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Gluten-Free Chocolate Chip Cookies

Soft, chewy, and utterly comforting, these gluten-free chocolate chip cookies are incredibly easy to make and perfect for everyone, regardless of dietary preference.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet ingredients
  • 1/2 cup butter, softened Use room temperature butter for better mixing.
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg Use room temperature for better incorporation.
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup gluten-free chocolate chips Optional: substitute with white chocolate or nuts.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar.
  3. Beat in the egg and vanilla extract until well combined.
  4. In another bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  6. Fold in the chocolate chips.
  7. Scoop tablespoon-sized amounts of dough onto a lined baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes, or until the edges are lightly golden.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For thicker, chewy cookies, let the dough chill for a few minutes before scooping. Store in an airtight container for up to 5 days or freeze for up to 3 months. Reheat in the microwave for a warm treat.