Who doesn’t love a good gluten free chocolate chip cookie recipe? After all, you never know when you’ll discover one that is so delicious and worth making time and time again.
This cookie recipe is just that! I made it a few weeks ago during a dinner party I hosted for out-of-town friends. The cookies received rave reviews from the adults and picky kids – now this must be a crazy good chocolate chip cookie, right?!?
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In the meantime, I want to share this recipe for tasty, doughy, and yummy soft-baked gluten-free almond flour chocolate chip cookies. I know these will be in heavy rotation and in high demand at your GF house!
Warning: Eat these in moderation even though you’ll be tempted to down the whole batch as soon as they come out of the oven!
- 2 cups Honeyville Blanched Almond Flour
- 1/3 cup sugar
- Pinch of salt
- 1/2 tsp. baking soda
- 1/2 cup. softened (not melted) butter (equivalent to 1 stick)
- 1 large egg
- 1 Tbsp. vanilla extract
- 1 cup chocolate chips
Preheat oven to 350 degrees F. Line a baking sheet with foil or parchment paper.
Blend almond flour, sugar, salt and baking soda in a large bowl.
Add to dry ingredients stick of butter. Using your hands (I recommend gloves), combine the butter and dry ingredients.
Add egg and vanilla to mixture and continue to blend by hands. The mixture will be wet. Add chocolate chips.
Roll 1 inch dough balls by hand and place on baking sheet. Do not flatten the cookie - they will bake up really soft in the middle if you leave them in the rounded shape. You'll have enough dough to make about 14-16 cookies.
Cook in oven for about 12-13 minutes until top of cookies start to brown. Remove from oven and let sit for 10 minutes before removing from the tray and diving in!
Store cookies in an airtight baggie for up to 3-4 days.