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Gluten-Free Chocolate Chip Cookies

These soft, chewy, and decadently rich gluten-free chocolate chip cookies are the perfect nostalgic treat without the gluten hangover.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup almond flour I recommend Bob's Red Mill for its quality
  • 1/2 cup coconut flour also Bob's Red Mill or Thrive Market
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened to room temperature makes a world of difference!
  • 1/2 cup brown sugar lightly packed for that gooey texture
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract use pure vanilla for the best flavor
  • 1 large egg
  • 1 cup gluten-free chocolate chips Enjoy Life is a great brand that melts beautifully

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix together the almond flour, coconut flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth—about 1-2 minutes.
  4. Beat in the vanilla extract and egg until well combined.
  5. Gradually add the dry ingredient mixture to the wet mixture. Mix until just combined.
  6. Carefully fold in the gluten-free chocolate chips.
  7. Using a spoon, drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Baking
  1. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
  2. Allow to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

You can store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them.