Gluten Free Chocolate Chip Cookies

If you’ve been looking for a good gluten free chocolate chip cookie recipe, I think you’re going to be really happy with this one. These cookies come out soft, chewy, and full of chocolate in every bite.

A lot of gluten free baked goods can turn out dry or crumbly, and that’s usually because the flour blend isn’t quite right. This recipe uses a mix of almond flour and coconut flour, which gives the cookies a great texture without any grittiness.

The ingredient list is simple and you probably already have most of what you need at home. Butter, brown sugar, an egg, vanilla, and of course plenty of chocolate chips.

These are perfect for an after dinner treat, a weekend baking project, or just whenever you’re craving something sweet. They also disappear fast, so you might want to make a double batch.

Why You’ll Love This Recipe

Super Simple Ingredient List – This recipe only calls for 10 ingredients, most of which you probably already have in your kitchen. No weird or hard-to-find stuff needed to make these gluten free chocolate chip cookies.

Tastes Just Like the Real Thing – The combo of almond flour and coconut flour gives these cookies a soft, chewy texture that rivals any traditional chocolate chip cookie. Nobody will even guess they are gluten free.

Perfect for Gluten Free Beginners – If you are new to gluten free baking, this is a great place to start. Chocolate chip cookies are forgiving and easy to work with, so you will get a win on your very first try.

Almond Flour Adds Extra Nutrition – Using almond flour means you are getting a nice boost of protein and healthy fats in every cookie. It is a small upgrade that makes these treats a little more filling than regular cookies.

Ingredients

• 2 cups Almond Flour
• 1/4 cup Coconut Flour
• 1/2 cup Butter, softened
• 1/2 cup Brown Sugar
• 1/4 cup Granulated Sugar
• 1 Large Egg
• 2 tsp Vanilla Extract
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1 cup Chocolate Chips

How to Make

Step 1

Preheat oven to 350°F and line two baking sheets with parchment paper.

Step 2

In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.

Step 3

Beat in egg and vanilla extract until well combined and smooth.

Step 4

Add almond flour, coconut flour, baking soda, and salt. Mix until a thick dough forms, then fold in chocolate chips.

Step 5

Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart. Flatten slightly with your palm.

Step 6

Bake for 10-12 minutes until edges are golden brown. Let cool on baking sheet for 5 minutes before transferring to a wire rack.

Helpful Tips

Make Sure Your Butter Is Actually Softened

Your butter needs to be soft enough that you can press a finger into it and leave a dent, but it shouldn’t be melty or greasy looking. The best way to get there is to leave it on the counter for about 30 to 45 minutes before you start.

If your butter is too cold, it won’t blend smoothly with the sugars and you’ll end up with a lumpy mixture. If it’s too warm or melted, your cookies will spread way too thin in the oven and come out flat and greasy.

Don’t try to speed things up by microwaving it. It almost always melts unevenly and you’ll get pockets of liquid butter mixed with cold chunks, which messes with the texture of the final cookie.

Measure the Almond Flour the Right Way

Almond flour packs down easily, so if you scoop it straight out of the bag with your measuring cup you’ll probably end up with too much. That gives you dry, crumbly cookies that fall apart.

Instead, use a spoon to lightly scoop the almond flour into your measuring cup, then level it off with a flat edge like the back of a knife. This gives you an accurate amount without compressing it.

If you have a kitchen scale, even better. Two cups of almond flour should weigh around 192 grams. That takes all the guesswork out of it.

Cream the Butter and Sugars Long Enough

When the recipe says to cream the butter and sugars until light and fluffy for about 2 minutes, take that seriously. This step traps tiny air bubbles into the mixture, which is what gives the cookies a nice soft texture on the inside.

You’ll know it’s ready when the mixture looks noticeably lighter in color and has a smooth, almost whipped consistency. If you just stir it a few times and move on, the cookies will come out dense and heavy.

A hand mixer or stand mixer works best for this. You can do it by hand with a wooden spoon, but it takes a lot more effort and time to get the same result.

You Might Also Like

• Gluten Free Cookie Dough Bites
• Gluten Free Coconut Macaroons
• Gluten Free Brownie Cheesecake Swirl
• Gluten Free Chocolate Peanut Butter Bark
• Gluten Free Churro Bites

Frequently Asked Questions

Why does this recipe use both almond flour and coconut flour?

Almond flour gives the cookies a soft, slightly chewy texture, while coconut flour helps absorb extra moisture and adds a little structure. Together, they create a balance that mimics the feel of a traditional chocolate chip cookie much better than either flour could on its own.

Skipping the coconut flour may result in cookies that spread too much and feel greasy, so it’s best to include both.