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
Scale
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.
