Gluten Free Chocolate Chip Cookies

Everyone has a favorite Chocolate Chip Cookie and I think after trying these, this recipe will be in your tops for sure! My Gluten Free Chocolate Chip Cookies are full of that classic flavor, but without using cane sugars. You’d never guess these cookies are gluten free, promise! Plus, this is a small-batch recipe, so you won’t have an entire kitchen full of cookies when you’re done.

I revealed on Instagram that I’m not really a cookie person. Nope.

I’m a cookie dough eater, for sure. Eggs be damned.

I think years of having my mom make cookie dough JUST so we could eat a ton of it, then bake off a little…and never being interested in the cookies once they were baked was what solidified it for me. Don’t get me wrong, I love my mom’s cookies. I particularly love them frozen…with ice cream. But I’m more of a dough person.

That being said, I haven’t baked chocolate chip cookies in a looooonnnngggg time. But after a hankering for the dough, I decided to get my act together and make some gluten free chocolate chip cookies.

I used coconut sugar for these. If you don’t have coconut sugar, you can fall back on the half white sugar half brown sugar ratio, but I much prefer just making a total swap to coconut sugar. It’s has a rich caramel-like taste and melds perfectly into chocolate chip cookies. So take a chance and grab a bag!

Can we talk a hot sec about chocolate? I mean, I could talk for a year about chocolate, but we’ll keep this Ina brief: use good chocolate. As in, buy chocolate chips you love. I used Ghirardelli ones for these cookies, but I also grab for the Trader Joe’s ones and Guittard. And make your chocolate chunks. Buy a chocolate bar that is rich and delicious (I love the Chocolove ones, but there are SO many great choices out there) and whose ingredients are few and chop it up. Simple and just perfect.

And last but not least, baking. Bake these cookies 10-12 minutes. Mine took 10 in the toaster oven but 12 in my regular oven. I watch them like a hawk, letting them get all golden and delicious, pulling them out just after the tops are completely cooked. Then let them sit on that cookie sheet to cool for a few minutes. If you try to move them immediately, they’ll break. Trust me.

Ok, let’s make some cookies (I mean, if you have any dough left…).

Gluten Free Chocolate Chip Cookies
Recipe by Melissa @ Treats With A Twist
Makes 14 cookies

INGREDIENTS
½ cup butter, softened
2 eggs
¾ cup coconut sugar
½ cup almond flour
1 cup gluten free flour (I like Bob’s 1:1 baking blend)
½ tsp. baking soda
½ tsp. Kosher salt
1 tsp. vanilla extract
½ cup chocolate chips/chunks*
*I love mixing both. I chopped up a Chocolove dark chocolate bar for the chunks

METHOD
In the bowl of your mixer, cream together the butter and the coconut sugar. Once they’re well combined, add the eggs one at a time until they’re well incorporated. Then add the vanilla.
Turn your mixer off and add all of the dry ingredients, except for the chocolate. Slowly let your mixer pull it all into a dough (scrape down the sides and around the bottom with a spatula and then mix again to make sure it’s all in there).
Finally add the chocolate and let it be stirred in until evenly incorporated. Cover your dough and let chill for a few hours or overnight.**

After your dough has chilled: preheat your oven to 350 degrees F. and line baking sheets with parchment. Use a cookie scoop to scoop out even Tbs balls of dough onto the parchment, well spaced.
Bake for 10-12 minutes, or until the centers look done and they’re golden around the edges. Let the cookies cool on the baking sheets first for at least 20 minutes before transferring them to a wire rack to finish cooling. If you like, finish them with a small sprinkle of sea salt when they first come out of the oven. Enjoy!

NOTES
**This is the worst news, right? Let your dough chill. If you don’t you’ll have extremely thin cookies. But if that’s your jam, then just make sure they’re very well spread out on your parchment before baking.
Dough can be kept portioned and frozen in the freezer. Or you can keep the dough in the fridge for a couple days. Finished cookies should be stored in an air tight container, but are best when consumed right after they’re baked.

To Print this recipe, copy and paste the text into a new document on your computer and hit print. Sorry there’s no “push to print” button xoxo

If you love this recipe, you’ll love THESE cookies too! Oh, and these! OMG THESE are my faves!!

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