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!
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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!