Gluten Free Chocolate Cookies

gluten free chocolate cookies

These gluten free chocolate cookies are based on my gluten-free chocolate chip cookies, and are just as good. Crisp on the outside, chewy on the inside, with the added bonus of a deeply chocolaty flavor. My husband and I prefer the original version, the kids prefer this version – which will you like better? I bet you’re curious to know. :)

Gluten Free Chocolate Cookies
Prep and Cool time
Cook time
Total time
Recipe type: Dessert, Gluten-Free, Low-Carb
Yield: 15 cookies
  • 6 tablespoons unsalted butter, soft
  • ½ cup sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1¼ cups almond meal/flour
  • ½ cup (84 grams) dark chocolate chips (60% cacao)
  1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
  2. Using a handheld electric mixer, beat together the butter and sugar until creamy. Add the vanilla and the egg, mixing to incorporate, then mix in the cocoa, the baking soda and the salt.
  3. Gradually mix in the almond meal, ⅓ at a time, until well-blended.
  4. Using a spatula, fold in the chocolate chips.
  5. Drop dough by rounded tablespoonfuls (I used a 2-tablespoons ice cream scoop), three inches apart, onto the prepared baking sheets. Do not flatten.
  6. Refrigerate 30 minutes – this will help prevent the cookies from spreading too much as they bake.
  7. Bake 20 minutes. Allow to cool completely on the baking sheets, about 30 minutes. This will help achieve a crispy exterior and a chewy interior.
Nutrition Per Serving
Serving size: 1 cookie; Calories: 158; Fat: 12g; Carbohydrates: 12g; Sugar: 9g; Sodium: 48mg; Fiber: 2g; Protein: 3g
Gluten Free Chocolate Cookies

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