Gluten-Free Chocolate Chip Cookies

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!

Rachel Conners

Gluten Free Chocolate Chip Cookies

5 from 1 review

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.

Print Recipe Pin Recipe

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

Servings: 18 cookies

Ingredients

 

½x1x2x

• ▢ 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.

Did you make this recipe?Please consider Leaving a star rating and review!