These Chewy Gluten-Free Chocolate Chip Cookies are easy to make and you’d never guess they’re gluten-free!

Hi friends!

These Chewy Gluten-Free Chocolate Chip Cookies have quickly become my new go-to cookie recipe. Since going gluten-free last summer, I’ve been on a quest to find a new cookie recipe that is both easy to make and enjoyable to eat. After much internet research and trying a few duds, I found this recipe from Meaningful Eats. It was delicious. But it was just a little too much work for me. It involves browning butter which, while delicious, is rarely something I’m in the mood to do.

After several rounds of tweaks, I’ve come up with my own recipe inspired by Erin’s and I’m so happy with it.

Chewy Gluten-free Chocolate Chip Cookies

Here’s what you need:

Butter – I cut back on the butter by replacing half with almond butter because I think it adds a little depth of flavor. I tried replacing all the butter with almond butter and didn’t love the outcome so I wouldn’t recommend it!
Almond butter – you could also substitute peanut butter
Egg
Vanilla – for flavor!
Almond flour – I’m not personally a fan of gluten-free cookies made solely with almond flour, but this recipe has just enough to add a little chewiness!
Brown sugar – It helps make these cookies a little chewier than white sugar
1:1 Gluten-free flour – I love King Arthur measure for measure and have not tried this recipe with any other brands. If you use another brand, make sure it has xanthan gum in it!
Baking soda
Chocolate chips

These cookies are really simple to mix together. Note that while you’re stirring the dough may seem a little dry but you should be able to just mix them enough to get all the flour to mix in!

The only other note is that for best results, the cookie dough needs to sit for 20 minutes. I’ve noticed that when baking with gluten-free flour, cookies can come out a little gritty and grainy unless you let the dough rest first.

Here’s the recipe:

Chewy Gluten-Free Chocolate Chip Cookies

These Chewy Gluten-Free Chocolate Chip Cookies are easy to make and you’d never guess they’re gluten-free!

Author: Lindsay
Yield: 16-18 cookies 1x

Scale

Ingredients

4 Tbsp butter
1/4 cup almond butter
1 large egg
1 tsp vanilla extract
1/4 cup almond flour
2/3 cup brown sugar
1 cup + 2 Tbsp King Arther Measure for Measure Gluten-free Flour
1 tsp baking soda
1/3 cup chocolate chips
sea salt for sprinkling

Instructions

In a microwave-safe bowl, add butter and almond butter. Microwave 1 minute or until butter is melted.
Stir in egg, brown sugar, almond flour and vanilla and mix well.
Spoon measure for measure flour into a measuring cup and level across the top and add to the bowl along with 2 more tablespoons. Do not scoop into the container or you’ll end up with too much flour.
Add baking soda and stir until combined. The dough may seem slightly dry but you should be able to mix just enough to get all the flour to mix in.
Stir in chocolate chips then let the dough sit for 20 minutes.
Scoop onto lined baking sheet, sprinkle with sea salt and bake at 375 degrees for 10 minutes. You should be able to make 16-18 cookies.
Let cool 5 minutes before transferring to a cooling rack.