Gluten-Free Chocolate Chip Cookies
This is the best gluten-free chocolate chip cookies recipe! They are crispy on the outside, soft and gooey on the inside, and full of rich, caramel flavor.
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Servings: 20 cookies
Equipment
- 1 large baking sheet lined with parchment paper
- 1 large bowl
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- ½ cup (109 grams) coconut oil melted and cooled
- ½ cup (80 grams) coconut sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 2 cups (224 grams) fine blanched almond flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup (135 grams) dark chocolate chips
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper. You may need two baking sheets depending on the size you have available.
- In a large bowl, whisk together the coconut oil, coconut sugar, egg and vanilla extract until smooth and creamy, and well combined.½ cup coconut oil, ½ cup coconut sugar, 1 large egg, 2 teaspoon vanilla extract
- Add the almond flour, baking soda and sea salt. Using a rubber spatula, stir well to combine, scraping sides of bowl as needed. Gently fold in the chocolate chips.2 cups fine blanched almond flour, 1 teaspoon baking soda, ½ teaspoon fine sea salt, ¾ cup dark chocolate chips
- Using a medium sized cookie scoop or spoon, scoop about 1.5 tablespoons of dough per cookie, and place dough balls 2-inches apart onto lined baking sheet.
- Bake for 10-12 minutes until cookie edges are golden.
- Let cool for 5 minutes then transfer to a wire rack to cool completely.
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Notes
Cookies will be slightly crispy. If you prefer more chewy, refrigerate the cookie dough for 1 hour and up to 24 hours, then continue to step 4.
Store at room temperature in an airtight container for up to 5 days. Make sure they are completely cooled before storing.
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