This recipe for gluten free chocolate chip cookies will be a new favorite of yours whether you need a gluten free diet or not! The toasty almond flavor goes so well with butter and chocolate. They’re crisp and tender around the edge, chewy in the middle, and offer just as much flavor as a traditional chocolate chip cookie. You won’t feel like you’re missing out with these tasty cookies. Bake a batch and let me know what you think! If you are on a strict gluten free diet, be sure that all of your ingredients, including the chocolate chips, are certified “gluten free”. Happy baking!
Want to make these extra fancy? Instead of using chocolate chips, rough chop your favorite gluten free chocolate bars to stir into the dough. Leave a few pieces a little bigger than the others. Your cookies will look gourmet!
I’ve always liked making small batches of cookies by hand, using a spoon. Feel free to use a mixer if you’d like, just be sure not to over mix the dough.
Olive Wood Spoon. This is my favorite beautiful olive wood spoon I enjoy using when mixing cookie dough by hand. I occasionally condition it with natural beeswax, the same beeswax I use on my JK Adams rolling pin.
These cookies are made with almond flour, but they’re not the usual almond flour cookie. These taste like real chocolate chip cookies! They have the right chew, and the crispy edges. My Dad is a chocolate chip cookie specialist. He knows what’s good and what’s not so good! He loves the slight nutty, toasty flavor of this recipe. Give it a try and let me know what you think.
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Gluten Free Chocolate Chip Cookies
Ingredients
- 1 stick butter, softened (1/2 cup)
- 1/2 c. sugar
- 1/2 c. brown sugar
- 1 large egg
- 2 tsp. vanilla
- 2 1/2 c. almond flour (240 grams)
- 2 Tbsp. cornstarch or arrowroot starch
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 8 oz. chocolate chips (1 1/3 c.)
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, cream together the butter, sugar, brown sugar, and vanilla.
- Add egg and mix together well.
- Add almond flour, cornstarch or arrowroot starch, baking soda, and salt. Mix until combined.
- Stir in chocolate chips.
- Divide dough into 12 balls. Bake 6 cookies per sheet. I like lining the baking sheets with parchment paper for even baking and easy clean up.
- Bake in a preheated 350 degree oven until puffed, crackled, brown around the edges, but still gooey looking in the centers. All ovens are different. Baking times will vary depending on your oven. Mine baked about 15 1/2 minutes on the convection setting. Try not to over bake. Allow to cool on the baking sheets. Enjoy!