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The Best Gluten-Free Chocolate Chip Cookie Recipe

Gluten Free Chocolate Chip Cookie Recipe Elizabeth Rider

First up, if you haven’t seen it yet, check out my new show Elizabeth Eats on FMTV. You’ll join me in my kitchen to make delicious gluten-free and dairy-free recipes that will probably definitely become your new favorites.

Now, let’s talk about the BEST gluten-free chocolate chip cookies ever.

I’ve been making these cookies every week for the last few months because they are so. damn. good.

They also happen to be dairy-free, which makes me love them even more.

I adapted this recipe from the back of the almond flour bag, which happens to be by one of my fave bloggers Elana Amsterdam over at Elana’s Pantry. The use of blanched almond flour instead of regular wheat flour (or even gluten-free flour replacements) means that they are high in protein, low in carbs and sugar, and beyond delicious. They’re soft, crumbly, and perfectly golden around the edges.

Turning classic comfort recipes into healthier gluten-free dishes is one of my favorite things to do. This chocolate chip cookie recipe will become a new favorite around your house–no one even has to know that they’re gluten-free and dairy-free. Plus, they’re really easy to make. #totally #winning

Easy Gluten-Free Chocolate Chip Cookie Recipe

Prep Time: 5-10 minutes
Total Time: 30 minutes
Makes 24 cookies

Dry Ingredients:

  • 2 1/2 cups almond flour
  • 1/2 teaspoon fine sea salt (I use Real Salt)
  • 1/2 teaspoon baking soda

Wet Ingredients:

  • 1/2 cup vegan butter (I use soy-free Earth Balance)
  • 1/2 cup real maple syrup (100% real maple syrup, no fake stuff)
  • 2 teaspoons pure, high-quality vanilla extract (I use Madagascar vanilla)
  • 1 egg

And:

  • 1 cup dairy-free dark chocolate chips

Recipe:

Preheat the oven to 350°F.

Combine the dry ingredients in a large mixing bowl. Combine the wet ingredients in a medium mixing bowl. Make a well in the dry ingredients, then mix the wet ingredients into the dry ingredients. Fold in the chocolate chips.

Form the dough into 24 cookies and bake until lightly golden around the edges, 18-22 minutes. Mine were perfectly done at 20 minutes.

Let cool 10 minutes and enjoy! Store in the refrigerator if keeping more than a day–they’ll keep up to a week in the fridge. They freeze beautifully up to 3 months.

Here’s an image you can pin if Pinterest is your jam:

 

THE BEST GLUTEN-FREE CHOCOLATE CHIP COOKIE

 

Enjoy!

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  1. Barbara L. Stanford

    December 17th, 2016 at 4:01 am

    Could coconut oil (unmelted, either all or some) be used in place of the Earth Balance?

  2. Elizabeth Rider

    December 17th, 2016 at 1:37 pm

    Hi Barbara, I haven’t tired that substitution but the consistency would be quite different. I would stick with Earth Balance but if you try it with coconut oil let us know how it turns out! 🙂 ~Elizabeth

  3. Dawn Heald

    April 6th, 2017 at 9:07 pm

    Hi, I’m in the UK and would be interested if you know of an alternative similar to earth balance? Also any idea on best egg replacement? I’m literally free from everything. X

  4. Amber

    September 18th, 2018 at 4:32 am

    These are absolutely amazing! I used normal butter and they were delicious!

  5. Elizabeth Rider

    September 18th, 2018 at 6:58 pm

    Glad to hear it, Amber! ~E

  6. Pamela

    November 18th, 2018 at 8:42 pm

    Hi Elizabeth – have you ever made these with flax eggs? Just wondering how they turned out if so.

    Thanks for all your amazing recipes!
    Pamela

  7. Elizabeth Rider

    November 19th, 2018 at 9:44 pm

    Hi Pamela, I haven’t tried this recipe with a flax egg, but it will most likely work. The cookies will be a little more crumbly. Let us know if you try it! ~E

  8. Marcelo

    August 23rd, 2019 at 6:59 am

    Excellent blog you have got here.. It’s hard to
    find excellent writing like yours these days. I really appreciate people like you!
    Take care!!

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