Irresistible Gluten-Free Chocolate Chip Cookies (No Guilt Required!)

What Makes These Cookies So Special?

The secret? A magical mix of toasted almond flour and oat flour. The almond flour gives these cookies a rich, nutty flavor and a bit of protein, while the oat flour adds a soft, chewy texture. Plus, a little cornstarch ensures the cookies stay perfectly tender.

Yield: Makes ~13 2-oz cookies

Ingredients You’ll Need:

• 7 tablespoons unsalted butter, softened (99g)
• 3/4 cup + 2 tablespoons coconut sugar (168g) (do a full cup, 200g, if you like cookies sweeter)
• 1 large egg
• 1 1/2 teaspoons vanilla extract (7.5ml)
• 1 1/2 cups toasted almond flour (144g) (toasting steps below)
• 1/2 cup oat flour (60g)
• 2 tablespoons corn starch (16g) (substitute with tapioca or arrowroot starch if desired)
• 1/2 teaspoon baking soda (3g)
• 1/2 teaspoon sea salt (2.5g)
• 1 cup chocolate chips (175g) (use Lily’s for sugar-free cookies)

How to Make These Easy Gluten-Free Chocolate Chip Cookies

1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent your cookies from sticking and make cleanup a breeze!

2. Cream the Butter and Sugar
In a large bowl, use an electric mixer to beat the butter (7 tablespoons, 99g) and coconut sugar (3/4 cup + 2 tablespoons, 168g) together until it’s light and fluffy. This should take about 2-3 minutes. The mixture should look pale and creamy—this step is crucial for that soft, chewy cookie texture we’re aiming for.

3. Add the Egg and Vanilla
Add in the egg (1 large) and vanilla extract (1 1/2 teaspoons, 7.5ml). Beat until everything is well combined.

4. Combine the Dry Ingredients
In a separate bowl, whisk together the toasted almond flour (1 1/2 cups, 144g), oat flour (1/2 cup, 60g), cornstarch (2 tablespoons, 16g), baking soda (1/2 teaspoon, 3g), and sea salt (1/2 teaspoon, 2.5g). Whisking these dry ingredients ensures that the baking soda and salt are evenly distributed, so every bite is perfectly balanced.

5. Mix It All Together
Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Be careful not to overmix—overmixing can make the cookies tough. You want the dough to be soft but thick.

6. Fold in the Chocolate Chips
Using a spatula, gently fold in the chocolate chips (1 cup, 175g). Make sure they’re evenly spread throughout the dough for chocolate in every bite!

7. Scoop and Shape
Scoop out the dough with a spoon or cookie scoop and place it on the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading. You can flatten them slightly with the palm of your hand or a spatula.

8. Bake to Perfection
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Remember, the cookies will continue to set as they cool, so don’t overbake them!

9. Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Or, if you’re like me, enjoy them warm right off the tray. There’s nothing like a warm, gooey chocolate chip cookie!

A Few Tips to Make These Cookies Extra Special:

• Use Toasted Almond Flour: Toasting the almond flour beforehand brings out a deeper, nuttier flavor that makes these cookies truly special. Simply spread the almond flour on a baking sheet and bake at 350°F for about 5-7 minutes, stirring halfway through until it’s golden and fragrant.
• Chill the Dough for Thicker Cookies: If you prefer your cookies on the thicker side, chill the dough in the fridge for about 30 minutes before baking. This helps the butter solidify, so the cookies spread less during baking.
• Customize Your Mix-Ins: Don’t be afraid to get creative! Throw in some chopped nuts, dried fruit, or even a sprinkle of sea salt on top before baking for a little extra flavor.

Why You’ll Love These Cookies:

1. They’re Gluten-Free: Perfect for anyone avoiding gluten or just looking for a healthier alternative to traditional cookies.
2. Simple Ingredients: Made with ingredients you likely already have on hand, no fancy flours or specialty products needed!
3. Healthy Twist: With almond and oat flours, these cookies offer a bit more nutrition than your average cookie, plus the coconut sugar has a lower glycemic index than regular sugar.
4. Ridiculously Delicious: Soft, chewy, and packed with gooey chocolate chips—what’s not to love?

Frequently Asked Questions

1. Can I make these dairy-free?
Absolutely! Just substitute the butter with a dairy-free alternative like vegan butter or coconut oil.

2. What if I don’t have oat flour?
No problem! You can easily make your own by blending rolled oats in a blender or food processor until they reach a fine, flour-like consistency.

3. How should I store these cookies?
Keep them in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze the cookies for up to three months.

4. Can I freeze the cookie dough?
Yes! Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding an extra 2-3 minutes to the bake time.

5. What makes these cookies gluten-free?
We use almond flour and oat flour instead of traditional wheat flour, which means no gluten but all the flavor and texture you love in a cookie!

6. Can I substitute the coconut sugar?
Definitely! You can use brown sugar or even granulated sugar if you prefer, though this may slightly alter the flavor and texture.

Enjoy Your Delicious Gluten-Free Treats!

There you have it—gluten-free chocolate chip cookies that are as delicious as they are easy to make. Whether you’re gluten-free by necessity or by choice, these cookies are a wonderful treat that everyone can enjoy. So, grab a glass of milk (or almond milk!) and dig in. Happy baking!