Chocolate chip cookies are just one of life’s greatest simple pleasures. Nothing beats biting into a warm cookie with gooey chocolate melting out of it. Add a cup of milk for dunking and you’re golden. It’s one of the more comforting things in this world, and something that should definitely not have to be given up just because you’re gluten-free.
Since some of my family members are gluten-free, a really really good gluten-free chocolate chip cookie has been on my to-do list for a while. It’s something that needs to be done right, and a lot of times, gluten-free baked goods just aren’t the same as their more glutenous counterparts. These cookies though, they know what’s up.
If you follow my blog, you may have noticed that in my gluten-free baked goods, almond flour is usually my flour of choice (and Honeyville is my favorite kind of almond flour). It adds a lovely nuttiness that doesn’t feel out of place, flavor-wise, like a lot of gluten-free flours do in baked goods. In these cookies, it works wonderfully, so wonderfully that everyone who ate them had no idea that they were gluten-free, and they still loved them. To me, that’s the sign that something gluten-free is a success.
These are so easy to whip together, and definitely a crowd-pleaser, as most chocolate chip cookies are. They do need to be refrigerated for at least an hour, so plan (slightly) ahead, but I promise – they’re worth it. Enjoy!
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups (9 oz.) almond flour
- 1 cup (6 oz.) chopped chocolate or chocolate chips
- Preheat the oven to 350ºF.
- Beat together the butter and sugars until smooth. Add the egg and vanilla and mix until smooth.
- Mix together the soda, salt, and flour and add to the wet ingredients. Mix until well incorporated. Add the chocolate and fold it in. Cover with plastic wrap and refrigerate for at least an hour (can prepare up to 48 hours ahead of time.
- After refrigerating, bake on ungreased baking sheets for about 10-12 minutes or until the edges are just becoming golden.