by 
These Gluten-Free Chocolate Chip Cookies are made with almond flour, so they stay soft and chewy for days! This quick recipe comes together in about 20 minutes.
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! This simple pleasure isn’t something you should give up just because you’re gluten-free.
Since some of my family members are gluten-free, making a 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 almond flour cookies, though, know what’s up.
Almond flour is almost always my flour of choice for gluten-free baked goods. It adds a lovely nuttiness that doesn’t feel out of place flavor-wise like many gluten-free flours do. These cookies work so wonderfully that everyone who ate them had no idea that they were gluten-free, and they still loved them.
These are so easy to whip together and definitely a crowd-pleaser, as most chocolate chip cookies are. The dough should be refrigerated for at least an hour, so I recommend you plan (slightly) ahead. I promise – they’re worth it. Enjoy!
Want to make cookies ahead of time? Check out The Ultimate Guide to Freezing & Storing Cookies!
Gluten Free Chocolate Chip Cookies
Ingredients
- 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.) blanched almond flour
- 1 cup 6 oz. chopped chocolate or chocolate chips
Instructions
- 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 baking 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). You can skip this if needed, but I recommend it for the best texture and flavor.
- After refrigerating, scoop the dough with a cookie scoop. Use a medium scoop for smaller cookies or a large scoop for bigger cookies. Bake on ungreased baking sheets for 10 to 12 minutes or until the edges become golden.
Notes
Storing Baked Cookies:
- Room Temperature (2-3 Days): Store in an airtight container.
- Refrigerator (Up to 1 Week): Keep in a sealed container for longer shelf life. Let them come to room temp before eating.
- Freezer (Up to 3 Months): Place cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Thaw at room temp before serving.
Making Ahead & Storing Dough:
- Freeze Cookie Dough (Up to 3 Months): Scoop dough into balls, freeze on a baking sheet, then store in a freezer-safe bag.
- Bake From Frozen: Add 1-2 extra minutes to the baking time.
Your chocolate chip cookies look so ooey and gooey, I’m in love!
These cookies look awesome! I love gluten free baking. It’s very fun to experiment and challenge myself.
I have many GF friends and these look perfect. The texture, the thickness, all those chocolate chips – can I say yum?! Love how easy this is and how perfect it would be for all the Christmas cookies trays! Thanks for sharing!
You are right! The sign of a really good adapted recipe is that no one knows or cares! I am not well-versed at all in Gluten free baking but these are really really beautiful! I think I’ll try this!
These look so good, I must make them! I can’t use almond flour because my daughter is nut allergic but I guess I could you regular flour?
When I saw this post, I had to make them that night. OMG delish! But, how do I keep them from not flattening and stay to look like cookies, they grew massively lol.
Hi Alexandria! Thanks for trying them, so glad you enjoyed them! The longer the dough is refrigerated (and the colder it is going into the oven), the less the cookies will spread. That’s why I recommend refrigerating them for a while before baking :)
This recipe looks fantastic! There are several people in my family who are sensitive to gluten, including some kids, so I’m sure this recipe would be a big hit at our next get together. Thanks for sharing!
Not sure how I’m just now seeing this post because these cookies look amazing! They don’t look gluten free at all. They look so chewy and chocolaty! Wish I’d had these when my cousin, who has a gluten allergy, stayed with me a few weeks ago!
Your comment about a really, really good chocolate chip cookie being hard to find? Seconded. And thirded. Wholeheartedly. These look so good though, that they must buck that trend.
I bet your gf friends/family are so happy!! Can’t wait to try this recipe :)