Gluten-free chocolate chip cookies

    (3)
    20 min

    These gluten-free chocolate chip cookies, made with ground almonds and coconut flour are just as irresistible as traditional chocolate chip cookies. They don't have the sandy texture that so often plagues gluten-free baking! If you have to be grain or gluten-free, give yourself a treat with these!


    3 people made this

    Ingredients
    Makes: 40 cookies

    • 225g butter, at room temperature
    • 220g light brown sugar
    • 2 eggs, at room temperature
    • 1 tablespoon vanilla extract
    • 340g almond flour
    • 60ml coconut flour
    • 1 teaspoons salt, or to taste
    • 1 teaspoon bicarbonate of soda
    • 325g gluten free chocolate chips

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat oven to 180 C / Gas 4. Line a baking tray with baking parchment.
    2. Beat butter and brown sugar together in a bowl using an electric mixer until smooth and creamy. Mix eggs and vanilla extract into creamed butter mixture. Add ground almonds, coconut flour, salt and bicarbonate of soda to creamed butter mixture and stir until well mixed; fold in chocolate chips. Drop cookie mixture by heaped teaspoonfuls onto the prepared baking tray.
    3. Bake in the preheated oven until edges of cookies are browned, 8 to 12 minutes.

    Dairy free version:

    Switch out the butter for the same amount of solid raw coconut oil.

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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    4

    This recipe yields a very good cookie-a keeper for the recipe book indeed. The texture is not the usual almond flour texture thanks to the coconut flour. It is chewy but not overly. It melts in your mouth but is still crunchy outside. With my first batch the cookies spread out over the baking sheet, cooked in 6 minutes almost burning on the bottom but not the top. This left me with a delicious, very flat, very large cookie even though I put the batter in the fridge for about 10 minutes. I tried a second batch using 25% less butter, freezing the batter about 10 minutes and weighing each cookie before baking to ensure each cookie was the same size (approx. 23 grams before cooking). I added a picture of both to show the difference, but both were very tasty. With batch 2, I had tall cookies that look like muffins-but don't doubt it-these were cookies! Almost like mom used to make if mom had baked with almond flour and coconut flour. They held their shape, cooked in 8 minutes and tasted like heaven. I also turned down the temperature to 165° C on the second batch. Thank you Christine Rogers for sharing your recipe.  -  27 Apr 2015  (Review from Allrecipes US | Canada)

    by
    0

    Tried this twice. Second time hoped for better results. They did not flatten as pictured. Did not cook through even though I baked them longer than stated. I used white chips which was tasty. Not sure why this recipe did not work for me.  -  06 Jul 2016  (Review from Allrecipes US | Canada)

    by
    0

    Awsome ! loved theses ! Did not change anything except baked them at 300 degrees instead of 350.  -  04 Jun 2016  (Review from Allrecipes US | Canada)

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