The Best Gluten-Free Chocolate Chip Cookies
I have tried a lot of gluten-free cookies recipes over the years. I’ve developed them, tried ones written by other bloggers— but this recipe. This one takes the cookie cake as hands down the best gluten-free chocolate chip cookie I’ve ever had!
This is a recipe adapted from TexanErin, that was shared with me a year ago on a hand written note from a friend. Click here for her original recipe!
The perfect chocolate chip cookie to me isn’t just soft, it has a bit of a crisp outer layer and an ooey gooey chocolate inside. Not too hard, not to soft, but just right. The coconut flour gives it that crispness and the almond flour makes it tender.
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If you like your cookies super soft, I have another chocolate chip cookie recipe that you can try here!
I would love to hear your thoughts! What is your favorite gluten-free chocolate chip cookie and how do these compare?
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The Best Gluten-Free Chocolate Chip Cookies
Ingredients
- 1 cup packed superfine almond flour
- 3/4 cup coconut sugar or raw cane sugar
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 flax egg or large egg, see note
- 6 tablespoons ghee or unsalted, softened grass-fed butter
- 6 tablespoons crunchy almond butter
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup mini dairy-free chocolate chips I use enjoy life brand mini chocolate chips, they’re the best
Instructions
- Preheat the oven to 350°F.
- In a stand mixer bowl, combine the almond flour, coconut sugar, coconut flour, baking soda, and sea salt. Then add the flax egg, ghee, almond butter, and vanilla. Blend on low, the mixture will form a nice cookie batter. Then add the chocolate chips and blend one more until incorporated. This can also be done in a large bowl with a hand mixer.
- Line a baking sheet with parchment paper. Using a 2 tablespoon cookie scoop, portion the dough onto a large baking sheet, arranging the balls about 1/2 inch apart. Gently flatten each ball with your fingertips and smooth the edges.
- Bake the cookies for 11 minutes. Let cool slightly and transfer each cookie to a rack to cool completely. Store in an airtight container at room temperature, or enjoy one now and freeze the rest for later.
Notes
- When a recipe calls for an ingredient to be “packed” it means smooshing the ingredient down into the measuring cup and packing as much of it as you can into the cup. Just like you would with brown sugar.
Absolutely delicious as always! I have to be careful with the sweets because I’ll eat them all haha
So delicious and both my kids approve!! Two thumbs up!
My friend made these for a girls night dinner last night and they were amazing! Everyone went back for more. Just like the recipe says, they are soft and chewy. So good!
I made the chocolate cookies. My husband ate them all except for the two I ate. I doubled the recipe!!
They are awesome!!
These are so easy and delicious. Came out perfect!