Last week, I was supposed to bring gluten-free cookies to an adoption event. I was going to bring my “To Die For” Chocolate Chip Cookies, but thought I would try using organic sugar instead. Using maple syrup as a sweetener can make for a really moist cookie. Being that my “audience” was going to be more gluten-free, not necessarily Paleo, I figured I wouldn’t go too crazy. =) This is the BEST gluten free chocolate chip cookie recipe…ever!
Not only that, they’re grain-free, too!
Seriously, these are the BEST grain-free cookies. They even trump my “To Die For” cookies, mostly because of the texture. Having granulated sugar in the recipe keeps the cookies more stable. Even THREE days later, these were still amazing! That’s saying a lot for a grain-free cookie.
So, if you avoid refined sugar at all costs, you will want to avoid this recipe and use my “To Die For” recipe. If you don’t mind using a little organic sugar now and then, though, make these now!
The Best Gluten Free Chocolate Chip Cookie Recipe
| Servings |
-4 dozen
|
- 2.5 cups blanched almond flour
- 1 tsp tapioca flour
- 1 tsp baking soda
- 1 tsp gluten-free baking powder
- 1/2 tsp salt
- 3/4 cup butter softened
- 3/4 cup organic brown sugar
- 1/2 cup organic granulated sugar
- 1 egg
- 2 tsp pure vanilla extract
- 2 cups Enjoy Life chocolate chips
Ingredients
|
- Preheat oven to 350 degrees and line a baking sheet with parchment paper..
- In a small bowl, stir together the almond flour, tapioca flour, baking soda, baking powder and salt.
- In a separate bowl, beat together the butter and sugars until creamy.
- Beat in egg and vanilla, then beat in dry ingredients.
- Stir in chocolate chips.
- Scoop rounded tablespoons of dough onto the baking sheet and bake for 8-9 minutes.
- Remove from oven and let sit on baking sheet for 5 minutes, before removing to wire rack to cool completely.
- Enjoy!
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Karen Anderson says
Is there a mistake in this recipe list of ingredients? I wonder if the butter should be reduced or the almond flour increased. I have checked and re-checked my ingredients and the amounts that I believe match the amounts given here.
My cookies, no matter how small the spoonfuls on the baking sheet all ran together into one big cookie sheet size cookie. They taste good but are just a mess. The chocolate chips seemed to congregate to the middle of each square, but the squares are barely discernable.
Could you please clarify the recipe as I would like to try again, but hate to take the risk of another ruined batch.
Thank you.
Shanti Landon says
Hi, Karen! I’m sorry you’ve had trouble with the recipe. =( I’m not sure why that would be? I’ve made this recipe four times since posting it, and have never had that problem? Did you follow the recipe exactly? Are you at a high altitude? Did you maybe beat the butter and sugar too much? Sometimes if you beat it too much, it gets airy and then it deflates a lot. I’m really not sure what would cause it to be runny? Also, you mentioned the chocolate chips congregated to the middle of the square…are you making round cookies? Just trying to figure out why they would be a square…so sorry I’m not more help. It’s so disappointing when a recipe fails. I wish I had some advice, I just don’t know what it could be since it’s only been successful for me. I’m sorry!
MamaMidwife says
I had the same exact problem. My flour was frozen and my butter was room temperature.
I tried refrigerating the batter to see if that would.help the second batch and got the same thing. I made the spoonfuls teeny tiny and got the same thing.
I think it just needs more flour.
Tastes great though! I used a pizza cutter to cut the cookie sheet sized cookie into cookie sized pieces.
Audrey says
These really are the BEST chocolate chip cookies ever! Best gluten-free cookies? Yes. But also the best chocolate chip cookies PERIOD.
My family concurs, these are awesome!
I’m wondering why the recipe may not have worked for the other commentor? Could it be a temperature thing? I keep my almond flour in the freezer. Did she melt the butter or was it at room temperature? My butter was room temp and my flour frozen. The dough was perfect & the cookies beautiful.
My 6 year old daughter proclaimed, “These are BETTER than flour cookies!!!” I will absolutely make these again!
Shanti Landon says
Yay! Thanks for letting me know, Audrey! So glad you liked them!!