Name: Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup fine blanched almond flour; ½ cup Pillsbury Best Multi-Purpose Gluten Free Flour Blend (or gfJules Certified Gluten Free All Purpose Flour); ¼ cup maple sugar; ½ cup coconut sugar; 1 ½ teaspoons vanilla extract; ½ cup Miyoko's Creamery European Style Cultured Vegan Butter with Hint of Salt, melted ((8 tablespoons)); 1 egg; ¼ teaspoon sea salt; ½ cup chocolate chips ((I use Hu Dark Chocolate Gems))

Gluten-free chocolate chip cookies! I think most people would agree that one of their favorite things is a simple home baked chocolate chip cookie. However, when you eliminate the gluten, dairy, and the ever craved cane sugar, where do you even begin? Are you tired of cakey, sawdust gluten-free cookies? Or what about the dozen cookies you placed in the oven only to discover you now have one enormous cookie that is a greasy, crispy mess? Believe me, I’ve suffered through it all. But I knew there just HAD to be a way, I would not give up so easily.

Texture is as important as flavor. Although I’ve been gluten free for over 11 years now, I’ll never forget the texture of the perfect chocolate chip cookie. Granted it IS all a matter of preference, some like their cookies soft and chewy while others like them crispy. I like both but my ideal cookie is actually a combination of the three. I like a soft, chewy center with slightly crisp edges. After much trial and error, I finally created what I was imagining. So here I am sharing my perfect gluten-free chocolate chip cookies recipe that is also, dairy, and refined sugar free! And guess what, these cookies do not need to be chilled before baking!

Ingredients You Will Need

fine blanched almond flour
gluten-free flour (Pillsbury or gfJules Certified Gluten Free All Purpose Flour)
maple sugar
coconut sugar
vanilla extract
1 egg
sea salt
vegan butter (Miyoko’s Creamery European Style Cultured Vegan Butter)

If dairy and refined sugar is not an issue for you, try my Triple Chocolate Chip Cookies recipe! They are amazingly delicious.

How to Make Chocolate Chip Cookies

First, completely melt the vegan butter on the stove in a pan or in a small microwavable bowl. Set it aside and allow it to cool.

Then in a medium / large bowl, add in the maple sugar, coconut sugar, egg, and vanilla extract and mix together with a large spoon. Stir in the melted butter. Next, add in the gluten-free all-purpose flour, almond flour, and sea salt. Mix together well and then allow the batter to sit for about 10 minutes to thicken. I have tried numerous gluten-free flour blends with these cookies, but the best results for the right texture have been with the 2 brands I have suggested.

Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with a silicone mat or parchment paper.

Next, stir in the chocolate chips and use a cookie scoop or a spoon to drop the dough into tablespoon sized rounds on the baking sheet, spacing them about 2” apart. Bake them on the middle oven rack for 10-12 minutes.

Let the cookies cool for about 5 minutes before using a spatula to place them on a cooling rack.

Storage Tips and Notes:

These cookies store best in an air tight container or a sealed plastic bag for up to 3 days at room temperature
These cookies also keep well stored in the freezer
Using the recommended brands for the all-purpose flour and vegan butter is crucial for the outcome of these cookies
Omitting the salt and sprinkling it on top of the cookies is another good option
Since I first made this recipe, Hu Kitchen has come out with even more chocolate chips to choose from, including ones sweetened with just dates!