Crispy on the outside, soft on the inside and incredibly tasty, you won’t miss the gluten when you bite into these wonderful gluten-free chocolate chip cookies!
These gluten-free chocolate chip cookies are amazing. They are crispy on the outside, chewy on the inside, and so delicious.
My husband loves chocolate chip cookies. Alas, with a diagnosis of prediabetes, he can no longer eat them. So I promised him that I would find a low carb alternative. I worked hard on this one, making several batches until I reached perfection. He’s a happy camper now!
So, how do you make gluten-free chocolate chip cookies?
I make them with almond flour. As always happens when I bake with almond flour, I find that they taste just as good as wheat flour cookies. Almond flour is delicious, and it bakes really well. These almond flour shortbread cookies are another delightful example.
In fact, I dare you to make these gluten free chocolate chip cookies and serve them to unsuspecting guests. I can pretty much guarantee that they won’t be able to tell the difference. Another victory for grain-free, gluten-free baking!
What sweetner do you use in these gluten free chocolate chip cookies?
I use a low carb granulated sweetener in these cookies, but if you don’t need them to be low carb, you can certainly use granulated sugar. Coconut sugar might also work, but I haven’t tried that. As for liquid sweeteners such as honey or maple syrup, you will need to adjust the other ingredients if you go that route, so I wouldn’t recommend that unless you’re feeling adventurous. 😀
How do I make sure the cookies remain chewy?
I hear you on that one! I like my chocolate chip cookies with crispy edges, but chewy on the inside. The best way to ensure that is to cool them completely on the baking sheets and not on a cooling rack. Even then, these gluten free chocolate chip cookies will end up a bit crispier than soft and chewy wheat flour cookies.
How long can you keep these cookies?
It’s difficult for me to answer this question! We tend to go through these cookies fast, so they never last in this house for more than 2-3 days (hey, we’re a family of four!). I would say that in an airtight container at room temperature, you can keep these gluten free chocolate chip cookies for up to 5 days.
But wait, are these cookies even healthy?
Well, they’re not seafood or broccoli, but for their genre, I think they are! At the very minimum, these cookies are way healthier than heavily sweetened wheat flour cookies, and they are definitely healthier than commercial cookies.
These almond flour chocolate chip cookies are made with just a few real-food ingredients. They are gluten free and can be low carb. One cookie has 12% of your vitamin E requirements and 8% of magnesium. As far as cookies go, you can do much worse.
By the way, another good recipe that I highly recommend is this recipe for soft and chewy keto chocolate cookies. They are AMAZING!
Gluten Free Chocolate Chip Cookies
- 6 tablespoons unsalted butter, soft
- 1/3 cup granulated sweetener (I used xylitol; sugar works too)
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 cups blanched almond flour (6 oz)*
- 1/2 cup dark chocolate chips (3 oz)
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Using an electric mixer, whip together the butter and sweetener until creamy. Add the vanilla and egg, mixing until well incorporated. Mix in the baking soda and salt.
- Gradually mix in the almond flour, 1/2 cup at a time, until well-blended.
- Using a spatula, fold in the chocolate chips.
- Drop the dough by rounded tablespoonfuls (I use a 2-tablespoon scoop), three inches apart, into the prepared cookie sheets. Do not flatten.
- Refrigerate 30 minutes – this will help prevent the cookies from spreading too much as they bake.
- Bake the cookies until golden and lightly browned around the edges, about 15 minutes.
- Allow the cookies to cool completely on the baking sheets, about 30 minutes.