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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! 

The Best Gluten-Free Chocolate Chip Cookies instantloss.com

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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The Best Gluten-Free Chocolate Chip Cookies instantloss.com

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?

For more gluten-free recipes, click here!

 

The Best Gluten-Free Chocolate Chip Cookies instantloss.com

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The Best Gluten-Free Chocolate Chip Cookies instantloss.com

For a variety of other amazing recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight hit stores December 2019 and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! To finish off the trilogy check out Instant Loss on a Budget for crowd-pleasing meals that are as as friendly for your wallet as they are for your waistline! Featuring 125 NEW recipes that all cost less than $10 to make (most can be made for less than $5) Instant Loss on a Budget is proof that wholesome food doesn’t have to be expensive.

5 from 4 votes

The Best Gluten-Free Chocolate Chip Cookies

Makes 22-24 cookies
Print Recipe

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

  1. 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.
2. If you use peanut butter the cookie will take one a peanut butter chocolate chip flavor which is great! But if you want a more traditional chocolate chip cookie, use almond butter.
3. To make a flax egg simply combine three tablespoons water with one tablespoon ground flax seed and let it sit until gelatinous, about 5 minutes. 

6 Comments

  1. 5 stars
    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!

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