Gluten-Free Chocolate Chip Cookies
Delightful and chewy chocolate chip cookies that are perfect for anyone on a gluten-free diet, made with a balanced blend of gluten-free flour and almond flour.
Ingredients
Cookie Base
- ½ cup melted unsalted butter
- ½ cup packed light brown sugar
- ½ cup white sugar
- 1 large chilled egg
- 2 teaspoons vanilla extract
- ¾ teaspoon fine sea salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1¾ cups gluten-free all-purpose flour blend
- ½ cup almond flour
- ¾ cup chopped dark or semi-sweet chocolate, plus extra for topping
- Flaky sea salt for garnish (optional) Optional garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line two baking trays with parchment paper.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and white sugar until smooth.
- Add the cold egg, vanilla extract, and salt. Continue whisking until the mixture becomes glossy and slightly thickened.
- Stir in the baking powder and baking soda. Fold in the gluten-free flour, almond flour, and chopped chocolate until a soft dough forms with no dry spots remaining.
Baking
- Scoop the dough into 24 portions and arrange them evenly on the prepared baking sheets.
- Press a few extra chocolate pieces onto the tops and sprinkle with flaky salt if desired.
- Bake for 9-11 minutes, rotating the pans halfway through, until the cookies are lightly cracked and just set while still soft in the center.
- Allow the cookies to cool directly on the baking sheets before serving.
Notes
Cookies can be stored in an airtight container for up to four days at room temperature. For longer storage, freeze them for up to three months.