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    Home ➞ All Recipes ➞ Dessert

    Chocolate Chip Everything Cookie

    Published: July 1, 2016 // Updated: June 19, 2019 // by Shannon Emery

    Jump To RecipePrint RecipeThis post may contain affiliate links. Please read my disclosure policy.

    A plate of cookies with a mason jar of milk.
    A tray of chocolate chip everything cookies!
    Three cookies set parchment squares.

    These soft, chewy, gluten-free chocolate chip cookies are loaded with everything! These tasty treats are made with buckwheat flour, oats, pecans, coconut flakes, chocolate chips, and a handful of other ingredients for a spectacular cookie that you're sure to enjoy!

    Cookies spaced out on a piece of parchment paper.

    Get out a cup of cold milk because I think it's about time you had a cookie. Or two.

    Specifically a Chocolate Chip Everything Cookie.

    It's everything delicious --> chewy, soft, chocolatey, filled with all the things that turn a traditional chocolate chip cookie to something even more amazing. Don't get me wrong, I luuuv the standard everyday chocolate chip cookie but sometimes I like to stuff even more tasty goodness into my cookies. It's like a chocolate chip cookie on steroids. But drug-free.

    Cookies are set out on a parchment squares with chocolate chips sprinkled about.

    I have a serious weak spot when it comes to cookies. I'm pretty sure it's in my genetics passed on to me by my dad. (Hi Dad!)

    My dad and I seriously can't pass up a good cookie. You know the kind straight out of the oven, obviously of the chocolate chip variety, where you can see that the chocolate chips are just on the verge of morphing into a melty, gooey, chocolatey mess right in your hand before even hitting your mouth.

    It's the type of cookie that I tell myself I should really just try to savor each bite of... but really end up cramming the whole thing into my mouth like Cookie Monster. And then I promptly head back to the cookie pan for seconds. Yeah, I know you do it too. I see you fellow cookie lover.

    A plate of cookies with a mason jar of milk.

    Recipe ingredients

    Alright, let's talk a little bit about what's in these cookies.

    Other than loads of chocolate chips, these cookies are packed with:

    • oats
    • pecans
    • coconut flakes
    • cinnamon & nutmeg
    • baking cocoa (more chocolate!)
    • a gluten-free flour combination of buckwheat flour, brown rice flour, and tapioca starch

    Buckwheat flour, despite its name, is really not related to wheat at all but is a gluten-free flour with a wonderful nutty flavor and is considered one of the healthiest whole grains. I'm definitely not claiming these to be "healthy" cookies though. Any health factor that did exist is probably getting nixed by the butter and sugar.

    Not that I have anything against all the "healthy" cookie recipes that have been circulating in foodie land lately, but sometimes, just give me the butter and sugar in my cookie. Who's with me here?!

    Three cookies set parchment squares.

    With the extra-long weekend 4th of July weekend coming up we've got ample time to bake these cookies before our picnics, potlucks, and celebrations take place on Monday. While everyone picks and chooses from the hoards of fruit salads, baked beans, cheeseburger, and hot dog options that are the standard 4th of July BBQ food, no one EVER passes on the cookies.

    And if they do, it just means cookie seconds for you! Fist bump cookie fraaand!

    More tasty treat recipes!

    • The Best (& Easiest) Gluten-Free Chocolate Chip Cookies the name says it all!
    • Gluten-Free Oatmeal Raisin Cookies oh-so-perfect with hints of cinnamon and nutmeg
    • Gluten-Free Gingerbread Cookies with Cream Cheese Frosting a holiday favorite
    • Chocolate Chip Brownie Cheesecake simply amazing
    • Chocolate Covered Strawberries a simple, yet decadent treat

    Did You Make This Recipe?!

    If you make this recipe, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!

    Print
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    Cookies spaced out on a piece of parchment paper.

    Chocolate Chip Everything Cookie


    5 from 3 reviews

    • Author: Shannon Emery
    • Prep Time: 15 mins
    • Cook Time: 9 mins
    • Total Time: 24 minutes
    • Yield: 2 dozen cookies 1x
    Print Recipe
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    Description

    A soft, chewy, gluten-free chocolate chip cookie loaded with everything! Features buckwheat, oats, pecans, coconut flakes and chocolate chips!


