Chocolate Chip Everything Cookie

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!

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.

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.

🛒 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?!

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!

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📖 Recipe

Chocolate Chip Everything Cookie

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5 from 3 reviews

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

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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!

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Ingredients

Scale 1x2x3x

• 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

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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

Parchment Paper

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Stand Mixer

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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

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