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. Source:, June 2019

Devon O'Brien


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; 6.7 g total fat; 3.3 g saturated fat; 18 mg cholesterol; 107 mg sodium. 53 mg potassium; 14 g carbohydrates; 1 g fiber; 6 g sugar; 1.6 g protein; 131 IU vitamin a iu; 1 mcg folate; 13 mg calcium; 7 mg magnesium; 6 g added sugar;