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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
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