Gluten-Free Chocolate Chip Cookies

Gluten-Free Chocolate Chip Cookies

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From:, June 2019

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.

Ingredients 24 servings

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Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup gluten-free all-purpose flour
  • ½ cup almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter (1 stick), melted
  • ⅓ cup packed brown sugar
  • ⅓ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup bittersweet or semisweet chocolate chips


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
  2. 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.
  3. 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 information

  • Serving size: 1 cookie
  • Per serving: 118 calories; 7 g fat(3 g sat); 1 g fiber; 14 g carbohydrates; 2 g protein; 1 mcg folate; 18 mg cholesterol; 6 g sugars; 6 g added sugars; 131 IU vitamin A; 0 vitamin C; 13 mg calcium; 0 mg iron; 107 mg sodium; 53 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, ½ other carbohydrate, ½ starch

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