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Gluten Free Chocolate Chip Cookies recipe by Double Stop Bake Shop

Gluten Free Chocolate Chip Cookies

Toasty almond flavor with butter and chocolate...You'll loves these even if you're not gluten free!
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Course Dessert, Special Treat, Tea Time
Servings 12

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!

Notes

This recipe makes 12 large cookies, or 24 smaller cookies.  Reduce baking time for smaller cookies. 
Keyword Easy Gluten Free Recipe, Gluten Free Chocolate Chip Cookies