These gluten-free chocolate chip cookies bake up with perfectly crisp edges, a light, tender center, and rich chocolate in every bite. Made with almond flour, and oat flour they deliver incredible flavor and texture—no one will guess they’re gluten-free!
Ingredients
- 1/2 cup salted butter room temperature
- 2/3 cup light brown sugar
- 2 tbsp granulated white sugar
- 1 large egg room temperature
- 1 tbsp vanilla bean paste or extract
- 1 cup almond flour
- 3/4 cup gluten-free oat flour
- 2 tbsp tapioca starch
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup chopped dark or semi-sweet chocolate
- 1/2 cup milk chocolate chips
- Flaky sea salt for topping
Instructions
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
- In a medium bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, 1–2 minutes.
- Add the egg and vanilla, mixing until fully combined.
- Whisk together the almond flour, oat flour, tapioca starch, baking soda, baking powder, and salt in a separate bowl.
- Stir the dry ingredients into the wet mixture until a dough forms.
- Fold in the chocolate until evenly distributed.
- Scoop about 2 tablespoons of dough per cookie, roll into balls, and place on the baking sheet.
- Bake 10–12 minutes for soft cookies with golden edges, or bake 13–14 minutes for crispier edges.
- Top with additional chocolate chips and a sprinkle of sea salt. Cool for 5 minutes on the baking sheet before transferring to a wire rack.
Video
Notes
- Nut-free option: Replace the almond flour with the same weight of sunflower seed flour, oat flour, or a gluten-free all-purpose blend. If using a GF blend, reduce the tapioca starch to 1 tablespoon since most blends already contain starch. (We found the almond flour gave the best flavor and texture.)
- Chilling (optional): For thicker cookies and a richer flavor, chill the dough for 30–60 minutes before baking.
- Crispier cookies: Bake an extra 1–2 minutes for crunchier edges.
- Storage: Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 2 months.
Nutrition
Nutrition Facts
Gluten Free Chocolate Chip Cookies
Amount per Serving
Calories
397
% Daily Value*
Fat
24
g
37
%
Saturated Fat
11
g
69
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
46
mg
15
%
Sodium
297
mg
13
%
Potassium
155
mg
4
%
Carbohydrates
41
g
14
%
Fiber
3
g
13
%
Sugar
28
g
31
%
Protein
5
g
10
%
Vitamin A
346
IU
7
%
Calcium
71
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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