Description
Delicious gluten-free chocolate chip cookies with a tender, chewy interior and crisp edges. Perfect for all occasions!
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup gluten free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a bowl, whisk together the almond flour, coconut flour, baking soda, and salt until uniform.
- In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes with a hand mixer).
- Add the vanilla extract and the egg to the butter-sugar mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
- Fold in the gluten free chocolate chips evenly through the dough.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing each cookie 2 inches apart. Yield should be about 18 cookies.
- Bake for 10–12 minutes or until edges are lightly golden and centers appear set but still soft.
- Allow cookies to cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
Use blanched almond flour for a tender texture. If cookies spread too much, chill the dough for 20–30 minutes before scooping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 8g
- Sodium: 75mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1.7g
- Protein: 2.2g
- Cholesterol: 30mg