Gluten Free Chocolate Chip Cookies

These gluten free chocolate chip cookies are crisp around the edges with chewy centers. No mixer is required for these cookies which are made with a blend of almond flour and coconut flour. They’re gluten free and grain free, and taste just like classic bakery chocolate chip cookies. 

chocolate chip cookies on parchment paper

I’m so excited to bring you this gluten free chocolate chip cookie recipe this week! I’ve been working on this recipe for a while now and I am proud to say that these are the perfect gluten free and grain free chocolate chip cookies.

You see, I have high expectations when it comes to chocolate chip cookies. They need to be crisp and chewy with the classic toffee taste and chocolate in every bite. And this cookie recipe is just that! They are gluten and grain free by using almond flour and coconut flour without sacrificing any taste or texture. For non-gluten free version, check out this Toll House chocolate chip cookie recipe.

chocolate chip cookie with cup of espresso

Why These Gluten Free and Grain Free Chocolate Chip Cookies Are So Good!

  • They’re chewy in the center with crispy edges – AKA the perfect chocolate chip cookie!
  • This recipe is really easy to make and doesn’t require the use of an electric mixer.
  • These cookies have lots of chopped chocolate in them, so you get chocolate in every bite!
  • They are gluten free and grain free making them suitable for celiacs.

chocolate chip cookies on parchment paper

How to Make Gluten Free Chocolate Chip Cookies

  1. Begin with melted butter and place it in a large mixing bowl. Pour in the sugars (we’re using a combination of dark brown sugar, light brown sugar, and granulated sugar for the ultimate chewy texture and taste here!) and beat until lighter in color and fluffy.
  2. Beat in the egg and vanilla extract.
  3. In a separate bowl, whisk together the dry ingredients, aside from the chopped chocolate. Then, add to the butter mixture and mix until everything in fully incorporated. [Don’t worry about over-mixing since there is no gluten!]
  4. Fold in the chopped chocolate until it is evenly distributed throughout the cookie dough. 
  5. At this point, you can cover the cookie dough with plastic wrap and refrigerate for at least 1 hour or preferably overnight (highly recommend), or if you’re impatient, immediately portion the cookie dough out onto parchment lined baking sheets. I recommend using a medium size cookie scoop
  6. Transfer the baking sheets to a preheated oven and bake for 10-12 minutes or until edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes, then use a spatula to transfer to a wire rack to cool completely.

Gluten Free Chocolate Chip Cookies FAQs

  • Are these cookies paleo?

  • Do I have to chill cookie dough?

    • I tested this recipe with chilled and unchilled cookies and prefer the chilled dough. However, it’s not absolutely necessary, so if you are running short on time, you will still end up with delicious bakery style chocolate chip cookies! 
  • How do I store chocolate chip cookies?

    • Store chocolate chip cookies covered in an airtight container at room temperature for up to 1 week.
  • Can I freeze chocolate chip cookies?

    • Yes, you can freeze baked cookies or unbaked portions of cookie dough for up to 3 months. If freezing unbaked cookie dough, bake frozen cookie dough and add 1-2 minutes to your baking time.

chocolate chip cookie with espresso

More gluten free recipes you’ll love!

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Crisp and chewy gluten free chocolate chip cookie with bite taken out of it

chocolate chip cookies on parchment paper

Gluten Free Chocolate Chip Cookies

Angelina
These gluten free chocolate chip cookies are crisp around the edges with chewy centers. No mixer is required for these cookies which are made with a blend of almond flour and coconut flour. They’re gluten free and grain free, and taste just like classic bakery chocolate chip cookies. 
5 from 9 votes
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Cookies
Cuisine Gluten Free
Servings 18 cookies
Calories 175 kcal

Ingredients 

  • 1/2 cup 113 g butter, melted
  • 1/2 cup 110 g dark brown sugar
  • 1/4 cup 55 g light brown sugar
  • 1/4 cup 55 g granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup 115 g almond flour
  • 1/2 cup 70 g tapioca flour
  • 1/4 cup 30 g coconut flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 7 oz 200 g chocolate, chopped

Instructions 

  • Preheat oven to 350º F. Line 2 baking sheets with parchment paper and set aside.
  • Place melted butter in a large mixing bowl. Pour in the sugars and beat until lighter in color and fluffy.
  • Beat in the egg and vanilla extract.
  • In a separate bowl, whisk together the dry ingredients, aside from the chopped chocolate. Then, add the dry ingredients to the butter mixture and mix until everything in fully incorporated. [Don’t worry about over-mixing since there is no gluten!]
  • Fold in the chopped chocolate until it is evenly distributed throughout the cookie dough.
  • At this point, you can cover the cookie dough with plastic wrap and refrigerate for at least 1 hour or preferably overnight (highly recommend), or if you’re short on time, immediately portion the cookie dough out onto parchment lined baking sheets. I recommend using a 1 1/2 ounce medium size cookie scoop
  • Transfer the baking sheets to a preheated oven and bake for 10-12 minutes or until edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes, then use a spatula to transfer to a wire rack to cool completely.

Notes

If you have the time, chill the cookie dough for at least 1 hour: I tested this recipe with chilled and unchilled cookies and prefer the chilled dough. However, it’s not absolutely necessary, so if you are running short on time, you will still end up with delicious bakery style chocolate chip cookies! 
Storage: Store chocolate chip cookies covered in an airtight container at room temperature for up to 1 week. 
Freezing Notes: You can freeze baked cookies or unbaked portions of cookie dough for up to 3 months. If freezing unbaked cookie dough, bake frozen cookie dough and add 1-2 minutes to your baking time.

Nutrition

Serving: 1cookiesCalories: 175kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 5gCholesterol: 27mgSodium: 104mgFiber: 1gSugar: 17g
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

23 Comments

  1. Hi
    I have almond flour and tapioca starch at home.
    What will be a good susbtitute for the 1/4 cup of coconut flour? Maybe more almond? Thanks!!

    1. Hi Maritza, Yes, you can add more almond flour in place of the coconut flour (you may need to add a little bit more almond flour than the quantity of coconut flour).

  2. 5 stars
    These are great! I used a tablespoon to form the cookies, and they were just the right size. So I don’t eat them all at once, I am going to flash freeze the uncooked balls, throw them in a ziplock bag, and keep them in the freezer until I am craving one or two. It’s been so long since I’ve had a regular Toll House cookie that I couldn’t even compare. But, having to be gluten free, they are perfect. Thank you!

    1. I have not tried this recipe with a sugar substitute, but if you want to use stevia, I recommend using a cup-for-cup stevia baking blend like “Stevia in the Raw” or Truvia.

  3. 5 stars
    These cookies have become my go-to and everyone always demands the recipe. Honestly, probably the best cookies every and I’m not even gluten free!!

  4. 5 stars
    I love cookies, but every gluten free cookie recipe I have tried never turned out good. Made these tonight, and they were AMAZING! Thank you so much for sharing!

  5. 5 stars
    These are amazing!! I brought half to work (I had to keep half for myself) and didn’t tell anyone they were gluten free and everyone LOVED them! I will definitely be making these again!

  6. 5 stars
    I made these cookies for my daughter last night who recently was diagnosed with celiac disease. They were delicious! Nobody could even tell they were gluten free. Thank you for the recipe.

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