You'd never know that these delicious gluten-free cookies are made without wheat flour. A blend of gluten-free flour and almond flour--plus butter and brown sugar--gives them a classic chocolate chip cookie flavor and the ideal balance of crispiness and chewiness. Make a batch as a treat for your family or to bring to parties, potlucks and picnics.

Devon O'Brien
Source:, June 2019


Recipe Summary

20 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.

  • Whisk all-purpose flour, almond flour, baking soda and salt in a medium bowl. Whisk butter, brown sugar and granulated sugar in a large bowl until smooth. Add egg and vanilla and whisk until fully incorporated. Fold in the dry ingredients until a soft dough forms and there are no dry clumps left. Fold in the chocolate chips.

  • Drop the dough by scant tablespoonful about 2 inches apart on the prepared sheets. Bake one sheet at a time on the center rack until golden on the edges, 10 to 12 minutes. Let cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.


To make ahead: Store in an airtight container for up to 2 days.

Equipment: Parchment paper or silicone baking mats

Nutrition Facts

118 calories; protein 1.6g 3% DV; carbohydrates 14g 5% DV; exchange other carbs 1; dietary fiber 1g 4% DV; sugars 5.8g; fat 6.7g 10% DV; saturated fat 3.3g 17% DV; cholesterol 17.9mg 6% DV; vitamin a iu 130.6IU 3% DV; folate 1.1mcg; calcium 13.5mg 1% DV; iron 0.4mg 2% DV; magnesium 7.3mg 3% DV; potassium 52.9mg 2% DV; sodium 107.5mg 4% DV; added sugar 6g.