Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Gluten Free Chocolate Chip Cookies

Dessert, Gluten FreeRespond to this post »

This last week I attempted to create a go-to Gluten Free Chocolate Chip Cookie.  One that you could depend upon, knowing they would turn out fabulous every time you baked them. Made from easily-accessible ingredients, ones that normally lived in my pantry and fridge.  That way, I could just whip them up at a moments notice.  Not too much to ask is it?
The first batch I made with red palm oil, because I had some and wanted to see if it was the secret ingredient that no has told me about. It is absolutely not.  The cookies baked up beautifully, and the first couple of chews were promising, then an awful aftertaste appeared just before swallowing. Promptly tossed that batch.
Second attempt I used butter and all purpose gf flour.  They spread out so much while baking that I had trouble scraping them off the sheet pan once cooled a bit.  They necessitated eating while standing over the sink, which I did… for the sake of gf science.  Although not pretty, and certainly couldn’t travel with them, they still tasted good.
Third time’s a charm though honey; perfectly crispy, a wee bit chewy at the center, travel well, don’t have to be eaten over the sink, no after taste, a winner.
I really can’t help but feel a little like Goldilocks here…

Gluten Free Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 32 minutes

Total Time: 42 minutes

Category: Dessert, Gluten Free

Gluten Free Chocolate Chip Cookies


  • 2 3/4 cups of finely ground almond flour
  • 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 10 tablespoons unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg at room temperature
  • 1 1/2 tsp vanilla extract
  • 6-9 ounces bittersweet chocolate chips/wafers or bar chopped
  • sea salt (optional)


Heat your oven to 350 degrees, line 2 baking sheets with parchment paper.

In a medium bowl whisk together the almond flour, salt and baking soda.

Using a stand or hand held mixer beat the butter and both sugars 3-4 mins or until light and fluffy, scraping down the sides of the bowl when needed.

On medium speed add the egg to combine, now add the vanilla and beat again until all incorporated.

Fold in the chocolate and refrigerate for at least 30 minutes.

Scoop by large teaspoon into your hand and roll into a ball, place on parchment lined tray and depress by half.

Stagger the cookies on tray as they will spread out a lot while cooking.

Bake 14-16 mins, switching and rotating trays halfway through process.

Remove and let cool slightly before enjoying.


I baked these cookies on two large sheet pans, 5 cookies per pan, baking two batches, placing the dough back in the fridge in the meantime. Once the first batch was removed from tray I flipped over the parchment, made sure the pan was cooled and proceeded with the second batch.





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