Gluten-Free Chocolate Chip Cookies
Ingredients
- 2 ¾ c310 grams finely ground almond flour
- ¾ tspkosher salt
- ½ tspbaking soda
- 10 tbsp140 grams unsalted butter
at room temperature, 1 1/4 sticks
- ½ c110 grams light brown sugar
- ½ c100 grams granulated sugar
- 1 largeegg
- 1 ½ tspvanilla extract
- 12 oz340 grams bittersweet chocolate feves or chips
or coarsely chopped bar chocolate
- sea salt
for finishing, optional
Directions
- 1
Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- 2
In a medium bowl, whisk the almond flour, salt and baking soda to combine.
- 3
Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
- 4
Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
- 5
Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
- 6
Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
- 7
Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they’re golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.
Gluten-Free Chocolate Chip Cookies
Similar Recipes
Ratings & Reviews
Based on 4,988 ratings
Rating Breakdown
About this Recipe
Craving a classic chocolate chip cookie, but need it gluten-free? This recipe delivers huge, chewy, bakery-style cookies that are incredibly easy to make, bringing that beloved comfort to your table without the gluten. You'll love sinking your teeth into these rich, indulgent treats.
The secret to these perfectly chewy delights is almond flour, which provides essential structure and protein, mimicking traditional wheat flour without the gluten. Unlike some recipes that demand extended refrigeration, this dough does not require a 36-hour chill, meaning you're just a short bake away from warm, delicious cookies. You'll appreciate how it adapts a famous chocolate chip cookie recipe for a truly satisfying gluten-free experience.
Prepare for a truly satisfying cookie experience. These are not your average small bites; you'll pull enormous, bakery-style cookies from the oven, each with a wonderfully chewy center and plenty of rich, melted chocolate. The almond flour base ensures a tender crumb, while the generous amount of bittersweet chocolate creates pockets of gooey delight. This naturally gluten-free dessert will impress everyone with its deep flavor and perfect texture.
For an even deeper, nuttier flavor, you can gently toast the almond flour in a dry skillet over medium-low heat until golden and fragrant before cooling and using it in the recipe. While classic chocolate chips work beautifully, opting for bittersweet chocolate feves or coarsely chopped bar chocolate will yield an even gooier, more luxurious cookie. If you prefer smaller cookies, simply use 1/4-cup or 2-tablespoon mounds of dough. A sprinkle of sea salt on top before baking adds a fantastic flavor contrast.
These indulgent Gluten-Free Chocolate Chip Cookies are perfect for any occasion that calls for a comforting, impressive dessert. Serve them warm from the oven for special holidays like Christmas, Thanksgiving, or Valentine's Day, or simply enjoy them as an everyday treat with a glass of milk.