Description
Soft, chewy, and packed with chocolate, these gluten free chocolate chip cookies are a foolproof favorite—crispy on the edges, tender in the middle, and nobody can tell they’re GF. Browned butter and almond flour make all the difference.
Ingredients
Scale
- 1 1/3 cups (200g) gluten free measure-for-measure flour
- 1/4 cup (25g) almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (113g) butter
- 1 tablespoon milk (any kind)
- 3/4 cup (160g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup (170g) chocolate chips
- Sea salt, for sprinkling (optional)
Instructions
- Whisk gluten free flour, almond flour, baking soda, and salt in a bowl.
- Melt butter in a skillet over medium-low heat, stirring until it turns golden and smells nutty. Pour into a mixing bowl.
- Add milk, brown sugar, and granulated sugar to the brown butter. Whisk together.
- Whisk in the egg and vanilla until smooth.
- Mix in the dry ingredients until a dough forms. Stir in the chocolate chips.
- Let the dough rest at room temp for 30 minutes (or chill up to 5 days).
- Preheat oven to 350°F. Line a baking sheet with parchment.
- Scoop dough into 2 tablespoon balls, place 2 inches apart.
- Bake 10–12 minutes, until edges are golden. Cool on the baking sheet for 5 minutes, then move to a rack.
- Sprinkle with sea salt if you want and enjoy.
Notes
Letting the dough rest helps hydrate gluten free flour and improve texture. To make nut-free, replace almond flour with more GF flour. Vegan butter works for dairy-free version—just don’t brown it.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
