Gluten Free Chocolate Chip Cookies

Quick and easy gluten free cookies that you can whip up in less than 30 minutes! This recipe uses almond flour, so it's perfect for those who have sensitives to gluten!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees Fahrenheit

Step 2

Line two cookie sheets with parchment paper or spray with non stick spray

Step 3

In a large bowl, cream together butter, light brown sugar and granulated sugar.

Step 4

Add egg and vanilla extract and mix until light and fluffy.

Step 5

Add almond flour, kosher salt, and baking soda into butter/sugar mixture and mix on medium low speed until thoroughly combined.

Step 6

Fold in chocolate chips and mix until combined.

Step 7

Portion cookies out and and place on lined cookie sheets. I used a #16 scoop (2oz) scoop and space about 2 inches apart.

Step 8

Bake at 350 degrees for 10-12 minutes or until edges start to brown. Due to the almond flour they will brown a little more than traditional cookies so don’t be alarmed.

Step 9

They will continue to “bake” after you pull them out of the oven, so don't bake them until they look done or you will end up with very browned cookies…unless you like them that way!

Step 10

Allow to cool before devouring!

Step 11

Keep in an airtight container for up to one week at room temperature or refrigerate them for up to two weeks.

Step 12

If you bake them right away and don’t chill them before baking, they tend to spread a little more.

Step 13

If you CHILL them for over night or for a few hours, I would flatten the cookies a little bit before baking so they will be less mound-y. (Not sure if that’s a word lol)

Step 14

The cookies will stay fresh for days and to me get softer over time.