Gluten-Free Chocolate Chip Cookies

These Gluten-Free Chocolate Chip Cookies totally nail the taste and texture of the classic treat you know and love! Crispy on the edges, soft and chewy in the middle, and packed with melty chocolate chips—no one will believe they’re made entirely with almond flour.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 145

Author Kim

Ingredients

3/4 cup (170g) butter softened
3/4 cup (160g) light brown sugar or coconut sugar
2 teaspoons vanilla extract
2 large eggs
1 teaspoon baking soda
1 teaspoon salt
3 cups (300g) blanched almond flour do not use almond meal
1 1/4 cups (213g) semi-sweet chocolate chips plus more for tops of cookies before baking (optional)

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
In a stand mixer, cream together the butter and brown sugar until smooth. Mix in the vanilla and eggs until fully combined.
Add the baking soda and salt, then gradually mix in the almond flour, one cup at a time, beating well after each addition. Gently fold in the chocolate chips by hand.
Scoop tablespoon-sized rounds of dough onto the lined baking sheet, spacing them about 3 inches apart. Add a few chocolate chips to the tops, if you'd like. Bake for 11-13 minutes, or until the edges turn golden brown.
Let cool completely for maximum chewiness!

Notes

To store: Keep the cookies in an airtight container at room temperature for up to about 5 days. For longer storage, refrigerate them for up to a week.
To freeze: Place the cookies in a freezer-safe ziplock bag and freeze for up to 6 months.

This recipe was first published August 2018. The recipe was revised, rephotographed, and republished April 2025.

Nutrition