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If you have a soft spot for classic cookies but need to avoid gluten, this Gluten Free Chocolate Chip Cookies Recipe is an absolute game-changer. It combines the rich, buttery goodness of traditional chocolate chip cookies with the nutty, tender crumb of almond flour, resulting in cookies that are irresistibly chewy and packed with melty chocolate chips. Whether you’re baking for dietary needs or just want a delicious treat, these cookies promise to satisfy every cookie craving with flair and warmth.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, blending together to create luscious texture, balanced sweetness, and that perfect golden color. The simplicity of these staples keeps the focus on wholesome, natural flavors that make these cookies shine.
- Butter (1/2 cup, softened): Adds richness and a tender crumb, helping the cookies melt in your mouth.
- Brown Sugar (3/4 cup): Infuses moisture and a subtle caramel undertone for deeper flavor.
- Sugar (1/4 cup): Balances sweetness and helps with texture and browning.
- Egg (1 large): Binds everything together for structure and a slight lift.
- Vanilla Extract (2 teaspoons): Enhances the cookie’s overall aroma and sweetness perception.
- Almond Flour (2 2/3 cups, fine and blanched): This gluten free staple gives the cookies their tender, nutty base.
- Baking Soda (1/2 teaspoon): Provides gentle leavening, creating a light and soft texture.
- Salt (3/4 teaspoon): Brings out the sweetness and balances all the flavors perfectly.
- Semi-Sweet Chocolate Chips (12 ounces): The star of the show—gooey pockets of chocolate bursting in every bite.
How to Make Gluten Free Chocolate Chip Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by creaming the softened butter with the brown sugar and white sugar. This step is vital because it incorporates air into the mixture, ensuring your cookies will be light and fluffy. Aim for about 3 to 4 minutes until the mixture looks pale and whipped.
Step 2: Add Egg and Vanilla
Next, stir in the egg and vanilla extract, mixing until everything is fully combined. This addition brings moisture and enhances the flavor depth in your cookie dough.
Step 3: Fold in Dry Ingredients and Chocolate Chips
Gently fold in the almond flour, baking soda, and salt, being careful not to overmix. Then, fold in the chocolate chips so they are evenly distributed throughout the dough, ensuring every cookie has its perfect chocolatey moment.
Step 4: Chill the Dough
Wrap your dough and let it chill in the fridge for 30 minutes. This chilling step firms up the dough, preventing the cookies from spreading too much during baking and helping develop richer flavors.
Step 5: Bake to Perfection
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper if you can—this helps avoid sticking and browning on the bottom. Scoop the dough onto the sheet, spacing them about two inches apart. Bake for 10 to 13 minutes; the edges will be golden while the centers remain soft. Remember, they’ll firm up as they cool, so avoid overbaking!
Step 6: Add Extra Chocolate Chip Touch
If you have leftover chocolate chips, gently press a few onto the tops of your warm cookies after baking. This gives them a professional, bakery-style finish and an extra melty chocolate boost. Then allow the cookies to cool for 10 to 15 minutes before enjoying.
How to Serve Gluten Free Chocolate Chip Cookies Recipe
Garnishes
While these cookies shine on their own, sprinkling a tiny pinch of flaky sea salt on top right after baking can elevate the sweet and salty contrast beautifully. For a festive touch, consider drizzling some melted dark chocolate or a swirl of smooth nut butter.
Side Dishes
A cold glass of almond milk or your favorite dairy-free milk complements the nutty almond flour base wonderfully. For an indulgent twist, pair your cookies with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream—it’s dessert magic in every bite.
Creative Ways to Present
Serve these cookies stacked on a charming plate tied with a rustic ribbon for gifting or as a centerpiece on your dessert table. You can also sandwich two cookies together with a layer of homemade vanilla frosting or peanut butter for a crowd-pleasing cookie sandwich twist.
Make Ahead and Storage
Storing Leftovers
These cookies keep wonderfully in an airtight container at room temperature for up to 4 days. Keeping them sealed preserves their softness and chocolatey goodness without drying out.
