gluten free chocolate chip cookie recipe
The Best gluten free chocolate chip cookie recipe
The best part? They’re actually good for you in a way that makes you feel good about yourself. No refined sugar overload, no weird artificial junk—just real, wholesome ingredients that taste like dessert but don’t leave you feeling sluggish. My husband and I have been experimenting with gluten-free baking for years, and these cookies are proof that it doesn’t have to be boring or dry. They’re soft, chewy, and packed with melty chocolate chips that hold up just right, whether they’re fresh out of the oven or slightly cooled. Plus, they’re easy to make ahead and store well, so you can have them ready whenever life gets busy—no last-minute stress. My kids love that they can enjoy them without worrying about gluten, and I love that they don’t have to skip dessert altogether. It’s a win-win for everyone.
Gluten-Free Chocolate Chip Cookies
Delicious, soft, and chewy gluten-free chocolate chip cookies using almond flour and a simple mix-in. Perfect for anyone avoiding gluten while still enjoying rich, indulgent treats.
🥘Ingredients
- 1 ½ cups almond flour
- ½ cup coconut sugar
- ¼ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup gluten-free chocolate chips
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. -
2
In a bowl, cream together the softened butter and coconut sugar until light and fluffy. -
3
Add the egg and vanilla extract, mixing well. In a separate bowl, combine almond flour, baking soda, and salt. -
4
Gradually mix the dry ingredients into the wet mixture until a dough forms. Fold in the gluten-free chocolate chips. -
5
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. -
6
Bake in the preheated oven for 10–12 minutes, or until the edges are golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
🔧Equipment
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, replace half the coconut sugar with brown sugar.
- Ensure all ingredients are certified gluten-free to avoid cross-contamination.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Watch Video Of How Gluten-Free Chocolate Chip Cookies Works
❓ Frequently Asked Questions About Gluten-Free Chocolate Chip Cookies
What is the best way to ensure my gluten-free chocolate chip cookies are perfectly soft and chewy?
To achieve soft and chewy gluten-free cookies, use a mix of gluten-free flour blends (like Bob’s Red Mill 1-to-1) and add a bit of xanthan gum (½ tsp per cup of flour). Replace the butter with dairy-free butter or a high-quality vegan butter, and avoid overbaking—pull them out when they’re still slightly underdone. Chilling the dough for 30 minutes before baking helps too, as it firmens the structure slightly for a better texture.
Can I substitute regular chocolate chips with dairy-free or vegan chocolate chips in this recipe?
Yes! You can absolutely use dairy-free or vegan chocolate chips (like Enjoy Life or Pascha brands) in this recipe. Just ensure they’re fully melted and mixed well into the dough for even distribution. If the chocolate chips contain milk solids, they may not melt as smoothly, so check the labels for a fully plant-based option.
Why do my gluten-free cookies spread so much, and how can I prevent this?
Gluten-free flours lack the elasticity of wheat flour, which causes cookies to spread more. To control spreading, use a mix of gluten-free flour blends (like a 3:1 ratio of almond flour to rice flour) and reduce the amount of liquid slightly—start with ¾ cup of milk instead of 1 cup. Adding a pinch of cornstarch or tapioca starch to the flour blend can also help stabilize the texture. Chilling the dough before baking also helps prevent excessive spreading.
What if I don’t have a gluten-free flour blend, and I want to make these cookies from scratch?
If you’re making gluten-free flour from scratch, use a blend of 1 cup rice flour, ½ cup tapioca starch, ½ cup almond flour, and ¼ cup potato starch (or arrowroot powder). Add 1 tsp xanthan gum (adjust to taste) and mix well. This blend mimics the structure of wheat flour but may require slight adjustments—like reducing liquid or baking slightly longer—to get the perfect texture. Test batches first!
How long should I bake the cookies, and how do I know if they’re done?
Gluten-free cookies typically bake for 10–12 minutes at 350°F (175°C), but timing can vary based on your oven. They’re done when the edges are lightly golden and the centers look set but still slightly soft. Use the toothpick test: If it comes out with a few moist crumbs, they’re ready—if it’s wet, bake a few more minutes. Overbaking can make them dry, so keep an eye on them!
