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.
Servings 18 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.