Freezing
For longer storage, freeze your cookie dough balls or baked cookies in a sealed freezer bag or container for up to two months. When you’re ready, thaw dough balls overnight in the fridge or bring cookies to room temperature. This way, you can enjoy fresh-baked taste anytime!
Reheating
If you want to refresh the magic of a day-old cookie, a quick zap in the microwave for 10 to 15 seconds or a brief warm-up in a low oven will bring back that melty-chip texture and just-right softness.
FAQs
Can I substitute almond flour with another gluten free flour?
Almond flour lends a unique moistness and nutty flavor that’s hard to replicate. While you can try other gluten free flours, expect some changes in texture. Coconut flour, for instance, absorbs more moisture and may require recipe adjustments.
Are these cookies suitable for people with nut allergies?
Since almond flour is the base, this recipe is not suitable for anyone with nut allergies. For a nut-free version, look for recipes specifically formulated without nuts.
How do I make sure these cookies don’t spread too much?
Chilling the dough for 30 minutes before baking is key to controlling spread. Also, using a light-colored baking sheet and not overbaking helps maintain shape and a soft center.
Can I use gluten free chocolate chips instead of regular?
Absolutely! Just make sure the chocolate chips you use are certified gluten free to keep the whole recipe safe for gluten-sensitive eaters.
Why are my cookies too crumbly?
Overbaking can cause dryness leading to crumbly cookies. Also, ensure your almond flour is finely ground for the best cohesion. Adding the egg correctly and not overmixing the dough helps maintain moisture and tenderness.
Final Thoughts
This Gluten Free Chocolate Chip Cookies Recipe is truly a warm hug in cookie form, perfect for those who want to enjoy classic comfort without gluten worries. Give it a try—you might just find your new favorite cookie that everyone will love, gluten or not!
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Print
Gluten Free Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 20 servings (cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten Free Chocolate Chip Cookies are soft, chewy, and packed with rich semi-sweet chocolate chips. Made with almond flour and a perfect balance of brown and white sugar, they offer a delicious gluten-free alternative to classic chocolate chip cookies. Easy to prepare and perfect for any occasion, they deliver a bakery-quality treat without the gluten.
Ingredients
Wet Ingredients
- 1/2 cup Butter (softened)
- 1 large Egg
- 2 teaspoons Vanilla Extract
Sugars
- 3/4 cup Brown Sugar
- 1/4 cup Sugar
Dry Ingredients
- 2 2/3 cups Almond Flour (fine, blanched almond flour)
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt (reduce to 1/4 to 1/2 teaspoon if using salted butter)
Add-ins
- 12 ounces Semi-Sweet Chocolate Chips
Instructions
- Cream Butter and Sugars: In a large bowl, cream together the softened (not melted) butter, brown sugar, and sugar for 3-4 minutes until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Stir in the egg and vanilla extract, mixing for another minute until fully combined.
- Fold in Dry Ingredients and Chocolate Chips: Gently fold in the almond flour, baking soda, and salt until just combined. Then fold in the semi-sweet chocolate chips evenly throughout the dough.
- Chill Dough: Wrap the dough and chill it in the refrigerator for 30 minutes to firm up and help the cookies hold their shape during baking.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a light-colored baking sheet with parchment paper if possible to prevent sticking and promote even baking.
- Scoop and Bake: Scoop dough onto the baking sheet about two inches apart to allow space for spreading. Bake for 10-13 minutes. Avoid overbaking as cookies will firm up once out of the oven.
- Finish and Cool: If desired, gently press extra chocolate chips on top of the warm cookies for a professional bakery look. Let the cookies set on the baking sheet for at least 10-15 minutes before transferring them to a cooling rack.
Notes
- Use softened butter, not melted, to achieve the best texture.
- Chilling the dough is essential to prevent cookies from spreading too much while baking.
- Adjust salt quantity depending on whether your butter is salted or unsalted.
- Do not overbake; cookies will continue to firm as they cool.
- Using parchment paper helps prevent sticking and promotes even cooking.
- For a nut-free alternative, consider substituting almond flour with oat flour (if gluten-free oats are used), though texture will vary.
