixer and mix until well combined. You can also mix by hand or use a hand mixer – just make sure the mixture is well combined.
- Fold in the chocolate chips.
- Dump out the dough onto parchment paper and roll it into a log shape (you can chill the dough first if needed).
- Store the cookie dough in the freezer (up to 3 months) until ready to bake, then slice and follow the directions below.
Directions on How to Bake:
Place the cookies on a parchment-lined baking sheet and bake at 350°F for 12 minutes or until golden. Allow the cookies to cool down a bit then using a spatula, carefully move the cookies to a wire rack to cool down completely. These cookies set once cool (if you pick them up while they are hot, they will crumble). Store in an airtight container on the counter for 3-4 days.
- You can play around with cookie additions! Try adding chopped macadamia or walnuts! Or flaky sea salt!