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The best Gluten-Free Chocolate Chip Cookies you’ve ever had! These cookies are soft, chewy, with every bite having a burst of chocolate. Made with almond flour, coconut sugar, dark chocolate morsels, and more. These chocolate chip cookies are so easy and simple to make. Resulting in warm comforting cookies.
Gluten-Free Chocolate Chip Cookies
When it comes to baked-goods and sweets, nothing beats a good old classic chocolate chip cookie. Give me all the chocolate chip cookies I can eat with a glass of milk and I’m one happy girl!
By now you have probably realized there are millions of chocolate chip cookies recipes out there. Some more simple than others and some that require more work.
This recipe is pretty easy and doesn’t take much effort to get some delicious chocolate chip cookies. The best Gluten-Free Chocolate Chip Cookies you’ve ever had! These cookies are soft, chewy, with every bite having a burst of chocolate chip. Easy and simple to make resulting in some warm comforting cookies.
Ingredients needed to make Gluten-Free Chocolate Chip Cookies:
- Blanched Almond Flour– You want to use blanched almond flour to make these cookies. Blanched almonds simply means the skin has been removed from them before being grounded into a flour. Using un-blanched almond flour can result in gritty cookies.
- Egg– Our biding agent.
- Unsalted Butter– Will give these cookies richness and structure.
- Coconut Sugar– Creates texture for cookies. Can be substituted for maple sugar.
- Spices- Vanilla Extract, Pink Sea Salt, Cinnamon, and Nutmeg. Will all elevate the flavor of your cookies.
- Baking Powder– To make your cookies rise.
- Dark Chocolate Morsels– The star of the show! Using dark chocolate chunks are also a great option and will bring these gluten-free chocolate chip cookies to a whole other level!
Equipment need to make Gluten-Free Chocolate Chip Cookies:
- Large Mixing Bowl– Use the largest bowl you have. You want to make sure you have enough room to mix all your ingredients in.
- Whisk– To mix everything together. A whisk also helps to not over mix your ingredients.
- Large Baking Sheet Pan– Use a baking sheet pan that is at least 9×13″.
- Parchment Paper– To line your baking sheet pan with. This prevents your cookies from sticking to the pan and also makes clean up a lot easier.
- Spatula– I love using silicone spatulas!
- Cooling Rack– To allow your cookies to cool down after they come out of the oven.
How to make Gluten-Free Chocolate Chip Cookies:
- Step 1– Place butter in a small mixing bowl and then place it in the microwave. Start melting butter by heating up in intervals of 30 seconds until it is completely melted and liquified.
- Step 2– In a large mixing bowl, whisk together melted butter, egg, and coconut sugar. Drizzle vanilla extract and sprinkle salt, cinnamon, and nutmeg. Continue to whisk until all ingredients are well combined.
- Step 3– Toss in almond flour, baking powder, and pink salt into the same mixing bowl as wet ingredients. Whisk together until well combined and there are no streaks of flour left. Fold in chocolate chips working them into the dough. Cover dough with saran wrap and place in the fridge. Allow cookie dough to chill for 1-2 hours.
- Step 4– Once dough has chilled and cookies are ready to be baked, preheat oven at 350 degrees F. Line a large baking sheet with parchment paper.
- Step 5-Remove cookie dough from the fridge. Using an ice cream scooper, scoop out dough and roll it into 2 inch balls. Place on lined baking sheet pan. Continue this process until you get through the whole dough and it has all been rolled into balls. Make sure you leave enough space in between each ball when placed on sheet pan. You want at least 1/2-1 inch of space between them. This will give cookies enough space to expand while baking without sticking to each other.
- Step 6– Bake cookies for 12 minutes.
- Step 7-Remove cookies from oven. Use a spatula and gently transfer cookies to a cooling rack. Allow them to cool-off for at least 10-20 minutes. The more time you allow them to cool-off the more firm they’ll get. Give a cookie a try and enjoy!
Tips and Substitutions:
- Scoop almond flour into measuring cup with a spoon and level using a knife- This method guarantees the flour is measured correctly and an exact cup.
- Make sure there are no streaks of flour left after whisking the dough- This will cause cookies to not completely cook through.
- Don’t skip on chilling the dough- This will solidify the fat in the cookies which then slowly spreads as the cookies bake in the oven. Not chilling the dough will cause the cookies to quickly spread and stick to each other. The longer the cookie dough chills, the better.
- Substitute for unsalted butter- Use refined coconut oil.
- Substitute for coconut sugar- Use maple sugar.
- Line baking sheet pan with parchment paper- This will prevent cookies from sticking to sheet pan.
- Preheat oven and use an oven safe thermometer– this will ensure your oven is the correct temperature.
- Roll dough into 2 inch balls- This will create the best cookie size making sure dough gets baked through.
- Leave at least 1/2-1 inch of space between each ball when placing on sheet pan- This will give cookies enough space to expand while baking without sticking to each other.
- Transfer cookies to a cooling rack allowing them to cool-off for at least 10-20 minutes- The more time you allow cookies to cool-off the more firm they’ll get.
Gluten-Free Chocolate Chip Cookies FAQ’s:
How do you make gluten-free cookies less crumbly?
Make sure to measure your flour appropriately. Rather than using your measuring cup to scoop flour; Instead, use a spoon to scoop flour into measuring cup. Then use a dinner knife to level the top of the measuring cup by scraping the excess flour off the measuring cup.
If your cookie dough looks too dry, add about 1 tablespoon of milk of choice until it’s thinned out a bit.
What gluten free flour is best for cookies?
