Give in to temptation without the discomfort when making these Gluten Free Chocolate Chip Cookies. They’re sweet, chocolatey, and delicious!
What’s in this Gluten Free Chocolate Chip Cookie Recipe?
Living a gluten-free lifestyle doesn’t mean you have to miss out on your favorite treats! These chocolate chip cookies are soft, chewy, and oh-so delicious. In fact, they are so good, that I bet no one even notices they are gluten-free!
- Unsalted Butter: Makes these cookies rich and moist.
- Brown Sugar: Adds a subtle molasses flavor and just the right amount of sweetness.
- Baking Soda: Helps these cookies rise in the oven.
- Sea Salt: Enhances the flavor of these cookies.
- Vanilla Extract: Adds a warm and sweet flavor. Make sure to use pure vanilla extract, not imitation, to ensure it is gluten-free.
- Egg: Helps bind the cookies and makes them rich.
- Almond Flour: Gives these cookies structure without that pesky gluten.
- Chocolate Chips: Add that rich pop of creamy chocolate. Make sure to double-check the brand to ensure they are gluten-free.
Pro Tip: Add a bit of sea salt to the top of your cookies after you add the chocolate for an even more intense flavor.
Variations on Almond Flour Chocolate Chip Cookies
If you’re nut-free or just not a fan of almond flour, you can use a gluten-free 1:1 baking flour blend.
Try switching things up by stirring in different flavored baking chips, chopped nuts, candy pieces, or dried fruits!
Yes, these cookies will taste a bit different than regular chocolate chip cookies, particularly because of the almond flour. They will taste more like a regular cookie if you use a GF flour blend. But homemade gluten-free chocolate chip cookies are way better than anything you can buy in the store!
The egg helps to bind the almond flour together in these cookies!
You can use any flour that you prefer, but this recipe uses almond flour. You can also use a gluten-free 1:1 flour blend.
A few brands I know for sure are gluten-free include Hershey’s, Ghirardelli, Enjoy Life Foods, Lily’s, 365, and O Organics.
If you overbeat your sugar and butter, your cookies will turn out flat. This happens because you soften the butter to the point that it’s melted and liquid butter products flat cookies.
How to Store
Store leftover GF chocolate chip cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Enjoy cold, at room temperature, or gently warmed in the microwave.
How to Freeze
Freeze these chocolate chip cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 1 month. Let thaw at room temperature before enjoying.
Serving Suggestions
Serve these tasty cookies with a glass of milk, a warm cup of hot cocoa, or a scoop of vanilla bean ice cream!
Gluten Free Chocolate Chip Cookies Recipe
Ingredients
- ¼ cup unsalted butter 57 grams, room temperature (½ stick)
- ½ cup brown sugar 107 grams
- ½ teaspoon baking soda 3 grams
- ¼ teaspoon sea salt plus more for garnish
- 2 teaspoons pure vanilla extract 8 grams
- 1 large egg 50 grams, room temperature
- 2 cups almond flour 192 grams
- ⅔ cup semisweet chocolate chips 113 grams, plus more for garnish
Equipment
- Kitchen Scale (optional)
- Stand Mixer (optional)
- Hand Mixer (optional)
Instructions
- In a stand mixer, or in a large bowl using a hand mixer, beat the butter, brown sugar, baking soda, and salt together until smooth and well blended, about 2 minutes.¼ cup unsalted butter, ½ cup brown sugar, ½ teaspoon baking soda, ¼ teaspoon sea salt
- Stir in the vanilla and egg, mixing until combined. Add the almond flour and mix until just combined, scraping the bottom and sides of the bowl.2 teaspoons pure vanilla extract, 1 large egg, 2 cups almond flour
- Gently fold in the chocolate chips.⅔ cup semisweet chocolate chips
- Place the bowl in the refrigerator and chill for 20-30 minutes.
- While the dough chills, preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Using a medium cookie scoop, portion the dough into heaping 1½ tablespoon balls and place them 1½-inches apart on the baking sheets. Press more chocolate chips into the cookies, if desired, and/or sprinkle with sea salt.
- Bake for 10-13 minutes, until the edges begin to brown. Remove from the oven and cool on the sheets for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- Add a bit of sea salt to the top of your cookies after your add the chocolate.
- Place your cookies on a baking rack to stop them from baking on the cookie sheet so they don’t get too crispy.
- Use your favorite gluten free flour blend in place of the almond flour.
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