Gluten-Free Chocolate Chip Cookies
Deliciously soft and chewy gluten-free chocolate chip cookies that come together quickly, making them perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt A pinch enhances flavors
Wet Ingredients
- 1/2 cup butter, softened Make sure it's softened for better mixing
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg For vegan option, replace with flaxseed meal or banana
- 1 teaspoon vanilla extract
Add-ins
- 1 cup gluten-free chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar.
- Beat in the egg and vanilla extract until everything is well combined.
- In another bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Fold in the chocolate chips.
Baking
- Scoop tablespoon-sized amounts of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies can be stored in an airtight container in the fridge for about a week or frozen for up to three months. Try serving warm with vanilla ice cream for an indulgent treat!