You can use a combination of different gluten-free flours to make great gluten-free cookies. Almond flour is a great option as it has a good amount of protein which gives cookies good structure. Other great gluten-free flours you can use to make different kinds of gluten-free cookies is Oat Flour. Just make sure it’s a gluten-free oat flour.
Can I make these cookies dairy-free?
Yes. To make these cookies dairy-free, use refined coconut oil as a substitute.
Can I make these cookies nut-free?
No. The almond flour used in this recipe gives the cookies their structure. You can try this recipe with gluten-free oat flour (I have never tested it), however it will for sure have a different texture from these cookies.
Can I let the dough sit longer than 30 minutes?
Yes you can. The longer the dough chills, the better your cookies will be.
How many cookies does this recipe make?
By rolling the dough into 2 inch balls, this recipe will result in 12 cookies. If you roll the dough into smaller balls or larger ones, you can end up with more mini cookies, or less larger cookies.
How to store your Gluten-Free Chocolate Chip Cookies:
Store your cookies in an airtight container. Keep refrigerated for up to 5-7 days. I like to place a piece of parchment paper in between them to prevent the chocolate chips from sticking to each other as they rest in the fridge.
How to freeze Gluten-Free Chocolate Chip Cookies:
Chocolate chip cookies can certainly be frozen. Place them in a freezer friendly container and freeze. Keep frozen for 1-2 months. For freezing I definitely suggest using parchment paper to separate the cookies from each other. This we’ll prevent them from sticking and freezing this way.
Another option is to freeze your dough before baking them into cookies. Roll the dough into 2 inch balls and place on a baking sheet pan lined with parchment paper. Essentially do the same prep as if you were going to bake them. Instead of placing your cookie dough balls in the oven, place them in the freezer. Allow them to freeze for at least 2-4 hours. Once cookie dough balls are frozen, transfer them to a freezer bag or freezer friendly container. Keep cookie dough frozen for 1-2 months.
When you are ready to bake cookies, simply line frozen cookie dough balls on a baking sheet pan lined with parchment paper. Bake in a preheated oven at 350 degrees Fahrenheit for 12 minutes.
Did you like this Gluten-Free Chocolate Chip Cookies recipe? You may also like these other gluten-free cookie recipes:
- Chocolate Chip Skillet Cookie
- Hot Cocoa Cookies
- Copycat Girl Scout Thin Mint Cookies
- Oatmeal Chocolate Chip Lactation Cookies
Gluten-Free Chocolate Chip Cookies
The best Gluten-Free Chocolate Chip Cookies you’ve ever had! These cookies are soft, chewy, with every bite having a burst of chocolate. Made with almond flour, coconut sugar, dark chocolate morsels, and more. These chocolate chip cookies are so easy and simple to make. Resulting in warm comforting cookies.
Ingredients
- 1/2 cup unsalted butter
- 1 egg
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/2 cup blanched almond flour
- 1 tsp baking powder
- 1/2 tsp pink salt
- 1 cup chocolate morsels
Instructions
-
Place butter in a small mixing bowl and then place it in the microwave. Start melting butter by heating up in intervals of 30 seconds until it is completely melted and liquified.
-
In a large mixing bowl, whisk together melted butter, egg, and coconut sugar. Drizzle vanilla extract and sprinkle salt, cinnamon, and nutmeg. Continue to whisk until all ingredients are well combined.
-
Toss in almond flour, baking powder, and pink salt into the same mixing bowl as wet ingredients. Whisk together until well combined and there are no streaks of flour left. Fold in chocolate chips working them into the dough. Cover dough with saran wrap and place in the fridge. Allow cookie dough to chill for 1-2 hours.
-
Once dough has chilled and cookies are ready to be baked, preheat oven at 350 degrees F. Line a large baking sheet with parchment paper.
-
Remove cookie dough from the fridge. Using an ice cream scooper, scoop out dough and roll it into 2 inch balls. Place on lined baking sheet pan. Continue this process until you get through the whole dough and it has all been rolled into balls. Make sure you leave enough space in between each ball when placed on sheet pan. You want at least 1/2-1 inch of space between them. This will give cookies enough space to expand while baking without sticking to each other.
-
Bake cookies for 12 minutes.
-
Remove cookies from oven. Use a spatula and gently transfer cookies to a cooling rack. Allow them to cool-off for at least 10-20 minutes. The more time you allow them to cool-off the more firm they'll get. Give a cookie a try and enjoy!
Recipe Notes
Tips and Substitutions:
- Scoop almond flour into measuring cup with a spoon and level using a knife- This method guarantees the flour is measured correctly and an exact cup.
- Make sure there are no streaks of flour left after whisking the dough- This will cause cookies to not completely cook through.
- Don’t skip on chilling the dough- This will solidify the fat in the cookies which then slowly spreads as the cookies bake in the oven. Not chilling the dough will cause the cookies to quickly spread and stick to each other. The longer the cookie dough chills, the better.
- Substitute for unsalted butter- Use refined coconut oil.
- Substitute for coconut sugar- Use maple sugar.
- Line baking sheet pan with parchment paper- This will prevent cookies from sticking to sheet pan.
- Preheat oven and use an oven safe thermometer– this will ensure your oven is the correct temperature.
- Roll dough into 2 inch balls- This will create the best cookie size making sure dough gets baked through.
- Leave at least 1/2-1 inch of space between each ball when placing on sheet pan- This will give cookies enough space to expand while baking without sticking to each other.
- Transfer cookies to a cooling rack allowing them to cool-off for at least 10-20 minutes- The more time you allow cookies to cool-off the more firm they’ll get.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
***Post originally published on December 30, 2020