    Ingredients

    Scale
    • 1 cup unsalted butter
    • 1 cup brown sugar
    • ¼ cup evaporated cane sugar
    • 1 egg
    • 1 egg yolk
    • 2 teaspoons vanilla extract
    • 1 ½ cups buckwheat flour
    • ½ cup brown rice flour
    • ⅓ cup tapioca flour (also known as tapioca starch)
    • 1 tablespoon baking cocoa
    • 1 teaspoon baking soda
    • 2 teaspoon cornstarch
    • ½ teaspoon Kosher salt
    • ½ teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ½ cup gluten-free quick cooking oats
    • ½ cup unsweetened coconut flakes
    • ½ cup pecans, coarsely chopped
    • 2 cups 60% cacao bittersweet chocolate chips

    Instructions

    1. Preheat oven to 375°F degrees.
    2. Microwave the butter for about 30 seconds to just barely melt it, or until it just turns to liquid form.
    3. Using a stand mixer or electric beaters, beat the butter with the sugars on medium until combined.
    4. Add the vanilla, the egg, and the egg yolk; beat on medium speed until just combined (10-15 seconds or so).
    5. Add the buckwheat flour, brown rice flour, tapioca starch, baking cocoa, baking soda, cornstarch, salt, cinnamon, and nutmeg. Mix until incorporated.
    6. Fold in (stir in) the oats, coconut flakes, pecans, and chocolate chips by hand until just combined.
    7. Chill the dough in the refrigerator for 30 minutes. (This will help prevent the cookies from spreading out flat when baking, allows for the flavors of the ingredients to concentrate and will create a chewier cookie).
    8. Form the dough into medium-sized cookie-shaped circles and place on a cookie sheet lined with parchment paper.
    9. Bake for 9-11 minutes. If you like extra soft, chewy cookies take them out right at 9 minutes. It can be easy to overbake these cookies since they don't turn golden brown like a typical chocolate chip cookie.
    10. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling (or at least until you are able to pick them up without burning your fingers because, really, who wants to wait around when warm cookies are staring you in the face).
    11. Serve immediately or store in a sealed container.

    Equipment

    Image of Parchment Paper

    Parchment Paper

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    Image of Stand Mixer

    Stand Mixer

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    Image of Baking Pan

    Baking Pan

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    Notes

    The equipment section above contains affiliate links to products I use or recommend.

    Make ahead: The cookie dough can be made ahead, then covered and stored in the fridge for up to 3 days. If the dough is too firm to scoop into tablespoons, let it stand at room temperature for 20 minutes.

    I have a weak spot for large chocolate chips in my cookies, so I often use Ghirardelli's 60% bittersweet chocolate chip because they are not your average-sized chocolate chips. The chips are larger than normal, plus they taste great! But feel free to use any chocolate chips that you personally enjoy!

    Recipe time does not include the extra time needed for the dough to chill in the refrigerator.

    • Category: Cookies
    • Method: Bake
    • Cuisine: American
    • Diet: Gluten Free

    Keywords: chocolate, cookies, dessert, gluten free, chocolate chip cookies

    Did you make this recipe?

    Tag @passmesometasty on Instagram. I'd love to see what you made!

    Recipe Card powered byTasty Recipes

    Disclaimer: All brand recommendations are purely my own opinion. I am in no way sponsored by the brands mentioned or compensated by the brand for my recommendations. This post may also contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me to maintain this website. Thank you for your support!

    More Gluten-Free Dessert Recipes

    • Gluten-Free Coffee Cake
    • Gluten-Free Apple Pear Galettes with Pecan Streusel
    • Heavenly Gluten-Free Pumpkin Cupcakes
    • Gluten-Free Oatmeal Raisin Cookies

    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Erica Borzy

      January 17, 2018 at 1:50 pm

      Love these cookies! Something totally different and delicious!






      Reply
      • Shannon

        January 18, 2018 at 8:21 pm

        Thank you Erica! I'm so glad to hear you love these! Hope all is well with you and your family!

        Reply
    2. Shannon

      July 09, 2016 at 9:27 am

      Thanks Kelli!

      Reply
    3. Joe

      July 01, 2016 at 9:03 pm

      These are great several days later after a few seconds in the microwave, super melty, super scrumptious, super gone!






      Reply
    4. Tim

      July 01, 2016 at 5:24 pm

      Oh yeah! Good cookie!






      Reply

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    Shannon Emery of Pass Me Some Tasty

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