Chocolate chip cookies are one of those treats that everyone loves. They remind us of home, comfort, and simple pleasures.
But when you’re following a gluten free diet, finding a good cookie recipe that actually works can be difficult. Many gluten free cookies turn out hard, crumbly, or just don’t taste right.
That’s why I’m excited to share this recipe with you today. These gluten free soft chocolate chip cookies are everything a cookie should be – soft, chewy, slightly sweet, and loaded with chocolate chips.
You won’t feel like you’re missing out on anything. In fact, I think these cookies are better than many regular chocolate chip cookie recipes I’ve tried.
They bake up soft and stay soft for days if you store them properly. So let’s get started and make some cookies!
What Makes This Recipe Special
Actually Stays Soft: Most gluten free cookies turn hard and crunchy after they cool down, which is really disappointing.
But these cookies are different. They stay soft and chewy even after they completely cool, and they stay that way for several days if you store them in an airtight container.
Low in Carbs: If you’re following a keto diet or just trying to reduce your carb intake, these cookies are perfect for you. Regular chocolate chip cookies can have 20-30 grams of carbs each because of all the wheat flour and sugar.
These cookies are much lower in carbs because they use almond flour instead of wheat flour, and Swerve Brown instead of regular sugar.
High in Protein: These aren’t just empty-calorie cookies. They actually contain a good amount of protein, which is unusual for a cookie recipe. This comes from three sources – the almond flour, the egg, and especially the collagen protein powder.
Ingredients
- 1 1/2 cups Almond Flour
- 1 Egg
- 3/4 cup Swerve Brown
- 1/4 cup Collagen Protein Powder
- 2 1/2 tablespoons Coconut Flour
- 1/2 cup Butter (melted)
- 1/2 teaspoon Vanilla Extract
- 3/4 cup Chocolate Chips, divided – I recommend these (amazon) as they are sugar free.
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
How To Make
Follow these simple steps:
Step 1
Preheat the oven to 325°F.
Step 2
In a large bowl, combine these: almond flour, collagen, sweetener, baking soda, coconut flour, and salt. Whisk together well.
Step 3
Add the egg, butter, and vanilla extract to the dry ingredients. Mix until a dough forms.
Step 4
Stir in half of the sugar free chocolate chips.
Step 5
Choose one of these method:
Individual cookies: Roll the dough into balls. After that, flatten them on a parchment-lined baking sheet and press the remaining chocolate chips into them. Leave plenty of space between cookies as they will spread during baking.
Cut out cookies: Press all the dough into one large flat rectangle on parchment paper, press chocolate chips into it. Then – use cookie cutters (or metal rings which will work as well) to cut out perfect shapes once they are baked.
Step 6
Bake for aboyt 16-18 minutes. After removing from the oven, let the cookies cool before serving. Enjoy!
Tips
1. The Cookie Dough Will Look Different
Don’t panic when you mix this dough together – it’s not going to look like the cookie dough you’re used to. Gluten free cookie dough made with almond flour is naturally more wet and sticky than regular dough.
It won’t form a nice smooth ball that you can easily handle. Instead, it will be soft, slightly oily from the almond flour, and it might even look a little bit like it’s not going to hold together.
This is completely normal and exactly how it should be. The dough will firm up as it bakes, and the cookies will hold together perfectly.
If you try to add more flour because you think the dough is too wet, you’ll end up with dry cookies.
2. Let Them Cool Completely Before Touching
This is probably the most important tip for this recipe. When these cookies come out of the oven, they will look underdone and they will be very soft – so soft that they seem like they might fall apart.
Do not touch them. Do not try to move them to a cooling rack. Do not try to eat one right away. Just leave them on the baking sheet and let them sit there for at least 15-20 minutes.
As they cool down, they will firm up and become the perfect soft and chewy texture. If you try to move them while they’re still hot, they will break apart or fall to pieces.
3. Don’t Skip the Collagen Powder
You might be tempted to leave out the collagen protein powder if you don’t have it or if you think it’s not important, but it really does matter in this recipe.
The collagen helps bind the dough together and gives the cookies structure, which is especially important in gluten free baking where you don’t have gluten doing that job.
Without it, your cookies might spread too much, fall apart, or have a weird texture. If you absolutely cannot find collagen powder, you could try using unflavored whey protein powder instead, but the results might be slightly different.
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Frequently Asked Questions
Why are my cookies falling apart?
If your cookies are falling apart, the most common reason is that you tried to touch them or move them before they cooled down completely.
Almond flour cookies are very delicate when they first come out of the oven and they need time to set up.
You have to leave them on the baking sheet for at least 15-20 minutes without touching them.
Another reason could be that you didn’t measure your ingredients correctly – if you used too much almond flour or coconut flour, the cookies will be dry and crumbly.
Gluten Free Soft Chocolate Chip Cookies
Ingredients
- 1 1/2 cups Almond Flour
- 1 Egg
- 3/4 cup Swerve Brown
- 1/4 cup Collagen Protein Powder
- 2 1/2 tablespoons Coconut Flour
- 1/2 cup Butter melted
- 1/2 teaspoon Vanilla Extract
- 3/4 cup Chocolate Chips divided – I recommend these (amazon) as they are sugar free.
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
Instructions
- Preheat the oven to 325°F.
- In a large bowl, combine these: almond flour, collagen, sweetener, baking soda, coconut flour, and salt. Whisk together well.
- Add the egg, butter, and vanilla extract to the dry ingredients. Mix until a dough forms.
- Stir in half of the sugar free chocolate chips.
- Choose one of these method:Individual cookies: Roll the dough into balls. After that, flatten them on a parchment-lined baking sheet and press the remaining chocolate chips into them. Leave plenty of space between cookies as they will spread during baking.Cut out cookies: Press all the dough into one large flat rectangle on parchment paper, press chocolate chips into it. Then – use cookie cutters (or metal rings which will work as well) to cut out perfect shapes once they are baked.
- Bake for about 16-18 minutes. After removing from the oven, let the cookies cool before serving. Enjoy!